Dairy Free Chocolate Chip Cookies
These Dairy Free Chocolate Chip Cookies are soft, chewy, and loaded with melty dairy-free chocolate chips. Perfect for anyone craving classic cookies without the dairy!
Equipment
- Mixing Bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy-free butter softened
- 1/2 cup brown sugar
- 1/4 cup superfine sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dairy-free chocolate chips
Instructions
- Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly golden.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps to evenly distribute the baking soda and salt throughout the flour.
- In a separate bowl, combine the softened dairy-free butter, brown sugar, and superfine sugar. Using a whisk or an electric mixer, beat until the mixture is light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the butter and sugar mixture. Beat until well combined, making sure everything is thoroughly mixed.
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined, being careful not to overmix.
- Gently fold in the dairy-free chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper. Make sure to leave enough space between each cookie, as they will spread while baking.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy your Dairy Free Chocolate Chip Cookies warm, or store them for later!
Notes
- Substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Use coconut oil or plant-based butter as a dairy-free butter alternative.
- Replace the egg with a flax egg to make the recipe vegan.
- Chill sticky dough in the refrigerator for 30 minutes to make scooping easier.
- Store cookies in an airtight container in the fridge for up to a week or freeze for up to three months.