No butter chocolate chip cookies are made using oil instead of butter. They're extra moist and chewy, but still loaded with such a good flavor. They're sure to become a favorite!
When I set out to create a no butter chocolate chip cookies I had not idea how much I would love these cookies. They continue to have the same chewy inside with crispy edge that I love about a cookie, with such a pretty shape. I know there are times when we want a cookie and realize we are out of butter, but no butter, no problem. These chocolate chip cookies are sure to keep you satisfied.
If you're looking for other chocolate chip cookie recipes to try you should try my most popular cookie which is my salted chocolate chunk cookies. Want a cookie with a little something extra, try my chocolate chip coconut cookies, or my brown butter chocolate chip cookies.
WHY YOU WILL LOVE THESE
NO CHILL TIME- These cookies don't require any extra time sitting in the fridge, so you can have them baking in about 10 minutes.
MOIST & CHEWY- The perfect chewy and soft texture with a slightly crispy edge.
LOADED WITH CHOCOLATE- These cookies are not lacking in a delicious chocolate flavor loaded with chocolate chips.
- Oil- I used coconut oil for these cookies because I loved the hint of coconut taste added to them, but vegetable or canola oil would work great also.
- Sugars- Using both brown and granulated sugar helps keep these cookies both light and chewy.
- Egg/yolk- Allow your egg and egg yolk to come to room temperature before starting your cookie dough.
- Chocolate Chips- I used semi-sweet, but any chocolate would be great. Even using a chopped up chocolate bar.
- Flaked Sea Salt- This little bit on the top of the cookies adds such a nice touch of flavor.
STEP BY STEP INSTRUCTIONS
STEP 1- PREP. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
STEP 2- WET INGREDIENTS. Place the oil and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2-3 minutes. Add egg and yolk one at a time, mix until smooth on low speed. Beat in vanilla.
STEP 3- DRY INGREDIENTS. Slowly mix in dry ingredients, baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Add chocolate chips and fold into the dough.
STEP 4- COOKIE DOUGH. Scoop the dough into desired size cookie balls. I like to use a 3 tablespoon scoop for these. Place 6-8 on baking sheet so they don't run into each other. Top with flaked salt.
STEP 5- BAKE. Bake for 10-12 minutes, or until the edges start to turn golden brown.
Using parchment paper will help your cookies to not spread as much. This also helps so they will not stick to the pan.
Baking too many cookies on your cookie sheet at once affects how the cookies bake, and they can also run into each other. It is best to only bake 6-8 per sheet. And only bake one cookie sheet at a time.
Measuring in grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
You will not have the same butter flavor when using oil, but when adding enough vanilla and chocolate chips you will not notice the difference.
I like to use coconut oil, but any vegetable oil will work as well. Olive oil has a stronger flavor and should be avoided unless you don't mind that flavor.
Yes, margarine can be a perfect substitute for oil or butter in these cookies.
STORING AND FREEZING
These no butter chocolate chip cookies can be stored in an air tight container for 3 days at room temperature.
These cookies can be stored in an air tight container for 3 months in the freezer to remain fresh. You can also store the cookie dough balls in a ziplock bag. Bake from frozen and add 1 minute to baking time.
OTHER COOKIE RECIPES TO TRY:
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No Butter Chocolate Chip Cookies
- ½ cup (112 g) oil I used coconut, but vegetable would work great too
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temp
- 1 large egg yolk room temp
- 2 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1¾ cup (218.75 g) all-purpose flour
- 1 cup (236.59 g) chocolate chips
- flaked salt to top
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
- Place the oil and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2-3 minutes.
- Add egg and yolk one at a time, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in dry ingredients, baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Add chocolate chips and fold into the dough.
- Scoop the dough into desired size cookie balls. I like to use a 3 tablespoon scoop for these. Place 6-8 on baking sheet so they don't run into each other. Top with flaked salt.
- Bake for 10-12 minutes, or until the edges start to turn golden brown.