Nut Free Chocolate Chip Cookies (Printer-friendly)
Soft, chewy chocolate chip cookies without nuts for allergy-friendly snacking with classic flavor.
# What you'll need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup light brown sugar, packed
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Add-Ins
09 - 2 cups nut-free semi-sweet chocolate chips
# Method:
01 - Preheat your oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
06 - Stir in the chocolate chips with a spatula until evenly distributed throughout the dough.
07 - Scoop the dough by rounded tablespoons onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 9-11 minutes, or until the edges are golden and the centers still look slightly soft.
09 - Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- These stay perfectly soft and chewy for days unlike typical nut-free versions that can turn hard
- The texture is so spot-on that nut lovers wont even notice whats missing
02 -
- Overmixed dough makes tough cookies so stop as soon as the flour disappears
- Room temperature ingredients prevent the cookies from spreading too thin or staying in stiff mounds
03 -
- Underbake by one minute if you prefer them extra soft and gooey in the center
- Store in an airtight container with a piece of bread to keep them fresh longer