When we found out about Zuzu’s egg allergy the thought of life without homemade chocolate chip cookies sent me into a panic. You simply MUST have them! I’ve baked well over a thousand cookies in the last few years trying to get to the ultimate eggless chocolate chip cookie and I’ve finally done it. These aren’t just great eggless cookies. They’re great cookies! Whether you have food allergies, you’re out of eggs, or you just want to try something different I think you will enjoy these.
Ingredients (yields 5 dozen):
1 cup (2 sticks) salted butter
8 oz cream cheese
1 cup sugar
3/4 cup dark brown sugar
1 teaspoon vanilla bean paste (you can use regular extract but the paste gives it a special oomph!)
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
12 oz semi-sweet chocolate chips (I like Hershey’s)
Let butter and cream cheese warm to room temperature.
Preheat oven to 375°.
Line 4 cookie sheets with parchment paper.
Combine flour, salt, and baking soda. Set aside.
Cream together butter, cream cheese, and vanilla bean paste.
Add sugar and brown sugar, mix well.
Slowly add flour mixture. Mix well.
Stir in chocolate chips.
At this point, if I have time I like to refrigerate the dough for 30 minutes or so. If I have my kids staring me down for cookies, I skip it.
Place tablespoon size scoops of dough onto the cookie sheets.
I much prefer to use the convect feature in you have that option. Either way, bake for 12 minutes or until golden brown (every oven is different so make sure you know yours!)
Let rest on cookie sheet for one minute. Remove with spatula to cooling rack.
Store in a cookie tin or wrapped securely in aluminum foil.