Nut Free Chocolate Chip Cookies (Printable)
Soft, chewy chocolate chip cookies without nuts for safe allergy-friendly snacking.
# What You'll 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
# Method:
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, about 2-3 minutes.
04 - Beat in eggs one at a time. Mix in vanilla extract.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined.
06 - Stir in chocolate chips with a 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.
# Insider Tips:
01 -
- Soft centers with slightly crisp edges, exactly how a chocolate chip cookie should be
- Completely nut-free so everyone can enjoy them without worry
- Ready in 25 minutes from start to finish
02 -
- Chilling the dough for 30 minutes prevents excessive spreading and enhances chewiness
- Overbaking is the enemy, remove them when centers still look slightly underdone
- Certified nut-free facilities matter if you're baking for someone with severe allergies
03 -
- Room temperature ingredients combine more evenly for consistent results
- Use a cookie scoop for uniform baking times and picture-perfect cookies
- Store in an airtight container with a slice of bread to keep them soft for days