There are so many options when it comes to traditional chocolate chip cookies and I’ve tried at least 15 different versions.  My favorite ones used to be anything pre-packaged – prior to becoming dairy free.  But this one is the absolute best.  I will never use another and neither will you, even if you’re not dairy free.

Jump to Recipe

Forewarnings: exactly zero people have requested this recipe (or any) from me but I enjoy it so I wanted to share it with you.  Something else to note; husband’s WILL eat the raw cookie dough. 

Alright, make yourself a cup or tea, pour a glass of wine and let’s get started.

This recipe is tried and true and borrowed from my husband’s childhood friend.  I’ve never actually met him, but follow him religiously and think you should too.  Dan’s Instagram is @grossypelosi – Click here for his profile which is chock full of yummy surprises.

Dan uses a few different ingredients (he’s not dairy free) so I’ve included a bunch of my photos so you can compare the two.  

I’m not going to lie, this isn’t pre-packaged quick. 

You cannot just preheat the oven, break cookies apart, and bake them (at least not the first day).  These will take some time and some work to complete.  But they are worth every minute.  Promise!

Included in this recipe are tricks of the trade

There are some tricks that he showed me and one or two of my own.  Believe me, I’m still learning and will share lots of tips that I learn throughout my life.

One technique I use to keep cleanup a breeze is to be sure to put away the ingredient right after you use it.  It allows the counter space to expand as you go on because it can get so cluttered.  I also do everything on the counter near the sink so that I can wipe it right in as I go.  Some people prefer to measure everything out ahead of time and put the actual containers away.  I find that to make a larger mess and you’ll have more dishes to wash.

First thing I always do is take out the ingredients and all the tools that I’ll need: measuring cups, spoons, mixing bowls, utensils, etc.

 

Next you’ll chop up the butter into chunks and place them in your mixing bowl.

Then add the granulated sugar, brown sugar, vanilla, and eggs.  Personally I like to do the eggs first because I’m not a professional and WILL get shells in the bowl, picture to prove it below.

Beat, but don’t over do it.  You’ll see pieces of butter and that’s perfect.

Another technique that helps me is to place your measuring cup into a bag when pouring flour.  You could scoop the flour out too but I like to make things go faster, and it ALWAYS spills over on me.  See images below 🤷🏻‍♀️.

Next add in your flour, baking soda, and salt.  Here’s the hardest part for me and secret #1 of @grossypelosi – mix with a wooden spoon.  The same one your mother used to beat you with will work perfectly here.  Then you know love has been added to it 💕.  Finally, add your bags of chocolate chips and continue mixing with THE spoon.  

Check these images out: you’ll notice one bag of chips vs. two bags.  You decide how awesome you want to be.

Once completely mixed you’ll roll balls that are one and a half inches and place them next to each other on a cookie sheet.  A third technique I learned is to use an ice cream scoop.  Who knew they came in different sizes with pendulum type slings that help move the dough off them 🤯?

Dan’s next powerful trick is to PUT THEM IN THE FREEZER 🤫 for at least 30 minutes.  This allows the butter to harden and cool down again so that it doesn’t melt into the cookie (and ruin it in my opinion). 

Baking your balls

Preheat your oven to 350 degrees.  Take them out and grab another cookie sheet, if available, and line it with parchment paper. 

Bonus #1 the parchment paper can be used up to three times which is helpful if you’re making all or most of them.  Bonus #2 is another cleanup technique – when you remove the parchment paper there’s literally nothing on the cookie sheet. 

Be sure to place cookies 2 inches apart and place into the oven.  Start with 14 minutes and keep checking on them.  After your first batch you’ll see how long it takes.  Ovens vary SO much.  I have a convection or conventional (🤷🏻‍♀️ – I’m honestly not sure).  It’s supposed to bake evenly and faster, it took my cookies 19 minutes the first time and 17 minutes each time after. 

You’ll know when they’re done if they move when you try to pick them up with a spatula and they’re not done if they stick to the paper at all.  If that’s the case go minute by minute.  It is VERY important that you do not over bake these, they will harden quickly. DO NOT wait until they are golden brown.

Immediately place them onto a cooling rack and start the next batch.

For the unused balls, throw them in a freezer bag and freeze until needed – AKA next week or sooner in some cases. 

Voila!

Traditional Chocolate Chip Cookies made dairy free

Traditional Chocolate Chip Cookie

There are so many options when it comes to chocolate chip cookies and I've tried at least 15 different versions.  My favorite ones used to be anything pre-packaged - prior to becoming dairy free.  But this one is the absolute best.  I will never use another and neither will you, even if you're not dairy free.
Prep Time 30 mins
Cook Time 14 mins
Freeze Time 30 mins
Total Time 1 hr 14 mins
Course Dessert
Servings 38 cookies

Equipment

  • KitchenAid or mixing bowl and mixer
  • Wooden spoon
  • Cookie Sheet 2 preferred

Ingredients
  

  • cups Butter (cold and unsalted preferred) 3 sticks of Earth Balance or Country Crock Sticks
  • cups Sugar
  • cups Brown Sugar
  • tbsp Vanilla Extract
  • 2 Eggs
  • 4 cups Flour
  • 2 tsp Baking Soda
  • ¾ tsp Salt I use the crystals for more of a salted taste in the cookie
  • 24 oz Chocolate Chips Enjoy Life, Kirkland, or Nature's Promise

Instructions
 

  • Chop up the butter into chunks and place them in your mixing bowl.
  • Add the granulated sugar, brown sugar, vanilla, and eggs.  Personally I like to do the eggs first because I'm not a professional and WILL get shells in the bowl.
  • Beat, but don't over do it.  You'll see pieces of butter and that's perfect.
  • Next add in your flour, baking soda, and salt.  Mix with a wooden spoon. 
  • Add your bags of chocolate chips and continue mixing with THE spoon.  
  • Roll balls that are one and a half inches and place them next to each other on a cookie sheet.
  • Freeze dough for a minimum of 30 minutes. Decide how many you want to make and freeze the rest of the dough in a freezer bag until ready to use.
  • Preheat oven to 350 degrees and place parchment paper on cookie sheet.
  • Place dough 2 inches apart.
  • Bake for 14 minutes and check cookies. If they move off the paper then they are ready to be taken out. If they don't go minute by minute and check. Be sure you figure out how many additional minutes it takes for your oven so that you can write it down for next time. It is VERY important that you do not over bake these, they will harden quickly. DO NOT wait until they are golden brown.
  • Place on cookie sheet as soon as they come out of the oven.
Keyword Chocolate Chip Cookie, Dairy Free, Holiday Cookie, Traditional Cookie