The BEST Chocolate Chip Cookie

Makes: ~18–22 cookies • Oven: 350°F (175°C)

Ingredients:

Dry

• 1½ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp fine salt

• 1 tsp cinnamon

Wet

• ½ cup olive oil or plant-based butter (melted then cooled slightly)

• 1 cup sugar

• 1 tsp vanilla extract

• ¼ cup plant-based milk (oat/almond/soy)

Add-ins (choose up to 1 cup total)

• Chocolate chips, chopped nuts, raisins, etc.

Instructions:

1. Preheat & prep: Heat oven to 350°F (175°C). Line 2 baking sheets with parchment.

2. Mix dry: In a bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.

3. Mix wet: In a large bowl, whisk sugar with olive oil (or melted plant butter) until sandy and glossy, 30–60 seconds. Whisk in vanilla, then milk until smooth.

4. Combine: Add the dry mixture to the wet and stir just until no flour streaks remain. Fold in your 1 cup of add-ins.

5. Optional chill (for thicker cookies): Chill dough 20–30 minutes.

6. Scoop: Drop ~1½ Tbsp mounds 2 inches apart. Lightly flatten the tops with your fingers or the bottom of a glass.

7. Bake: 10–12 minutes, until edges are set and just turning golden (centers will look soft).

8. Cool: Let rest on the sheet 5 minutes, then transfer to a rack to cool.

Tips

• For chewier cookies, use olive oil and don’t overbake. For slightly cakier/thicker, use plant butter and chill the dough.

• If you prefer a little less “puff,” reduce baking powder to ½ tsp next time.

• Store airtight at room temp up to 3 days; dough balls freeze well—bake from frozen +1–2 minutes.

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