Chocolate Chip Cookies with Oil (No Butter)
These butterless chocolate chip cookies are a versatile and easy alternative to the classic cookies. Using oil instead of butter, they offer a chewy texture, perfect for those looking for a lighter option, accommodating dietary preferences, or are out of butter. The recipe is simple, adaptable to various oils like canola or coconut, and delivers consistently delicious cookies that are sure to satisfy any chocolate chip cookie craving.
Equipment
- Baking Sheets
- parchment paper
- Kitchen scale
- Large mixing bowl
- Whisk
- Cookie scoop
- Wire Rack
Ingredients
- 1 1/4 cups All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ¾ teaspoon Salt
- 1/3 cup Vegetable oil
- 1/2 cup Dark brown sugar packed
- 1/3 cup Granulated sugar
- 2 teaspoons Pure vanilla extract
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 1½ cups Chocolate chips
Instructions
- Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Ensure these ingredients are thoroughly combined.1 1/4 cups All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder, ¾ teaspoon Salt
- In a larger bowl, use an electric mixer or a whisk to beat the vegetable oil, dark brown sugar, and granulated sugar together until the mixture is well-blended. Add the egg, egg yolk, and vanilla extract, continuing to beat until the mixture is smooth and creamy.1/3 cup Vegetable oil, 1/2 cup Dark brown sugar, 1/3 cup Granulated sugar, 2 teaspoons Pure vanilla extract, 1 Large egg, 1 Egg yolk
- Mix the dry ingredients into the wet mixture. Stir until just combined to avoid overworking the dough, which can result in tough cookies.
- Gently fold in the chocolate chips, distributing them evenly throughout the dough.1½ cups Chocolate chips
- Using a medium-sized cookie scoop or measuring 2 tablespoons per cookie, portion out the cookie dough onto the prepared baking sheets. Space the cookies sufficiently, allowing room for slight spreading during baking. Aim for no more than 8 cookies per sheet to ensure even baking.
- Bake in the preheated oven for 9 to 11 minutes or until the cookies are golden around the edges but still soft in the center.
- After removing the cookies from the oven, let them cool on the baking sheet for 5 minutes. While the cookies are still warm, sprinkle additional chocolate chips on top for a more decadent finish. This allows them to set and makes transferring easier.
- Gently transfer the cookies to a wire rack to cool completely.
Notes
How to Store: Once the cookies have cooled completely, store them in an airtight container. If stacking cookies in the container, place a sheet of parchment paper between each layer to prevent them from sticking together. Store the container in a cool, dry place. These cookies will stay fresh for up to a week when stored properly at room temperature.
Freezing Baked Cookies: Allow the cookies to cool completely. Place them in a single layer on a baking tray and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be stored frozen for up to 3 months. To thaw baked cookies, leave them at room temperature for a few hours or overnight.
Freezing Cookie Dough: Scoop the cookie dough onto a baking tray and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag. When ready to bake, you can bake them straight from frozen, adding a couple of extra minutes to the baking time.
Substitutions:
- Dairy-Free: Use dairy-free chocolate chips.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Chocolate Types: Try using milk chocolate, dark chocolate, or white chocolate chips.
- Sea Salt: Sprinkle on top of the cookies for a sweet/salty contrast.
Nutrition
Serving: 1cookieCalories: 184kcalCarbohydrates: 26gProtein: 1gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 11mgSodium: 142mgPotassium: 62mgFiber: 0.2gSugar: 18gVitamin A: 14IUCalcium: 25mgIron: 0.5mg
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