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Chocolate Chip Cookies Perfect Recipe with No Butter

Nothing is like Chocolate chip cookies with the perfect recipe and no butter and thus, they are light, fast and tasty. Try out this amazing recipe now!



Chocolate Chip Cookies Perfect Recipe

This chocolate chip cookies recipe is having no butter and thus, you can do with oil. It is easy and fast. Try out now!

Ingredients – No Butter Chocolate Chip Cookie Recipe 

·      3/4 Cup – Vegetable Oil  (use a neutral flavored oil such as canola or corn oil) – 173 milliliters

·      2 – Large Eggs

·      3/4 Cup – Light Brown Sugar (packed) – 161 grams

·      3/4 Cup – White Granulated Sugar – 150 grams

·      1 Teaspoon – Vanilla Extract – 5 milliliters

·      2 1/4 Cups – Flour (all purpose flour) – 270 grams

·      1 Teaspoon – Baking Soda – 5 milliliters

·      1 Teaspoon – Salt – 5 milliliters (optional – use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)

·      1 1/2 Cups – Semi-Sweet Chocolate Chips (morsels) – 255 grams

Key Ingredients – Vegetable Oil & Chocolate Chips

Servings – Roughly 24-30 chocolate chip cookies (amount depends on the size of the cookie that you create)

·      Equipment used for this recipe – Measuring cup & spoons, mixing bowl, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven.

Instructions – No Butter Chocolate Chip Cookie Recipe 

·      Preheat oven to 375 degrees F.

·      Lightly beat the eggs.

·      Mix eggs, vegetable oil, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.

·      Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand (when using vegetable oil). However, don’t overmix. Only mix for 1-2 minutes with an electric mixer. Also read the tips section on how to avoid “spreading”/overly thin cookies.

·      Add the chocolate chips to the cookie dough. Use a large spoon (not electric mixer) to stir in chocolate chips. Stir until chips are mixed evenly throughout the dough.

·      Scoop the dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a non-stick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).

·      Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.

·      Bake for 8-10 minutes or until golden brown.

·      Remove baking sheet/tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from the baking sheet.

·      Use a spatula to remove chocolate chip cookies and place cookies on wire cooling racks in order to cool completely.

·      Please read the tips section below for extra information on how to make this recipe successfully.

Tips – Chocolate Chip Cookies Without Butter

·      The tips below are designed to help no butter cookie “novices” and/or people with limited baking experience. Please read these tips to ensure that your cookies come out correctly.

·      You should use a NEUTRAL flavored vegetable oil (i.e. corn or canola oil) in order to make these no butter chocolate chip cookies. Stronger flavored oils (i.e. peanut oil or olive oil) may negatively impact or change the taste of the cookies.

·      A key advantage of homemade cookies (versus packaged cookies) is that you can screen out unwanted ingredients (i.e. butter) and strange preservatives & chemicals.

·      No butter cookies come out much better if you mix the ingredients with an electric mixer for 1-2 minutes. The cookie dough comes out “creamier” and the vegetable oil is blended in better if you use an electric mixer. However, don’t overmix (don’t mix for more than 1-2 minutes) because this could result in problems such as cookies spreading too thin during baking.

·      Completely mix the eggs, vegetable oil and sugar together with an electric mixer BEFORE adding the flour. This will result in much better cookies. See the inadequately blended problems in the line below.

·      Mixing only by hand can lead to the cookie dough being inadequately blended. This can result in your cookies having unwanted “clumps” of ingredients (i.e. small flour clumps) and/or a gritty texture (inadequately blended sugar grains). Use an electric mixer for 1-2 minutes for the best results.

·      However, do not use the electric mixer on the chocolate chips… as this will just grind & chop them into tiny bits! Hand stir the chocolate chips into the cookie dough with a large spoon.

·      Use FRESH ingredients (i.e. baking soda and flour) for the best results. For example, if you use stale baking soda, your cookies will not rise properly. The cookies will be flat and dense. Baking soda & powder is best if used within 6 months of opening the container.

·      Tips to prevent “spreading” (i.e. overly thin cookies) – Don’t squish the dough flat (higher dough results in higher cookies), use fresh baking soda (cookies made with stale baking soda don’t rise properly), measure the recipe ingredients exactly!! (too much oil results in “runny” dough and flatter cookies), always use cool or room temperature baking sheets (don’t reuse a hot baking sheet to make another batch… i.e. the hot baking sheet that was used to bake your first batch of cookies), don’t overmix the dough (only use an electric mixer for 1-2 minutes), make sure to use the right oven temperature (follow the recipe’s instructions because ovens that are too hot will cause cookies to “melt” too quickly and thus they will spread more than expected), etc.

·      FYI – Some bakers like to chill the cookie dough patties in their refrigerator for 30 minutes before baking in order to prevent flat/thin cookies. Colder dough results in less spreading.

·      DON’T OVERBAKE!!! Overbaked cookies come out hard & dry. Don’t leave the cookies in the oven longer than recommended & don’t use a higher than recommended baking temperature.

Try out this Chocolate chip cookies perfect recipe with no butter and you will experience very easy and fast recipe like no other! try out now!

 Have a wonderful Breakfast!

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