No Butter Chocolate Chip Cookies
These no butter chocolate chip cookies are made with oil instead of butter and are delicious, crispy on the edges, and chewy in the middle.
Ingredients
- ½ cup Vegetable oil or coconut oil or canola oil
- ¾ cup Brown sugar dark brown sugar or light brown sugar
- ¼ cup Granulated sugar
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 1 teaspoon Ground coffee
- 1 Egg
- 1 Egg yolk
- 1 ⅔ cups Flour plus 2 tbsp
- 1 teaspoon Baking soda
- 1 cup Chocolate chips
Instructions
- Into a large mixing bowl, add the vegetable oil, granulated sugar, brown sugar, coffee, vanilla extract, and kosher salt. Mix with a whisk until combined.
- Add the egg and egg yolk and mix until well combined.
- Add the flour, and add the baking soda, and mix until almost combined.
- Add the chocolate chips and mix until just combined. Don't overmix! Let the dough rest in the fridge for at least ½ an hour. We let the dough rest in the fridge overnight.
- Use a cookies scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, top with more chocolate chips, and bake in a 180c (350f) preheated oven for 9-11 minutes. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
- Top each cookie with flaky salt and serve next to a cup of milk for the best experience!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before making this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
- Be patient! I know it’s incredibly tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- Let these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 326kcalCarbohydrates: 44gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 216mgPotassium: 95mgFiber: 1gSugar: 29gVitamin A: 45IUCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!