No Butter Chocolate Chip Cookies (Cookies with Oil)

No Butter Chocolate Chip Cookies (Cookies with Oil)

from breaddad.com
49 min

These no butter chocolate chip cookies are delicious and have less saturated fat than chocolate chip cookies made with butter. Instead of butter, our homemade chocolate chip cookies are made with vegetable oil (i.e. canola oil). Visit BreadDad.com for more great cookie, muffin, banana bread and bread recipes.

Ingredients

  • 3/4 Cup Vegetable Oil
  • 2 Eggs ((large))
  • 3/4 Cup Brown Sugar ((packed) - 161 grams)
  • 3/4 Cup Granulated White Sugar (- 150 grams)
  • 1 Teaspoon Vanilla Extract (- 5 milliliters)
  • 2 1/4 Cups All Purpose Flour (- 270 grams)
  • 1 Teaspoon Baking Soda (- 5 grams)
  • 1/2 Teaspoon Salt (- 3 grams)
  • 1 1/2 Cups Chocolate Chips ((semisweet morsels) - 255 grams)

Directions

  1. 1

    Mix eggs, vegetable oil, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer (not spoon) to mix these ingredients together. Stir until creamy. 

  2. 2

    Then stir in the flour, baking soda and salt. Use an electric mixer (not spoon) to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI - Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil). However, don't overmix. Only mix for 1-2 minutes with an electric mixer.

  3. 3

    Add the chocolate chips to the cookie dough. Use a large spoon (not electric mixer) to stir in chocolate chips. Stir until chips are mixed evenly throughout the dough.

  4. 4

    Chill the dough in a covered bowl in your refrigerator for at least 30 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.

  5. 5

    Preheat oven to 375 degrees F. FYI - Preheat your oven about 15-20 minutes before you place the cookies in the oven. Make sure your oven is fully preheated before baking.

  6. 6

    Scoop the dough with a tablespoon, cookie dough scoop or your hands and place the dough "balls" onto a non-stick baking sheet. Then press down on each dough "ball" with your palm so the dough forms a "patty" (about 1/3-1/2 inch in height). You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other). FYI - I like to use my hands to roll the dough into balls. I find that this results in better shaped cookies and the cookies hold together better (since you are pressing the dough & chips together with your hands). However, my hands do get a bit oily!

  7. 7

    Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.

  8. 8

    Bake for 9-11 minutes at 375 F or until the cookies are golden brown. FYI - This time can vary a bit based on the size & thickness of our cookies. Larger & thicker cookies might need more baking time.

  9. 9

    Remove baking sheet/tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 3 minutes. Otherwise, cookies might break when removed from the baking sheet.

  10. 10

    Use a spatula to remove chocolate chip cookies and place cookies on wire cooling racks in order to cool completely.

  11. 11

    Please read the recipe's tips section on Bread Dad (BreadDad.com) for extra information on how to make this recipe successfully & to avoid common cookie problems.