Thin Crisp Chocolate Chip Cookies
Catherine Cappiello Pappas
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- 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
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.