The best recipe for soft and buttery chocolate chip cookies with the perfect amount of vanilla and no eggs. This cookie dough stays at room temperature; no chilling required and it’s completely edible. This recipe is super easy, calls for simple ingredients, and is the best quick dessert. Get baking!
And the kinds of cookies I love are chewy cookies. I’d take a chewy cookie over a soft one any day but these cookies now have me second guessing myself. Wow, they’re really good. The soft center paired with the slightly crisp edges is just perfection.
I know because of the cream cheese you might be thinking that they taste tangy but they don’t, at all.
I had never thought about adding cream cheese to chocolate chip cookies before. The idea just seemed so odd and cream cheese is known for making things fluffy. But the cream cheese adds something that you just don’t get with just butter alone.
And the best part about these cookies is that they’re egg free! You can eat the dough if you want to because it’s completely edible. So if you or anyone in your family is allergic to eggs, you can make these. Everyone should be able to enjoy a good chocolate chip cookie. 🙂
Did I mention how easy these are to make? Surprisingly easy! When I was done making the dough I was there double checking to make sure I didn’t miss an ingredient. It came together so quickly. I literally looked at the dough and said “what?!”. This is now added to my growing list of super easy cookie recipes like these 4 ingredient chewy cookies and these peanut butter chocolate chip cookies. You know it’s all about easy recipes over here at Beat Bake Eat.
The dough isn’t as stiff as other cookie dough. It’s quite soft and sticky but it’s really buttery and delicious. Go ahead and sneak a spoonful. Remember, you don’t have to feel guilty because it’s egg free! Just don’t eat too much of it or you won’t have any to make cookies with.
Also, remember to use the cream cheese that comes in a block. Not the spreadable kind (a.k.a the kind that comes in a tub). I know this is kind of common sense but I just thought I’d say it just in case. The spreadable kind of cream cheese is specifically formulated to spread easily and isn’t as thick as the brick kind. The hard, block cream cheese is ideal for baking.
And guess what? You don’t have to chill the dough! I have to admit I don’t like waiting. That one extra step is just such a downer. I love that as soon as I’m done making the dough I can go straight to baking. I don’t wanna wait. I already have to wait for them to cool and that’s torture enough. Another cookie recipe that doesn’t require chilling is this chocolate cookie recipe.
I made these cookies around lunch time and that was a big mistake. I wanted to forget all about making lunch and devour these instead. They sat on the counter staring me in the face. I couldn’t just eat them all because I had to take pictures, of course. But it was so tempting.
I took one up and broke it in half and I swear the world was going in slow motion. The chocolate chips separated into melt-y goodness and I could see that line of moisture running down the middle. Oh my gosh. It was like watching food porn, live.
I really love the brown sugar to white sugar ratio in these cookies. Usually I go half and half but this ratio is perfect for these cookies. The brown sugar gives them moisture and flavor and the white sugar produced that crisp edge. Lovely.
They’re not overly sweet and they have just the perfect amount of chocolate chips. I really hate it when a good cookie is ruined because it’s overloaded with chocolate chips or other mix-ins.
The aroma from these cookies is so intoxicating. I could hardly wait for them to cool.
These cookies are really soft when they come out of the oven. Don’t even dare try to move them or sneak a bite because they’ll just fall apart. Just wait until they’ve cooled and set completely. I know waiting is hard but it’s worth it.
And these cookies cool right on the baking sheet. No need to transfer to a wire rack. That’s one extra step and I’m too lazy for that.
Have them the minute they’re cool and they literally melt in your mouth.
They’re so irresistible on the first day when they’re fresh.
I feel like I want to add cream cheese to all my cookie recipes now. Damn.
Just in case you’re wondering how this all works out, the cream cheese in this recipe doesn’t replace some of the butter. There are equal parts of both. Originally, the amount of flour called for was less but I bumped it up because the dough was just way too soft. It would’ve flattened out too much and the cookies would’ve been horribly crispy. So I added that extra bit of flour to balance out the fat so that the cookies would hold their shape. And for the most obvious question; how are these cookies even possible without eggs? Well to be honest, I have no clue.
So my friend, if you haven’t had cream cheese chocolate chip cookies before definitely give these a go.
- 6 ounces (3/4 cup) cream cheese, softened completely
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups semisweet chocolate chips
Preheat oven to 325°F. Line baking sheet with parchment paper or a baking mat and set aside.
In a large bowl, use a mixer to cream together the cream cheese, butter, both sugars and vanilla extract.
- Add flour, baking soda and salt and slowly mix until the dough is formed. Gently stir in the chocolate chips.
Drop 2 tablespoon balls of dough onto the baking sheet (8 at a time) and flatten slightly with your palm.
Bake for 11 -12 minutes.
*Cookies are done when the edges are set and the centers are soft and slightly under baked.
- Let cookies cool and set on the baking sheet for 15 - 20 minutes.
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