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In a bowl mix the flour, baking soda and salt and set aside.
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2
In the bowl of a stand mixer, or a medium bowl, mix the butter and cream cheese until light and fluffy, about 2 minutes on medium.
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3
Add the sugar and brown sugar and mix until incorporated. Add the vanilla and mix until fully incorporated. Add the flour mixture and mix until completely incorporated. Add the milk chocolate chips and fold in by hand.
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4
Cover with plastic and place in the refrigerator for at least 30 minutes before cooking.
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5
Preheat oven to 350u00b0F and line a baking sheet with parchment.
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6
Using a cookie scoop (I use the Pampered Chef medium scoop), place walnut-sized dollops of cookie dough on the parchment-lined baking sheet and bake for 12-15 minutes. These cookies don't seem to brown as much on the top as cookies with eggs so just keep an eye on them.
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7
When done baking, leave on baking sheet for 2-3 minutes then remove to cooling rack or paper towels to cool completely.
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And there you have it, Eggless Chocolate Chip Cookies! They are soft and chewy and you won't even miss the eggs.
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Makes approximately 3 dozen cookies.
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Enjoy!
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Recipe adapted from America's Test Kitchen, via Loving this Crazy Life.
