Eggless Chocolate Chip Cookies
Thick chocolate chip cookies without eggs with all the flavor you love!
- 2⅓ cup all purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 cup unsalted butter
- 3 tablespoons cream cheese, softened and packed
- ½ cup white granulated sugar
- ¾ brown sugar, packed
- 1 tablespoon vanilla
- 1 cup chocolate chips
In a medium mixing bowl, combine flour, salt, baking soda, and baking powder.
In a large mixing bowl, combine butter, cream cheese and sugars until fluffy, about 1 minute. Add vanilla.
Gradually add flour mixture into butter mixture until just combined.
Fold in chocolate chips.
Cover and refrigerate 30+ minutes, up to 24 hours.
Preheat oven to 375°F. Line baking sheets with parchment paper.
Drop dough balls onto baking sheets.
Bake 14 minutes or until slightly golden on the edges. Allow cookies to cool 1 minute before transferring to cooling rack.
Make Ahead | Store baked cookies at room temperature in an airtight container up to 1 week or frozen up to 3 months. You can also freeze eggless chocolate chip cookie recipe Scoop dough into balls, flash freeze on a baking sheet, and then store frozen in an airtight container for up to three months. Bake according to directions - they might take a couple minutes longer so watch them closely!
Optional | Add thick flakes of sea salt just before baking.
Calories: 136kcalCarbohydrates: 14gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 22mgSodium: 103mgPotassium: 18mgFiber: 1gSugar: 4gVitamin A: 261IUCalcium: 13mgIron: 1mg