Nut Free Chocolate Chip Cookies (Printable)
Soft, chewy chocolate chip cookies without nuts for allergy-friendly snacking. Classic flavor in 25 minutes.
# What You'll 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 Make It:
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. 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 using a spatula until evenly distributed throughout dough.
07 - Scoop dough by rounded tablespoons onto prepared baking sheets, spacing approximately 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 -
- These cookies stay soft for days thanks to the perfect butter-to-sugar ratio I stumbled upon
- The nut-free version somehow tastes even more focused on pure chocolate flavor
02 -
- Chilling the dough for 30 minutes prevents spreading too thin and deepens the flavor
- Underbaking slightly is the secret to that soft, chewy center everyone loves
03 -
- Use a cookie scoop for uniform sizing so everything bakes evenly
- Rotate the baking sheets halfway through for perfectly consistent results