Crispy Chocolate Chip Cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 stick unsalted butter, softened
- 1/4 cup vegetable oil
- 1 cup superfine sugar
- 1/4 cup packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 1/2 cups semisweet chocolate chips
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, salt and baking soda in a medium bowl.
Beat the butter, vegetable oil, superfine sugar and brown sugar in a bowl with a mixer on medium speed until creamy, about 5 minutes (use the paddle attachment for a stand mixer). The mixture will look a bit separated at this point. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the mixer speed to low and beat in the eggs one at a time until just incorporated (do not overbeat). Beat in the flour mixture until just combined. Stir in the chocolate chips by hand.
Drop tablespoonfuls of dough onto the prepared baking sheets, about 3 inches apart. Bake until deep golden brown, about 20 minutes, rotating the baking sheets halfway through. Remove the cookies from the oven and let cool completely on the baking sheets.
Photograph by Kana Okada
Thank you! your flag was submitted.