Delicious chocolate chip cookies made with oil instead of butter, offering a unique texture and flavor.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper helps prevent sticking and makes cleanup easier.
In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
Ensure the dry ingredients are evenly mixed to avoid uneven baking.
In another bowl, combine the vegetable oil, brown sugar, and white sugar. Mix until smooth.
Using a neutral-flavored oil ensures the cookies have a clean taste.
Add the eggs, vanilla extract, and almond extract to the wet mixture and mix until fully incorporated.
Adding the extracts enhances the flavor profile of the cookies.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips evenly throughout the dough.
Ensure the chocolate chips are evenly distributed for consistent flavor.
Scoop the dough onto the prepared baking sheet, spacing them evenly apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden.
Keep an eye on the cookies to avoid overbaking.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Allowing the cookies to cool on the sheet helps them set properly.
Serve the cookies warm or store them in an airtight container for later.
Enjoy the cookies with a glass of milk for a classic pairing.
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