Nut Free Chocolate Chip Cookies (Print Version)
Soft, chewy chocolate chip cookies made completely nut-free for safe snacking.
# What You'll 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
# How-To Steps:
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 -
- The edges get perfectly golden while centers stay soft and chewy
- Nobody will notice these are allergy-friendly unless you tell them
02 -
- Checking chocolate chip labels for nut-free certification is non-negotiable for serious allergies
- Chilling the dough for 30 minutes prevents spreading too thin and intensifies chewiness
03 -
- Room temperature ingredients incorporate better and create more even texture
- Using a cookie scoop ensures uniform sizing for consistent baking