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Dairy Free Chocolate Chip Cookies

Dairy free chocolate chip cookies bake up with lightly golden edges and centers that still look slightly soft. Chill the dough for 30 minutes before baking to help the cookies hold their shape.
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Prep Time 15 minutes
Cook Time 12 minutes
chilling and cooling 35 minutes
Total Time 1 hour 2 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 167
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted dairy-free butter sticks, softened
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour spooned and leveled
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup dairy-free chocolate chips

Equipment

  • 2 baking sheets

Method
 

  1. In a large bowl, beat the dairy-free butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  2. Beat in the egg and vanilla until combined.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. Add the flour mixture to the butter mixture and mix just until no dry flour remains.
  5. Fold in the dairy-free chocolate chips.
  6. Cover the bowl and chill the dough for 30 minutes.
  7. Heat the oven to 350°F.
  8. Line two baking sheets with parchment paper.
  9. Scoop the dough into 18 portions, about 1 1/2 tablespoons each, spacing them about 2 inches apart on the baking sheets.
  10. Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  11. Let the cookies cool on the baking sheets for 5 minutes.
  12. Transfer the cookies to a wire rack to cool.

Notes

Chilling the dough helps keep the cookies from spreading too much. Store in an airtight container in the fridge for up to 5 days; freeze baked cookies or dough for up to 3 months. For a vegan variation, replace the egg with a flax egg.