Eggless Chocolate Chip Cookies

Learn how to make thick and chewy eggless chocolate chip cookies that take less than 15 minutes to make. No chilling required! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 10

Total Time 12

Servings servings

Calories 298kcal

Author Arman Liew

Ingredients

1 cup + 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter softened
1/4 cup + 2 tablespoons white sugar
1/4 cup + 2 tablespoons brown sugar
1/2 cup cream cheese 4 oz, softened
1 teaspoon vanilla extract
1 cup chocolate chips

Instructions

Preheat the oven to 375°F.
In a small bowl, whisk together the flour, baking soda, and salt, and set aside. In a separate bowl, add the softened butter, sugars, cream cheese, and vanilla extract, and cream together until smooth and glossy. Gently add in the dry ingredients until just combined. Fold in the chocolate chips at the end.
Line a large baking tray with parchment paper. Scoop out 12 portions of cookie dough and place them on the tray about an inch apart to allow the cookies to spread.
Bake the cookies for 10-12 minutes, or until the edges begin to firm up.
Remove the cookies from the oven and let them cool on the tray for 10 minutes, before carefully transferring to a wire rack to cool completely.

Video

Notes

Make them gluten-free. Replace the all-purpose flour with a gluten-free flour blend that has added xanthan gum. I've successfully used Bob's Red Mill before, so I can't vouch for other brands.
TO STORE: If you plan on enjoying the cookies within five days, keep them stored at room temperature, in a sealed container. If you'd like to keep the cookies longer, store them in the refrigerator and they'll keep well for up to 2 weeks.
TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.

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