- Dish type
- Biscuits and cookies
- Chocolate chip cookies
These are made with vegetable oil instead of butter which makes them alot easier to mix.
298 people made this
- 300g plain flour
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 235ml vegetable oil
- 220g dark soft brown sugar
- 100g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 170g dark chocolate chips
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Preheat the oven to 180 C / Gas 4. Stir together the flour, bicarbonate of soda and salt; set aside.
- In a large bowl, stir together the vegetable oil, brown sugar and caster sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Stir in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto baking trays.
- Bake for 8 to 10 minutes. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
Make perfect cookies every time with our How to make cookies guide!
Chocolate chip cookie video
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
Reviews & ratingsAverage global rating:(222)
Reviews in English (193)
Best no-butter recipe I've found. I like the hint of almond. Small changes: I reduced the oil to 200ml and increased chocolate chips to 240g. I may try to reduce the oil a little more next time and see what happens. I baked them a little longer (12 minutes) and they were slightly soft, but mostly crunchy, as that is what I wanted.-14 Mar 2018
I rarely have butter, margarine or lard in the house, but often have olive oil and sunflower oil. I decided to give this a try with sunflower oil and used around 235ml oil (can't say for certain as I used a cup measure. Instead of plain / dark chocolate chips I used a mixture of white and milk chocolate (our family preference). I put a heaped teaspoon of the mixture onto baking paper lining a baking tray and managed to get about 30 decent sized cookies from the ingredients. I baked at GM4 for 10 minutes and when I removed them from the oven, they were plump and round but quickly deflated into the familiar cookie shape and texture (slightly crisp on the outside and soft and chewy in the middle). About 20 have made it into the storage box and we'll see how they fare over a couple of days.-24 Sep 2017
Normally I try to make a recipe three times before rating it. I've baked five batches of these excellent cookies. Because they're made with oil rather than shortening, butter or margarine the texture is different but every bit as good. Cookies made with shortening, margaine or butter tend to have crispy or crumbly edges, but when baked properly, these crisp up nicely on the edges also. For those with cholesterol, saturated fat or trnas-fats issues, this recipe is a great find. You are giving up nothing with these cookies. The flavor is excellent, and the texture very satisfying, and the batter freezes well.I would suggest making a batch but baking just one tray to see how they turn out in YOUR oven, because as we all know, the recipe numbers for temperature and length of baking time vary with our own particular oven. Mine was spot-on, but cookies baked on the lower rack burned a little while upper rack cookies were perfection. I add walnuts, but I assume you can add anything you want, craisins, raisins, coconut, any kind of nut. You can even leave out the chocolate. But who'd be crazy enough to do that?-22 Nov 2005
Easy Chocolate Chip Cookies
The best easy chocolate chip cookies recipe! Make classic chocolate chip cookies from scratch as a delicious dessert for any occasion.
The Easiest Chocolate Chip Cookies From Scratch
There are lots of chocolate chip cookie recipes out there, but this is the one I go to the most. We’ve already shared this amazing chocolate chip cookie recipe, which we still love and I absolutely think you should try soon. That said, these cookies with melted butter are quicker to make and taste amazing.
With this simple recipe, you will have less dishes to clean, there’s no time required for softening butter, chilling the cookie dough is optional, and the batter can be frozen for cookies another day. These just might be the best cookies ever!
Let’s talk about the ingredients you need for making chocolate chip cookies, first. Our ingredient list is going to look very similar to the other recipe on our blog. We call for flour, baking soda, salt, melted butter, sugar, vanilla extract, eggs, and chocolate chips.
- The butter is melted, which is why this recipe is so easy. Also, by using melted butter, you have the option to brown the butter, which adds a nutty rich flavor to the cookies. Again, this is optional and the cookies are fantastic when made with plain melted butter, but it’s something for you to think about. Our extra easy oatmeal cookies also use melted or browned butter.
- We use both granulated and brown sugar, which might seem excessive, but each type of sugar contributes something slightly different to the flavor and texture of the baked cookies. Granulated sugar sweetens the batter and adds a nice crisp edge and the brown sugar adds some caramel-like flavor and keeps the middles soft and chewy.
