Nut Free Chocolate Chip Cookies (Printable)
Soft, chewy chocolate chip cookies without nuts. Perfect for safe snacking.
# 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
# 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 - Beat butter, granulated sugar, and brown sugar with electric mixer 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 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 9-11 minutes until edges are golden and centers appear slightly soft.
09 - Let cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- Perfectly soft centers with slightly crisp edges every single time
- School-safe treats that actually taste like real cookies, not compromise cookies
- One bowl comes together faster than deciding what to bake
02 -
- Chilling the dough for 30 minutes prevents excessive spreading and creates thicker, chewier cookies
- Checking chocolate chip labels every single time matters because manufacturers sometimes change production lines
03 -
- Use a cookie scoop for uniform sizing so everything bakes evenly
- Rotate the baking sheets halfway through if your oven has hot spots