No Butter Chocolate Chip Cookies
These no-butter chocolate chip cookies use oil instead of butter, have crisp edges, chewy centers, and melty pockets of chocolate chips.
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
- In a large mixing bowl, add the vegetable oil, granulated sugar, brown sugar, instant coffee, vanilla extract, and kosher salt. Whisk until everything is well combined.
- Add the egg and egg yolk, and mix again until the mixture is smooth and fully blended.
- Add the flour and baking soda, and mix until the dough is almost combined.
- Add the chocolate chips and gently fold them in until just combined—avoid overmixing to keep the cookies soft and chewy.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least 30 minutes. For even better flavor and texture, chill the dough overnight.
- Use a cookie scoop (about 1½ tablespoons of dough) to portion the cookies.
- Place the dough balls on a parchment-lined baking sheet, top with extra chocolate chips, and bake in a preheated 180°C (350°F) oven for 9–11 minutes, or until the edges are set but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Finish by sprinkling each cookie with a pinch of flaky salt and serve with a glass of milk for the best experience!
Notes
- Use room-temperature eggs. They mix more smoothly into the dough and help create the perfect chewy texture.
- Measure the flour correctly. Too much flour makes cookies dry. Use a kitchen scale or the spoon-and-level method for accuracy.
- Mix the dough gently. After adding the flour, mix only until combined to keep the cookies soft and tender.
- Use a cookie scoop. This ensures evenly sized cookies that bake consistently every time.
- Chill the dough. Even 30 minutes helps the cookies hold their shape, develop flavor, and bake more evenly.
- Use good-quality chocolate. Chocolate chunks from a chopped bar melt into bigger pools than chips and make the cookies extra decadent.
- Don’t overbake. Pull the cookies out when the edges are set, but the centers still look soft. They’ll firm up as they cool.
- Add extra chocolate on top. Press more chocolate chips or chunks onto each cookie while warm for a bakery-style finish.
- Use flaky salt. A pinch of flaky salt on top brings out the chocolate flavor and adds a delicious contrast.
- Cool on the tray first. Let the cookies rest on the baking sheet for a few minutes before moving them. This helps them set without overbaking.
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!