Eggless Chocolate Chip Cookies
These soft and chewy Eggless Chocolate Chip Cookies will make you say WOW! You won't believe there aren't eggs in this simple and delicious cookie recipe. No need to chill the dough either!
Servings: 36 cookies
- 1 c unsalted butter, softened (2 sticks)
- 2 ½ c flour
- 1 c brown sugar
- ½ c sugar
- 2 oz. cream cheese, softened
- 2 T whole milk
- 1 ½ tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ¾ tsp sea salt
- 2 c chocolate chips
Preheat oven to 350°F.
In a large bowl, cream the butter, sugar and brown sugar using a hand or standing mixer. This will take about 3-5 minutes. You want it to be nice and fluffy and you don't want to skimp on this step!
Add in cream cheese, vanilla and milk and mix to fully incorporate.
Whisk together flour, salt, baking powder and baking soda to combine. Slowly add the dry ingredients into the wet (I add about 1/3 of the mixture at a time) and mix to combine. Don't overmix, just mix to incorporate the ingredients.
Fold in the chocolate chips. Roll into 1 1/2 inch balls or scoop with a cookie scoop onto a baking sheet. Bake about 10-12 minutes and cookies just start to become light golden brown around the edges. Allow to cool for a few minutes before transferring to a cooling rack where you will have a hard time not shoveling one in before its cool enough to eat!
Store in an airtight container at room temperature for about 4-5 days.
- Some of the biggest issues when baking cookies comes from the temperature of the ingredients. Butter that is too warm or softened will make for a thinner cookie and the texture will be off. You need the butter to be at the point where when you press your finger in, a slight indention is made.
- Flour measuring is another tricky one for some. You will want to stir up your flour to aerate it prior to measuring. Too much or too little flour can also have a big impact on a delicious cookie.
- Make sure your baking powder and baking soda are both super fresh.
- You can freeze the dough and bake later. I like to roll into balls and freeze in a freezer safe container. Cook time will be about 2-4 minutes longer than dough that is room temperature.
Calories: 167kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 94mg | Potassium: 29mg | Fiber: 1g | Sugar: 15g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg