chocolate chip cookies project part 11 canola oil

Chocolate chip cookie project, part 11

chocolate chip cookies project part 11 canola oil

Canola oil is working really well in much of my whole-wheat baking, so I was curious what it would it would be like in a chocolate chip cookie.


Adapted from Judy’s Chocolate Chip Cookies and Toll House Original Recipe

  • 141 gm freshly-milled hard white wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 c + 2 tsp canola oil
  • 75 gm granulated white sugar
  • 75 gm light brown sugar
  • 1 tsp vanilla extract
  • 1 large egg, room temp
  • 1 c chocolate chips (Guittard extra dark)
  • 2/3 c old fashioned rolled oats

Combined flour, salt, baking soda in a small bowl. In a large bowl, whisked oil, egg, sugars, and vanilla.

Added flour mixture to wet ingredients, then stirred in oats, then chocolate chips.

Scooped with medium cookie scoop and baked a few for 13 minutes at 375°. Froze rest for baking at a later time. [See update below on adjustments made for baking the rest of the dough.]


I couldn’t believe how much of a difference the oil made in flavor! I really missed the butter taste, and was not impressed with this cookie.

They weren’t soft like I expected. In order to get them to brown at all, I had to increase the baking time, and I think that contributed to the tough, dry texture.

I’m glad I tried this approach, but I think I’ll stick with butter (or even butter + shortening).

Update: I baked the remainder of the cookies that had been scooped and frozen, but with some changes: the frozen dough went onto a parchment lined baking sheet in a 250° oven for 10 min., then I flattened the cookies slightly with a waxed paper-covered glass and baked another 2 min. This combination of steps made the cookies SO MUCH better. They’re softer, and the flavor is better. I’m unsure whether the flavor is improved due to the reduced baking or from the freezing. Either way, they turned out really well this time.