Dairy-Free Chewy Crumbl Copycat Chocolate Chip Cookies Recipe!

Prep Time:15

Cook Time:10

Chill Time:30

Total Time:53

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the melted dairy-free butter, brown sugar, and white sugar until smooth.
Add the eggs and vanilla extract, then mix until just combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Slowly add the dry ingredients into the wet ingredients a little at a time.
Mix until just combined. Try not to overmix, as this can make the cookies less soft.
Fold in the dairy-free chocolate chips.
Cover the cookie dough and chill it in the fridge for 30 minutes.
This helps the cookies bake up thicker and gives them that soft, chewy, bakery-style texture.
Use a cookie scoop or tablespoon to portion the dough into balls.
Place them onto the parchment-lined baking sheet with space between each cookie.
For a more bakery-style look, press a few extra dairy-free chocolate chips onto the tops before baking.
Bake at 350°F for 8 to 10 minutes.
The edges should look lightly golden, but the centers should still look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
They will continue setting as they cool, which is what keeps them soft and chewy.

Slightly underbaking gives the best chewy texture
Dairy-free butter works very well in this recipe
Let cookies cool before storing so they stay soft instead of soggy
Extra chocolate chips pressed into the tops before baking make them look bakery-style

Store cookies in an airtight container for up to 5 days.
For longer storage, freeze baked cookies or unbaked cookie dough balls for up to 2 months.
You can bake cookie dough straight from frozen. Just add an extra minute or two to the baking time.

Servings: 24 cookies

Author: Julie

Cost: $8