Directions

1. Cream the Base
   In a large bowl, beat the softened butter with the powdered sugar until light and creamy. Add the vegetable oil and mix well.

2. Add Wet Ingredients
   Mix in the egg and vanilla sugar (or extract) until well combined.

3. Build the Dough
   Stir in the baking powder and cornstarch. Gradually add flour, ½ cup at a time, until a soft dough forms that doesn’t stick to your hands.

   Advertisement:

4. Add Chocolate Chips
   Fold in the chocolate chips or chunks, mixing just enough to distribute them evenly.

5. Shape the Cookies
   Use a cookie scoop or tablespoon to form uniform dough balls. Place them on a baking sheet lined with parchment paper, spacing about 2 inches apart.

6. Bake
   Bake in a preheated oven at 180°C (350°F) for 10–12 minutes, or until the edges are just turning golden. The centers should remain soft.

7. Cool & Serve
   Let the cookies rest on the tray for 5 minutes before transferring to a cooling rack. Serve warm or store once fully cooled.

   Advertisement:

Time & Yield

• Prep Time: 15 minutes

• Bake Time: 10–12 minutes

• Total Time: ~30 minutes

• Yields: 24–30 cookies

Tips & Variations

• Use dark chocolate chunks for a richer flavor.

  Advertisement:

• Swap some of the flour with almond flour for a nutty twist.

• Add orange zest or cinnamon for a unique aromatic profile.

• Dough can be chilled and frozen for later baking — perfect for last-minute guests.

Storage

• Room Temp: Store in an airtight container for up to 5 days.

  Advertisement:

• Freezer: Freeze raw cookie dough balls up to 3 months.

• Reheat: Microwave a cookie for 8–10 seconds for a fresh-from-the-oven feel.

Tools You’ll Need

• Electric mixer or whisk

• Mixing bowls

  Advertisement:

• Cookie scoop

• Baking sheet

• Parchment paper or silicone mat