Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, miriam pascal's best ever no butter chocolate chip cookies. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Miriam Pascal's Best Ever No Butter Chocolate Chip Cookies is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Miriam Pascal's Best Ever No Butter Chocolate Chip Cookies is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have miriam pascal's best ever no butter chocolate chip cookies using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Miriam Pascal's Best Ever No Butter Chocolate Chip Cookies:
- Take 1 cup vegetable oil
- Get 1 cup brown sugar
- Prepare 1/2 cup granulated sugar
- Make ready 2 tsp vanilla extract
- Make ready 1 tsp baking soda
- Take 2 eggs
- Take 2 tbsp cornstarch
- Get 2 1/2 cup flour
- Prepare 1 1/2 cup chocolate chips
Instructions to make Miriam Pascal's Best Ever No Butter Chocolate Chip Cookies:
- Preheat oven to 375°. Line 2 baking sheets with parchment paper and set aside.
- In a stand mixer, beat together the oil and sugars until smooth and creamy.
- Add the vanilla, baking soda, eggs, and cornstarch, beating well to combine after each addition. Add flour and beat until just combined. Add chocolate chips and stir to combine.
- Scoop the dough using a medium cookie scoop (or a heaping tablespoon) onto prepared cookie sheets. Bake for 8-9 minutes, until the tops are set. Do not overbake!
- When removing from oven, set aside to cool off for 1 or 2 minutes. Then use a spatula and put them on several wire racks. Wait a while until the cookies are completely cooled to store them.
- ***Sidenotes: If you don't have a stand mixer, you can probably use a hand mixer or mix it by hand but it'll be more work. Also, I bought a small cookie scoop and it yields more cookies out of it. Lastly, I 'double team' when taking them out of the oven. Since it can yield 50 cookies, once a cookie sheet comes out of the oven, the next goes in. I let it cool for a minute and put on the wire racks then change the parchment paper and start putting the next batch on that sheet to get ready to put into the oven when the current batch comes out.
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