Egg-Free Chocolate Chip Cookie

This Ultimate Egg-Free Chocolate Chip Cookie recipe uses cream cheese to replace eggs. I baked large size cookies and they ended up lightly crispy around the edges and moist in the middle.

Ingredients

All-purpose flour - 2 1/4 cups 
Baking soda - 1 tsp
Salt - 1/2 tsp 

Butter - 1 cup, at room temperature
Sugar - 3/4 cup
Brown sugar - 3/4 cup, packed
Cream cheese - 1 pack (8 oz.), at room temperature

Vanilla extract - 2 tsp
Semi-sweet chocolate chips - 2 cups
Yield 18 large cookies (ice cream scoop size)

Steps

1. Sift together flour, baking soda and salt; set aside. 

2. In large mixer bowl, cream together butter, sugar, brown sugar, cream cheese, and vanilla extract. Gradually blend dry mixture into butter/sugar mixture. Stir in chocolate chips. 

3. Use cookie scoop or ice cream scoop (about 4TBSP size) to shape into round dough. Put in freezer to chill for at least one hour. 

4. When ready to bake, preheat oven to 350ºF. Line baking sheets with parchment paper. Place 6 balls per sheet and bake for 20 min, or until golden brown around the edges. (it will be shorter if your ball of cookie dough is smaller)

5. Allow to cool for 15 to 20 minutes before serving. You can store them in the fridge for up to 2 weeks in a airtight container and in the freezer for 1 to 2 months. I prefer to store the unbaked balls of cookie doughs in freezer. Nothing beat the smell of freshly baked cookies.