Yes, more chocolate chip cookies.
If I was only allowed to bake one kind of cookies for the rest of my life, it would be the ol’ classic chocolate chip.
They’re so simple, yet there are a bajillion variations of them out there. Now try finding “THE” chocolate chip cookie outta that pool.
Though I haven’t found the chocolate chip cookie that can knock me off my feet, these came pretty close.
These cookies were thin and crispy around the edges and very chewy and soft in the middle. Though I’m usually a fan of a thicker and chewier cookie, I couldn’t stop eating these! Good thing I only made half a batch and shared 😛
And again, like my previous post, these cookies are made with oil. I was getting tired of using the same recipe and I found that they tend to harden overnight (or someone left the cookie jar open), but either way, I wanted to know if there is a better recipe out there! AND THERE IS! Well, at least I think so anyways, my sister still stands by her favourite cookie.
Chocolate Chip Cookies #2
source: All Recipes
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (I omitted this and added double the vanilla extract, next time I’m gonna try mint!)
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.
- 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.
- 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.