How to Make Tasty Miriam Pascal's Best Ever No Butter Chocolate Chip Cookies

Miriam Pascal's Best Ever No Butter Chocolate Chip Cookies. Miriam Pascal's Best Ever No Butter Chocolate Chip Cookies I was looking for cookie recipes online that were a little healthy and used alternative ingredients. I came across the website "overtimecook.com" and found the author Miriam Pascal's recipe for these cookies, that were margarine/butter free. Miriam's Best-Ever Chocolate Chip Cookies without margarine or butter is a staple in my house. I was so excited to find a recipe using oil because I try to avoid margarine and my kids don't love when I use coconut oil in cookies. I literally make them every Shabbos.

Thank you, Miriam, and mazel tov!! —Rorie Weisberg Miriam Pascal's Best Ever No Butter Chocolate Chip Cookies The Shabbat Table is the latest CJN column from noted chef and food blogger Norene Gilletz. Click here for last week's recipes. See great recipes for Miriam Pascal's Best Ever No Butter Chocolate Chip Cookies too! You can have Miriam Pascal's Best Ever No Butter Chocolate Chip Cookies using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Miriam Pascal's Best Ever No Butter Chocolate Chip Cookies

1. Prepare 1 cup of vegetable oil.
2. Prepare 1 cup of brown sugar.
3. You need 1/2 cup of granulated sugar.
4. It's 2 tsp of vanilla extract.
5. Prepare 1 tsp of baking soda.
6. You need 2 of eggs.
7. It's 2 tbsp of cornstarch.
8. Prepare 2 1/2 cup of flour.
9. You need 1 1/2 cup of chocolate chips.

Felt like some cookies and had no butter. Googled "no butter biscuits" I am in Ipswich, Australia. Had to bake in two batches. Line cookie sheets with parchment paper.

Miriam Pascal's Best Ever No Butter Chocolate Chip Cookies instructions

1. Preheat oven to 375°. Line 2 baking sheets with parchment paper and set aside..
2. In a stand mixer, beat together the oil and sugars until smooth and creamy..
3. 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..
4. 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!.
5. 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..
6. ***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..

Sift together flour, baking soda & salt; set aside. In medium bowl, cream together the melted butter and sugars until well blended. Beat in vanilla, egg and egg yolk until light & creamy. Mix in the sifted ingredients until just. Best Ever Chocolate Chip Cookies without Margarine or Butter.