Best Ever Dairy-Free Chocolate Chip Cookies (Edit recipe)

This chocolate chip cookie recipe is a family favorite! It's easy to prepare and super-tasty. Keep it in your freezer already scooped and ready to pop in the oven for warm, delicious goodness.

10 minutes

8 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	669
Fat:	38 g
Carbohydrates:	72 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	555 mg
Fiber:	4 g
Sugars:	48 g
Calculated per serving.

by freebellyrecipes

View original recipe

Serves: 10

Ingredients

1 cup Shortening, Vegetable
1 Tbsp Water
.75 cups Granulated White Sugar
.75 cups Brown Sugar
1 Tbsp Pure Vanilla Extract
2 whole Eggs, Large
2-.25 cups All Purpose Flour, Organic
1 tsp Baking Soda
2 tsp Salt
2 cups Semi-Sweet Chocolate Chips, dairy free or allergen friendly

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees Convection (375 degrees Conventional Bake)
Mix vegetable shortening and water together in a large mixing bowl until combined.
Add granulated sugar and brown sugar until creamy for 5-8 minutes.
While the butter and sugar are mixing, beat eggs and vanilla together in a small bowl.
Add egg and vanilla mixture slowly to the mixing bowl and mix until combined.
Scrape down the bowl.
Combine flour, baking soda, and salt in a small bowl.
Gradually mix in flour mixture, just enough until combined. Do not over-mix. Overmixing develops the gluten in the flour. This causes the cookie to be a cake-like cookie instead of a chewy cookie.
Mix in chocolate morsels. Mix until incorporated in the dough.
Drop by rounded tablespoon or scoop with cookie scooper onto an ungreased baking sheet.
Bake for 8 to 10 minutes or until golden brown.
Cool on baking sheets for 5 minutes; remove to wire racks and let cool.
OR! Dig in as soon as you can. Warm cookies are the best!