Four weeks ago, before the Stay at Home Order was announced, my editor at Feast Magazine and I were brainstorming ideas for a new weekly Pantry Staple Sweets baking column. My list of recipes included Cinnamon Streusel Banana Bread, Blueberry & Almond Crumble Muffins, Chocolate Babka, and a couple of other ideas. I threw in an option for a chocolate chip cookie that didn’t require eggs, but suggested it only if eggs became scarce. My editor quickly responded requesting that we make these cookies one of the recipes and I’m so glad that she did. Had she not had the foresight to know how timely a recipe like this would be, these spectacular Chocolate Chip Cookies wouldn’t have been shared.
Sadly, finding basic baking ingredients like eggs at the grocery store can be challenging these days. However, that doesn’t mean that making a batch of cookies is no longer an option. Since these Chocolate Chip Cookies are egg-free they required a substitute to tenderize the dough, so cream cheese was used in their place. The results are a thick and chewy cookie with lightly caramelized edges and a classic chocolate chip cookie flavor. For the chocolate, any variety you have in the cupboard will do; although chopped dark chocolate bars make for excellent cookie add-ins. They melt beautifully and create decadent pools of chocolate. These Chocolate Chip Cookies are a dream. Hopefully, you’ll use this recipe whether or not there are eggs in your refrigerator for many years to come. If you do, share your beautiful cookies with me on Instagram by tagging @now_forager.
Chocolate Chip Cookies (Egg-Free)
Makes 10 cookies
1 cup + 2 tablespoons (158g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (1 stick / 113g) unsalted butter, room temperature
4 ounces (113g) cream cheese, room temperature
1/3 cup + 1 tablespoon (70g) sugar
1/3 cup + 1 tablespoon (70g) brown sugar
1 teaspoon vanilla extract
1 ½ cups (270g) dark chocolate chips or chopped dark chocolate bars
Flaky sea salt for finishing, optional
Preheat the oven to 350F. Line a large baking sheet with parchment paper. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter, cream cheese, and both sugars on medium speed until light and fluffy, about 2 minutes. Add the vanilla and mix to combine. Reduce speed to low and add the flour mixture, mixing until just combined. Mix in the chocolate chips.
Using a 2 ½-ounce cookie scoop, about ¼ cup, portion out dough 2-inches apart on the prepared baking sheet. Bake cookies for 14 minutes, until they’re lightly golden brown with slightly darker edges. The centers may still look a little pale; that’s ok, they’ll continue to bake as they cool on the pan. Remove from the oven and lightly sprinkle cookies with flaky sea salt. Set on a rack to cool completely. Store cookies at room temperature in an airtight container for up to 5 days.