I don’t care if you are 12, 22, or 82 years old. A freshly baked chocolate chip cookie is good for the soul. And when that cookie craving hits, ain’t nobody got time to chill the dough. You know what I’m talking about. I want to mix, bake, and eat a cookie within the hour. Okay, who am I kidding?! I want to eat 3 cookies within the hour.


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My Go-To Cookie

This is literally the best (read: THE BEST) no-chill chocolate chip cookie recipe. It’s my go-to. My never-fail. My ride-or-die chocolate chip cookie. Crisp edges with a thick chewy center loaded with little chocolate morsels in every bite. The magical ingredient is coarse sea salt. I repeat…coarse sea salt. Not table salt. Not kosher salt. Not fine sea salt. Coarse sea salt. Just trust me in this. I promise I will not steer your cookie ship awry.

No-Chill Ease

This cookie dough comes together really simple and straight forward. And here’s the second-best part: you can customize it to tailor your cookie craving. Butterscotch chips sound good? Great, add those in. Feeling a bit nutty? Perfect, chop some up and toss them in. Rather some dried fruit and seeds? Hmmm…I question your cookie preference but I’ll keep my judgments to myself so go ahead and add in that dried fruit and seeds. Just make sure it’s the same measurement as what the recipe calls for. Easy peasy lemon squeezy.

Cookie monster? These Chocolate Chip Oatmeal Cookies will not disappoint.

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Chocolate Chip Cookies


  • Author: Katie
  • Prep Time: 15 Min
  • Cook Time: 10 Min
  • Total Time: 25 Min
  • Yield: 2 Dozen 1x

Description

My go-to dairy-free chocolate chip cookie recipe. Packed full of mini chocolate chips and a little sprinkling of coarse sea salt for the most delicious soft and chewy salty-sweet chocolate chip cookie combination.


Ingredients

Scale

Chocolate Chip Cookies

  • 1 cup dairy-free salted butter, room temperature

  • 1 cup brown sugar

  • ½ cup white sugar

  • 2 large eggs, room temperature

  • 1 tbsp. vanilla extract

  • 1 tsp. baking soda

  • 1 tsp. baking powder

  • 1 tsp. coarse sea salt

  • 2 ¾ cups all-purpose flour

  • 12 oz. mini chocolate chips (or add-ins of choice)


Instructions

Equipment

Chocolate Chip Cookies

  1. Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

  2. In the bowl of a stand mixer cream butter and sugars on high for 3 minutes until light and fluffy.

  3. Add in eggs and vanilla extract and mix until fully incorporated. Scrape down the sides of the bowl.

  4. Add in flour, baking soda, baking powder, and salt into the bowl and mix on low until fully incorporated and dough forms.

  5. Mix the mini chocolate chips in by hand with a spatula.

  6. Using a 1.5 tbsp cookie scoop drop onto parchment-lined cookie trays approximately 2 inches apart and bake for 9-10 minutes or until the edges are lightly golden brown and the centers appear just slightly under-baked.

  7. Let cool on the tray for at least 10 minutes before removing it to a cookie rack. Enjoy!

  • Category: Cookies
  • Cuisine: American

Keywords: baking, chocolate chip cookies recipe, chocolate chip cookie recipe, dairy free chocolate chip cookies, dairy-free chocolate chip cookie recipe, dairy free chocolate chip cookie, dairy-free chocolate chip cookies recipe