Nut Free Chocolate Chip Cookies (Printable)
Soft and chewy nut-free chocolate chip cookies ready in 25 minutes. Perfect for allergy-friendly snacking with classic flavor.
# 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
# Directions:
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 - Using an electric mixer, cream together 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 until evenly distributed.
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 appear slightly soft.
09 - Cool on baking sheets for 5 minutes before transferring to wire rack to cool completely.
# Expert Tips:
01 -
- Everyone can safely grab a cookie without asking about ingredients first
- The centers stay soft and chewy for days if you can resist eating them all immediately
02 -
- Chilling the dough for 30 minutes prevents spreading too thin and intensifies the chewy texture
- Every ingredient needs to be certified nut-free if you're cooking for someone with severe allergies
03 -
- Underbake by one minute if you love gooey centers. They continue cooking on the hot baking sheet
- Weigh your flour if possible. Too much flour makes cookies dense and dry instead of tender