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Eggless Chocolate Chip Cookies stack with a glass of milk in the background
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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.
Course Dessert
Cuisine American
Keyword chips, chocolate, cookies, easy, eggfree, Eggless, recipe
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 24 cookies
Calories 272kcal

Ingredients

  • 2 1/2 cups (350 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (230 g) unsalted butter, softened (2 sticks)
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (150 g) brown sugar
  • 2 oz (56 g) cream cheese, softened
  • 1 teaspoon (5 ml) pure vanilla extract
  • 2 cups (400 g) semi-sweet or dark chocolate morsels

Instructions

  • Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat. NOTE: if you decide to chill the cookie dough, you don't need to preheat the oven until you are ready to bake the cookie.
  • Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
  • Beat butter, granulated sugar, brown sugar in a large mixer bowl over medium speed until smooth and creamy. Add cream cheese; mix until well combined. Scrape down the sides and bottom of the bowl as needed. Add vanilla; mix to incorporate.
  • Stir in chocolate morsels until evenly distributed.
  • Reduce speed to low and add the dry ingredients; mix until just combined. DO nor overmix.
  • Scoop the dough with an ice cream scoop onto the prepared baking sheet, about 1.5 tablespoons of dough per cookie, and arrange 3 inches apart. NOTE: If time allows, chill the cookie balls for 30 minutes up to 2 days.
  • 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.

Video

Notes

 
STORE:
  • COOKIE DOUGH: Store cookie dough in the refrigerator for up to 2 days.
  • BAKED COOKIES: Store baked cookies in an airtight container for up to 5 days at room temperature. To keep the cookies soft, place a piece of bread in the container. The bread will get hard, but the cookies will stay soft.
 
FREEZE: I ALWAYS have frozen cookie dough in my freezer. To do so,
  • Make the cookie dough as the recipe directs. Use a spring-loaded cookie scoop to portion out balls of dough onto a parchment-lined rimmed baking sheet.
  • Place the tray of cookie dough balls in the freezer. Freeze until firm and solid, around one hour
  • Remove the balls of cook
  • ie dough from the freezer and transfer them to a labeled and dated airtight container or freezer plastic bag. You can store cookie dough in the freezer for up to 8 weeks.
  • When ready to bake them, pull them out and bake frozen as directed; just add a couple of minutes to the baking time.
 
TIPS TO MAKE EGGLESS CHOCOLATE CHIPS COOKIES 
  • Make sure the butter and cream cheese are at (cool) room temperature but not too soft.
  • If time allows it, chill the dough for at least 30 minutes before baking, this gives the dough a chance to firm up a little and allows them to bake much better.
  • For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
  • Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but they will be perfect once they cool. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
 
HOW DO YOU MAKE GOOEY CHOCOLATE CHIP COOKIES? 
The secret to gooey chocolate chip cookies is to not over-bake them. Instead, Bake JUST until golden around the outside. The cookies might still look a little raw in the center, but they will be perfect once they cool.
 
HOW CAN I MAKE CHUNKY CHOCOLATE CHIPS COOKIES?
The secret of making chunky chocolate chip cookies is to refrigerate the cookie dough for at least 24 hours up to 48 hours. Also, make sure you measure the ingredients properly, that the butter is not too soft (warm), and for any reason, do not over-mix the dough.
 
CAN YOU BAKE CHOCOLATE CHIP COOKIE DOUGH FROM FROZEN? 
Yes, you can! Just pull them out of the freezer and bake frozen as directed in the recipe; just add a couple of minutes to the baking time.
 
WHY DO COOKIES SPREAD SO MUCH?
Several things can make that happen. I’ll tell you the most likely, and then hopefully, you can work out what went wrong and avoid it in the future.
  • Butter may have been too warm.
  • Under-measuring the flour. 
  • Over-mix the cookie dough.
  • Expired leavening agents.
  • The oven temperature was too hot.
 
PRO TIP: Chilling cookie dough in the refrigerator firms it up, which decreases the possibility of over-spreading. 
 
WHY DIDN'T MY COOKIES FLATTEN? 
If your cookies did not spread, there’s probably too much dry ingredient (flour) soaking up all the liquid. Make sure you properly measure your flour.
 
CAN I USE SALTED BUTTER?
Yes, in that case just omit the salt called in the recipe.
 
IS THERE A SUBSTITUTE FOR THE CREAM CHEESE?
I have tested this recipe with other ingredients. Ingredients are added to recipes for a specific purpose, and there is a reason they are there. Therefore, when you substitute or swap out ingredients, results will vary and won’t be the same as mine. For best results, I recommend following the recipe exactly.
 
LOOKING FOR MORE EGGLESS COOKIE RECIPES?
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

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