Chocolate Chip Cookies (Using Oil)

Makes:  2 Dozens
Serving Suggestion: As it is OR with Vanilla Ice Cream

1 Large Bowl to mix all the Ingredients
1 Medium Bowl for sifting Dry Ingredients
Electric Whisk OR  Kitchen Aid
1 Baking Tray, lined with parchment paper OR Lightly buttered aluminum foil
Ice-Cream Scoop – For scooping cookie dough into same size cookie.
Wire Rack – For cooling cookies

1½  Cups All Purpose Flour
½  Tsp Baking Soda
¼  Tsp Salt
¼  Cup Granulated Sugar
½  Cup packed light Brown Sugar – (If unavailable, Can use regular sugar)
½  Cup Oil – (Can use any of the following Olive/Vegetable/Corn)
1 Large Egg – Room temperature
1 Tsp Vanilla Essence
1½  Cups Chocolate Chips – (we are using more to compensate for missing butter)
1/3 Cup Roasted Walnuts – (Can use Almonds or any other nut as per choice)


  1. Prep Work: Preheat oven to 350 degrees F.
  2. In a medium bowl, Sift together all purpose flour, soda and salt. Keep aside.
  3. In a large bowl, Whisk together egg, oil, both sugar and vanilla.
  4. Now add flour mixture to this and whisk lightly until everything is blended n smooth.
  5. Add Chocolate chips, walnuts and mix, this will form a loose dough. 
  6. Now using a tablespoon OR Ice-Cream Scoop, make tight rounds/patty of about ¾  to 1 inch. 
  7. Space them about 2 inches apart on a already lined baking tray. 
  8. Bake for 8-10 minutes. 
  9. Cool for 2 minutes on baking tray and then transfer to a wire rack to continue cooling. (Wire rack cooling is necessary to make sure the cookies don’t have a soggy middle)

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