Dairy-free Chocolate Chip Cookies
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![Preparation time]()
Prep time15 min![Cooking time]()
Cooking time11 min![Servings]()
PortionsPortions 24![Difficulty]()
DifficultyEasy
Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
-
1/2 cup (8 tablespoons) Country Crock® Plant Butter Sticks with Avocado Oil, cold or melted (see step #3)
![avocado sticks]()
- 1/2 cup + 1 tablespoon light brown sugar
- 1/4 cup + 1 tablespoon granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Sift together flour, baking soda, and salt in a small bowl and set aside.
- For thinner cookies with crispier edges, melt the Country Crock® Plant Butter and combine it with the sugars in a large mixing bowl. For slightly thicker chewier cookies, combine cold plant butter with sugars in a large mixing bowl or bowl of a stand mixer and beat until light and fluffy, about 2 minutes.
- Add the egg and vanilla and beat until just combined.
- Slowly mix in the dry ingredients, a little bit at a time, mixing until just combined.
- Add the chocolate chips and mix until evenly distributed.
- Scoop 2 tablespoon-sized balls of cookie dough and place them 2 inches apart on the baking sheet. Bake for 10-11 minutes until the center look just set and the edges are just lightly golden brown. Let cool on the baking sheet for 5 minutes before using a thin spatula to transfer them to a wire rack to cool completely. Tip: for even thicker cookies, chill the cookie dough in the fridge for an hour or freezer for 15 minutes, then add 2 minutes to the baking time.
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