Ingredients

In the Wolfe household, we love chocolate chip cookies. When Matthew found out he couldn’t have dairy, we were devastated. We searched for store bought cookies and nothing could hold a candle to the real deal. So we started making our own.

After many, many batches of tinkering with chocolate chip cookies, we have perfected the recipe. These are now our family and friend’s favorite dairy-free chocolate chip cookies. With just a few ingredients, you’ll be filling your home with the aroma of chocolatey baked goodness.

Here’s what you’ll need:

Flour. Just your basic all-purpose flour will do for this recipe. We like to use King Arthur flour.

Butter. We tested nearly every store-bought dairy-free butter and can confidently say that we like Country Crock Plant Butter the best. We’re not even sponsored by them (Country Crock if you’re looking at this, we love your plant butter), that’s how good it is.

Eggs. We like to use cage-free, cruelty-free eggs. Local is best if you can get them!

Sea Salt. While you could use iodized salt in a pinch, sea salt will give your chocolate chip cookies texture and tiny bursts of saltiness that will delight the tastebuds.

White Sugar and Brown Sugar. Store bought is perfectly fine, no need to scale up to higher quality variations. We’ve tried both store brand and expensive sugars and found very little difference in flavor.

Baking Soda. Store-brand baking soda is good enough.

Baking Powder. Same as the baking soda, any baking powder will work.

Vanilla. This is the one ingredient to not skimp on. There is a huge taste difference between cheap vanilla and the more premium vanillas. Go for the best you can afford, you’ll thank us later!

And last but certainly not least…

Plant Based Chocolate Chips! This is what will make or break your chocolate chip cookies. We like to use Nestle Tollhouse Plant Based Chocolate Chips for our recipes. Here in Ohio they’re found in our local krogers, but Trader Joes and Whole Foods both have great selections of plant based chocolate chips to choose from.

How to Make Dairy-Free Chocolate Chip Cookies

Step 1: Combine your flour, baking soda and powder and salt in a medium bowl, whisk to mix and set aside

Step 2: In a separate, larger bowl (I use a stand mixer), mix together your white and brown sugar and room temperature butter until all of the butter is incorporated into the sugar. Then add your room temperature egg and vanilla, beating for about a minute at medium speed.

Note: You may ask yourself if melting butter is okay to speed up getting it to room temperature. Let me assure you, it is not. Having room temperature to slightly chilled butter will ensure your cookies do not go flat in the oven. You cannot overbeat your butter and sugars, so err on the side of too cold versus too warm for your butter.

Step 3: Add in your dry ingredients from the medium bowl, I know folks say to slowly add it, but I’ll add in two stages, half up front and half at the end. You’re just folding in the dry ingredients, no need to mix in super well, just enough so you don’t have flour-y cookies.

Step 4: Fold in your chocolate chips. Gentle is key here, your dough is nearly perfection at this point, sprinkle in your chips and let it be.

Step 5: Pop your cookies in the fridge for at least 30 minutes, but the colder the better so I’ll try to leave them in for an hour or more.

Step 6: When ready to bake, set your oven to 350.

Step 7: Take out your chilled cookies and plop them in cubes on a baking tray covered in parchment paper. You can use an ice cream scoop if you’re feeling fancy, but I’ll be honest with you all, I’ve never actually employed this method. I take the dough and roll it into cudes with my hands. For baking, I use an airbake trays.

Step 8: Put your cookies on a middle rack in the oven for 12-15 minutes. 12 minutes for a chewier soft in the middle taste. 15 minutes for your well-baked, slightly crunchy texture lovers.

Step 9: (Optional). Pull the cookies out of the oven. Set them on the top rack for 1 minute to brown the tops slightly.

Step 10: Enjoy!

Print