Classic Chocolate Chip Cookies | Dairy & Egg-Free

Classic Chocolate Chip Cookies | Dairy & Egg Free

Details

Who doesn't love a good (or should we say great) chocolate chip cookie!!
  • Serves: 2 dozen
  • Active Time: 15 mins
  • Total Time: 30 mins
  • Views: 18,604
  • Success Rating: 0% (?)
    0% - I fed it to the dog
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Steps

Step 1: Making & Baking the Chocolate Chip Cookies

• 2 1/4 cup all-purpose flour
• 1 tbsp cornstarch (or arrowroot)
• 1 tsp baking soda
• 3/4 tsp sea salt
• 1 cup non-diary butter (such as Earth Balance)
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 1/4 cup water
• 1 tbsp pure vanilla extract
• 1 1/2 cups semi-sweet chocolate chips (non dairy)*
• 1 cup chopped pecans, optional

Method

Preheat the oven to 325° F (160°C).

Combine the flour, cornstarch, baking soda and salt in a medium mixing bowl. Set aside.

Combine the non-dairy butter with the brown and white sugars in either the bowl of a standing electric mixer fitted with the paddle attachment or, if using a hand mixer , a medium mixing bowl. Add the water and vanilla and beat for about 4 minutes or until fluffy.

Continue beating and slowly add the reserved dry ingredients. When completely blended, stop the mixer and Immediately add the chocolate chips and pecans. Using a rubber spatula, fold everything together.

*Note: The amount of chocolate chips you use depends on the chocolate used and how chocolaty you want the cookies to be.

Line a baking tray with parchment paper or spray with non-stick spray. Using a large soup spoon, form equal size rounds of dough (or use a small ice-cream scoop). Place the rounds on the prepared baking tray, taking care to leave about 1 1/2-inches between each cookie as they will spread out a bit as they bake. Transfer to the refrigerator to set for about 15 minutes before baking.

Remove from the refrigerator and place in the preheated oven. Bake for 13 to 15 minutes or until the edges turn a light golden color. When done, let cool on the baking tray for a few minutes before transferring to a wire rack to cool completely before serving.

