Everybody loves the infamous chocolate chip cookie. Without eggs, this cookie dough is safe to eat, even if you don’t pasteurize the flour. Here’s a teen’s guide to the ultimate eggless chocolate chip cookie.

Prep Time: 10 mins

Cook Time: 10 mins

Additional Time: 30 mins

Total Time: 50 mins

Note: This recipe makes 8 medium-sized cookies.

Ingredients: 

6 tablespoons unsalted butter

1 packed tablespoon cream cheese

¼ cup dark brown sugar, packed

3 tablespoons granulated white sugar

¾ tsp vanilla extract

½ cup + 3 tablespoons all purpose flour

⅛ tsp fine salt

¼ tsp baking soda

¼ tsp baking powder

⅓ semisweet chocolate chips (this recipe uses mini chocolate chips)

Steps:

1. Preheat the oven to 375 degrees fahrenheit. Line a baking sheet with a silicone mat, or just use a clean unlined cookie sheet.
2. In a bowl, combine butter (preferred room temp.) and cream cheese with a mixer or by hand until just combined. You will not want to see the cream cheese in the end.
3. Add the sugars, and mix until combined. The mixture should turn pale and fluffy.
4. Then, add the vanilla until just combined.
5. Mix the flour, salt, baking soda, and baking powder in a bowl, and sprinkle over the butter mixture. Combine.
6. Add chocolate chips and gently fold until just mixed.
7. Chill the dough uncovered for 30 minutes. Optionally, you can chill the dough overnight, and thaw for 30 minutes before use.
8. Scoop the dough onto your baking sheet, 1 inch apart.
9. Bake for 8-10 minutes, until the edges just begin to turn brown.
10. Let the cookies rest 1 minute before transferring to a rack to cool. Enjoy!

It’s as simple as that. Anyone could make these delicious cookies in no time! Feel free to modify this with different mix-ins, such as mint chocolate chunks, toffee, or more. These cookies are also great with frosting in between. Thanks for reading, and let us know what you want to see next.