I don’t bake! I want to start off by saying that. Every now and then I do try my hands at baked goods but to be honest I don’t have the patience for baking. Too many steps and measurements. Last weekend the kids and I baked some chocolate chip cookies from scratch. We made them without any eggs….yes I know shocking right. You gotta try it before you judge it. Bake a batch this week and tell me what you think! Let’s bake Chocolate chip cookies with no eggs
- 6 ounces cream cheese, softened
- 12 tablespoons butter, melted and cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups plus 3 tablespoons all-purpose flour
- 1 1/2 cups semi-sweet or milk chocolate chips
Directions
- Preheat the oven to 325 degrees F and line baking sheets with parchment. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix until mostly incorporated by a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain.
- Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don’t need to flatten it all the way). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.
They were so good that the kids wanted to make another batch that night. Nope, we are trying to limit our sweet tooths around here. Do you bake your chocolate chip cookies differently?