17 Comments

  • Angela M
    Angela M
    I see two missing from either side in the picture beside Method... maybe a mouse??? Any way thanks for this simple recipe, my brother and I are allergic to dairy so it is nice to have a simple but delicious snack. Angela
  • Jennifer C
    Jennifer C
    I'm not sure why but these cookies are taking way more than 15 minutes to bake, more like 20-22. I know it's not my oven because I normally do not have to adjust recipe times. Also, I found the dough to already be quite firm, though I put the cookie sheets in the fridge for 15 minutes, just as directed. I wonder if they were too cold going into the oven. Also, I used earth balance sticks (and allowed them to soften, just as I would have done with normal butter); would it make a difference if I'd used the earth balance that comes in a tub? Thanks!
  • Eric W Rouxbe Staff
    Eric W
    Jennifer, the cool temperature of the dough coming out of the refrigerator will extend the baking time, versus dough at room temperature. I don't know if the Earth Balance stick versus tub would make a difference.
  • Jane M
    Jane M
    I have used both the earth balance sticks and tub. I prefer the tub for baking. I find that the flavor and feel of the sticks is different so I use the tub kind. I find the food made with sticks comes out differently. I have used all of the earth balance tub types that are available in my area, which i think is about 5. The only one I do not like for general purposes is the organic one, it seems to fall apart. For cooking and baking it is okay. Hope that helps.
  • Veena T
    Veena T
    Can I replace all purpose flour with whole wheat flour or any other flour ? Which other flour works well ?
  • Eric W Rouxbe Staff
    Eric W
    Hi Veena, yes, you can use whole wheat flour, as well as others. Most any flour will work--it's just a matter of how the flavor and mouth feel appeal to you. Examples that I have used include rye, chestnut, oat, quinoa, and millet. Note that whole grain flours often need additional hydration (liquid) and you may want to adjust sweetness in the recipe relative to astringency or bitterness introduced by the flour. I also like the addition of spices. Enjoy!
  • Simone M
    Simone M
    Can I replace sugar with monk fruit sugar and maple syrup or coconut nectar?? I am allergic to cane sugar.
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Simone. Thanks for your question. You can absolutely replace the cane sugar. I often use a combination of a liquid and dry sweetener. I do not have much experience with monk fruit in baking but if it is pretty comparable in sweetness, I bet it will work. I love using half maple or brown rice syrup and half coconut or maple sugar- I often pulse the dried crystals in the food processor to create a finer texture. If you add 100% liquid sweetener, you will have a wetter dough which may spread a bit too much. You can add a little extra baking powder or flour to counter that. Lauren
  • Vineeta  G
    Vineeta G
    hi there i love to bake these cookies . i wanted to know if i replace the sweetener with rice malt syrup 100%, by what proportion do I increase the flour and baking powder.,so as to avoid a wet dough.i have tried do make this using liquid sweetner but i got the proportion wrong. would appreciate your help here..
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Vineeta. Great question. I have found that if you switch a 100% dry sweetener (cane and brown sugar) to 100% liquid sweetener it works to switch from AP flour to whole grain flour with the same ratios. If you are keeping the AP flour with all brown rice syrup than you need a tiny bit more flour. There is not an exact measurement here but I would say 1/4 cup more. My favorite way to add in liquid sweetener is to sub about 1/2 of the amount of dry sweetener. In this case I would sub 1/2 C syrup and omit the white sugar, keeping the brown sugar. You can even swap dry coconut or turbinado for brown sugar if you are trying to keep things less refined. Keep experimenting. Lauren
  • Vineeta  G
    Vineeta G
    hi there i made them and they were yummmm. thx for sharing.1)i was wondering for batches of 6 or 8 0r 10 would the quantities be multiplied by 6 or 8 or 10 times would that work? 2) if we just made the cookie dough and rest the dough itself it in the referidgerator for 10 to 15 minutes and then shaped them in cookies would it work ? as the dough is a lil firm for shaping after its col and rested. . why do we make and shape the cookies before refrigerating them? thank you.
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Vineeta. Glad they were YUM! The chilling of the cookie dough makes the fat solidify and helps the cookies to hold their shape when baking, rather than overspreading. You can chill the dough and then shape and bake but usually by the time you shape all of the cookie dough, it is not as chilled. When converting at that factor, I would keep the recipe as it. I usually like to make a couple batches- for example multiply the recipe by 4 and do that twice if you want 8 times the quantity. Lauren
  • Vineeta  G
    Vineeta G
    thank you for the reply Lauren .just a quick note to get the cookies more crispy would you suggest i add equal quantities of vegetable shortening ans butter ? would that help. i made 18 number of cookies so they were chunky but were fairly soft in the middle so i extended the cooking time by 5 minutes , i did get a little more crispyness but i did not know whether to increase the temperature or extend the cooking time ?what would you suggest ?. thanks for taking the time to answer this question
  • Eric W Rouxbe Staff
    Eric W
    Vineeta, Crispiness in cookies increases with lower moisture. Please consider the following factors to enhance crispiness: 1) Low proportion of liquid in the dough, 2) High sugar and fat content, 3) baking long enough to evaporate most of the moisture, and 4) small size or thin shape.
  • Vineeta  G
    Vineeta G
    thank you Eric, thats very helpful
  • Patricia H
    Patricia H
    ohhhh these are wonderful! am home sick as a healthcare worker - covid exposed :( and needed a snack - perfection! no worries also making vegetable soup :)
  • Char N Rouxbe Staff
    Char N
    Hi Patricia: hope you are on the mend. Many students rave about this cookie recipe. Don't forget the soup--but have a cookie, too. A new meaning to "food as medicine." Be well. -Char

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