2 1/2 c ap flour
1 tsp baking powder
1/2 tsp salt
1/2 c dairy free butter
1 1/4 c granulated sugar
2 tbs light brown sugar
2 tsp vanilla extract
2 eggs
5-6oz dairy free chocolate chips
1/2 c powdered sugar
In the bowl of s stand mixer, combine the dairy free butter and sugars and mix until light and fluffy. Add in the eggs and the vanilla extract and mix until thoroughly combined.
Reducing the speed to medium, combine all other ingredients except dairy free chocolate chips. Once just combined mix in chips.
Chill dough for 30-60 minutes.
Preheat oven to 350 degrees, and line a baking sheet with parchment.
Roll chilled dough into tablespoon size balls, and then roll in powdered sugar. Make sure to coat thoroughly, rolling twice can help as well.
Place cookies on pan, about 1 1/2" apart. Bake approx 14-18 minutes until edges are slightly browned. Do not overbake or cookies will get hard. Cool cookies on the pan for 5 minutes before transferring to a wire rack to cool completely. Cookies taste better the next day when flavors truly come out.
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