Soft & Chewy Chocolate Chip Cookies

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.

(When I opened my oven door, the appearance of these cookies scared the crap outta me, they’re so ugly!)

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

How To

  1. Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking soda and salt; set aside.
  2. 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.
  3. 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.

Join the Conversation

  1. Rene Lynch says:

    Ugly? No way! I can just tell by looking at them that these are great. I know you are the “cookie monster,” but my husband is the “chocolate chip cookie monster”: I will have to try these on him and report back! Thanks for sharing. Love the blog.

    1. thank you so much! im so happy to see a comment from u! now i know im not talking to thin air
      so whats the feedback from your husband? i hoped he liked them!

  2. do you think i could use melted butter instead of oil?

    1. of course! in fact, i think that using butter here will actually yield better results. butter has a better flavour and it will create a cookie with a crisp edge and soft center vs just soft throughout

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