Ingredients
Dry Ingredients
2 cups + 2 tbsp (268 g) all-purpose flour
¾ tsp baking soda
¾ tsp salt
Wet Ingredients
¾ cup (158 g) dairy-free butter, softened (or regular butter if not dairy-free)
½ cup (100 g) granulated sugar
½ cup (105 g) packed light brown sugar
1 large egg
1 tbsp vanilla extract
Add-ins
½–¾ cup dairy-free chocolate chips or chopped dark chocolate (semi-sweet recommended)
Instructions
- Step 1 – Prep the Oven:
Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats. - Step 2 – Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. - Step 3 – Cream Butter & Sugar:
In a large mixing bowl (or stand mixer with a paddle attachment), beat the dairy-free butter, granulated sugar, and brown sugar together for about 1–2 minutes, until the mixture is light and fluffy. - Step 4 – Add Egg & Vanilla:
Add the egg and vanilla extract. Beat until just combined — don’t overmix. - Step 5 – Combine Dry & Wet:
Gradually mix in the dry ingredients until a soft dough forms. Scrape down the sides of the bowl as needed. - Step 6 – Fold in Chocolate:
Stir in your dairy-free chocolate chips or chopped chocolate chunks. - Step 7 – Shape the Cookies:
Scoop 1½ tablespoon-sized portions of dough (use a cookie scoop if possible) and place them on the prepared baking sheets about 3–4 inches apart. - Step 8 – Bake:
Bake for 8–11 minutes, until the edges are set but the centers still look slightly soft. - Step 9 – Cool:
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. - Enjoy your soft, chewy, buttery dairy free chocolate chip cookies!
Notes
- Measuring Flour: Always weigh your flour or use the scoop-and-level method. Too much flour = cakey cookies.
- Butter Substitute: If needed, replace the butter with solid (not melted) coconut oil.
- Chocolate Options: Try dairy-free dark chocolate, vegan white chocolate chips, or a mix for variety.
- Storage: Store in an airtight container at room temperature for 5–6 days.
- Freezing:
- Baked cookies: Freeze for up to 2 months; thaw at room temp.
- Cookie dough: Scoop into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen — add 1–2 minutes to the baking time.
- Reheating Tip: Microwave a cookie for 5–10 seconds for that “fresh-from-the-oven” gooey texture.
- Prep Time: 10 min
- Cook Time: 10 min
- Cuisine: American