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
Kim G. says
This kind of crispy cookies is so perfect with a tea or a coffee in the afternoon, I love your cookies dear:)
Chiara Giglio says
thin, crispy and delicious ! Have a great week, blessings....
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! 🙂
Juliana says
My husband will love these crispy cookies...they look great!
Have a wonderful week 😀
Dnaielle @ TheCharmItSpot says
Oooh! These crispy chocolate chip cookies look great! It's great to change up the generic "chocolate chip cookie" once in a while. Yum!
Lady Lilith says
Interesting. I usually make mine thick and soft. I like your version as well.
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!
Rosita Vargas says
Que rico se ven las galletas estàn muy golosas,saludos y abrazos.
RAJIV SANKARAPILLAI says
Wow, yummy cookies !
Sandee says
Oh these look good and all us gals love chocolate. Awesome.
Have a terrific day you two. Big hugs. ♥♥♥