Cream Cheese Chocolate Chip Cookies

december-045

Lucky me, I have no food allergies that I know of making cooking and baking (and consuming all of that food) a breeze.
I got the idea for these cookies after a friend of mine asked me to bake some cookies for her son Jake’s  birthday party.  The only request she made was that they be egg free (I guess one of his cousin’s is allergic to them). Knowing that Jake loves my chocoalte chip cookies I really wanted to make them for his birthday. The only problem is that they contain eggs. Well, after reading some cookbooks at the library I discovered several cookie recipes that do not call for eggs but instead use cream cheese (not necassarily as a substitute).

I decided to give it a whirl and use cream cheese in place of the eggs in my chocolate chip cookie recipe. Eggs are usually used in a recipe to provide moisture (the yolk) and structure (the whites). The cream cheese adds the moisture and helps create the structure needed in the cookie without drying them out (as egg whites do).

The result? Wonderful! They came out much better than I ever could have expected. Just like the original, their texture is spot-on.  A slightly crisp outside gives way to a chewy interior that is far from cake-like.  They sport a paler color than their egg-using-counterparts making it very easy to overbake them. I removed mine from the oven when the bottoms began to tan and the edges were pale yet set. I noticed that the cookies had a somewhat shiny gloss to them after they had baked making them hard to resist! You could not taste the cream cheese at all but they did have a slightly different flavor than the original (not in a bad way).
These also stayed soft (with a slight crisp exterior) for two days in a covered container. They did not last after that but I am sure with the cream cheese in them, they would stay soft for several days.

I can’t wait to try substituting cream cheese for the eggs in a few more cookie recipes!

I rate this recipe an 8

Cream Cheese Chocolate Chip Cookies
adapted from America’s Test Kitchen

2 cups plus 3 Tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until room temp
5-6 oz. cream cheese softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

*I chilled the dough overnight before baking, which I recommend.

Adjust oven racks to upper & lower -middle positions & heat oven to 325. (Don’t do if chillindecember-0442g overnight)
Line cookie sheets with parchment paper.

Whisk dry ingredients together; set aside.With electric mixer, or by hand.
Mix butter and cream cheese together with a mixture until smooth. Add sugars and beat until thoroughly combined.
Beat in vanilla until combined.
Add dry ingredients & beat at low speed just until combined. Stir in chips. Chill dough overnight. OR

Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT overbake!

Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.

 

*Update: 12/26/08:
After a bit of searching on the internet, I found that someone else has tried this as well!