Chocolate Chip Cookies Without Butter

5 from 4 votes

Chocolate Chip Cookies Without Butter

These fudgy, gooey, homemade chocolate chip cookies without butter are the perfect solution for when you've run out of butter at home or need to replace the butter altogether. This butterless chocolate chip cookie recipe uses oil to create moist, rich chocolatey cookies without sacrificing flavor or texture.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 311kcal

Author: Katalin Nagy

Equipment

Ingredients

112 g Oil
100 Brown sugar
50 g Granulated sugar
1 Egg
½ teaspoon Vanilla extract
200 g All purpose flour
1 Teaspoon Salt
1 Teaspoon Baking soda
150 g Chocolate chips semi-sweet high quality chocolate eg. Callebaut
Sea Salt just enough to sprinkle

Metric - US Customary

Instructions

Pre-heat oven to 175 C / 347°F (no fan).
With an electric hand mixer whip oil with the two different kinds of sugar for a few minutes.
Mix in the egg, then the vanilla, just until combined.
Mix flour, salt, and baking soda together, then add the mixture to the wet ingredients. With the help of a Rubber spatula, fold just until combined. Do not overmix.
Fold in chocolate chips. Leave some for later so you can place more chocolate chips on top of the half baked cookies.
Prepare 2 baking pans with parchment paper.
Divide the dough into 10 equal balls (using a Digital scale is handy) and place them onto the parchment paper leaving enough space between them to spread. I recommend baking 5 cookies at once.
Do not soften the surface of the balls, in fact, try to keep it as rough as possible for a nice, crackly surface. Press some more chocolate chips on the surface of the cookies. No need to rest the cookies.
Bake the cookies for 15 minutes in the following way: Bake for 10 minutes then place more chocolate chips on top, then bake them for further 5 minutes.
Let the cookies rest for a few minutes, then carefully remove them from the parchment paper and let them cool on a Cooling rack. Sprinkle with sea salt.
Serve them while they are slightly warm.
The cookies will further set as they cool. Store at room temp for a few days in air tight jar or container.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy
Use room temperature ingredients e.g. egg

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
Try not to overbake your cookies if you prefer them fudgy and gooey.

Nutrition