Eggless Chocolate Chip Cookies

5 from 65 votes

Perfectly soft center with crispy edges, these bakery-style cookies are thick, chewy, and so comforting. You won't even know they are egg-free!

Prep Time15

Cook Time15

Total Time30

Course: Dessert, Snack

Cuisine: All

Diet: Vegetarian

Servings: cookies

Calories: 164kcal

Author: Shilpa Kerur

Ingredients

1¼ cup all-purpose flour (maida)
½ cup unsalted butter (1 stick)
3 tablespoon cream cheese
¼ cup white sugar
¼ cup brown sugar packed
½ teaspoon baking soda
½ teaspoon vanilla extract
¼ teaspoon salt
½ cup chocolate chips

Instructions

Make cookie dough:

Combine all-purpose flour, baking soda, and salt in a small bowl. Mix well and set it aside.
In a separate bowl, combine butter, cream cheese, white sugar, and brown sugar. Cream them together until the mixture is soft and glossy.
Add milk and vanilla extract. Beat well for one more minute.
Add the flour and gently mix until they are just combined (do not overmix).
Fold in the chocolate chips.

Shape and chill:

Line a baking tray with baking paper. Scoop out 12 to 14 portions of the cookie dough and place them on the tray.
Refrigerator for at least one hour.

Bake the cookies:

When you are ready to bake, preheat the oven to 370 F (180 C).
Once the oven preheats, take the cookie dough out of the refrigerator and place it in the hot oven.
Bake for 15-18 minutes or until the edge begins to brown and firm up.
Remove the cookies from the oven and let them sit on the tray for 10 minutes.
Place them on a wire rack to cool completely.

Notes

Bring the butter to room temperature before using it. It must be soft (and not melted).

Use cream cheese from a block and not the cream cheese spread. The cheese spread is not meant for cooking and may also contain salt, altering the taste and texture of the cookies.

Do not overmix the cookie dough. Mix it just enough to bring the dough together.

The dough should be moist and slightly sticky but easy to work with. If it is dry or crumbly, add one tablespoon of milk and mix again.

Do not flatten the shaped cookies. Take about two heaped tablespoons of cookie dough and roll it into a ball. And the result after baking is thick, bakery-style cookies with crispy edges and a textured top.

Chill the dough before baking. This is a really important step to prevent cookies from spreading and losing their shape. Also, chill the dough only after shaping.

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