This is my recipe for classic, no-fuss, nut-free, Chocolate Chip cookies. Here you have the notes to make them gluten free and vegan as well. To have this much excitement about a cookie, makes me beyond-happy to make them.
Every now and then I’ll surprise my family with a batch of chocolate chip cookies. It’s a rare treat, but by the look in his eyes, you would think my little guy never saw a cookie in his life!
For catering or custom orders, I’d always make larger cookies, to provide a generous serving. My chocolate chip cookies were getting so generous, that I wondered how big they would be in the hands of a child.
Here’s how these photos happened: “Hey Buddy. Can you come over and take a picture with one of these cookies?” I asked. “SURE Mom,” said my six year old. “OK. Here’s the deal. All I’m asking is that you don’t bite it. I just want you to hold it and let me see your cute face.” “OK Mom.” He laughs. And you see what happens in the moments that followed.
I’m in love with the simple joy of a child and his cookie. My sweetheart does exactly what I asked. He doesn’t bite it. He smells it, loves it, licks it, holds it in his mouth, but doesn’t actually sink his teeth in. Of course, in the end, it was all his. Cracks me up!
In the same set of photos, I found it impossible to crop out our dog, Peanut, looking up at me with a big smile on his face (below). I wasn’t going to give him a cookie, but he knew there was something fun going on.
Below, I’m sharing the classic, nut-free, chocolate chip cookie recipe I make for my family. I also have options for making this vegan or gluten free. I created this with inspiration based on two great recipes. I take from both the Nestle Toll House recipe my mom used when I was a child, and one from Ghirardelli. Want to know a secret? The recipes posted from either company are almost identical so these ratios are tried and true. I’ve just switched it up a bit, to suit my tastes.
The trick to a truly delicious cookie is in the chocolate used. The better the chocolate and real vanilla, the better the chocolate chip cookie.
Mili’s Chocolate Chip Cookie Joy
Ingredients
dry ingredients
- 2 and 1/4 cup all purpose flour (or gluten free all purpose flour mixture)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup granulated sugar
- 1 cup packed dark brown sugar
- 1 cup bittersweet or dark chocolate chips (Use only dark like Guittard or Enjoy Life brand for vegan cookies)
- 1 cup semi sweet chocolate chips (I prefer Guittard. Do not use semi-sweet if making this recipe vegan)
wet ingredients
- 1 cup two sticks of salted butter (or use vegan butter)
- 2 teaspoons pure vanilla extract
- 2 large eggs (If you are making these vegan, add the egg-substitute per the instructions, when you mix in the flour of your choice.)
Instructions
- In a bowl, combine and cream the butter you have chosen. Make it cover the bowl. Add both the granulated and brown sugars and combine until fluffy. It will take a minute or two. Add pure vanilla and the eggs. Next come the dry ingredients. Add the baking soda salt and all of the flour. Once this is totally combined, you can add the chocolate chips of your choice.
- You should let this be covered and chill in the fridge for 30-60 minutes before scooping and pre-heating your oven to 375.I also make “pucks” once the dough is ready. This is a great option if you want to prep a day beforehand or have them ready to go in the freezer for another day. Simply take a tablespoon or whatever size you wish into your hand. Roll the dough in the balls or flatten them a bit for pucks and use a ziplock bag or container lined with parchment paper for each row and you’ll be set for when you’re ready to serve fresh-baked cookies.I align between 6-8 on a large cookie sheet and bake for about 10 minutes. It should take between 9-12 minutes to bake your cookies, depending on the size and height you prepared them onto the cookie sheet. Allow to sit on the cookie sheet for only a minute and then use a spatula to remove them and allow them to cool on a rack before sinking your teeth into them.
Making a vegan or gluten-free Chocolate Chip Cookie Recipe
You’ll need other ingredients in your fridge and pantry if you decide to make them gluten free or vegan. To make gluten-free chocolate chip cookies, I recommend substituting the all purpose flour with the same amount of gluten-free, all purpose flour or a mix that suits you best. I tend to use Pamela’s blend or Bob’s Red Mill. I have contacted both facilities and they told me that both are safe and free of peanuts and tree nuts.
If you’re going vegan, you’ll need a great egg substitute. I’ve used a bunch in the past, and the one I like the best is from Bob’s Red Mill. You’ll also need vegan butter. The soy version has the best texture and outcome, but there are non-soy alternatives. I use the Earth Balance brand for the best results.
Tips for the alternative ingredient recipes:
You can definitely make these cookies both free of gluten/wheat and vegan – free of dairy or eggs. However, note that the cookies will be very sensitive to the touch and not as sturdy when coming out of the oven, so you have to be extremely careful to have cookies that stay whole. You can do it and you’ll get the hang of it after the first batch comes out of the oven. Another trick for vegan cookies. If the dough seems a little too dry for you, go ahead and add a couple tablespoons of soy milk or coconut milk to it, after you have mixed the dough together.
Directions:
Preheat your oven to 375.
Beat butter with both sugars until creamy. Then add eggs and vanilla.
Incorporate by using the metal paddle attachment with your standing mixer at low speed. Never use the optional plastic scraping attachment to mix cookies. (It will break.) If you want to mix it the old-school way, use a big bowl and do it all by hand with a wooden spoon.
Gradually mix in the dry ingredients and save the chocolate for last.
Use an ungreased cookie sheet (or place a silpat onto your cookie sheet) and spoon on the dough. I use a large, heaping tablespoon but go with serving sizes that you are comfortable with. Give yourself some space, with no more than 8 cookies to be baked on the cookie sheet at a time.
I like my cookies crisp toward the outside and chewy toward the center. All chocolate chip cookie recipes will tell you to bake for 9-12 minutes. 10 minutes is the perfect time for my home oven.
Enjoy!
