Name: The Best Crispy Chocolate Chip Cookies
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: about 36 cookies
Ingredients: 1 1/2 cups all-purpose flour (see Cook's Note); 2 1/4 teaspoons kosher salt; 1 teaspoon baking soda; 1 stick (8 tablespoons) unsalted butter, softened; 1/4 cup vegetable oil; 3/4 cup granulated sugar; 1/2 cup packed dark brown sugar; 1 tablespoon pure vanilla extract; 2 large eggs, at room temperature; One 12-ounce bag semisweet chocolate chips

Directions

Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

The Best Crispy Chocolate Chip Cookies

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