Easy No Butter Chocolate Chip Cookies Recipe: Wife-Approved Deliciousness!
Alright, fellas! Zak here, ready to drop some serious cookie knowledge on ya. We’re talking about chocolate chip cookies… but with a twist. No butter! I know, I know, sounds crazy, right? But trust me, these No Butter Chocolate Chip Cookies are killer. My wife, Norra, even approves, and she’s got high standards. These are soft, chewy, and packed with flavor – the perfect dessert for any occasion. So ditch the butter and let’s get baking!
Why You’ll Love This No Butter Chocolate Chip Cookie Recipe
Look, I get it. Butter is a baking staple. But sometimes, you’re out, or you want something a little different. That’s where these no-butter chocolate chip cookies come in clutch. Here’s why you’re gonna love them:
- Easy Peasy: This recipe is so simple, even I can’t mess it up (too badly).
- Super Soft and Chewy: The texture is epic. Seriously, these are the kind of cookies you dream about.
- Big Flavor: We’re not skimping on taste here. These are loaded with chocolate and a hint of coffee that takes them to the next level.
- Wife-Approved: Need I say more? If Norra likes them, they’re a winner.
- No Butter Required: Perfect for when you’re out of butter or want a healthier option.
Ingredients for the Best No Butter Chocolate Chip Cookies
Here’s what you’ll need to make these bad boys:
- 1/2 cup Vegetable oil (or coconut oil or canola oil): This replaces the butter and gives the cookies a soft, chewy texture.
- 3/4 cup Brown sugar (dark brown sugar or light brown sugar): Brown sugar adds moisture and a caramel-like flavor.
- 1/4 cup Granulated sugar: For sweetness and crisp edges.
- 1/2 tsp Kosher salt: Enhances the flavors and balances the sweetness.
- 2 tsp Vanilla extract: Adds a warm, classic cookie flavor.
- 1 tsp Ground coffee: This is my secret weapon! It intensifies the chocolate flavor.
- 1 Egg: Binds the ingredients and adds richness.
- 1 Egg yolk: For extra chewiness and richness.
- 1 2/3 cups Flour (plus 2 tbsp): All-purpose flour is perfect for these cookies.
- 1 tsp Baking soda: Helps the cookies rise and gives them a soft texture.
- 1 cup Chocolate chips: Use your favorite kind – milk, dark, or semi-sweet. I usually go for semi-sweet because it’s the best of chocolate.
How to Make No Butter Chocolate Chip Cookies: Step-by-Step
Alright, let’s get down to business. Here’s how to make these awesome cookies:
- Mix the Wet Ingredients: In a large mixing bowl, add the vegetable oil, granulated sugar, brown sugar, instant coffee, vanilla extract, and kosher salt. Whisk until everything is well combined.
- Add the Eggs: Add the egg and egg yolk, and mix again until the mixture is smooth and fully blended.
- Incorporate the Dry Ingredients: Add the flour and baking soda, and mix until the dough is almost combined. Be careful not to overmix!
- Fold in the Chocolate Chips: Add the chocolate chips and gently fold them in until just combined—avoid overmixing to keep the cookies soft and chewy. You want those chocolate chips evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and let the dough rest in the fridge for at least 30 minutes. For even better flavor and texture, chill the dough overnight. This step is crucial for preventing the cookies from spreading too much in the oven.
- Portion the Cookies: Use a cookie scoop (about 1½ tablespoons of dough) to portion the cookies. This ensures they’re all the same size and bake evenly.
- Bake: Place the dough balls on a parchment-lined baking sheet, top with extra chocolate chips, and bake in a preheated 180°C (350°F) oven for 9–11 minutes, or until the edges are set but the centers still look soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Finish and Serve: Finish by sprinkling each cookie with a pinch of flaky salt and serve with a glass of milk for the best experience! Trust me, the flaky salt takes these cookies to a whole new level of deliciousness.
Zak’s Pro Tips for Epic No Butter Chocolate Chip Cookies
Want to take these cookies from good to legendary? Here are some of my secret weapons:
- Chill the Dough: Seriously, don’t skip this step! Chilling the dough prevents the cookies from spreading too thin and helps develop the flavor.
- Use Good Quality Chocolate Chips: The better the chocolate, the better the cookies. Splurge on some high-quality chocolate chips for the best flavor.
- Don’t Overmix: Overmixing develops the gluten in the flour, which can make the cookies tough. Mix until just combined.
- Add a Pinch of Flaky Salt: This is a game-changer! The salt enhances the sweetness and adds a nice contrast in flavor.
