Lilly’s Favorite Chocolate Chip Cookies are the ultimate treat—soft, chewy, and loaded with dark chocolate chips. These cookies are a household favorite, perfect for any occasion, from weeknight desserts to festive gatherings.
For that fresh-from-the-oven experience every time, scoop the dough and freeze it in individual portions. When the craving hits, bake only what you need—no thawing required. The result is warm, gooey cookies whenever you want them. Chilling the dough before baking also enhances the flavor and texture, making these cookies even better!
For those of you with kidney disease, there’s nothing necessarily kidney-healthy or kidney-friendly about these cookies. They’re just a delicious treat.
Most recipes on our website are healthy. This one? Not so much. Enjoy!
To watch Lilly and I bake them together, click here World’s Best Chocolate Chip Cookie Recipe
Dr. Blake’s Top Tip: To elevate the flavor, sprinkle a pinch of flaky sea salt on top of the dough before baking. It creates the perfect balance of sweet and salty in every bite.
- Yield: 4 Dozen Cookies 1x
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted vegan butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
2 large eggs
1 1/2 cups dark chocolate chips
Instructions
1 Preheat the oven to 325°F. Line a baking sheet with parchment paper, set aside. Using a medium bowl, combine the flour, baking soda and baking powder, set aside.
2 Using a large bowl, cream the butter, both sugars and the vanilla together. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture in two batches. Fold in the chocolate chips. For a thicker cookie, chill the dough for an hour.
3 Using a 1-ounce scoop, or heaping tablespoon, scoop cookies onto the prepared baking sheet, leaving room for cookies to spread while baking. Bake until golden brown, about 12-14 minutes, rotating the tray halfway through baking. Cool for 2 minutes and transfer cookies to a wire rack to cool completely. Store in an airtight container.
Notes
Analysis based on one cookie
- Low Potassium
- Low Protein
- Low Sodium
This post has 2 comments
I was taught by my renal dietician not to use baking powder in baked goods but to instead use the substitution of cream of tartar and baking soda due to the high phosphates in the baking powder. So in all of my baked goods I use the substitution. Are you using a phosphate free baking powder in this recipe and if so how do I get it? I was not aware of such a product. Thanks for any insight on this.
Hi. Great question. Yes, baking powder does typically have high amounts of phosphorus in it. In this recipe, we are only using 1 teaspoon per 48 cookies, so the phosphorus is spread out throughout the cookies making each cookie very low in phosphorus. Most of the desserts with baking powder are meant to be eaten a little at a time so the phosphorus doesn’t add up too much – which can be an issue for people who are on dialysis. But, if you plan to eat a lot of dessert at one time, then the baking soda/cream of tartar mix is probably best because I don’t think you can purchase a phosphate free baking powder. Thanks!