Eggless Chocolate Chip Cookies

With some mascarpone cheese instead of eggs, you won't know the difference with these chocolate chip cookies.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings

Calories 282kcal

Using an electric mixer on medium speed, beat the butter, mascarpone cheese and sugars together, about 3-5 minutes. Add the milk and vanilla extract, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
In a medium bowl, mix together the flour, cornstarch, baking soda and salt.
With the mixer on low speed, slowly mix in the dry ingredients until just combined. Add the chocolate chips and mix on low for about 5-10 seconds until combined. Cover with plastic wrap and place in the fridge for 30 minutes.
Preheat oven to 375°F and line baking sheets with parchment paper.
Scoop out 2 tbsp-sized portions and gently roll into a ball with your hands. Place 3 inches apart on the baking sheet.
Bake for 10-12 minutes, rotating the pan halfway through. You want the edges to be golden brown but the middle should still be soft. Sprinkle with some sea salt if desired.
Allow the cookies to cool for 5 minutes on baking sheet before transferring to cooling rack.

Use room temperature ingredients. You want your mascarpone cheese to be the same temperature as everything else so it easily combines.
You determine the amount the cookies spread by how long you cream the butter. If you don't want them to spread too much, cream the butter for 1 minute and if you like them a little thinner, cream for 3-5 minutes.
Feel feel to use regular chocolate chips instead of chopping your own.
You can add in nuts if you want but just remove the same amount of chocolate.