Chocolate Chip Cookies Without Butter
These chocolate chip cookies without butter are made with oil for soft, chewy centers and lightly crisp edges. No dough chilling needed! I've been making this recipe for more than 16 years, and it even made it into my cookbook, Entertaining with Charm.
Servings: 28 cookies (approx.)
Cost: $10
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup vegetable oil canola oil, sunflower oil and coconut oil work too.
- 1 1/4 cup dark brown sugar you can use light too
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract 1/2 tsp for less of an almond flavor.
- 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.
- Whisk Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set this aside.
- 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 3/4 cup oil, 1 1/4 cups dark brown sugar, and 1/2 cup white sugar on medium speed until well combined and smooth.
- Add Eggs and Aromatics: Add 2 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract and 1 tsp almond extract (use 1/2 tsp if you prefer a subtler almond flavor) until the mixture is creamy.
- Combine: Turn the mixer to low and gradually add the flour mixture, blending just until no streaks of flour remain. Use a spatula to gently fold in 2 cups semisweet chocolate chips.
- Scoop the Dough: Using a standard cookie scoop (about 2 tablespoons), portion the dough into balls. Place them on the prepared baking sheets, spaced 2 inches apart to allow for slight spreading.
- Bake and Cool: Bake for 8 to 9 minutes, or until the edges are just set and very lightly golden. The centers will still look soft—don't overbake! Let the cookies cool on the pan for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Video
Notes
No chilling needed: This dough can go straight into the oven. If your kitchen is especially warm or the dough seems unusually soft, chill it for about 20 minutes to help control spreading.
Don't overbake: Bake for 8 to 9 minutes and pull the cookies when the edges are just set and lightly golden. The centers should still look soft; they'll continue to set on the baking sheet.
Measure the flour carefully: Spoon the flour into the measuring cup and level it off, or weigh it for the most consistent results.
Choose a neutral oil: Vegetable, canola, or sunflower oil work well. Refined coconut oil also works, but can create a slightly different texture.
For dairy-free cookies: The dough contains no dairy, but use dairy-free chocolate chips if needed.
Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 0g | Calories: 186kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 95mg | Potassium: 113mg | Fiber: 1g | Sugar: 19g | Vitamin A: 25IU | Calcium: 25mg | Iron: 1.5mg
