The Best Crispy Chocolate Chip Cookies

  • Level:Easy
  • Total: 50 min
  • Active: 20 min

  • Yield:about 36 cookies


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 


  1. Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. 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. 
  3. 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.  
  4. 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.)

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