This recipe makes the best chocolate chip cookies ever that just happen to be dairy free!
College Cookies
When I was in college I lived in a co-ed dorm with a bunch of football players and athletes. My friend Ellen came up with this cookie recipe to feed all those hungry men. We doubled this recipe and stirred it by hand in a clean bucket because there was so much dough. The guys always came and did the stirring and in return got all the cookies they could handle.
Back then we called these “Bucket Cookies”, but really they are just the best chocolate chip cookies ever. They puff up perfectly, are crispy on the edges and soft in the center. I have a history of being a failed cookie baker, but not with this recipe. It comes out perfectly every time.
How to make the best chocolate chip cookies ever
- Preheat your oven to 400 F.
- In a medium bowl mix together margarine, shortening and the sugars.
- Add in two eggs and the vanilla. Mix well.
- In a separate, combine the flour, salt and baking soda.
- Slowly mix by hand a 1/3 of the flour mixture into the wet ingredients.
- Add the remaining flour and mix well.
- Add in the chocolate chips and pecans if using.
- Scoop dough with tbsp into a ball and place on ungreased cookie sheet.
- Bake at 400°F for 10 minutes or until just starting to turn brown.
- Let cool on cookie sheet for 1 minute, then transfer to wire rack.
- Keep the cookie dough in the refrigerator in between batches.
- Store in a sealed container.
- Enjoy! 🙂
Recipe for Chocolate Chip Cookies
Best Chocolate Chip Cookies
Ingredients
- ⅔ cup Smart Balance Margarine
- ⅔ cup Butter flavored shortening
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1½ cups dairy free chocolate chips (or a mixture of dark, semi-sweet and milk chocolate if using dairy)
- ⅔ cup pecan pieces optional
Instructions
- Preheat oven to 400°F.
- In a medium bowl add margarine, shortening, sugars, eggs and vanilla. Mix well.
- In a separate, combine the flour, salt and baking soda.
- Slowly mix by hand a 1/3 of the flour mixture into the wet ingredients.
- Add the remaining flour and mix well.
- Add in the chocolate chips and pecans if using.
- Scoop dough with tbsp into a ball and place on ungreased cookie sheet.
- Bake at 400°F for 10 minutes or until just starting to turn brown.
- Let cook on cookie sheet for 1 minute, then transfer to wire rack.
- Keep the cookie dough in the refrigerator in between batches.
- Store in a sealed container.
- Enjoy! 🙂
Video tutorial
Storing your cookies
Store these cookies in a air tight container in the pantry for one week for optimal freshness. These freeze really well already baked so you can just pop them out of the bag and place them on a pretty platter to take with you to a party. They will be thawed by the time you get there.
Freezing the Dough
This dough freezes beautifully for up to 3 months. Just roll into a log and slice off the cookies you need. Preheat your oven and then bake 11-12 minutes or until they come out slightly brown on the edges.
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Thanks for stopping by! I hope you enjoy these delicious cookies.
Emily 🙂
These look amazing! I’m drinking a cup of Joe and wish I had some!! Thanks for sharing!
These look delicious!
These look so delicious! Our little one has many food allergies, dairy being one of them, so these are perfect for us!