Nut Free Chocolate Chip Cookies (Print Version)
Soft, chewy chocolate chip cookies made completely nut-free for safe snacking.
# What You 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
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, use electric mixer to cream 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.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Stir in chocolate chips with a spatula.
07 - Scoop dough by rounded tablespoons onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 9-11 minutes, until edges are golden and centers still look slightly soft.
09 - Cool on baking sheets for 5 minutes before transferring to wire rack to cool completely.
# Expert Tips:
01 -
- These cookies stay soft for days which means you can bake a batch Sunday and still grab a perfect cookie Wednesday afternoon
- The dough comes together in one bowl without any fancy techniques so you can have them in the oven even on busy weeknights
02 -
- Chilling the dough for 30 minutes prevents excessive spreading and gives you thicker bakery style cookies
- Removing cookies from the oven when centers look slightly soft is crucial because they continue cooking on the hot pan
03 -
- Room temperature ingredients make a noticeable difference in how evenly the dough comes together
- Use a cookie scoop for uniform sizing so everything bakes at the same rate