Crispy Chocolate Chip Cookies
- Level: Easy
- Total: 1 hr 10 min
- Prep: 50 min
- Cook: 20 min
- Yield: about 36 cookies
- Level: Easy
- Total: 1 hr 10 min
- Prep: 50 min
- Cook: 20 min
- Yield: about 36 cookies
Ingredients
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
Directions
- 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.
