Dark Chocolate and White Chocolate Chip Cookies
Cook Together, Eat Cookies with Your Best Buds
Dairy Free or Dairy Full — Soft and Chewy
When we were young – me a young mom, and my girls in grade school – we’d often grab a treat when shopping at the mall. One of our favorites was a big, chewy chocolate chip cookie from Mrs. Fields. Ever since then we’ve loved a chocolate chip cookie that is baked just enough to set but still soft on the inside.
Rebel got a craving for chewy chocolate chip cookies and wanted to bake and bring some along on a weekend trip with friends. So we started with inspiration from a recipe from an old Mrs. Fields cookie cookbook I’d given her.
We swapped out the butter (which you could swap back in if you can eat dairy) for our favorite vegan margarine. Instead of semi-sweet chocolate chips, we’ve also found the dark chocolate chips by Guittard brand to be both delicious and dairy free, so that’s our go to. After looking for years (so frustrating), I’d recently found a dairy free white chocolate chip! We used half and half, white and dark chocolate.
These cookies came out thin and chewy, buttery and chocolaty with just a bit of crispy edge. Be sure not to over bake them – unless you’re like my mom and want them thin, crispy and toasty.
~ Lee
Is there a favorite cookie you’d like to have some help converting to dairy free? Let us know in the comments.
Dark Chocolate and White Chocolate Chip Cookies
ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup granulate sugar
- 1/3 cup brown sugar
- 2 sticks (1 cup) vegan margarine, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups dark chocolate chips
- 2 cups white chocolate chips
instructions:
- Preheat oven to 300°F.
- Sift and measure flour into a bowl. Then whisk in baking powder.
- Add butter to stand mixer bowl and beat until softened.
- Add both sugars and mix with butter. Scrape down the sides of the bowl and mix well.
- Add eggs and vanilla extract. Mix on medium until smooth.
- Add the flour and baking powder, on low speed, until just combined. Be careful not to overmix.
- Take bowl out of stand and stir in both chocolate chips with a spoon.
- Use a spoon or cookie scoop to drop dough on ungreased cookie sheet. Place cookie dough balls about 1 1/2 to 2 inches apart on sheet.
- Bake 18 to 20 minutes or longer depending on size of cookie. Cookie should be setup but not beginning to brown. Transfer cookies immediately to cooling rack.
NOTES:
We used dairy free King David gourmet white choco chips and Guittard extra dark chocolate chips. The white chocolate chips can be purchased on Amazon. We also recommend Earth Balance vegan buttery sticks as a dairy free margarine substitute.
