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Sometimes life just calls for some homemade chocolate chip cookies, right?
This is my go-to recipe because it uses vegetable oil instead of butter (making them much more affordable) and has a unique taste thanks to both vanilla and almond extracts.
I have the recipe memorized because I have made them so many times. I wrote it down for y’all so you can make them, too. 😉
Adapted from Perfect Chocolate Chip Cookies – AllRecipes.com
My Favorite Chocolate Chip Cookies
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vegetable oil
3/4 cup brown sugar
3/4 cup white sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup semisweet or milk chocolate chips
Preheat oven to 375 degrees.
Combine the oil, both sugars, eggs, and both extracts in a medium bowl and mix well.
In a separate bowl, whisk the flour, baking soda and salt.
Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the chocolate chips.
Scoop onto an ungreased cookie sheet.
Bake for 8 – 10 minutes or until the edges are starting to brown. Let cool for 5 minutes on the cookie sheet then transfer to a wire cooling rack.