Eggless Chocolate Chips Cookies

Servings: 24 cookies
Calories per serving: 272 kcal

Ingredients
• 2 1/2 cups (350 gr) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup (227 gr) unsalted butter, softened (2 sticks)
• 3/4 cup (150 gr) granulated sugar
• 3/4 cup (150 gr) packed brown sugar
• 1 teaspoon pure vanilla extract
• 4 oz (113 gr) cream cheese, softened
• 2 cups (300 gr) semi-sweet chocolate morsels
Instructions
1 Preheat oven to 190 C. Line 2 large baking sheets with
parchment paper or silicone baking mats.
2 Combine flour, baking soda, baking powder and salt in a
bowl. Set aside.
3 Beat butter, granulated sugar, brown sugar and vanilla
extract in large mixer bowl over medium speed until smooth and
creamy. Scrape down the sides and bottom of the bowl as
needed. Add cream cheese; mix until well. Reduce speed to low
and gradually beat in flour mixture until combined. Stir in
morsels until evenly distributed.
4 Drop by rounded tablespoon onto ungreased baking
sheets.
5 Bake for 10-11 minutes, until barely golden brown
around the edges. Cool on baking sheets for 2 minutes; remove
to wire racks to cool completely.

Recipe Notes
Store cookies covered at room temperature for up to 1 week.
 
You can make the cookie dough and chill it in the refrigerator
for up to 1 week. Allow coming to room temperature then
continue with step 4.
 
Baked cookies freeze well for up to 8 weeks. Unbaked cookie
dough freezes well for up to 8 weeks