Melt in Your Mouth Cookies
Delicious chocolate chip cookies, without using butter! These are a hit EVERYWHERE I go.
Delicious chocolate chip cookies, without using butter! These are a hit EVERYWHERE I go.
- Carbohydrate 780.752213785602 g
- Cholesterol 1393.85 mg
- Fat 443.640747516255 g
- Fiber 18.3171176123298 g
- Protein 69.1561048203193 g
- Saturated Fat 178.38118016925 g
- Serving Size 1 1 Cookie (1633g)
- Sodium 1828.19825989774 mg
- Sugar 762.435096173273 g
- Trans Fat 24.1020628764092 g
- Calories 7213 calories
Step-by-step
- Preheat oven 375°
- Cream together brown sugar, sugar and vegetable oil.
- This will make it lumpier than butter but makes cookies much fluffier.
- Add two eggs and vanilla extract. Keep mixing.
- Once mixture is even slowly add in baking soda, salt, and flour. Adding a small amount at a time.
- Then add your chocolate chips. (I always use more than a cup.)
- Take dough and form into little balls. (They will be a little greasy because they have oil in them. Don't worry.)
- Place 2 inches apart.
- Bake at 375° for 10 mins.
- After, let them cool for 10 minutes. (If you can wait that long I know I can't.)
- Enjoy!(:
Standard chocolate chip cookies rely on solid fat to build structure through creaming, but this recipe swaps butter for liquid oil entirely. Liquid fat prevents gluten strands from tightening aggressively during mixing. That fundamental shift yields a remarkably soft crumb that behaves quite differently in the oven. Dropping oil-heavy dough onto unlined aluminum sheets requires caution. Use parchment paper to prevent premature bottom browning caused by direct conductive heat transfer.
Mixing liquid oil with granulated and brown sugars produces a distinctively loose, wet emulsion rather than a stiff paste. Incorporate the all-purpose flour, baking soda, and salt gradually to hydrate the starches evenly without overworking the batter. Overmixing introduces excess air that causes the baked structure to collapse prematurely. Add the chocolate chips only after the dry components disappear into the fat base.
Portion the dough into uniform balls using a spring-loaded scoop for even baking. Space each portion two inches apart on the baking sheet to allow for outward expansion at 375 degrees Fahrenheit. Bake precisely for ten minutes until the edges are set. The centers will appear underdone initially but will firm up during the mandatory ten-minute resting period on the hot pan.
Pair these rich treats with an unsweetened beverage like black coffee or cold whole milk. The high sugar content benefits from a bitter or neutral counterpart to balance the palate. Store cooled leftovers in an airtight container at room temperature for up to three days to retain moisture.
