- Diana Brandt
Recipe: Best Dairy Free Chocolate Chip Cookies
You know how you make that one recipe and it's just perfection and you'll never stray from it again? Well, this is that recipe. I've never had the perfect chocolate chip cookie recipe and I don't know what it is about this one but I'll never use another one again.
The cookie flavor is great, the texture is on point (I prefer soft) and I can't stop eating them!
I've cooked these with regular butter and I've used the dairy free kind, I use Earth Balance. You can also use dairy free semi sweet chocolate.
I have made these with dehydrated strawberries, without any chocolate and every time they turn out amazing. I'd say this recipe is pretty versatile, so get creative, once you try it with chocolate chips.
1/2 cup of butter, melted
1/3 cup of granulated sugar
2/3 cup of brown sugar, packed
1 teaspoon of salt
2 teaspoons of vanilla extract
1 1/3 cups of all purpose flour
1/2 teaspoon of baking soda
6 ounces of chopped semi-sweet chocolate
Preheat the oven to 350°F
Whisk together the butter, sugars, and salt until a fully combined.
Whisk in the egg and vanilla extract until smooth.
Sift the flour and baking soda into the wet mixture and fold until combined, you don't want to over mix.
Fold in the chopped chocolate. At this point you can bake them or chill the dough for 30 mins. I've done both options and they turn out fine either way!
Using a cookie scoop, scoop out cookies. If you are using a regular oven, bake for 12-14 minutes until crisp on the edges and chewy in the centers. I've been using my Emeril Air Fryer and I bake them for about 8 mins and they are good to go!
Sprinkle some coarse sea salt on top while still warm, I use Jacobsen Salt or True Salt, both have coarse salt options and are high quality.