Dairy Free Chocolate Chip Cookies

These dairy free chocolate chip cookies are soft and chewy with perfectly crisp edges. These are the ultimate classic choc chip cookie and you would never know that they are dairy-free! Made using simple ingredients and good quality dark chocolate, it is the perfect cookie recipe to make at home for everyone to enjoy.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chilling Time 2

Total Time 2 20

Servings cookies (approx)

Calories 235kcal

Author Sally

Ingredients

½ cup (125 grams) dairy free butter melted & cooled
¾ cup brown sugar
½ cup white sugar
1 egg + 1 egg yolk room temperature
2 teaspoons vanilla
2 cups plain flour
½ teaspoon bicarbonate of soda
½ teaspoon salt
1 cup chocolate chips/chunks
flaky sea salt optional

Instructions

In a large mixing bowl, or the bowl of your stand mixer, add the melted butter (making sure that it’s not hot), vanilla and the brown and white sugars. Mix with the paddle attachment of your stand mixer or with a wooden spoon. Add in the egg and extra egg yolk and continue to mix until smooth.
Add flour, bicarbonate of soda and salt and mix until a soft cookie dough forms. Mix through most of the chocolate chips or chopped up chocolate saving a few pieces to press into the top of the cookies before baking, and stir through to combine.
Cover and chill the cookie dough in the fridge for 2 hours minimum, up to overnight.
Preheat the oven to 180°C and remove the cookie dough from the fridge and allow it to come to room temperature. Line 2 baking trays with baking paper.
Using your hands, roll balls of cookie dough using approximately 1.5-2 tablespoons of the mixture and place the balls on the prepared baking trays leaving space between each cookie for them to flatten out. Press a few extra chocolate chips or pieces into the top of the cookie balls.
Bake the cookies for 10-12 minutes. Allow the cookies to cool slightly on the tray to firm up before transferring to a wire rack to cool completely. Finish the cookies by sprinkling the tops with a little flaky sea salt if desired.

Notes

I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.

Cookies will last in an airtight container for up to 4 days. For freezing instructions, see the blog post.

Nutrition