Lactaid Cookies Tips (Print Version)
# Ingredients:
→ Cookie Ingredients
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2 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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3/4 cup granulated sugar
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3/4 cup packed brown sugar
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1 teaspoon vanilla extract
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2 large eggs
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1/4 cup Lactaid milk
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2 cups chocolate chips
# Instructions:
01 -
In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
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Using a mixer, beat the softened butter for 1 minute. Add both sugars and cream together until the mixture is light and fluffy. This step takes about 3-4 minutes for best results.
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Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Gradually pour in the Lactaid milk and vanilla extract, mixing on low speed until all wet ingredients are fully combined.
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Slowly add the dry mixture to the wet ingredients in three batches. Mix on low speed until just combined each time, ensuring you don't overmix. Finally, fold in the chocolate chips by hand.
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Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours. For best results, let it chill overnight.
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Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Allow the chilled dough to sit at room temperature for about 10 minutes before scooping.
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Scoop dough onto baking sheets, leaving enough room for the cookies to spread. Bake for 11-13 minutes, rotating sheets halfway through. Remove cookies when edges are golden and centers appear slightly underdone.
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Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled entirely, store them in an airtight container with a slice of bread to retain softness.
# Notes:
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These cookies are safe for lactose-intolerant individuals thanks to the use of Lactaid milk.
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Chilling the dough enhances the cookie texture, resulting in soft centers and crispy edges.