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Discover the secret to crunchy chocolate chip cookies with this butterless cookie recipe that uses oil instead of butter to get crisp edges and chewy middles.
Ah, the age-old debate: chewy vs. crunchy chocolate chip cookies! There’s just something about the snap of a crunchy chocolate chip cookie that some folks can’t get enough of.
Have ever wondered how to make a crunchy chocolate chip cookie recipe? Look no further! This recipe uses oil instead of butter to get that ultra-dunkable texture that so many cookie lovers crave.
How to make crispy chocolate chip cookies
The key to making crispy chocolate chip cookies is to replace the butter with oil. Neutral oils like canola or sunflower oil work best in this recipe, because they won’t overpower the other flavors. Try to avoid strongly flavored oils like olive oil or melted coconut oil because they will give the cookies an undesirable taste.
- Replace the butter with a neutral oil
- Add more vanilla extract
- Bake at 350 degrees for 10-12 minutes
Ingredients and Substitutions
This recipe uses basic ingredients to create a classic cookie that everyone will love. Plus, this recipe is a great option for those who avoid dairy because it uses vegetable oil instead of butter.
Here’s a rundown of the ingredients used in this no butter chocolate chip cookie:
Flour- All-purpose flour is perfect for this recipe
Salt- Use just a bit more salt than usual to enhance the vanilla flavor
Baking Soda- 1 tsp. of this leavening agent creates the perfect spread.
Vegetable Oil- A neutral oil like canola oil or vegetable oil
Brown Sugar- Use dark brown sugar for a more complex flavor
Granulated Sugar- Equal parts of brown and white sugar strike the perfect balance
Eggs- Let the egg come to room temperature before mixing
Vanilla Extract- This recipe calls for double the regular amount of vanilla for extra flavor
Chocolate Chips- Use semi-sweet regular chocolate chips for a classic cookie, or mini chocolate chips for a twist
For more variations:
If you’re looking to switch up your chocolate chip cookie game, try adding extra flavor to your cookies
- Dark chocolate lovers, try using 60% cacao bittersweet chocolate chips
- if you love peanut butter cookies try adding peanut butter chips to this recipe
- You can use 1/2 whole wheat flour for a hearty flour mixture
- Almond extract adds a tasty and unexpected flavor.
- Sea salt, mixed in or sprinkled over the tops before baking
- White chocolate chips
These small additions can make a big difference in the overall taste of your cookies.
Do butterless cookies taste good?
Removing the butter from your cookie recipe can actually improve the cookie texture! Here’s what you can expect from simply replacing the butter in your recipe with oil instead.
Oil-based cookies have more moisture
Oil-based cookie recipes will be noticeably more tender than traditional recipes. Your baked goods will remain moist for longer too. This is because oil traps the gas released from baking soda, which keeps the baked goods tender. If you’re tired of your cookies getting hard after 2-3 days, then try substituting the oil for butter to get a softer cookie!
Butterless cookie recipes have a better texture
You can expect to see a distinctly different texture when making cookies using a recipe that doesn’t include butter. Since oil doesn’t react with flour in the same way that butter does, it results in less fluffiness. By swapping out the butter for oil you’ll end up with baked cookies that have crisp edges and a chewy middle.
Beware, butterless cookies need more flavor
It’s really important to use high-quality ingredients when baking cookies without butter. Using pure vanilla extract and dark brown sugar with a slightly more complex flavor can really make up for the missing butter flavor. And adding a little almond extract can definitely enhance the cookie flavors even more.
Butterless cookie dough requires no chilling time
Most cookie recipes call for the dough to be chilled before baking to help re-solidify the fat and control the cookie spread. Oil-based cookie recipes are formulated to get the perfect spread when baked without chilling the dough. This room-temperature dough can be scooped directly onto a parchment paper-lined baking tray, and baked immediately.
Easy one-bowl recipe
Unlike traditional chocolate chip cookie recipes that require a stand mixer with a paddle attachment to cream the butter, this recipe can be easily mixed by hand. With just a large bowl and a spoon, you can easily whip up a batch of these cookies.
Cool completely on a cooling rack
Butterless cookies are a bit more tender in texture. For best results, allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely and allow the chocolate to set up before stacking or packaging.
My Favorite Cookie Making Tools
These tools help me make the best cookies!
- Cookie dough scoop– this is a great way to get uniform cookie dough balls.
- Air Bake cookie sheets– The dual-layer design makes a big difference. Click here to learn more about the best baking sheets for your baking needs.
- Hand-held mixer- These are so convenient for small-batch baking and the clean-up is quick and easy.
Time to try a butterless cookie recipe
Now when someone tells you that they prefer a crunchy chocolate chip cookie, you’ll know exactly how to get that texture! This butterless chocolate chip cookie recipe is sure to satisfy even the most discriminating chocolate chip cookie lovers. With its simple ingredients and easy instructions, it’s the perfect cookie recipe to have on hand for any occasion.
Butterless Chocolate Chip Cookie Recipe
- 1 ½ cups All-Purpose Flour (7.5oz, 220g)
- 1 teaspoon Baking Soda (0.25oz, 7g)
- 3/4 teaspoon Salt (0.1oz, 5g)
- ½ cup Canola Oil (4oz, 115g)
- ½ cup Granulated Sugar (4oz, 114g)
- ½ cup Brown Sugar (4oz, 114g)
- 1 ea Egg (2oz, 57g)
- 2 teaspoons Vanilla (0.3 oz, 6g)
- 1 cup Chocolate chips (6oz, 170g)
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set the flour mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine together the vegetable oil, granulated sugar, and brown sugar until smooth. (alternatively, use an electric mixer to combine ingredients)
- Add in the egg and vanilla extract, and whisk until well combined.
- Gradually add in the dry ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough by portioning it with a cookie dough scoop or a small ice cream scoop. Freeze the cookies on a wax paper-lined baking sheet then place the cookie dough balls into a freezer bag, label,and freeze until needed.
Enjoy your butterless cookie recipe!
I hope you’ll enjoy this recipe for chocolate chip cookies without butter. Don’t forget, for best results, use neutral oils like canola or sunflower oil since they won’t overpower the other flavors.
This recipe is easy to follow and uses affordable ingredients that you probably already have in your pantry. These cookies are softer than traditional butter-based ones, with crispy edges and chewy middles. Plus, it’s a great option for those who want to avoid dairy or save a bit of money by not using expensive ingredients like butter.
Check out the links below for form more amazing cookie recipes