In reply to Sujatha.
You can definitely double the recipe :) I haven’t tried yogurt or buttermilk, but I think full-fat yogurt would be most similar to cream cheese. The protein found in milk tends to make cookies overly soft and muffin-like…potentially spread more, too. Cream cheese contains as little liquid as possible, while still also binding the dough.
source https://www.dessertfortwo.com/chocolate-chip-cookies-without-eggs/#comment-27174434192452770
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