The Perfect Chocolate Chip Cookie

The Perfect Chocolate Chip Cookie

132 Reviews 16 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    30 m
Emily
Recipe by  Emily

“These are the prefect chocolate chip cookies! Made with vegetable oil instead of butter and they contain both almond and vanilla extracts!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 dozen

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.
  2. In a large bowl, cream together the vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Blend in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Share It

Reviews (132)

Rate This Recipe
PUPMAN2
152

PUPMAN2

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?

Chuck
127

Chuck

Many thoughts about this recipe, which is pretty good. Almost certainly the people who disliked these cookies used old, rancid oil to make it. You must use reasonably fresh oil. To improve the flavor, if you have it, you can use a few tablespoons of sesame, almond, walnut, coconut or other nut oils. If you only shop at the grocery store, your best choices are probably corn or peanut oil, although any will work. You could also add one or two Tbsps of melted butter to add a bit of butter flavor without all the saturated fat. Moreover, the fat in this recipe can be reduced a bit without affecting the texture much. Since this is basically a Toll House Cookie recipe that uses oil instead of butter, and butter is 20% water and milk solids by volume, you can reduce the amount of fat by 20%, replacing it with milk or water, and still get a good result. So use 3/4 cup (12-13 Tbsps) of oil, and about 3-4 Tbsps liquid. If you use the fat + water, make the recipe with bread flour, and mix the dough awhile after the flour is added (say a minute), you will have a chewy textured cookie. Whole-wheat flour and some added spices (about 2 tsp mixed) makes a good spice cookie. Adding 2 tsp corn syrup to the recipe (you can use pancake syrup) will help the cookies stay moist and soft.

IMCONGEE
63

IMCONGEE

These cookies came out a lot better than some of the other recipes that I have tried. I like that it is made with oil instead of shortening (which many other recipes call for) because oil is something that is commonly used in my house. I wouldn't know what else to use the shortening for. The flavor for these cookies usually come out very well. I have occasionally had trouble with the chips falling out of the dough, but that happens very rarely. Either way, I've used this recipe at least 15 times now, and I am usually very satisfied with these. They're soft and chewy, and not dry at all.

More Reviews

Similar Recipes

Giant Chocolate Chip Cookie
(425)

Giant Chocolate Chip Cookie

The Best Double Chocolate Chip Cookie
(199)

The Best Double Chocolate Chip Cookie

Neiman Marcus Chocolate Chip Cookie
(170)

Neiman Marcus Chocolate Chip Cookie

Chocolate Chip Cookie Bars
(147)

Chocolate Chip Cookie Bars

The Ultimate Chocolate Chip Cookie
(118)

The Ultimate Chocolate Chip Cookie

Mel's Magnificent Chocolate Chip Cookies
(85)

Mel's Magnificent Chocolate Chip Cookies

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 219 cal
  • 11%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 27.6 g
  • 9%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Giant Chocolate Chip Cookie

>

next recipe:

Chocolate Chip Cookie Bars