Chocolate chip cookies are one of the most beloved baked sweets to ever exist! This recipe should make 12-14 delicious, soft, rich cookies! Not only are they a Wonderful snack with a glass of your favorite milk, but these dairy free cookies are also easy and quick to make!
Okay, for me, chocolate chip cookies haven’t always been something I enjoyed. As a kid, I wasn’t much into sweets in general, but as I’ve grown, I’ve begun to enjoy the sweeter things. These chocolate chip cookies have become one of my favorites! I seriously recommend you try these, they DON’T disappoint!
What makes a good chocolate chip cookie?
So, what makes a good chocolate chip cookie? I find meeting these three criteria gets me the best outcome! These steps get us the best dairy free cookies!
1 – Texture
Texture really comes down to the ratio of sugar, fat, and flour you use in the recipe.
In this recipe I use a 3:2:3 ratio of sugar, butter (dairy free for dairy free cookies), and flour to get a classic, soft yet firm cookie.
2 – Salt
Salt is often overlooked in sweets in general, but it one of the most important ingredients!
Making sure you add the appropriate level of salt will bring out a richness, depth, and complexity in flavor in the cookie.
If you want this recipe a bit less rich, and more subtle, I’d recommend using half the amount of salt called for in the recipe. That being said, I find the amount of salt in this cookie to be perfect, and key to achieving that rich indulgent flavor!
3 – Chocolate Chips
And of course the chocolate chips! Okay, so a good quality chocolate is ofcourse going to be better, but these cookies will still be great with whatever you choose!
I find more important than the quality of the chocolate its self (within reason of course), is the amount of chocolate chips you use. You dont want to have a chocolate chipless bite, thats not good; so making sure each bit of the cookie has as much chocolate chip as the last is key!
Can I substitute the flour for a gluten-free alternative?
Not for this recipe, but I do have a gluten-free, and dairy-free cookies recipe that uses chickpea flour! I will be posting that soon so stay tuned!
Why cream the butter and sugar at the beginning?
This step helps you incorporate more air into the dairy-free cookies. This will produce a better crumb and texture overall.
How long will these cookies store for?
These dairy free cookies should store well in a container for 3-5 days at room temperature. If you want to enjoy them longer, shape and freeze what you don’t use for baking later.
Vegan Chocolate Chip Cookies
Ingredients
- 220 g Room temperature Dairy-free butter
- 230 g Dark brown sugar
- 100 g Granulated sugar
- 7 g Salt
- 10 g Vanilla extract
- 180 g Dairy-free semisweet chocolate chips
- 330 g All-purpose flour
- 2 g Baking soda
- 8 g Baking Powder
Instructions
- Preheat oven to 350F
- In the bowl of a mixer fitted with a paddle attachment, add the room-temperature dairy-free butter, brown sugar, granulated sugar, and salt. Whip on medium-low speed for 1-2 minutes until combined and fluffy.
- Bring the mixer to low speed and add the vanilla extract; let that whip for 1 minute.
- Turn the mixer off, and add your chocolate chips. mix on low until combined.
- In a separate bowl combine the flour, baking soda, and baking powder with a whisk.
- With the mixer off, add the flour mixture to the bowl of the mixer and set it on low until combined (about 30 seconds to one minute).
- Roll the dough into a log and separate into 12-14 even pieces. Roll them into a ball, and place on a parchment-lined baking sheet. place the sheet with the rolled dough into the freezer for 30 minutes.
- Remove the cookie sheet from the freezer and bake in the middle rack of the oven for 12-15 minutes.
- Once done, allow to set for 3-5 minutes before moving to a cooling rack to cool for 10-20 minutes.
- Enjoy!
Notes
Want something bright and fluffy! Try these Blueberry Muffins!
Best chocolate chip cookies I have had in a while!