Guittard Chewy Dairy-Free Chocolate Chip Cookies
Coconut oil replaces butter in this all time classic to make this recipe Dairy Free.
Servings: 4 Dozen
Equipment
- Oven
- Parchment Paper
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Cooling Rack
Ingredients
- 1 7/8 Cup All-Purpose Flour
- 1/2 tsp Sea Salt
- 1/2 tsp Baking Soda
- 1 1/4 Cup Packed Light Brown Sugar
- 2 Large Eggs (room temperature)
- 6 tbsp Coconut Oil (melted)
- 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extract
- 1 bag Guittard 46% Semisweet Dark Chocolate Baking Chips
Instructions
- Preheat oven to 350℉. Line baking sheets with parchment.
- In a medium bowl combine flour, salt, and baking soda; set aside. In a large bowl of electric mixer beat sugar and eggs on medium speed for about 2 minutes until light.
- Add the 1 tsp Prova Gourmet Madagascar Bourbon Vanilla Extractthen drizzle in the melted oil while mixing on low speed. Increase speed to medium and continue beating for 2 minutes.
- Add the dry ingredients and mix on low just until combined. Stir in 1 bag Guittard 46% Semisweet Dark Chocolate Baking Chips.
- Scoop rounded spoonfuls onto prepared baking sheets allowing 2 inches between mounds. Chill each sheet pan for 30 minutes prior to baking to set the coconut oil.
- Bake one sheet at a time for 12-14 minutes until edges are browned and crisp. Centers should still be soft.
- Cool on pans for 5 minutes before transferring to the rack to cool completely. Store airtight.Enjoy!