Go Back

Butterless Chocolate Chip Cookies

Butterless chocolate chip cookies use neutral oil for a smooth dough and a simple chill before baking. They bake up with lightly golden, set edges and centers that still look soft.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 24 minutes
Chilling 30 minutes
Total Time 1 hour 9 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup neutral oil such as canola or vegetable oil
  • 0.75 cup brown sugar packed light
  • 0.25 cup granulated sugar
  • 1 egg large, room temperature
  • 2 tsp vanilla extract
  • 2 cup all-purpose flour spooned and leveled
  • 0.5 tsp baking soda
  • 0.5 tsp salt fine
  • 1 cup chocolate chips semisweet

Equipment

  • 1 large baking sheet

Method
 

  1. In a large bowl, whisk the oil, brown sugar, and granulated sugar until smooth and glossy.
  2. Whisk in the egg and vanilla until smooth.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. Fold the dry ingredients into the oil mixture just until no dry streaks remain.
  5. Fold in the chocolate chips.
  6. Cover the bowl and chill the dough for 30 minutes.
  7. Heat the oven to 350°F.
  8. Line a large baking sheet with parchment paper.
  9. Scoop the dough into 1 1/2-tablespoon portions, spacing them about 2 inches apart.
  10. Bake for 10 to 12 minutes, until the edges are set and lightly golden while the centers still look soft.
  11. Let the cookies cool on the baking sheet for 5 minutes.
  12. Transfer the cookies to a rack.
  13. Cool the sheet completely before baking the remaining dough.

Notes

For thicker cookies, keep the dough chilled until you scoop it. Store cookies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months. For a dairy-free option, use dairy-free semisweet chocolate chips.