- Unlike the our other chocolate chip cookie recipe, we call for 1 whole egg as well as 1 egg yolk. By skipping the egg white of the second egg, we add richness to the cookie dough and keep the cookies crispy on the outsides and chewy in the middle. They also spread the perfect amount.
The method for making these chocolate chip cookies could not be any simpler. Here it is in three easy steps!
- In one bowl, whisk the dry ingredients together (flour, baking soda, and salt).
- In a second bowl, whisk the sugars, egg and egg yolk, vanilla extract, and the melted (or browned) butter together.
- Combine the two mixtures, and then add chocolate. I love adding big chips or chunks of chocolate.
You can bake the cookies straight away and as large as you like. For extra large cookies use a 3 to 4 tablespoons of dough and for smaller cookies (like in our photos), use about 1 1/2 tablespoons of cookie dough. I’ve given suggested bake times in the recipe below.
Before baking, sneak a few extra pieces of chocolate into the tops of each dough mound. This way, when they are baked, you will see gooey chocolate on the top of each cookie.
Make Ahead and Freezing The Cookies
The cookie dough will keep in the refrigerator up to 3 days. I like to scoop them into cookie dough balls first, which makes baking them quick and easy! Even though these cookies are amazing baked straight away, one benefit to making this batter in advance is that chilling cookie dough makes baked cookies even more chewy, thicker, and flavorful.
You can also freeze the cookie dough.
- Line a baking sheet with parchment paper.
- Scoop out cookie dough mounds onto the baking sheet. You can crowd the cookie mounds together, just do not let them touch.
- Freeze until hard.
- Transfer the frozen dough mounds to an airtight container or plastic bag. Store in the freezer up to 3 months.
When you are ready to bake one or more cookies, bake the frozen cookies without thawing. It will add an extra 3 to 5 minutes of bake time.
Here’s How to Bake Perfect Sugar-Free Chocolate Chip Cookies
Preheat oven to 375 degrees, and prepare a baking sheet with parchment paper.
In a medium-sized bowl, mix together the flour, baking soda, and salt.
In a separate bowl, add the butter and sugars. Use a hand mixer to beat them until smooth, about one minute. Beat in the eggs one at a time and the vanilla extract.
Beat in the flour a little at a time, until dough forms. Add the chocolate chips and nuts, and stir those in with a spoon.
Drop rounded tablespoon cookies onto the baking sheet. Bake in the oven for 8-10 minutes, and then allow cookies to cool for a couple minutes. Move them to a cooling rack using a spatula. Enjoy!
Love homemade gooey chocolate chip cookies?
If you&rsquore trying to cut down on sugar but wanting to incorporate a yummy treat once in a while, you&rsquoll want to bookmark this delicious recipe for sugar-free chocolate chip cookies. The result is a soft and sweet chocolate chip cookie using Russell stover stevia-sweetened chocolate baking chips, granulated monk fruit, and brown Swerve.
I used Russell Stover chocolate baking chips from the new Stevia sweetened line of chocolate candy, and we really enjoyed them in these soft chocolate chip cookies! The taste was pretty much comparable to traditional chocolate chips I thought, so why not make small swaps like this when you can?!
Also, this recipe is based on the back of their bag of chocolate chips but I used my favorite sweeteners and nuts to make it perfect for my family.
Chewy Keto Chocolate Chip Cookies Ingredients
All you need for these easy keto chocolate chip cookies is:
- Cold butter
- Brown sweetener (brown swerve and lakanto golden are both excellent choices)
- Almond Flour
- Baking Soda
- Chocolate Chips (my go to is Lily&rsquos)
- Chopped Pecans (optional, but I love what nuts add to chocolate chip cookies!)
- Beat the butter in a stand mixer until really light and fluffy, 4-5 minutes. This puts more air into the dough which creates a light and fluffy cookie.
- Add in eggs after the butter and sugar are light and fluffy.
- Add in remaining dry ingredients and mix just until incorporated. Do not over mix. I like to pulse the mixer so that I don’t over mix.
- Mix in mini chocolate chips. You can of course use regular size chips but I loved the mini chips in the cookies, the chocolate was more evenly distributed through out the cookie. There is nothing worse than taking a bite of a chocolate chip cookie and not getting any chocolate.
