The Allergy Safe Kitchen: Soft and Chewy Chocolate Chip Cookies

There have been many, many, many iterations of chocolate chip cookie recipes in our Allergy Safe Kitchen. I have one I use just for eating the dough, one for a cookie cake, and one for thin and crispy cookies. But this one...this one, is my favorite. Soft and chewy cookie goodness...I'm drooling in anticipation...

By ingredients, this recipe for Soft and Chewy Chocolate Chip Cookies is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, and shellfish-free. As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

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Steps marked with an asterisk (*) are child friendly! Don’t forget to let even the littlest helpers measure out ingredients if they can’t yet use a stand mixer!
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Ingredients:

½ cup granulated sugar

½ cup light brown sugar

Egg Substitute: 3 Tablespoons oil + 3 Tablespoons water + 2 teaspoons aluminum-free baking powder (whisk together in a mug
and add as one ingredient)

10 Tablespoons dairy-free margarine (Earth Balance baking bars)

1 teaspoon pure vanilla extract

1 ½ Tablespoons molasses (NOT blackstrap)

2 cups unbleached, all-purpose flour

¼ teaspoon kosher salt

1 teaspoon baking soda

2 cups dairy-free chocolate morsels (Enjoy Life or Wegman’s)

Directions:

Preheat oven to 400 degrees F.
*Prepare two baking sheets by lining with silicone baking mats or parchment paper.
*Using a stand mixer fitted with a paddle attachment, combine the two sugars
*Add the egg substitute and beat until combined.
*Add margarine, vanilla extract, and molasses. Beat thoroughly.
*In a separate mixing bowl, whisk or sift together the flour, salt, and baking soda.
*Add half of the dry mixture into the wet mixture and beat until combined, add second half and beat until just blended.
*Add the chocolate morsels and beat gently until morsels are incorporated throughout the dough.
*Using a size 40 cookie scoop (1 ½ Tablespoons), drop dough onto prepared baking sheets, leaving a few inches between drops.
Bake for 6 - 7 minutes. Do NOT over-bake!! When removed from the oven, the cookies will look like they need a couple more minutes, but they don’t!!
Slide parchment or silicone baking mats off the baking sheets and onto cooling racks with the cookies still on them.
Let the cookies sit for about 20 minutes or until cooled completely. (Hands off! I know you’ll be tempted to go in for a warm cookie, or be tempted to move them off the parchment, but they really do need to sit and set!)
*Once cookies are cooled, gently remove from parchment/baking mat and serve! They’re worth the wait!