Description
Enjoy a guilt-free twist on classic chocolate chip cookies by making them without butter, delivering rich flavor and a delightful texture.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1 1/4 cups dark brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (or 1/2 teaspoon for a milder flavor)
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, baking soda, baking powder, and salt; set aside.
- In a stand mixer, combine vegetable oil, dark brown sugar, and white sugar; beat until smooth.
- Add eggs one at a time, mixing each fully before adding the next. Stir in vanilla and almond extracts.
- Blend dry ingredients into the wet mixture until combined, then fold in chocolate chips.
- Scoop balls of dough and place on a parchment-lined cookie sheet, leaving space for spreading.
- Bake for 8-9 minutes until golden around edges; allow to cool on wire racks.
Notes
For chewier cookies, chill the dough for 30 minutes before baking. Can be stored at room temperature in an airtight container for up to a week.