Eggless Chocolate Chips Cookies
These are THE BEST Eggless Chocolate Chip Cookies Ever!! With a slightly crispy outside and wonderfully soft and chewy inside, these cookies are heaven for any cookie lover.
Servings 24 cookies
- 2 1/2 cups (350 gr) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (227 gr) unsalted butter, softened (2 sticks)
- 3/4 cup (150 gr) granulated sugar
- 3/4 cup (150 gr) packed brown sugar
- 1 teaspoon pure vanilla extract
- 4 oz (113 gr) cream cheese, softened
- 2 cups (300 gr) semi-sweet chocolate morsels
Preheat oven to 375° F. Line 2 large baking sheets with parchment paper or silicone baking mats.
Combine flour, baking soda, baking powder and salt in a bowl. Set aside.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl over medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed. Add cream cheese; mix until well. Reduce speed to low and gradually beat in flour mixture until combined. Stir in morsels until evenly distributed.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 10-11 minutes, until barely golden brown around the edges. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Store cookies covered at room temperature for up to 1 week.
You can make the cookie dough and chill it in the refrigerator for up to 1 week. Allow coming to room temperature then continue with step 4.
Baked cookies freeze well for up to 8 weeks. Unbaked cookie dough freezes well for up to 8 weeks.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 272kcal | Carbohydrates: 30g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 170mg | Potassium: 152mg | Fiber: 1g | Sugar: 18g | Vitamin A: 340IU | Calcium: 40mg | Iron: 1.6mg