Everyone remembers when they bit into their first, perfect chocolate chip cookie. They are one of the staple cookies for every home. Today, I’m sharing a delicious chocolate chip cookie recipe without nuts. These cookies are fluffy on the inside and crisp on the outside.
There isn’t a sweet treat that is more classic than a Chocolate Chip Cookie. Maybe an apple pie??? Either way, a chocolate chip cookie is pretty essential in any mama’s kitchen. I shared my recipe on Instagram a few weeks ago and there were several questions, so I decided to share a video and recipe here, so you all can print it and try it for yourselves.
I remember my mom’s chocolate chip cookies. They were huge and a crowd pleaser every time she baked them. We always had to take them to our family Christmas gathering because I had an uncle that always requested them. Needless to say, we never came home with any left.
I tried to create my mom’s amazing cookies, to no avail, for years. That’s when I decided that I needed to tweak the recipe so that it would work for me and I have finally found the best chocolate chip cookie dough recipe.
These soft chocolate chip cookies have a lovely, sweet flavor to them. They have crisp edges and are soft, chewy in the middle. Basically, they are what chocolate chip cookie dreams are made of! I hope you try these and enjoy them as much as we do because they are simply the best cookies you will ever bake!
Table of Contents
How to make these Chocolate Chip cookies without Nuts in 5 easy steps
- Soften Butter for one hour (or until it just reaches room temperature) and cream with sugars, eggs, and vanilla with the paddle attachment or a hand mixer.
- Combine with dry ingredients in a large mixer bowl- flour, salt, and baking soda until JUST mixed: do not over mix or you won’t get a chewy cookie like you are wanting.
- Fold in the Chocolate Chips
- Bake for 10-12 minutes: bake until the outside is beginning to brown and remove. The middles might look undone, but that is okay. Don’t over bake. They will continue to cook on the baking sheet.
How to freeze Chocolate Chip cookies
I love a good “make now and bake later” cookie recipe for several reasons:
- You can bake a few now and enjoy a few another time.
- You will always have a quick and special treat for when there’s company.
- If you need to take a meal to someone, maybe they just had a baby or just moved into your neighborhood, these make it feel more special and require no extra work since you make the dough ahead of time!
Freezing cookie dough is simple and always a nice surprise when you need a quick dessert and don’t have time to make one.
You can freeze cookie dough in 2 easy steps:
- Make dough and drop balls of dough on a cookie sheet lined with parchment paper. You can put them close together, but not quite touching, since you are just freezing them. This minimized the number of baking sheets you need to freeze them.
- Place cookie sheet in the freezer for 30 minutes to 1 hour. Once the dough balls are solid, place them in a ziplock bag and write the oven temperature and baking time on the ziplock. Put the dough back in the freezer and store for 3-6 months, or until you need to bake cookies next.
How to bake frozen cookie dough
- To use frozen cookie dough, set parchment lined cookie sheets on the counter and begin preheating your oven.
- Place cookie dough balls on the cookie sheets, making sure to keep them 1-2 inches apart so they can spread a bit when baked.
- Allow cookies to warm a bit on the counter, about 30 minutes.
- Bake according to the cookie instructions.
How to get fluffy, gooey cookies
There are a couple of reasons that cookies go flat. One is that the dough is too warm when placed in the oven. Another is that the dough gets over mixed after the dry ingredients are added. The last reason why most cookies go flat is that the oven temperature isn’t hot enough when the dough is put in the oven.
To get fluffy, gooey chocolate chip cookies, follow these steps:
- Chill your cookie dough balls on the baking sheet before you put them in the oven. 15-30 minutes should do the trick.
- Do not over mix your wet and dry ingredients.
- Be sure the oven has reached the correct baking temperature before putting the dough in the oven. This allows the dough to start baking before the butter in the cookie dough starts melting.
- To get extra gooey cookies, be sure to remove the cookies before the center sets completely. Once the outside edges look golden brown, pull out the cookies and allow them to cool on the cookie sheet for 10 minutes before removing. This will keep the cookies from drying out, but allow the centers to keep baking outside of the oven for a few more minutes.
Tips and Tricks for the Perfect Chocolate Chip Cookies
- Allow butter to set out for 1 hour, but no longer. You want it to be easily creamed with the sugars, but still have some structure so the cookies don’t just spread when baked and end up flat. There’s nothing more frustrating than baking cookies and having a cookie cake instead because the cookies spread. Having butter with a bit of chill in the middle will help with this.
- For fluffy cookies: place dough balls on baking sheet and then chill in the refrigerator for 15-30 minutes to help the butter solidify prior to baking. This will help the cookies to stay tall and not be flat after baked.
- Use a silpat mat or parchment paper to create a non-stick surface for your cookies.
- Don’t over mix when adding the dry ingredients to the wet ingredients. Mix until just combined so the dough doesn’t dry out.
- Scrape the sides of the bowl to ensure all of the ingredients are mixed well.
- For best results, make sure your dough balls are the same size. A great way to ensure this is by using a cookie scoop or by weighing the dough on a kitchen scale.
Substitutions and Variations
Substitutions
- Butter- If you don’t have any butter on hand, you can substitute equal parts coconut oil in place of the butter. If you use salted butter, decrease the salt to 1/4 teaspoon. If you use unsalted butter, keep the salt at 1/2 teaspoon.
- Chocolate Chips- If you want to change these cookies up, but still want to use the basic dough recipe, try different flavored chips. White Chocolate Chips, Butterscotch chips, M and M’s, macadamia nuts, and chocolate chunks are all great options for this dough recipe
Variations
- Chocolate Chip Peanut Butter Cookies: Add 3/4 cup creamy peanut butter with the sugars and butter and continue according to instructions.
- Chocolate Chip Zucchini Cookies: Finely shred 1 cup of zucchini and press it in between towels to remove the moisture. Add the zucchini after the wet and dry ingredients are combined.
Frequently Asked Questions
1. Make sure your butter isn’t too soft. Allow butter to set out for 1 hour, but no longer. You want it to be easily creamed with the sugars, but still have some structure so the cookies don’t just spread when baked and end up flat.
To get fluffy, gooey chocolate chip cookies, follow these steps:
1. Chill your cookie dough balls on the baking sheet before you put them in the oven. 15-30 minutes should do the trick.
2. Do not over mix your wet and dry ingredients.
3. Be sure the oven has reached the correct baking temperature before putting the dough in the oven. This allows the dough to start baking before the butter in the cookie dough starts melting.
4. To get extra gooey cookies, be sure to remove the cookies before the center sets completely. Once the outside edges look golden brown, pull out the cookies and allow them to cool on the cookie sheet for 10 minutes before removing. This will keep the cookies from drying out, but allow the centers to keep baking outside of the oven for a few more minutes.
Other recipes you’ll love
- Delicious Crusty Bread | No Fail Bread Recipe
- Easy Homemade Biscuit Recipe without Baking Powder
- Simple Overnight Oatmeal Bake for Kids
- 5 Taco Bar Ideas- Delicious and Easy
Chocolate Chip Cookies without nuts
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, 1 stick
- 2 large eggs
- 1 1/2 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Let butter sit out for 1 hour; Preheat oven to 350°F
- Cream butter + sugars together in a mixing bowl.
- Add eggs + vanilla and mix well
- Combine flour, baking soda, and salt in a separate bowl
- Add flour mixture to the cream mixture and mix until JUST combined. Do not over mix!
- Add the chocolate chips and fold into the mixture carefully
- Drop spoonfuls of cookie dough onto a parchment lined baking sheet.
- Bake at 350 for 10-12 minutes, or until the edges are just golden brown. Do not over bake.
Notes
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