Nut Free Chocolate Chip Cookies (Printable)

Soft and chewy nut-free chocolate chip cookies with classic flavor. 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 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 softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
06 - Gently stir in chocolate chips using a spatula until evenly distributed throughout dough.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between cookies.
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 Advice:

01 -
  • These cookies stay incredibly soft for days, unlike most recipes that turn into rocks after a few hours
  • Everything comes together in one bowl without any fancy techniques or hard-to-find ingredients
02 -
  • Chilling the dough for 30 minutes prevents spreading too thin and makes these extra chewy
  • Certified nut-free facilities matter more than you think when baking for someone with allergies
03 -
  • Weighing your flour instead of scooping prevents dense cookies from too much flour
  • Room temperature ingredients blend together more smoothly and create even baking

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