How do you take your Chocolate Chip Cookie?
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Everyone has a personal preference. Soft, thick, chewy, large, small, crispy, thin…I have come to the conclusion that there really is no 'perfect' chocolate chip cookie only because there are so many variations. Some like nuts and fruit, others just prefer straight chocolate and nothing else.
Personally, as long as they are soft and have lots of visible chocolate chips, I'm good.
Now, while my mother and I are alike in many ways, we differ vastly when it comes to chocolate chip cookies. She happens to be quite specific about it too. Crispy edges, soft chewy, middle and few chocolate chips. It's taken a while to 'master' that art. The secret, my friend, lies in the butter you use.
I've read countless articles about the 'perfect' chocolate chip, and while they all claim that it comes down to the sugar, I find that in this case, it lies in the butter. I divided the butter content, using equal parts butter and oil. Baking with oil I have found makes for softer, moister results- which happens to be a very good thing when baking.
The oil made the dough super soft and kept it somewhat sticky and wet. Which is the consistency you want. There will be no rolling dough out with your hands. Too messy. Just a teaspoon will do.
Thin Crisp Chocolate Chip Cookies:
1¼ cup all-purpose flour
½ teaspoon baking soda
3 tablespoons butter, softened
3 tablespoons canola oil
¼ cup brown sugar
¾ cup white sugar
1 egg
½ teaspoon vanilla extract
½ cup dark chocolate chips
Preheat oven to 350 degrees.
Line two cookies sheets with parchment and set aside.
In a large bowl, sift together flour and baking soda.
In the bowl of your stand mixer whip butter and oil together until butter is broken down. Add the sugars and mix again. Add 1 egg and the vanilla extract.
Slowly add in the dry ingredients until a sticky and wet dough comes together. Fold in chocolate chips (If more chocolate chips are desired, add more).
Drop teaspoon amounts of cookie dough on each cookie sheet leaving about 1-inch of space between each.
Bake for 8 minutes or until golden. Transfer the cookies onto a wire cooling rack by sliding them off the tray with the parchment and leaving them until they have completely cooled.
Enjoy!
Toodles,
Tammy<3
Haffa Bexi says
Marvelous!! <3
MonuTeena RecipesPassion says
I am sure Tammy taste was so delicious 🙂 shall go for your recipe for sure 🙂 cookies look so elegant and classic
Liz Berg says
I don't think there's a chocolate chip cookie my family will not eat! These look marvelous!!!
Choclette says
You are so right - I've made many variations of choc chip cookies and they are all good. But crisp on the outside and chewy in the middle is probably my favourite. These look as though they are crisp all the way through and that sounds good too.
Tanya Walton says
Sounds lovely Tammy..and the fact that they are so thin just means you can eat more of them!!
Beyondfrosting says
Oh these remind me of cookie chips and I am totally addicted to those!
~~louise~~ says
What a pretty background! I like homemade chocolate chip cookies any which way. The notion of using oil is intriguing. I will definitely have to give it a try Tammy. You know what they say, "Mom knows best." Thanks for sharing, Tammy. May I have just one please:)
Chatty Crone says
I tell you I like chocolate chip cookies just about any way! They look good.