How to Make the Best Nut-Free Chocolate Chip Cookies Recipe
If you are in search of nut free chocolate chip cookie recipes, then stop right here! These Salty Chunky Chocolate Chip Cookies are some of the best homemade cookies you will ever make!
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This is the best recipe because these cookies are more flavorful than classic chocolate chip cookies with bigger chunks of chocolate. Make this recipe and these cookies will become one of your favorite things to bake.
These are beyond a mere “good chocolate chip cookie”. The chunks of chocolate and amazing chewy texture will whisk you back to your favorite childhood memories of a carefree time.
Just print the recipe card below and get baking the best cookies you’ll find to satisfy your chocolate chip cookie craving.
Why Nut-Free Chocolate Chip Cookies?
Honestly, I have never liked nuts in my chocolate chip cookies. Yep, I’m on that team. I love nuts in other cookies, but when it comes to chocolate chip I am a bit of a purist.
However, there is a portion of our population that has food allergies and more specifically, tree nut allergies.
According to FARE, tree nut allergies are among the most common food allergies in both children and adults. The six tree nut allergies most commonly reported by children and adults are allergies to walnut, almond, hazelnut, pecan, cashew, and pistachio.
So, for those looking for nut-free cookie recipes, whether you are a purist or have an allergy, this nut-free chocolate chip cookie recipe will fill the bill.
Is This Nut-Free Chocolate Chip Cookie Recipe Gluten Free?
This recipe is not gluten free, however, you can easily change that by swapping the flour.
The best way to make this recipe into gluten-free chocolate chip cookies is to substitute regular flour for an all-in-one gluten-free flour blend.
To create the best results with baked goods you want to substitute one cup of all-purpose flour with one cup of gluten-free flour. The key with all-in-one blends is that they have stabilizers, such as xantham gum. This ingredient provides structure that is lost without gluten.
Bob’s Red Mill has some of the best gluten-free flours available. You can substitute this Best Gluten Free Flour Blend for just as much flour as in the recipe. They also have almond flour, oat flour, and other flours available to make gluten-free cookies as well as other baked goods.
Are These Vegan Chocolate Chip Cookies?
No, this recipe is not vegan. But you can swap out ingredients and use vegan chocolate chips, refined coconut oil or vegan butter, and flax eggs to make them more vegan-friendly cookies.
Is This An Easy Cookie Recipe?
Whether you are about to make your first batch of cookies or if this is the first time you are using nut free chocolate chip cookie recipes, you’ll find this is a very easy recipe to follow.
And I believe it is the best cookie recipe involving chocolate chips! There are a million different recipes out there for easy homemade cookies, but the easy chocolate chip cookie recipe remains in high demand.
You need good quality ingredients from your grocery store baking aisle and a little time, but every minute is worth the smiles and adoration you will receive for your efforts.
How Many Servings Are In This Recipe for Nut-Free Chocolate Chip Cookies?
This nut-free Salty Chunky Chocolate Chip cookies recipe for homemade deliciousness makes enough servings for a crowd.
The recipe makes about 16 -20 large cookies or 25 – 30 small ones depending on if you use a cookie scoop or roll tablespoon-sized cookie dough balls. For the best results make sure the balls of dough are all the same size for even baking.
Does This Recipe Make Chewy Nut-Free Chocolate Chip Cookies?
Absolutely!
Some people claim a secret baker’s trick to chewy cookies is to rest your cookie dough in the refrigerator.
Others claim you should use melted butter or use more brown sugar than white sugar. Some say the key is to use dark brown sugar or reduce the amount of flour in the recipe.
My personal favorite trick for the chewiest cookies is to add an extra egg yolk to any cookie recipe. I do this to guarantee I make chewy cookies with slightly crispy edges.
What Is The Most Famous Chocolate Chip Cookie In The World?
It would be easy to convince just about anyone that the most famous chocolate chip cookie in the world is the Nestle Toll House Chocolate Chip Cookie. Especially if the question is asked in America.
Nestle may be a Swiss company, but it has deep roots in America.
According to an article in the New York Times, in 1867, a German-born pharmacist, Henri Nestlé, began a milk-food production company in a small town in Switzerland.
His first product was a cereal for infants that was created for mothers who couldn’t breastfeed. It was a quick success.
Nestlé’s main competitor in Switzerland was the Anglo-Swiss Condensed Milk Company founded by three American brothers.
After decades of fierce competition, the two rival companies finally merged in 1905 to form the Nestlé and Anglo-Swiss Condensed Milk Company.
It wasn’t until 1929, long after Nestlé sold his company, that a European chocolate company specializing in baker’s chocolate was purchased by the Nestlé owners. The combination resulted in the world’s first milk chocolate, using Nestle’s condensed milk. In 1939, the company introduced its “morsels”, and the rest is history.
What Is The History Of The Original Nestle Toll House Chocolate Chip Cookie Recipe?
Reportedly Ruth Wakefield is the inventor of the chocolate chip cookie. In the 1930s, she and her husband ran the Toll House Inn located in Massachusetts. Apparently, she used an ice pick to break a semisweet chocolate bar into little bits, mixed them into a brown-sugar dough, and the chocolate chip cookie was born.
