Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup vegetable oil (canola oil, sunflower oil, or coconut oil also work)
- 1 1/4 cups dark brown sugar (light brown sugar can be used as an alternative)
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (use 1/2 tsp for less almond flavor)
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Whisk Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set this mixture aside.
- Cream Oil and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, beat 3/4 cup vegetable oil, 1 1/4 cups dark brown sugar, and 1/2 cup white sugar on medium speed until smooth and well combined.
- Add Eggs and Aromatics: Add the 2 large eggs one at a time, beating well after each addition. Then mix in 1 tsp vanilla extract and 1 tsp almond extract (or 1/2 tsp for a subtler almond flavor) until the mixture is creamy.
- Combine Ingredients: Lower the mixer speed to low and gradually add the dry flour mixture, mixing just until no streaks of flour remain. Use a spatula to gently fold in 2 cups semisweet chocolate chips, ensuring even distribution.
- Scoop the Dough: Using a standard cookie scoop (approximately 2 tablespoons), portion the dough into balls. Place them on the prepared baking sheets spaced about 2 inches apart to allow for slight spreading.
- Bake and Cool: Bake in the preheated oven for 8 to 9 minutes until the edges are set and lightly golden. The cookie centers will still appear soft—be careful not to overbake. Allow cookies to cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
Notes
- Substitute vegetable oil with canola, sunflower, or coconut oil depending on your preference.
- Use light brown sugar if dark brown sugar is not available—it will slightly alter the flavor.
- Adjust almond extract quantity to taste for a stronger or subtler almond essence.
- Do not overbake; cookies should be soft in the center when removed from the oven.
- Cooled completely, these cookies can be stored in an airtight container for up to 5 days.
- For a dairy-free version, confirm your chocolate chips are dairy-free.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
