These days, your kitchen may be running low on basic baking ingredients such as eggs, but that doesn’t mean that making a small batch of cookies is out of the question. When the craving strikes, consider whipping up these egg-free chocolate chip cookies, which use cream cheese to tenderize the dough. The result is a thick, chewy cookie with lightly crisp edges and classic flavor.
For the chocolate, any variety you have in the cupboard will do – although chopped dark chocolate bars make for excellent add-ins. They melt beautifully and create decadent pools of chocolate in each cookie.
Egg-Free Chocolate Chip Cookies
Yields | 10 cookies |
- 1 cup, plus 2 Tbsp, all-purpose flour
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ cup (1 stick) unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- ⅓ cup, plus 1 Tbsp, sugar
- ⅓ cup, plus 1 Tbsp, brown sugar
- 1 tsp vanilla extract
- 1½ cups dark chocolate chips or dark chocolate bars, chopped
- flaky sea salt, for finishing, optional
| Preparation | Preheat oven to 350°F. Line a large baking sheet with parchment paper. In a small bowl, whisk together flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, cream butter, cream cheese and both sugars on medium speed until light and fluffy, approximately 2 minutes. Mix in vanilla. Reduce speed to low and add flour mixture; mix until just combined. Mix in chocolate.
Using a 2½-ounce cookie scoop (approximately ¼ cup), portion out dough and place portions 2 inches apart on prepared baking sheet. Bake cookies until lightly golden brown with slightly darker edges, approximately 14 minutes. (The centers might look a little pale – that’s OK; they’ll continue to bake as they cool on the pan.) Remove cookies from oven and sprinkle with flaky sea salt. Set on a wire rack to cool completely. Store cookies at room temperature in an airtight container for up to 5 days.