Dairy Free Chocolate Chip Cookies
12 Nov
For this months’ Cookie Carnival, Kate chose chocolate chip cookies from Regan Daley’s In The Sweet Kitchen. I’m not familiar with the book, but I’m always open to chocolate chip cookie recipes.
I decided to make them dairy free for a friend since I haven’t made anything for him in awhile. We were all meeting for dinner that night so I was pleased that I was able to make these so quickly.
Also, I was stoked because I found the Nucoa Dairy Free Margarine at Wal-Mart for $1.25 per pound. Last time I bought it from Albertson’s, it was $4.99 a pound. Simple math here, no calculator necessary!!
So with just one minor substitution, I ended up with these:
Thick and chewy, just the way I like them. Oh, and in case you’re wondering, Ghirardelli Semi Sweet Chocolate Chips do not contain any milk products.
The kids were so disappointed that I didn’t save any for them. With a successful recipe like this, I will definitely make these again, using real butter for us!
The Ultimate Chewy and Soft Chocolate Chunk Cookies – Regan Daley
1 cup unsalted butter at room temp
1 cup tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
3 cups plus 2 tbsp. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped
INSTRUCTIONS
1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.
2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.
3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely.
YUM! they look great! There is nothing better than a thick and chewy chocolate chip cookie with a glass of cold milk.
Looks yummy! Glad you liked them!
Those look amazing…wish I’d had that recipe when a friend had to go dairy-free for a while and was craving baked goods. And yes, I am expecting! Thanks!
They look great, perfect with a hot mug of tea.
Interesting… I guess the dairy free margarine gives the same results? they sure look the same.
Anyway, how sweet of you to make these for your friend. I am way too greedy when it comes to CCC, LOL.
They look perfect!
they look awesome! i’m sure your friend loved that you thought of him!!
How thoughtful of you to bake them for your friend. I really liked the way these turned out and there will definitely be a “next time” here!