Easy BUTTERLESS Chocolate Chip Cookies | Small Batch Cookies Recipe
2.6 هزار بار بازدید -
9 ماه پیش
-
The Best Butter-Free Chocolate Chip
The Best Butter-Free Chocolate Chip Cookies
:: Cook Me Food ::
This chocolate chip cookie recipe may lack butter, but still delivers the best texture and tastiest flavor you can find in the classic chocolate chip cookies. These cookies are soft and chewy. Each bite is loaded with melty chocolate chips.
You’ll need:
• 1 ¼ cup (157g) all-purpose flour
• ½ tsp (2.8g) baking soda
• ¼ tsp (1.2g) baking powder
• ¼ tsp salt
• 6 tbsp vegetable oil
• ½ cup (110g) light brown sugar (packed)
• ¼ cup (50g) white sugar
• 1 egg (room temperature)
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips (½ cup (82g) mini and ½ cup (99g) regular)
Makes 12 cookies
:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to crumbly texture when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Do not overcook these cookies. You want them to be just golden at the edges but still soft in the middle (Oven temperatures may vary. I use a conventional oven and I take my cookies out at 9-minute mark). They will set as they cool. Allow cookies to rest on the baking pan for 3 to 5 minutes and transfer to wire rack to cool completely.
Happy baking!
Thanks for watching!
:: Cook Me Food ::
This chocolate chip cookie recipe may lack butter, but still delivers the best texture and tastiest flavor you can find in the classic chocolate chip cookies. These cookies are soft and chewy. Each bite is loaded with melty chocolate chips.
You’ll need:
• 1 ¼ cup (157g) all-purpose flour
• ½ tsp (2.8g) baking soda
• ¼ tsp (1.2g) baking powder
• ¼ tsp salt
• 6 tbsp vegetable oil
• ½ cup (110g) light brown sugar (packed)
• ¼ cup (50g) white sugar
• 1 egg (room temperature)
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chips (½ cup (82g) mini and ½ cup (99g) regular)
Makes 12 cookies
:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to crumbly texture when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Do not overcook these cookies. You want them to be just golden at the edges but still soft in the middle (Oven temperatures may vary. I use a conventional oven and I take my cookies out at 9-minute mark). They will set as they cool. Allow cookies to rest on the baking pan for 3 to 5 minutes and transfer to wire rack to cool completely.
Happy baking!
Thanks for watching!
9 ماه پیش
در تاریخ 1402/08/21 منتشر شده
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