In 1939, Nestlé bought the rights to reproduce her original recipe on its packages and hired her to write recipes for the company. Rumor has it, Nestlé supplied her with free chocolate for life. I’ll sign up for that job!
Best Nut-Free Chocolate Chip Cookie Recipe Ingredients
You can find these in the baking aisle of your grocery store or online.
- all-purpose flour
- baking powder
- kosher salt
- baking soda
- unsalted butter
- light brown sugar
- granulated sugar
- powdered sugar
- eggs
- Mexican vanilla extract – a secret ingredient!
- bittersweet chocolate – 60% is recommended, but do not exceed 72% cacao
- flaky sea salt
What Are The Best Chocolate Chips For Making These Nut-Free Cookies?
Quality ingredients are the key to making the best chocolate chip cookies ever!
It all starts with the chocolate! What do you know? The favorite Epicurious chocolate chips are also my favorite, especially for these cookies! They have a pretty good review of chocolate chips on their site.
I use Ghirardelli Bittersweet Chocolate 60% Cacao Baking Bars and chop them. However, they also have bittersweet chocolate baking chips if you want a more uniform look to your chocolate. But I think chocolate chunks make a better cookie.
You can read the review from Epicurious about the Best Baking Chocolate.
How To Make Nut-Free Chocolate Chip Cookie Recipe
Here are the instructions for how to make this nut free recipe.
- Place racks in the upper and lower thirds of the oven. Preheat oven temperature to 375°F. If your oven is a little iffy on holding a setting, use an oven thermometer to double-check the temperature.
- Remove the butter from the refrigerator and let it come to room temperature.
- Line one large baking sheet or two smaller ones with parchment paper. I use Nordic half-sheet baking sheets.
- Whisk, do not sift, flour, baking powder, kosher salt, and baking soda in a large bowl; set aside.
- Place the softened butter and sugars in a bowl of a stand mixer. Beat on medium-high until light and fluffy about 3 – 4 minutes.
- In a separate bowl lightly beat the egg yolks, egg, and vanilla. Then, with the mixer set on medium-low, add the wet ingredients to the butter mixture.
- Mix for 4 – 5 minutes while occasionally scraping down the sides of the bowl. The mixture should become pale and fluffy.
- Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Do not over-mix. You are working toward the perfect cookie chewiness and over-mixing can ruin this.
- Finally, using a spatula, fold in chocolate chunks. If you haven’t snacked on all of it yet!
- Use two tablespoons or use a cookie scoop to create rounded balls of dough. Drop balls of cookie dough about 2 inches apart on a parchment paper-lined cookie sheet.
- Sprinkle cookies with a pinch of sea salt.
- Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes. Keep watch as you want crisp edges, but chewy cookies.
- The cookies will firm up as they cool. Let cool slightly on baking sheets. Then transfer warm cookies to a wire cooling rack to cool completely.
Pour that glass of milk and enjoy!
If you are consuming them right away, place cookies on a platter and cover them with plastic wrap. If not, then store them in an airtight container until you are ready to serve.
What do you serve with these fabulous cookies?
Well, vanilla ice cream of course. Or ice-cold creamy milk! Or, for the adults, a tawny port is divine!
These cookies are the crowning dessert to my Phenomenal Father’s Day Fajitas Menu which focuses on delicious grilled food! It’s not just for Father’s Day but is a good menu to tap into throughout your grilling season.
Invite Friends Over for Milk and Nut Free Chocolate Chip Cookies
I think this is the best chocolate chip cookie recipe ever! You can make them for a birthday party, baby shower, special event, or just because you want them.
These Salty Chunky Chocolate Cookies will put a smile on anyone’s face and warmth in your heart. Pass the milk, please!
Looking for more free recipes? Lone Star Gatherings has many recipes and menus to help you entertain at home with ease.
Cheers Y’all!
P.S. Sharing is Caring. Please post on your favorite social media platform to share with your friends! And when you make them please rate the recipe and comment below! Thanks!
Nut Free Salty Chocolate Chunk Cookies
Equipment
- Sheet pan or cookie sheet
- Cooling Rack
- electric stand mixer
- spatula
- Whisk
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1/2 cup 1 stick unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 2 large egg yolks
- 1 large egg
- 1 tsp vanilla extract Mexican if you have it
- 8 ounces semisweet or bittersweet chocolate do not exceed 72% cacao, coarsely chopped
- Maldon or other flaky sea salt
Instructions
- Place racks in upper and lower thirds of oven and preheat to 375°F. Whisk, do not sift, flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
- Put softened butter, brown sugar, sugar, and powdered sugar into a mixing bowl and using an electric mixer on medium speed, beat until light and fluffy. About 3-4 minutes.
- Lightly beat the egg yolks, egg, and vanilla in a bowl. Add to the butter mixture. Beat on medium while occasionally scraping down the sides of the bowl. The mixture should become pale and fluffy, 4-5 minutes.
- Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Do not over mix. Remove bowl from mixer and use a spatula to fold in chocolate.
- Spoon rounded tablespoonfuls or a cookie scoop of cookie dough onto 2 parchment paper-lined baking sheets, spacing 2 inches apart. Sprinkle cookies with a pinch of sea salt.
- Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes. The cookies will firm up as they cool.
- Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.
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