Eggless Chocolate Chip Cookies

My eggless chocolate chip cookies have crisp edges and are soft and chewy middles. They bake in just 10 minutes and use pantry staple ingredients. 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 198kcal

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

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. Cover it and refrigerate for at least two hours. Alternatively, bake them immediately.
Preheat the oven to 185C/375F. Once hot, remove the baking tray from the refrigerator and place it in the oven. Bake the cookies for 10-12 minutes, or until the edges just 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

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.

Nutrition