Prep 15 mins
Cook 12 mins
This recipe is loosely based on The Best Chocolate Chip Cookies #57889 by Luvfood. I usually don't like nuts in my chocolate chip cookies, but I think you could easily add them. I should also say, do not forget the last pan in the oven, they WILL burn. I know this from experience.
- 3⁄4 cup brown sugar
- 3⁄4 cup white sugar
- 1 cup oil
- 3 eggs
- 2 teaspoons vanilla
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 3 1⁄4 cups all-purpose flour
- 1 1⁄2-2 cups semi-sweet chocolate chips
- Mix sugars and oil.
- Add eggs, one at a time, beating after each.
- Add vanilla, mix well.
- Sift together salt, baking powder, and flour; add to wet mixture gradually.
- Stir in chocolate chips.
- Refrigerate at least 30 minutes.
- Drop by spoonfulls onto parchment lined baking sheet.
- Bake at 350 for 8-12 minutes depending on your oven and desired doneness.
The taste on these cookies is fine, and the chocolate chips 'jump out' just like the pictures show. The reason that is, is because there is oil only, and no butter in this recipe. For that same reason, they also don't really brown well Or, do they get crispy around the edges like I wanted. They are very moist, though, and if that's what you're looking for, then these cookies are for you!
This is the best cookie recipe I've ever used. I've always struggled with trying to make my cookies fluffy and soft, but this recipe has solved my problems. It really seems fool-proof, as they turn out excellent every time!
These were very easy to make and the kids loved them. I was out of oil so I substituted margarine and used table salt in place of the kosher salt. I did not let them sit in the fridge for the recommended time as the kids were anxious to get their cookies. The cookies were fine, perhaps as I used margarine. Thanks for the recipe.