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No Egg Chocolate Chip Cookies Recipe

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4 from 14 reviews

  • Author: Emma
  • Total Time: 47 minutes
  • Yield: 36 cookies

Description

These No Egg Chocolate Chip Cookies are soft, fluffy, and loaded with milk chocolate chips. Made without eggs, they use cream cheese and butter for a tender texture and rich flavor. Perfect for those avoiding eggs but still craving classic chocolate chip cookies, they bake to a pale, slightly cracked finish that’s deliciously melt-in-your-mouth.

Ingredients

Wet Ingredients

  • 6 oz cream cheese (very softened)
  • 12 tablespoons butter (melted & cooled)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla paste

Dry Ingredients

  • 2 cups + 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

Add-ins

  • 1 1/2 cups milk chocolate chips

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line your cookie sheets with parchment paper or lightly spray them with cooking spray to prevent sticking.
  2. Cream Wet Ingredients: In a large mixing bowl, use an electric hand mixer or stand mixer fitted with a paddle attachment to beat the softened cream cheese, melted butter, light brown sugar, and granulated sugar together. Beat on medium to medium-high speed for 2-3 minutes until the mixture is pale and fluffy.
  3. Add Vanilla: Mix in the vanilla paste until just combined, ensuring not to overmix.
  4. Incorporate Dry Ingredients: On low speed, add the all-purpose flour, baking soda, and sea salt to the wet mixture. Beat just until no flour streaks remain. Scrape the bowl’s sides and bottom to make sure the dough is evenly mixed.
  5. Fold in Chocolate Chips: Using a spatula, stir in the milk chocolate chips evenly throughout the dough.
  6. Scoop and Shape Dough Balls: Use a medium cookie scoop (approximately 1.5 to 2 tablespoons) to portion out the dough. Release each dough portion into your hand and roll into a smooth ball. Place about 12 dough balls per cookie sheet, spacing them apart.
  7. Bake Cookies: Bake in the preheated oven for 11-14 minutes. The cookies should appear puffy, pale in color, and have slight cracks on top, without browning.
  8. Cool Cookies: Remove the baked cookies from the oven and allow them to cool on the warm cookie sheet for 15-20 minutes. Transfer them to a cooling rack to cool completely before serving.

Notes

  • The cookies are intentionally not browned; they should remain pale for a soft texture.
  • Very softened cream cheese is crucial for smooth mixing and texture.
  • Use parchment paper if possible to avoid sticking and make cleanup easier.
  • If you don’t have vanilla paste, vanilla extract can be used as a substitute.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/no-egg-chocolate-chip-cookies-recipe/