Nut Free Chocolate Chip Cookies (Printable)
Soft, chewy chocolate chip cookies without nuts. Perfect for allergy-friendly snacking with classic flavor.
# 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
# Directions:
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. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Stir in chocolate chips with 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 cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- Safe for nut allergies while keeping that classic cookie texture we all crave
- The centers stay soft and fudgy days after baking
02 -
- Chilling the dough for 30 minutes prevents excessive spreading and creates thicker cookies
- Underbaking by 1 minute is the secret to perfectly soft centers every time
03 -
- Room temperature ingredients make the biggest difference in texture so do not skip the softening step
- Weighing your flour instead of scooping prevents dense dry cookies every single time