Description
These No Butter Chocolate Chip Cookies are a delicious, easy-to-make treat that skips the traditional butter for vegetable oil, resulting in a moist, chewy texture. Perfect for chocolate lovers who want a quick, straightforward recipe without compromising on flavor.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup vegetable oil (canola oil, sunflower oil, or coconut oil can be used)
- 1 1/4 cup dark brown sugar (light brown sugar can be used as an alternative)
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (use 1/2 tsp for a subtler almond flavor)
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until fully combined. Set this mixture aside for later use.
- Cream Oil and Sugars: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, beat together the vegetable oil, dark brown sugar, and white sugar on medium speed until the mixture is smooth and well combined.
- Add Eggs and Aromatics: Add the eggs one at a time, beating well after each addition to incorporate air and create a smooth batter. Mix in the vanilla extract and almond extract (or half the almond extract if you prefer a milder flavor) until fully combined.
- Combine: Lower the mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix just until all the flour is incorporated with no visible streaks. Then use a spatula to gently fold in the semisweet chocolate chips evenly throughout the dough.
- Scoop the Dough: Using a standard cookie scoop (about 2 tablespoons), portion the dough into balls. Place them on the prepared baking sheets, spacing each about 2 inches apart to allow the cookies to spread slightly during baking.
- Bake and Cool: Bake the cookies in the preheated oven for 8 to 9 minutes, or until the edges are set and lightly golden while the centers remain soft. Avoid overbaking to maintain a chewy texture. Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Using vegetable oil instead of butter keeps the cookies moist and chewy.
- If a subtler almond flavor is desired, reduce almond extract to 1/2 teaspoon.
- Do not overbake; centers should remain soft for the best texture.
- Spacing cookies properly on the baking sheet will ensure even baking and prevent them from merging.
- Dark brown sugar contributes a richer molasses flavor but light brown sugar can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
