Everyone loves chocolate chip cookies, of course, not everyone loves their chocolate chip cookies the same. Some prefer crispy, thin milk cookies. Some like chewy, soft cookies. Others opt for fluffy chocolate chip cookies like little clouds of carbs. Personally, I like a moist cookie somewhere between chewy and fluffy. I’ve read and tried a lot of recipes, and over time, using an understanding of the science of chocolate chip cookies, developed what I thought was the best chocolate chip cookies.
Then one day I suffered an epic fail. I started my dough without checking I had all the ingredients. I ended up 2 eggs shy for my 3-egg recipe. Naturally, this led to a Google-fest of “baking egg replacements, and “no-egg cookies.” The Internet did not disappoint in options–the list is extensive–but honestly adding something like apple sauce to chocolate chip cookies would undeniably change the flavor, so I didn’t really like any of the answers I found.
I decided to take a gamble and try cream cheese. I had seen cream cheese chocolate chip cookie recipes before, but they usually contained the normal egg count. The result was freakin’ incredible. I had created a cookie that was rich, soft, chewy, sort of fluffy, and even better stayed soft for a prolonged period of time. I have not had anyone try one yet that didn’t agree they are now indeed the best chocolate chip cookies in the universe. Better this is a one-bowl easy recipe. Want to try?
The Best Chocolate Chip Cookies Recipe
4 sticks softened butter (not microwaved)
8 oz. cream cheese
2 cups table sugar
2 cups brown sugar
4 tablespoons real vanilla extract
1 teaspoon salt
a quarter shot of warm water mixed with 1 teaspoon baking soda and 1 teaspoon baking powder
6 cups flour
Approximately 4-5 cups chocolate chips (I usually eye-ball this step and just add chips to my desired weight-gain level)
Add 4 sticks softened butter (not microwaved), 8 oz. cream cheese, 2 cups sugar, 2 cups brown sugar into a large bowl.
Mash it all together with your hands until harmonious, because ain’t nobody got money for a kitchen aid (you, can, in fact use a kitchen aid, I’m just cheap).
Add 4 tablespoons real vanilla extract, 1 egg, 1 teaspoon salt, and a quarter shot (I literally use a standard shot glass, like for alcohol) of warm water mixed with 1 teaspoon baking soda and 1 teaspoon baking powder. Combine.
Add 6 cups flour. Combine some more. Mix in chocolate chips.
Chill dough either in the freezer or outside if you live someplace dark, cold, and chocolate-chip-cookie needing like me in Alaska.
Once cool, roll into balls. I have done smaller cookies and large, the only difference is the bake time so you’ll have to watch your first batch. The time I present here is using balls slightly smaller than a golf-ball.
Bake for 14-16 minutes or until just golden brown on the edges at a preheated 325. Keep dough chilled, rinse cookie sheets in cool water between batches (yes, this matters. A hot pan will affect your cookies.)
Allow to rest for 24-hours for the best flavor. Fresh from the oven these are very, very moist and soft. I usually hide mine in a cake storage tub (because this recipe makes a lot of chocolate chip cookies and honestly, I have never tried halving it) so the kids don’t eat them all before they are at their yummiest.
I’d love to hear your thoughts on this recipe and any alterations you may have tried. Who knows, maybe I’ll end up with a better than the best chocolate chip cookies recipe.