Easy Choc Chip Cookies

    20 min

    These are made with vegetable oil instead of butter which makes them alot easier to mix.

    305 people made this

    Makes: 24 

    • 300g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 235ml vegetable oil
    • 220g dark soft brown sugar
    • 100g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 170g dark chocolate chips

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 180 C / Gas 4. Stir together the flour, bicarbonate of soda and salt; set aside.
    2. In a large bowl, stir together the vegetable oil, brown sugar and caster sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Stir in the dry ingredients, then fold in the chocolate chips. Drop by rounded spoonfuls onto baking trays.
    3. Bake for 8 to 10 minutes. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews & ratings
    Average global rating:

    Reviews in English (193)


    Best no-butter recipe I've found. I like the hint of almond. Small changes: I reduced the oil to 200ml and increased chocolate chips to 240g. I may try to reduce the oil a little more next time and see what happens. I baked them a little longer (12 minutes) and they were slightly soft, but mostly crunchy, as that is what I wanted.  -  14 Mar 2018


    I rarely have butter, margarine or lard in the house, but often have olive oil and sunflower oil. I decided to give this a try with sunflower oil and used around 235ml oil (can't say for certain as I used a cup measure. Instead of plain / dark chocolate chips I used a mixture of white and milk chocolate (our family preference). I put a heaped teaspoon of the mixture onto baking paper lining a baking tray and managed to get about 30 decent sized cookies from the ingredients. I baked at GM4 for 10 minutes and when I removed them from the oven, they were plump and round but quickly deflated into the familiar cookie shape and texture (slightly crisp on the outside and soft and chewy in the middle). About 20 have made it into the storage box and we'll see how they fare over a couple of days.  -  24 Sep 2017


    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?  -  22 Nov 2005  (Review from Allrecipes US | Canada)