Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup dairy-free butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cups dairy-free chocolate chips
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together the flour, baking soda, and salt.
3. In a separate mixing bowl, cream together the dairy-free butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the eggs and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Fold in the dairy-free chocolate chips.
7. Line a baking sheet with parchment paper.
8. Using a cookie scoop, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
5. Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 190
Fat: 9g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 170mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 17g
Protein: 2g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Coconut sugar can be used instead of brown sugar for a lower glycemic index option.
- Dark chocolate chips can be used instead of dairy-free chocolate chips.
Variations:
- Add 1 cup of chopped nuts, such as walnuts or pecans, to the dough for added texture and flavor.
- Use different flavors of dairy-free chocolate chips, such as mint or raspberry, for a different twist on the classic chocolate chip cookie.
Tips and tricks:
- Make sure the dairy-free butter is softened before creaming it with the sugars to ensure a smooth and creamy texture.
- Don't overmix the dough once the flour is added, as this can result in tough cookies.
- For a softer cookie, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (175°C) oven for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a platter or in a cookie jar for a casual presentation.
Garnishes:
Sprinkle the cookies with sea salt or powdered sugar for a decorative touch.
Pairings:
Serve the cookies with a glass of almond milk or a cup of coffee for a delicious treat.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a scoop of dairy-free ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies spread too much during baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding an extra tablespoon of dairy-free butter to the dough.
Food safety advice:
Make sure to use clean hands and utensils when preparing the dough to avoid contamination.
Food history:
The chocolate chip cookie was invented by Ruth Wakefield in 1938 at the Toll House Inn in Massachusetts. She added chopped up pieces of a Nestle chocolate bar to her cookie dough, creating the first chocolate chip cookie.
Flavor profiles:
These cookies have a classic chocolate chip cookie flavor, with a slightly nutty and buttery taste from the dairy-free butter.
Serving suggestions:
Serve these cookies as a sweet treat after dinner, or pack them in a lunchbox for a delicious snack.
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