Easy Crispy Chocolate Chip Cookies
Crispy, golden, and loaded with chocolate chips! These easy butterless cookies use oil instead of butter for the perfect crunch
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Servings: Cookies
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Ingredients
- 1 ½ cups All-Purpose Flour (7.5oz, 212g)
- 1 teaspoon Baking Soda (0.25oz, 7g)
- ¾ teaspoon Salt (0.1oz, 5g)
- ½ cup Canola Oil (4oz, 115g)
- ½ cup Granulated Sugar (4.5oz, 130g)
- ½ cup Brown Sugar (4oz, 114g)
- 1 ea Egg (2oz, 57g)
- 2 teaspoons Vanilla (0.3 oz, 6g)
- 1 cup Chocolate chips (6oz, 170g)
Instructions
- 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 a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar until smooth.
- 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 12-14 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.
Notes
Storing Baked Cookies – Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing Cookie Dough – Portion the dough using a cookie scoop or small ice cream scoop. Place the dough balls on a wax paper-lined baking sheet and freeze until solid. Then, transfer them to a labeled freezer bag and store for up to 3 months.
Freezing Baked Cookies – Let cookies cool completely before freezing. Stack them in an airtight container with parchment paper between layers to prevent sticking. Freeze for up to 3 months.
Baking from Frozen – Remove dough balls from the freezer and let them defrost for 15 minutes. Flatten slightly before baking at the same temperature.
