EGGLESS CHOCOLATE CHIP COOKIES WITH CREAM CHEESE RECIPES

Steps:

• Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat. NOTE: if you decide to chill the cookie dough, you don't need to preheat the oven until you are ready to bake the cookie.
• Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
• Beat butter, granulated sugar, brown sugar in a large mixer bowl over medium speed until smooth and creamy. Add cream cheese; mix until well combined. Scrape down the sides and bottom of the bowl as needed. Add vanilla; mix to incorporate.
• Stir in chocolate morsels until evenly distributed.
• Reduce speed to low and add the dry ingredients; mix until just combined. DO nor overmix.
• Scoop the dough with an ice cream scoop onto the prepared baking sheet, about 1.5 tablespoons of dough per cookie, and arrange 3 inches apart. NOTE: If time allows, it's highly recommended to chill the cookie balls for at least 30 minutes up to 2 days.
• 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.

Steps:

• Preheat your oven to 375 degrees F then grease a baking sheet with cooking spray and line it with parchment paper.
• Sift together the flour, baking soda, baking powder, and salt. Set aside.
• Using a medium-sized bowl, add butter, cream cheese, and both sugars. Cream until fluffy.
• Add the vanilla extract and whisk to combine.
• Fold sifted flour mixture into the butter mixture until evenly incorporated.
• Lastly, fold in the chocolate chips.
• Chill the dough in the refrigerator for 30 minutes, covered with cling film.
• Scoop the dough using your preferred tool and place them on the baking sheet.
• Bake for 8 to 10 minutes. Remove the cookies when edges are starting to brown.
• Let the cookies rest for 1 minute. Serve with a pint of milk and enjoy.