Thin Crisp Chocolate Chip Cookies

Catherine Cappiello Pappas


These cookies have crispy edges, a soft chewy, middle and few chocolate chips. So easy and classic!

☆☆☆☆☆ 0 votes
2 dozen
5 Min
10 Min


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


1Preheat oven to 350 degrees.

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.

About Thin Crisp Chocolate Chip Cookies

Course/Dish: Cookies, Chocolate
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, For Kids