Chocolate Chip Cookies

🥘 Ingredients

• all-purpose flour
  2.5 c
• baking powder
  1 tsp
• baking soda
  1 tsp
• chocolate chips
  1 c
• dark brown sugar
  2/3 c
• granulated sugar
  2/3 c
• neutral oil
  0.854 c
• plant milk
  1/2 c
• salt
  1/2 tsp
• vanilla extract
  2 tsp

🍳 Cookware

• large bowl
• medium bowl
• whisk
• spatula
• cookie sheet
• wire rack

1. 1

   Preheat the oven to 350 ºF.
2. 2

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

   neutral oil: 2/3 c, neutral oil: 3 tbsp, granulated sugar: 2/3 c, dark brown sugar: 2/3 c, plant milk: 1/2 c, vanilla extract: 2 tsp
3. 3

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

   all-purpose flour: 2.5 c, baking powder: 1 tsp, baking soda: 1 tsp, salt: 1/2 tsp
4. 4

   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.
5. 5

   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 c
6. 6

   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.
7. 7

   Bake for ⏱️ 11-15 minutes , or until you just start to see the edges brown.
8. 8

   Let cool for ⏱️ 5 minutes on the sheet afterwards before moving to a wire rack .
9. 9

   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.