Chocolate Chip Cookies Without Butter
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
Mix the flour, baking soda, salt, and espresso powder in a small bowl. Set the flour mixture aside.
- 2
In a medium bowl add the oil, white sugar, brown sugar, vanilla, and eggs. Whisk it together well until combined.
- 3
Tip the dry ingredients and chocolate chips into the wet ingredients and fold until everything is evenly mixed.
- 4
Cover the bowl and chill the dough for 30 minutes in the refrigerator.
- 5
Preheat the oven temperature to 350°F/180°C and line a cookie sheet with parchment paper.
- 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
Bake the cookies for 10-12 minutes until golden brown around the edges.
- 8
Let them cool on the tray for 5 minutes before placing them on a wire rack to cool further.