Chewy Chocolate Chip Cookies

DF Option (Dairy Free)

These Chewy Chocolate Chip Cookies are soft, sweet, and melt-in-your-mouth delicious. You can make them with regular butter or swap in dairy-free butter and chocolate chips to keep them allergy-friendly. My boys can never wait for them to cool completely before sneaking a taste!

Why You’ll Love These Cookies

• Dairy-free option – Use dairy-free butter and chocolate chips for an allergy-friendly treat.
• Soft & chewy – These aren’t crispy cookies—they’re melt-in-your-mouth soft.
• Kid approved – My boys always run to the kitchen when they smell these baking.
• Simple pantry ingredients – Everything you need is already in your kitchen.
• Perfect for sharing – Bake a batch for family night, school lunches, or holiday trays.

Equipment You’ll Need

• Mixing bowls – one for wet ingredients, one for dry.
• Whisk or hand mixer – to cream the butter and sugars.
• Spatula – for folding in the chocolate chips.
• Measuring cups & spoons – for accuracy.
• Baking sheet lined with parchment paper – for even baking and easy cleanup.
• Cooling rack – helps cookies set without getting soggy.

Ingredients

• ½ cup brown sugar
• 1 cup sugar
• 2 sticks melted salted butter (or dairy-free butter)
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups chocolate chips (I use dairy-free chocolate chips—Adrian’s favorite!)

Instructions

1. Mix the butter and sugars: In a large bowl, mix melted butter, brown sugar, and sugar until creamy.
2. Add eggs & vanilla: Stir in eggs and vanilla until just combined. (Don’t overmix!)
3. Combine dry ingredients: In a separate bowl, sift flour, baking soda, and salt.
4. Add dry to wet: Slowly add the dry ingredients to the wet mixture a little at a time to avoid a flour cloud. Mix until combined.
5. Add chocolate chips: Fold in chocolate chips.
6. Form cookies: Use a tablespoon to scoop dough. Roll into balls and place on a cookie sheet with space in between each one.
7. Bake: Bake in a preheated oven at 350°F for 8–10 minutes.
8. Cool: Let cookies cool for at least 30 minutes before serving. (If you can resist!)

Pro Tips for the Best Cookies

• Chill the dough – Pop the dough in the fridge for 30 minutes before baking for thicker, puffier cookies.
• Don’t overbake – Pull them out when the centers still look a little soft; they’ll finish setting as they cool.
• Mix up the chips – Try using half chocolate chips and half chunks (or even dairy-free white chocolate) for variety.
• Freeze for later – Roll dough into balls and freeze—then bake one or two at a time for a fresh cookie anytime.
• Make them yours – Add a sprinkle of sea salt on top before baking for a bakery-style finish.

Notes

• Dairy Free Option: Use dairy-free butter and dairy-free chocolate chips to make these allergy-friendly.
• Chewy texture: These are soft, chewy cookies, not crispy! That’s what makes them melt in your mouth.
• Family tip: My kids love sneaking these warm, but they’re even better once they’ve cooled and set.

Chewy Chocolate Chip Cookies

Soft, chewy chocolate chip cookies with a dairy-free option, family approved, easy to make, and absolutely delicious!

Print Recipe

Prep Time:10 minutes mins

Cook Time:10 minutes mins

cooling time:30 minutes mins

Total Time:50 minutes mins

Equipment

• Mixing bowls 
• Whisk or hand mixer
• Spatula
• Measuring cups & spoons
• Baking sheet lined with parchment paper
• Cooling rack

Ingredients

• ½ cup brown sugar
• 1 cup White sugar
• 2 sticks salted butter, Melted dairy-free butter
• 2 eggs
• 2 Tsp Vanilla extract
• 3 Cups flour
• 1 Tsp 1 teaspoon baking soda
• ½ Tsp salt
• 2 Cups 2 cups chocolate chips I use dairy-free chocolate chips

Instructions

Make Cookie Dough

• Mix the butter and sugars: In a large bowl, mix melted butter, brown sugar, and sugar until creamy.
• Add eggs & vanilla: Stir in eggs and vanilla until just combined. (Don’t overmix!)
• Combine dry ingredients: In a separate bowl, sift flour, baking soda, and salt.
• Add dry to wet: Slowly add the dry ingredients to the wet mixture a little at a time to avoid a flour cloud. Mix until combined.
• Add chocolate chips: Fold in chocolate chips.
• Form cookies: Use a tablespoon to scoop dough. Roll into balls and place on a cookie sheet with space in between each one.

Baking Cookies

• Bake: Bake in a preheated oven at 350°F for 8–10 minutes.

Notes

 

 

 

Dairy Free Option: Use dairy-free butter and dairy-free chocolate chips to make these allergy-friendly.

 

 

 

 

Servings: 12 cookies