Nut Free Chocolate Chip Cookies (Print View)
Soft, chewy chocolate chip cookies without nuts 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 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, about 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 ingredients, mixing until just combined. Do not overmix.
06 - Stir in chocolate chips with a spatula until evenly distributed throughout the dough.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 9-11 minutes until edges are golden brown and centers appear slightly soft.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Hints:
01 -
- These cookies stay perfectly soft for days thanks to the brown sugar butter ratio I discovered through happy accident
- The nut-free version tastes just as nostalgic as the classic recipe I grew up eating
02 -
- Overmixed dough creates tough cookies — stop mixing as soon as flour disappears
- Chilling dough for 30 minutes prevents excessive spreading and intensifies flavor
03 -
- Weighing flour instead of measuring by cup eliminates the most common variable in baking
- Room temperature ingredients incorporate more evenly, creating consistent texture throughout