Chocolate Chip Cookies Without Butter

Chocolate Chip Cookies Without Butter

from bakingwithbutter.com
20 min

This chewy chocolate chip cookie recipe uses oil instead of butter. They’re still flavorful, chewy and delicious.

Ingredients

  • 220g (1 ¾ cup*) all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ teaspoon instant espresso powder (optional)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract or paste
  • 105g (½ cup) olive oil or vegetable oil
  • 150g (¾ cup) soft brown sugar
  • 50g (¼ cup) granulated white sugar
  • 170g (1 cup) chocolate chips**

Directions

  1. 1

    Mix the flour, baking soda, salt, and espresso powder in a small bowl. Set the flour mixture aside.

  2. 2

    In a medium bowl add the oil, white sugar, brown sugar, vanilla, and eggs. Whisk it together well until combined.

  3. 3

    Tip the dry ingredients and chocolate chips into the wet ingredients and fold until everything is evenly mixed.

  4. 4

    Cover the bowl and chill the dough for 30 minutes in the refrigerator.

  5. 5

    Preheat the oven temperature to 350°F/180°C and line a cookie sheet with parchment paper.

  6. 6

    Scoop around 1 1/2 – 2 tablespoons of cookie dough per cookie and roll it into a ball. Space the dough balls at least 2 inches apart on the prepared baking tray.

  7. 7

    Bake the cookies for 10-12 minutes until golden brown around the edges.

  8. 8

    Let them cool on the tray for 5 minutes before placing them on a wire rack to cool further.