These crispy chocolate chip cookies are thin and perfect for dunking into a big, cold glass of milk!
Thin and Crispy Chocolate Chip Cookies
Last week I was baking up some soft and chewy cookies for the family. No biggie… I made about 2 dozen and everyone loved them. Happy Family, Happy Mama.
I decided since I was making cookies, I should try a new recipe for crispy cookies. I wasn’t sure what I was going to “do” with them other than eat them, but I ended up with a TON of them. Oh what to do, what to do?? These crispy chocolate chip cookies are thin and perfect for dunking into a big, cold glass of milk!
- 1½ cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 stick butter
- ¼ cup vegetable oil
- 1 cup superfine sugar
- ¼ cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1½ cups (a bag) chocolate chips and/or cinnamon chips
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment or silicone mats.
- Beat the butter, oil and sugars with a paddle attachment in a mixer. Beat at medium speed for 5 minutes until smooth. Beat in vanilla.
- Reduce mixer to low and add in eggs. Be careful not to overbeat. Just mix until incorporated. Add in dry ingredients and mix until just combined.
- Stir in Chocolate / Cinnamon Chips by hand.
- Use a 1 Tablespoon Cookie Scoop to measure out dough.
- Bake for 10 minutes, rotate pan then cook for another 5. Watch for doneness. They can burn quickly.
- Cool for 10 minutes on cookie sheet then transfer to a rack.
Since I was in a cookie mood, I made the first batch of chocolate chip cookies and I then made a second batch using the Hershey’s Cinnamon Chips to give the icebox an added bit of zing!
After making eight dozen thin and crispy cookies, I discovered that I don’t really care for crispy cookies… bummer, I know. I also discovered that when making these, there is a fine line between crispy and burnt! Watch them.
The recipe calls for Superfine Sugar. This helps to make for a fine crumb and aids in the crisp texture. If you have granulated sugar, simply put the sugar into your food processor for 8 -10 pulses to make it finer.
Also, the butter has been reduced and oil is used for a fat. This helps the cookie spread thinner and results in a flat cookie. Both are perfect qualities for the Icebox Cake!
Here’s a few more Chocolate Chip Cookie recipes