Description
Enjoy these irresistible dairy-free chocolate chip cookies that rival the classic Nestle Tollhouse recipe. Perfectly chewy with crisp edges, these cookies are rich in chocolatey flavor, naturally gluten-free, and easily adaptable to vegan and egg-free diets.
Ingredients
- Vegan buttery sticks (e.g., Earth Balance)
- Light brown sugar
- Granulated sugar
- Eggs and egg yolk (or flax eggs for vegan option)
- Vanilla extract
- All-purpose flour (or gluten-free 1-to-1 baking flour)
- Baking soda
- Arrowroot or cornstarch
- Sea salt
- Dairy-free chocolate chips (e.g., Enjoy Life Mini Morsels)
Instructions
- Prepare Dry Ingredients: Whisk together flour, baking soda, arrowroot, and sea salt in a large bowl.
- Cream Wet Ingredients: In a stand mixer, cream vegan butter, brown sugar, and granulated sugar until smooth.
- Add Eggs and Vanilla: Mix in eggs, egg yolk, and vanilla extract until well combined.
- Combine Mixtures: Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in Chocolate Chips: Gently fold in dairy-free chocolate chips.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Preheat Oven: Set oven to 325°F (163°C).
- Scoop Dough: Portion dough into 18 equal-sized balls using a cookie scoop.
- Arrange and Bake: Place dough balls 2 inches apart on a lined baking sheet. Bake for 12 minutes or until golden brown.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For added crunch, mix in chopped walnuts or pecans.
- Sprinkle flaky sea salt on top before baking for a gourmet touch.
- For a vegan option, replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water).
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
