Nut Free Chocolate Chip Cookies (Printable Format)
Soft and chewy chocolate chip cookies made without nuts for allergy-friendly snacking. Classic flavor in 25 minutes.
# 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 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 mixture, mixing until just combined. Avoid overmixing.
06 - Stir in chocolate chips using a spatula until evenly distributed throughout dough.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 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 Suggestions:
01 -
- They stay incredibly soft for days thanks to the brown sugar and butter ratio
- School safe and party perfect without sacrificing that classic cookie flavor everyone craves
02 -
- Overmixed dough creates tough cookies, so stop as soon as the flour disappears
- That slightly underdone look in the center means they will set perfectly while cooling
03 -
- Room temperature butter should yield slightly when pressed but still hold its shape
- Weighing flour instead of using measuring cups gives consistent results every time