Cream Cheese Chocolate Chip Cookies {Egg-Free}

For 24 Cookies (2-3 dozen depending on size), Cream Cheese Chocolate Chip Cookies {Egg-Free} keeps the list centered on cream cheese, butter and packed light brown sugar. Set aside about 29 minutes.

• Yield 24 Cookies (2-3 dozen depending on size)
• Ready in 29 minutes
• Prep 15 minutes
• Cook 14 minutes

Ingredients

• 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 (311 g) all-purpose flour
• 1 1/2 cups semi-sweet or milk chocolate chips

Instructions

1. Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners.
2. 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.
3. 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.
4. 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).
5. Bake the cookies for 12-14 minutes until the edges are just barely golden brown.
6. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Let the center settle before you cut it, or the slices will slump.