I have made these easy chocolate chip cookies several times since coming home and they are definitely our new favorite cookie.
What Makes These White Chocolate Chip Cookies the Best?
Let’s talk about why these are the best.
First they are LOADED with white chocolate chunks.
(And also, makers of white chocolate…can you people please make mini white chocolate chips? While I wouldn’t use them in this recipe, I would work those guys out in other ways.)
Second, they are buttery and soft and an eensy bit crispy around the edges.
And thirdly, well…ALLTHEWHITECHOCOLATE!
How to make Rainbow Chocolate Chip Cookies
The cookie dough is very basic. The only difference is there is slightly more flour in these. The reason that I did this, is to add a thickness to the dough, without chilling it. You just need to be careful not to over-bake these cookies. You might even think you’re under-baking them slightly. It’s totally fine, I promise. The secret to getting these rainbow cookies thick, but still stay soft, is to take them out of the oven a minute or so before they are totally baked!
See…the dough looks so innocent…
You just divide the cookie dough it into 4 portions. Certainly you could do more colors, but I find 4 to look the prettiest. AND yes, of course, you can use whatever colors you like! I created a Patriotic Chocolate Chip Cookie Recipe also!
I dyed my dough with food coloring gel. I prefer Americolor Gel especially for the red. It colors the dough very vibrant-true colors without having the use too much.
You just color each portion, as desired, and then roll each into a long rope. Place each rope onto a piece of cling wrap and roll it up into one giant log…
Then just grab portions of the dough with your hands (about 2 tablespoons), roll it into a loose ball and place it onto the baking sheet. You can add a few extra chocolate chips if you want them to look extra pretty.
They bake up evenly and gorgeous!
These are just about the cutest chocolate chip cookies ever to exist!
And they taste fantastic…which is really the whole point.
If you love these Rainbow Chocolate Chip Cookies, check out my red, white, and blue cookies as well!
- 125g butter, softened
- 1/2 cup (110g) caster sugar
- 1/2 cup (110g) brown sugar
- 1 Coles Australian Free Range Egg
- 1 cup (150g) plain flour
- 1/2 cup (75g) self-raising flour
- 1/4 cup (25g) cocoa powder
- 100g white chocolate, chopped
- 100g dark chocolate, chopped
Preheat oven to 180°C. Line 2 baking trays with baking paper. Use an electric mixer to beat the butter and combined sugar in a bowl until pale and creamy.
Add the egg and beat until well combined. Add the combined flour and cocoa powder. Stir until combined. Add the white chocolate and dark chocolate and stir to combine.
Roll tablespoons of mixture into balls and arrange on the lined trays, allowing room for spreading. Bake, swapping trays halfway through cooking, for 12-15 mins or until golden brown. Set aside on the trays to cool.
Easy chocolate chip cookies
- 1 cup (175g) brown sugar
- ¾ cup (165g) white sugar
- 150g unsalted butter, softened
- 2 teaspoons vanilla extract
- 1 egg
- 1½ cups (225g) plain (all-purpose) flour, sifted
- ½ teaspoon table salt
- ½ teaspoon baking powder, sifted
- 400g dark chocolate, chopped
- Preheat oven to 160°C (325°F). Place the brown and white sugars, butter and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl and add the egg, beating well to combine. Add the flour, salt and baking powder and beat, on low speed, until a dough forms. Fold through the chocolate.
- Roll 2 tablespoonfuls of the dough at a time into balls, and flatten slightly. Place on lightly greased baking trays lined with non-stick baking paper, allowing room to spread. Bake for 17–20 minutes or until golden. Allow to cool on trays. Makes 22
Tip: Although the cookies will still be soft to the touch when baked, you can tell they’re ready to remove from the oven when the edges are golden.
White chocolate and macadamia chip cookies: Simply substitute the dark chocolate for 250g chopped white chocolate and 150g chopped macadamia nuts.
Triple chocolate chip cookies: Reduce the dark chocolate quantity to 150g and add 150g chopped white chocolate and 100g chopped milk chocolate to the cookie dough.