- Underbake Slightly: For the softest, chewiest cookies, underbake them slightly. They’ll continue to cook on the baking sheet as they cool.
- Ground Coffee is Key: The ground coffee enhances the chocolate flavor and adds a depth of flavor that you won’t get without it.
Common Mistakes to Avoid
Even with an easy recipe, things can go wrong. Here’s what to watch out for:
- Overmixing the Dough: This leads to tough cookies. Mix until just combined.
- Not Chilling the Dough: This results in flat, greasy cookies. Chill the dough for at least 30 minutes.
- Overbaking the Cookies: This leads to dry, crumbly cookies. Keep an eye on them and pull them out when the edges are set but the centers are still soft.
- Using Too Much Flour: This makes the cookies dry and dense. Measure the flour accurately.
- Skipping the Flaky Salt: Don’t do it! It makes a huge difference.
No Butter Chocolate Chip Cookie Variations
Want to mix things up? Here are some killer variations:
- Peanut Butter Chocolate Chip Cookies: Add 1/2 cup of peanut butter to the dough for a nutty twist. These are seriously addictive.
- Oatmeal Chocolate Chip Cookies: Add 1 cup of rolled oats for a chewy, hearty cookie.
- Double Chocolate Chip Cookies: Use both milk chocolate chips and dark chocolate chips for an extra chocolatey treat.
- Nutella Chocolate Chip Cookies: Swirl a spoonful of Nutella into each cookie dough ball before baking.
- White Chocolate Macadamia Nut Cookies: Replace the chocolate chips with white chocolate chips and add 1/2 cup of chopped macadamia nuts.
- Espresso Chocolate Chip Cookies: Add 1-2 teaspoons of instant espresso powder for an even stronger coffee flavor.
How to Store Your Chocolate Chip Cookies
Got leftovers? (Yeah, right!) Here’s how to keep your cookies fresh:
- Airtight Container: Store the cookies in an airtight container at room temperature for up to 3 days.
- Freezing: For longer storage, freeze the cookies in a freezer-safe bag or container for up to 2 months. Let them thaw at room temperature before serving.
- Freezing the Dough: You can also freeze the cookie dough balls for up to 2 months. Bake them directly from frozen, adding a few extra minutes to the baking time.
No Butter Chocolate Chip Cookies: FAQs
Got questions? I’ve got answers!
- Can I use coconut oil instead of vegetable oil? Absolutely! Coconut oil adds a subtle coconut flavor and works great in this recipe.
- Can I use all brown sugar? Yes, you can. The cookies will be even softer and chewier.
- Can I use all granulated sugar? Yes, but the cookies will be a bit crisper.
- Why are my cookies flat? This could be due to not chilling the dough, using too much oil, or overmixing.
- Why are my cookies dry? This could be due to overbaking or using too much flour.
- Can I make this recipe gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free blend.
Serving Suggestions: The Best Way to Enjoy Your Cookies
Alright, the cookies are baked, cooled, and ready to devour. Here’s how to make the most of them:
- With a Glass of Milk: This is the classic pairing for a reason. A cold glass of milk complements the warm, gooey cookies perfectly.
- With Coffee or Tea: The hint of coffee in the cookies makes them a great match for a cup of joe or tea.
- As an Ice Cream Sandwich: Sandwich a scoop of your favorite ice cream between two cookies for an epic dessert.
- Drizzled with Chocolate Sauce: For an extra indulgent treat, drizzle the cookies with melted chocolate sauce.
- Shared with Friends and Family: Cookies are always better when shared!
So there you have it, folks! My easy, no-butter chocolate chip cookie recipe that’s guaranteed to be a crowd-pleaser. Get baking and enjoy! And don’t forget to tell me how they turned out!
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No Butter Chocolate Chip Cookies
These chocolate chip cookies are made without butter, using oil instead, resulting in a soft and chewy texture. They're easy to make and perfect for satisfying your sweet tooth!
Ingredients
Method
- Whisk oil, sugars, coffee, vanilla, and salt until combined.
- Mix in egg and egg yolk until smooth.
- Add flour and baking soda, mix until almost combined.
- Fold in chocolate chips gently.
- Chill dough for at least 30 minutes (or overnight).
- Scoop dough onto a baking sheet.
- Bake at 350°F (180°C) for 9-11 minutes.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Sprinkle with flaky salt and serve.
Notes
Chilling the dough is crucial for preventing the cookies from spreading too thin and developing a deeper flavor.
