Chocolate Chip Cookies

Preheat the oven to 350 ºF.

In a large bowl, combine neutral oil₁, neutral oil₂, granulated sugar, dark brown sugar, plant milk, and vanilla extract (Note: there's two entries for neutral oil to make the measurement easier).

• neutral oil₁: ⅔ cup
• neutral oil₂: 3 tbsp
• granulated sugar: ⅔ cup
• dark brown sugar: ⅔ cup
• plant milk: ½ cup
• vanilla extract: 2 tsp

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

• all-purpose flour: 2 ½ cup
• baking powder: 1 tsp
• baking soda: 1 tsp
• salt: ½ tsp

Slowly pour the dry ingredients into the wet ingredients, whisking as you go. After everything is combined, you should have a texture that is doughy, but still slowly drips/falls off the whisk.

Add in as many chocolate chips as you want. At this point, it's usually easier to fold them in with a spatula.

• chocolate chips: 1 cup

Place on a cookie sheet with some room to spare – these will spread. I highly recommend a cookie scoop. This recipe should make ~24 cookies if you use a 1.5 tbsp scoop.

Bake for 11-15 minutes , or until you just start to see the edges brown.

Let cool for 5 minutes on the sheet afterwards before moving to a wire rack.

The cookies will be very soft when they come out, but should firm considerably. Warm cookies are always great, but I particularly love these after they’ve cooled completely, at which point they’ll be a bit chewier.