Soft-Batch Chocolate Chip Cookies are rich and chewy cookies that are quick to make. Serve them with a hot cup of tea for a sweet treat!
Soft-Batch Chocolate Chip Cookies is a recipe that came about out of necessity. I was on the hunt for a chocolate chip cookie recipe that did not require any butter in the ingredients. I had run out of butter and really didn’t want to have to make a special trip to the grocery store JUST for butter. I know, perhaps this will be construed as laziness. Be that as it may, it’s a good thing I didn’t make it to the grocery store! If I had, you would not be privy to this amazing recipe for Soft-Batch Chocolate Chip Cookies! I had a cupboard full of canola oil and figured that there had to be a good chocolate chip recipe out there that called for vegetable oil rather than butter. It made sense to me that it would be a good butter substitute. I have to tell you that I was really on the right track with this! I will say that it took some serious internet searching to find this awesome recipe but my tenacity paid off in the end. Eventually, I came across Levana Kirschenbaum’s chocolate chip cookie recipe. I am guessing that at some point she had run into the same problem as I had….being butterless. She was a bit more creative than I in that she developed her own cookie recipe instead of simply searching the internet as I did. I’m really glad that she did the grunt work. Levana has taken the already delicious chocolate cookie to a new level of awesomeness.
The texture of these Soft-Batch Chocolate Chip Cookies is a little more of a soft chewy one, hence the name! I really enjoyed the texture as it was a nice change from the more common crunchy style. This recipe will definitely become one of my own favourites.
I recommend that once you have made the cookie dough, put it into the fridge for half an hour or so before baking in order to stiffen up the dough a little before dropping it on to the cookie sheet.
Once you have tried these bad boys for yourself, you are going to wonder, as I did, what all the fuss is about butter! They are really that good!
- 2 Large Eggs
- 3/4 Cup Sugar
- 3/4 Cup Brown Sugar
- 3/4 Cup plus 2 Tbsp Vegetable Oil
- 1 Tbsp Vanilla Extract
- 2 1/2 Cups Flour
- 3/4` Tsp Baking Powder
- 3/4 Tsp Baking Soda
- 1/8 Tsp Salt
- 1 1/2 Cups Chocolate Chips, minis preferably
Preheat the oven to 375 degrees. In a large mixing bowl, beat the eggs and sugars together with a hand mixer until light and fluffy in texture. Add in the vanilla and oil and mix well. Next comes the baking powder, baking soda, salt and flour. Fold in the chocolate chips until well mixed in. Refrigerate dough for about half an hour prior to baking.
Using a tablespoon, drop the dough onto a cookie sheet. Bake only one tray of cookies at a time. Bake for about 8 - 10 minutes or until lightly browned. Remove from oven and allow them to cool for 5 minutes before removing them to a baking rack.