Dairy-Free Chocolate Chip Cookies
Dairy-free chocolate chip cookies that deliver on flavor and texture.FromScratchBaking.net
Servings: 3 dozen
Ingredients
- 3 cups (375g) all-purpose flour
- 1 tsp (6g) baking soda
- 1/2 tsp (3g) salt
- 3/4 cup (147g) vegetable or canola oil
- 1/2 cup (99g) granulated sugar
- 1 cup (213g) brown sugar, packed
- 2 large (100g) eggs
- 3 tsp (15g) vanilla extract
- 1-1/2 cups (255g) dairy-free semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉. Line baking sheets with parchment paper or use a silicone baking mat for easy clean up; set aside.
- Sift and combine the flour, baking soda and salt into a medium-sized bowl. Whisk ingredients together and set aside.
- In a large bowl, stir the oil, granulated sugar and brown sugar together with a wooden spoon or silicone spatula.
- Break eggs into a separate bowl (to avoid any shell fragments from getting into the dough). Add eggs one at a time, mixing completely after each addition.
- Stir in the vanilla extract.
- Add the flour, baking soda and salt mixture all at once to the wet ingredients. Mix with a wooden spoon until almost combined.
- Stir in the chocolate chips. Chips may seem to separate from the dough but will bake up just fine.
- Optional: for less cookie spread, chill the dough for about 10-20 minutes.
- Using a cookie scoop, drop scooped cookies onto prepared cookie sheets. No scoop, no problem: grab a tablespoon measure to scoop cookies instead.
- Bake at 350℉ for about 8-10 minutes or until edges look set.
- Carefully remove from the oven and cool on the baking sheet for about 5 minutes before moving to a cooling rack.
- Once cooled, store the cookies in an airtight container.