I have found it! A delicious egg-free cookie! Since we found out that Liam is allergic to eggs and nuts, I have been trying different cookie recipes with no luck. This cookie has a slightly crunchy exterior with a fudge like center.
2 cups semi-sweet or dark chocolate chips
1 cup butter or margarine, at room temperature
3/4 cup sugar
3/4 cup brown sugar
8 oz. cream cheese, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
Preheat oven to 375ºF. Sift together flour, cocoa powder, baking soda, cinnamon and salt; set aside. In large mixer bowl, cream together butter, sugar, brown sugar and cream cheese. Mix vanilla extract and instant coffee powder; add to the butter/sugar mixture. Gradually blend flour mixture into butter/sugar mixture. Stir in chocolate chips. Drop heaping tablespoons onto cookie sheets lined with parchment paper (or silicone baking mat) about 2 inches apart. Bake for 9 to 11 minutes. Let them cool on the baking sheet for 10 minutes before transferring.
Adapted from: Art of Desserts