Chocolate Chip Cookies Without Butter

Ingredients

• 220 g (1 3/4 cup*) all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon instant espresso powder (optional)
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract or paste
• 105 g (1/2 cup) olive oil or vegetable oil
• 150 g (3/4 cup) soft brown sugar
• 50 g (1/4 cup) granulated white sugar
• 170 g (1 cup) chocolate chips**

Instructions

1. 1

   Mix the flour, baking soda, salt, and espresso...: Mix the flour, baking soda, salt, and espresso powder in a small bowl. Set the flour mixture aside.

2. 2

   In a medium bowl add the oil, white...: In a medium bowl add the oil, white sugar, brown sugar, vanilla, and eggs. Whisk it together well until combined.

3. 3

   Tip the dry ingredients and chocolate chips into...: Tip the dry ingredients and chocolate chips into the wet ingredients and fold until everything is evenly mixed.

4. 4

   Cover the bowl and chill the dough for...: Cover the bowl and chill the dough for 30 minutes in the refrigerator.

5. 5

   Preheat the oven temperature to 350°F/180°C and line...: Preheat the oven temperature to 350°F/180°C and line a cookie sheet with parchment paper.

6. 6

   Scoop around 1 1/2 – 2 tablespoons of...: Scoop around 1 1/2 – 2 tablespoons of cookie dough per cookie and roll it into a ball. Space the dough balls at least 2 inches apart on the prepared baking tray.

7. 7

   Bake the cookies for 10-12 minutes until golden...: Bake the cookies for 10-12 minutes until golden brown around the edges.

8. 8

   Let them cool on the tray for 5...: Let them cool on the tray for 5 minutes before placing them on a wire rack to cool further.