Chocolate Chip Cookies, Dairy-Free, with Weights for Ingredients

Nothing earth-shaking, just a dairy-free chocolate chip cookie recipe with the weights given for the ingredients (ounces and grams). No salt is added because the Earth Balance margarine is salted. Chocolate Chip Cookies
Cream together until light and fluffy:
7.5 ounces Earth Balance margarine (213 g.)
5.25 ounces brown sugar (150 g.)
5.25 ounces white sugar (150 g.)
2 eggs
Mix in:
1 tsp. vanilla
1 tsp. baking soda dissolved in 1 tsp. hot water
Mix in:
2 1/4 cups all purpose flour (11.25 ounces / 325 g.)
12 ounces chocolate chips (combination Trader Joe’s dairy-free chips and Whole Foods dairy free 70% chocolate chunks)
nuts, optional (1 cups of pecans, about 3.5-4 ounces, or 99-109g.; can double amount of nuts, too)
Chill dough for 24-48 hours (longer is better). Make small balls using tsp. size scoop (.5 ounce each) or larger (1 ounce each).
Makes about 8 dozen small cookies, each 1/2 ounce (14 g.) or 4 dozen medium (1 ounce) cookies. Bake smaller cookies at 375 degrees for 8-11 minutes. Bake larger cookies for about 12 minutes.

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2 Responses to “Chocolate Chip Cookies, Dairy-Free, with Weights for Ingredients”

  1. lisamichele Says:

    How can these be dairy free and look so buttery? Yep..Earth Balance, which I use for buttering anything I EAT ..although I would love to bathe in butter every day! I can’t wait to try them!!

  2. pragmaticattic Says:

    Thanks, Lisa! I think that chilling the dough for a long time really adds flavor, which helps compensate for the lack of real butter.

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