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Thin Crisp Chocolate Chip Cookies [By Tammy]

· 28 Comments

How do you take your Chocolate Chip Cookie?

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

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  2. David says

    Tammy, This is actually the way we love our chocolate chip cookies! Every so often we pick up a few of these from a bakery named Tellico Grains in the foothills of the Smoky mountains. Take Care, Big Daddy Dave
    Reply

  3. Zoe says

    Hi Tammy,

    I always thought that the blog, Living the Gourmet is only written by Catherine.... Didn't know that you are part of this blog :p

    We love CCC in all forms. Yours being thin and crispy sounds yummy too!

    Zoe
    Reply

  4. Medeja says

    I like all kinds of chocolate chip cookies, I don't think I have tried crisp thin ones.. time to correct that mistake :)
    Reply

  5. Nee says

    Hi Tammy , chocolate is a weakness of mine and you are so write the secret is in the butter ... these look yummy and so delicious , thanks for sharing , :) .
    I am pinning ;-D
    Reply

  8. Monet says

    Usually I make my cookies thick and chewy, but now I feel compelled to make these thin and crispy ones! They look delicious Tammy!
    Reply

  9. Amy at Ms. Toody Goo Shoes says

    I like chocolate chip cookies thick and chewy, thin and crunchy...I'll take them any way I can get them! These remind me of Tate's cookies...the only packaged cookies that taste home made to me. I'm going to pin and try!
    Reply

  14. Alida says

    Tammy these are delicious! The fact that they are thin and crispy makes them much better than the classic ones. My children would really like something like this. Thank you for this delicious recipe!
    Reply

  18. Joy says

    Tammy, I love your cookies, and thanks for the tip about butter and oil! The thin and crispy cookies are so pretty- almost like lace cookies. I like your mom's favorites, too....I'd better have some of each! ;)

    I would love for you to share these at my party, Treasure Box Tuesday, going on right now! :)
    Reply

  22. ~~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:)
    Reply

  25. 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.
    Reply

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