---
title: Chocolate Chip Cookies
description: Thin and chewy.
author: Greyson Parrelli
servings: 24 cookies
tags:
  - sweets
---


Preheat the oven to 350 ºF.

In a #large bowl{}, combine @neutral oil{2/3%cup}, @neutral oil{3%tbsp}, @granulated sugar{2/3%cup}, @dark brown sugar{2/3%cup}, @plant milk{1/2%cup}, and @vanilla extract{2%tsp} (Note: there's two entries for neutral oil to make the measurement easier).

In a #medium bowl{}, #whisk{} together the @all-purpose flour{2 1/2%cup}, @baking powder{1%tsp}, @baking soda{1%tsp}, and @salt{1/2%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{1%cup} as you want. At this point, it's usually easier to fold them in with a #spatula{}.

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.