Grapeseed Oil Chocolate Chip Cookies

Astoria does America's Independence Day a little different than the rest of the country. It celebrates with fireworks more than a week before July 4th. Which means more fireworks for me which I'm totally ok with. 

My running group got together in Astoria Park and listened to the Astoria Symphonic Orchestra and then enjoyed the fireworks from the comfort of our picnic blankets. We even had some chocolate chip cookies (provided by me, of course!)

These are a tad healthier than the normal ones I like making. Instead of butter this recipe calls for grapeseed oil. The oil made for some perfect chewy chocolate chip cookies. You can't even tell that there's no butter in them. They were a hit and people have already been requesting them for future summer parties.

 

Fine by me! :)

Grapeseed Oil Chocolate Chip Cookies (found at cookies & cups)

Ingredients

1 cup dark brown sugar

1/2 cup granulated sugar

2 eggs

2 Tblsp vanilla (Erika's Extras: I only used 1 Tblsp)

3/4 cup grapeseed oil

1 tsp baking soda

1 tsp kosher salt

2 1/2 cups flour

2 cups chocolate chips

 

Instructions

Preheat oven to 375°

Line baking sheet with parchment paper.

In bowl of stand mixer combine both sugars, eggs and vanilla. Beat for 2 minutes on medium until light in color.

Turn mixer to low and add in grapeseed oil. Beat until evenly combined.

With mixer on low add in baking soda, salt and flour. Stir until evenly combined.

Fold in chocolate chips.

Drop heaping tablespoon sized portions of dough onto prepared baking sheet 2 inches apart.

Bake 9-11 minutes until edges are golden.

Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to continue cooling.

Bake well and prosper!