Chewy, buttery, and full of rich chocolaty flavor, these Dairy-Free Chocolate Chip Cookies are the perfect lactose-free way to satisfy your sweet tooth!
1cup228g vegan butter (like Earth Balance), softened to room temperature
1cup220g packed light brown sugar
½cup110g granulated sugar
2large eggs
2teaspoons10 mL pure vanilla extract
½teaspoon2.5g salt
1teaspoon6g baking soda
3cups360g all-purpose flour
¼cup30g cornstarch
1, 14oz.283g package dairy-free chocolate chips (also known as allergen-free or vegan chocolate chips)
Instructions
Preheat the oven to 350 degrees and prepare a cookie sheet with parchment paper or a Silpat mat.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, cream together the vegan butter, light brown sugar and granulated sugar until smooth and creamy. Scrape down the sides of the bowl.
Beat the eggs and vanilla extract into the creamed butter mixture, scraping down the sides of the mixing bowl as needed, or until the mixture is smooth, light, and airy.
In a medium mixing bowl, whisk the salt, baking soda, all-purpose flour, and cornstarch together until combined.
Mix the flour into the creamed butter on low speed, until no streaks of flour remain, scraping down the sides of the bowl as needed.
Using a rubber spatula or wooden spoon, stir the chocolate chips into the cookie dough until combined.
Scoop heaping tablespoons of the cookie dough onto the prepared baking sheet, leaving 2-3 inches between each scoop.
Bake the cookies in the preheated oven for 11-13 minutes, rotating the cookie sheets halfway through the baking time so the cookies bake evenly, or until the cookies are no longer shiny and are just beginning to turn golden around the edges.
Remove the cookies from the oven and cool on a wire rack until the cookies have firmed up or have cooled enough to enjoy.
Notes
If baking these cookies at high altitude, increase the flour to 3 ¼ cups (390g) and bake according to recipe directions.Leftover cookies keep stored in an airtight container at room temperature for 3-4 days or freeze them in a freezer-safe container for up to 3 months.