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Dairy Free Chocolate Chip Cookies

Dairy free chocolate chip cookies made with fluffy butter, packed brown sugar, and a 30-minute chill for chewy centers. Golden edges bake in 10–12 minutes and cool briefly on the tray for thick, scoopable shapes.
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Prep Time 15 minutes
Cook Time 11 minutes
Chill time 30 minutes
Total Time 56 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup dairy free butter sticks, softened
  • 0.75 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
Add-ins
  • 1.5 cup dairy free chocolate chips

Equipment

  • 1 sheet pan

Method
 

Whisk dry ingredients
  1. Whisk all-purpose flour, baking soda, and salt in a bowl until evenly combined, with no visible clumps.
  2. Continue whisking for 10 seconds to fully distribute the baking soda and salt.
Cream butter and sugars
  1. Beat dairy free butter sticks with brown sugar and granulated sugar until fluffy, about 2–3 minutes, then scrape the bowl.
  2. Beat in the large egg and egg yolk until smooth, then mix in vanilla extract until incorporated.
Combine and add chocolate chips
  1. Mix the dry ingredients into the wet ingredients until no dry streaks remain, then stop as soon as the dough comes together.
  2. Fold in dairy free chocolate chips so they’re evenly dispersed throughout the dough.
Chill the dough
  1. Chill the dough for 30 minutes until it firms up and holds shape better when scooped, keeping it covered in the fridge.
Bake the cookies
  1. Preheat oven to 350°F while the dough chills, and line sheet pans with parchment.
  2. Scoop 2-tablespoon balls onto the parchment-lined sheets, spacing them a few inches apart.
  3. Bake at 350°F for 10–12 minutes until the edges are golden but the centers still look slightly soft.
Cool briefly
  1. Cool the cookies for 5 minutes on the sheet so they set without over-browning.

Notes

Pro tip: for thicker, chewier cookies, keep the dough chilled and don’t overmix after the flour is added. Store baked cookies in an airtight container for up to 4 days at room temperature; freeze baked cookies up to 2 months. For a nut-free swap, ensure your dairy free butter and chocolate chips are made in nut-free facilities.