22 May 2020

Dark Chocolate Chip Cookies

*double check the dairy allergen content of chocolate you use


  1. Preheat oven to 350° F and grease two cookie sheets (or use silicone baking mats/parchment paper for easy clean up)
  2. In a medium bowl, add the flour, baking soda and salt. Whisk to combine, set aside.
  3. In a large bowl, cream together the sugars and shortening until smooth. Add eggs one at a time, mixing until just combined.
  4. Stir in vanilla extract
  5. Add dry ingredients, mix/knead to combine.
  6. Fold in chocolate chips. Using an ice cream scoop, drop cookies onto prepared cookie sheet, 1-2 inches apart.
  7. Bake for 9-11 minutes, or until lightly golden brown on the tops and edges
  8. Allow to cool on baking sheet for 5 minutes before removing them to wire cooling racks to cool completely (if you can wait)

I created this recipe out of desperation when I went dairy free for my infant son. He has a dairy sensitivity and dairy is in EVERYTHING (especially the really good stuff).

These cookies are so phenomenal that my full dairy family and friends ask for them ALL THE TIME.


1 cup vegetable shortening

3/4 cup dark brown sugar

3/4 cup white granulated OR natural cane sugar

2 eggs

2 tsp vanilla extract

1 tsp baking soda

1 1/2 tsp salt

2 1/4 cups of all purpose flour

2 cups of quality dark chocolate chips* OR 12 ounces of quality dark chocolate*, coarsely chopped

I hope you enjoy them as much as we do.

Follow me on instagram for more (@oliviamilana)

If you try this recipe let me know!

Posted on May 22, in Food