Nut Free Chocolate Chip Cookies (Printable Version)

Soft, chewy cookies loaded with chocolate chips, 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 It:

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 electric mixer, beat 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 incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Stir in chocolate chips with spatula until evenly distributed.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake 9-11 minutes until edges are golden and centers appear slightly soft.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Suggestions:

01 -
  • The centers stay soft and fudgy for days unlike other recipes that turn hard as rocks
  • Nobody suspects these are allergy safe until you tell them which makes them perfect for sharing
02 -
  • Chilling the dough for 30 minutes prevents the cookies from spreading too thin
  • Overbaking by even one minute turns these from chewy to crunchy so watch closely
03 -
  • Use room temperature eggs so they incorporate smoothly into the butter mixture
  • Weigh your flour instead of scooping it because too much flour makes cookies dense

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