No Egg Chocolate Chip Cookies

A stack of three eggless chocolate chip cookies with chocolate chips.

No Egg Chocolate Chip Cookies are made with cream cheese which acts as the perfect egg substitute. You won't find thicker, puffier, chewier, or softer cookies than these - so whether you have an egg allergy, or not, I know these egg free chocolate chip cookies will be an instant favorite.

Course Cookies, Dessert

Cuisine American

Keyword eggless chocolate chip cookies, eggless cookies, no egg chocolate chip cookies

Prep Time 20

Cook Time 12

Cooling Time 15

Total Time 47

Servings

Calories 149kcal

Author Jessica

Equipment

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 extract
2 cups + 3 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon sea salt
1½ cups milk chocolate chips

Instructions

Preheat the oven to 325°F. Prepare a cookie sheet(s) by lining with parchment paper (preferred) or spraying lightly with cooking spray.
In a large mixing bowl using an electric hand mixer, or use the bowl of the stand mixer with the paddle attachment, beat together the cream cheese, melted butter, light brown sugar, and granulated sugar until pale in color and fluffy looking; 2-3 minutes of beating on medium to medium-high speed.
6 oz cream cheese, 12 tablespoons butter, 1 cup packed light brown sugar, 1/2 cup granulated sugar
Add in the vanilla extract and blend just until combined.
2 teaspoons vanilla extract
Add the flour, baking soda, and salt and beat on low speed just until combined and no flour streaks remain in the cookie dough. Scrape the sides and bottom of the bowl to ensure that everything is thoroughly combined.
2 cups + 3 tablespoons all-purpose flour, ½ teaspoon baking soda, ½ teaspoon sea salt
Stir in the milk chocolate chips.
1½ cups milk chocolate chips
Use a medium cookie scoop (1.5 to 2 tablespoons) to scoop the cookie dough, release the dough ball in your clean hands, and then roll it into a ball. Place 12 cookie dough balls per cookie sheet.
Bake for 11-14 minutes. The cookies should look puffy, be pale in color (not lightly browned), and the tops should have slight cracks in them.
Remove from the oven and let the cookies cool on the warm cookie sheet for 15-20 minutes, and then transfer the cookies to a cooling rack to cool completely.

Video

Notes

It's so important to beat the cream cheese, butter, and sugar mixture for at least 2-3 minutes. The trick to getting the best cookies is to really whip and blend the butter and sugars together. When done, the mixture should look puffy and be much paler in color than when you started. This is why I like using a stand mixer to make cookies because it makes it really easy to beat the mixture for several minutes.
Use the bar of cream cheese wrapped in the foil wrapper, and not a tub of cream cheese or whipped (they are not the same thing as bar cream cheese). The bar is 8 ounces but you will only use 6 ounces for the recipe.
I prefer milk chocolate chips, however, you can use miniature chocolate chips, dark chocolate or semi-sweet chocolate chips; or use a combination of different ones.
Make sure the cream cheese is well softened, otherwise if it's too firm or chilled, you will end up with lumps of cream cheese that are really hard (nearly impossible) to blend out. I place the unwrapped cream cheese onto a microwave-safe plate and microwave it for 20-25 seconds. You want the cream cheese nice and soft, but not melted or hot. You can also leave the cream cheese out at room temperature for up to 2 hours. If you're worried about lumps in the cream cheese, add it to the mixing bowl and blend it until smooth, and then add the other ingredients and beat for the 2-3 minutes.
Use a medium cookie scoop (2 tablespoons) to easily scoop the dough and then drop it into your clean hands, and roll it into a ball. This will help the cookies stay puffy, thick, chewy, and keep them uniform in size so they bake evenly and look the same, with nice clean edges.
The cookie dough will be softer than normal cookie dough but that is ok - it's exactly how it is supposed to be.
To get melted but still cool butter, place the unwrapped butter on a microwave-safe plate and microwave for about 40-45 seconds. You should end up with half melted butter + half soft chunked butter. Take a fork and stir it together until everything is smooth and melted together. You can use it immediately in the recipe as it wasn't melted until burning hot, and it's naturally and already closer to room temperature.

Nutrition