I just love a crispy chocolate chip cookie. Plain and simple. I don’t love the chewy ones nearly as much. While perusing through all of my magazines and books, trying out new recipes, etc., I found this one. It’s similar to many I have but the few key ingredients like superfine sugar and vegetable oil make all the difference. The recipe was in The Food Network Magazine. This recipe produces a crispy cookie pretty simply. Nothing beats a comforting cold glass of milk with a dunked chocolate chip cookie. I’ll take it any day of the week. These cookies are great with tea and coffee, as well. You can freeze them and take them out as you want them. I cannot keep these cookies around because I will eat them all. I keep only a few out and freeze the rest in a big Ziploc freezer bag, they defrost very quickly. The use of vegetable oil in this recipe helps the batter spread, so the cookies come out extra thin and crispy. Superfine sugar makes for a fine, crumbly, crispy texture as well.
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 stick unsalted butter, softened (leave it out at room temp. or microwave for a few seconds to soften, not melt)
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 semi-sweet chocolate chips
Preheat oven to 350 degrees. 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). 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 incorporated. (Do not overbeat.) Beat in the flour mixture until just combined. Stir in the chocolate chips by hand at the end.
Drop small tablespoonfuls of dough onto the prepared baking sheets, about 3 inches apart. Rotate the baking sheets halfway through the baking process, I rotated the cookie sheet after 10 minutes, they baked between 12 and 15 minutes in my oven . You want them to be crispy and brown, not just around the edges. You can see in photos they were flat and crispy with chips coming out of cookie, original recipe called for 20 minutes that would have been way too long in my oven. They came out perfectly but I did keep an eye on them. After you rotate them, just keep an eye on them. If cookies spread into one another in the oven take a sharp knife and cut them apart while they are still warm then when I lifted off cookie sheet they came apart. When finished, remove the cookies from the oven and let cool completely on the baking sheets.
Pour a large cold glass of milk and knock yourself out! As you can see from the pictures, I caught Joel eating the batter, which tasted pretty amazing.