My Ultimate Egg-Free Chocolate Chip Cookies |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 15 |
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I created this recipe for my son who has multiple food allergies. I took my favorite Ghirardelli chocolate chip recipe and replaced the eggs with cream cheese :-) Ingredients:
2 cups semi-sweet chocolate chips |
1 cup butter or 1 cup margarine, at room temperature |
3/4 cup sugar |
3/4 cup brown sugar |
8 ounces cream cheese, at room temperature |
2 teaspoons vanilla |
2 1/4 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 375ºF. Sift together flour, baking soda and salt; set aside. In large mixer bowl, cream together butter, sugar, brown sugar, cream cheese, and vanilla. Gradually blend dry mixture into butter/sugar mixture. Stir in chocolate chips. Drop heaping tablespoons (I use a 18/8 cookie scoop) onto ungreased cookie sheets about 2 inches apart. Bake at 375ºF for 9 to 11 minutes, or until golden brown.
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