Nut Free Chocolate Chip Cookies (Printable)
Soft, chewy chocolate chip cookies without nuts. Perfect allergy-friendly treat with classic flavor.
# 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 Cook:
01 - Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
04 - Beat in eggs one at a time, then mix in vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Stir in the chocolate chips with a spatula.
07 - Scoop the dough by rounded tablespoons onto prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 9-11 minutes, or until the edges are golden and the centers still look slightly soft.
09 - Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The centers stay perfectly soft while edges turn golden and slightly crisp
- Nobody will notice these are completely nut-free unless you tell them
- The dough comes together in one bowl without any fancy techniques
02 -
- Chilling the dough for 30 minutes prevents spreading too thin if your kitchen runs warm
- Certified nut-free facilities matter more than you think for serious allergies
- Overbaking by even 2 minutes turns these from chewy to crunchy fast
03 -
- Rotate baking sheets halfway through baking if your oven has hot spots
- Underbake slightly if you want maximum chewiness tomorrow