No Egg Chocolate Chip Cookies

Ingredients

• 6 oz cream cheese (very softened)
• 12 tablespoons butter (melted & cooled)
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups + 3 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 1/2 cups milk chocolate chips

Instructions

1. 1

   Preheat the oven to 325°F. Prepare a cookie sheet(s) by lining with parchment paper (preferred) or spraying lightly with cooking spray.

2. 2

   In a large mixing bowl using an electric hand mixer, or use the bowl of the stand mixer with the paddle attachment, beat together the cream cheese, melted butter, light brown sugar, and granulated sugar until pale in color and fluffy looking; 2-3 minutes of beating on medium to medium-high speed.

3. 3

   Add in the vanilla extract and blend just until combined.

4. 4

   Add the flour, baking soda, and salt and beat on low speed just until combined and no flour streaks remain in the cookie dough. Scrape the sides and bottom of the bowl to ensure that everything is thoroughly combined.

5. 5

   Stir in the milk chocolate chips.

6. 6

   Use a medium cookie scoop (1.5 to 2 tablespoons) to scoop the cookie dough, release the dough ball in your clean hands, and then roll it into a ball. Place 12 cookie dough balls per cookie sheet.

7. 7

   Bake for 11-14 minutes. The cookies should look puffy, be pale in color (not lightly browned), and the tops should have slight cracks in them.

8. 8

   Remove from the oven and let the cookies cool on the warm cookie sheet for 15-20 minutes, and then transfer the cookies to a cooling rack to cool completely.