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Butterless Chocolate Chip Cookies

Butterless chocolate chip cookies are mixed with vegetable oil and chilled dough for cookies with lightly golden edges and soft centers. Bake them in batches and cool them completely for a classic chocolate chip cookie texture without butter.
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Prep Time 15 minutes
Cook Time 24 minutes
Chilling 30 minutes
Total Time 1 hour 9 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 166
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup vegetable oil
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 2 tsp vanilla extract
  • 1.5 cup semisweet chocolate chips

Equipment

  • 1 large baking sheet

Method
 

  1. Whisk the flour, baking soda, and salt together in a medium bowl.
  2. Whisk the oil, brown sugar, and granulated sugar in a large bowl until combined.
  3. Whisk in the egg and vanilla.
  4. Stir the flour mixture into the oil mixture just until no dry streaks remain.
  5. Fold in the chocolate chips.
  6. Cover and chill the dough for 30 minutes.
  7. Near the end of chilling, 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 in batches, keeping the remaining dough chilled.
  11. Bake each batch for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  12. Cool the cookies on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, remove the cookies when the edges are lightly golden and the centers still look slightly soft. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free version, use dairy-free semisweet chocolate chips.