Nut Free Chocolate Chip Cookies (Printable)
Soft, chewy chocolate chip cookies without nuts for allergy-friendly snacking.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp 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 tsp pure vanilla extract
→ Add-Ins
09 - 2 cups nut-free semi-sweet chocolate chips
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Using an electric mixer, beat butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
06 - Stir in chocolate chips using a spatula until evenly distributed throughout the dough.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies 2 inches apart.
08 - Bake for 9-11 minutes until edges are golden brown and centers appear slightly soft.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Hints:
01 -
- The centers stay ridiculously soft even after cooling, which means breakfast cookies are totally acceptable
- Nobody will believe these are allergy-friendly because the texture is exactly what you want from a bakery cookie
02 -
- Chilling the dough for 30 minutes prevents excessive spreading and intensifies the vanilla flavor
- If making for someone with severe allergies, use certified nut-free flour and chocolate chips to avoid cross-contamination
03 -
- Use a cookie scoop for uniform sizing, they'll bake evenly and look professional
- Rotate the baking sheets halfway through baking if your oven has hot spots