Nut Free Chocolate Chip Cookies (Printable Version)
Soft, chewy chocolate chip cookies without nuts. Classic taste, allergy-friendly, ready in 25 minutes.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp 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 tsp pure vanilla extract
→ Add-Ins
09 - 2 cups nut-free semi-sweet chocolate chips
# How To Make:
01 - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, use an electric mixer to cream together the 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 the dry ingredients to the wet ingredients, mixing until just combined.
06 - Stir in the chocolate chips with a spatula.
07 - Scoop the dough by rounded tablespoons onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 9-11 minutes, or until the edges are golden and the centers still look slightly soft.
09 - Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies stay incredibly soft for days thanks to the perfect butter-to-sugar ratio I stumbled upon after dozens of batches
- The nut-free version somehow tastes even more focused on pure chocolate flavor without any nut distractions
02 -
- I learned the hard way that certified nut-free chocolate chips are non-negotiable - regular brands often share equipment with nuts
- Chilling the dough for 30 minutes changes everything for thickness and flavor development
03 -
- Room temperature ingredients make or break this recipe - cold butter won't cream properly into the sugars
- Weighing your flour instead of scooping prevents dense cookies from too much flour