Crispy Chocolate Chip Cookies

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!

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!

These cookies are part of a series to make this Chocolate Chip Cookie Icebox Cake with Mascarpone Whipped Cream.

Here’s a few more Chocolate Chip Cookie recipes

Chocolate Chip Cookies

Rum Raisin Oatmeal Chocolate Chip Cookies

Oreo Cookie Pizookie

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Yield: 8 dozen

Crispy Chocolate Chip Cookies

Print

Thin and Crispy Cookies are great with a large glass of milk!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 stick butter
• 1/4 cup vegetable oil
• 1 cup superfine sugar
• 1/4 cup dark brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups (a bag) chocolate chips and/or cinnamon chips

Instructions

1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment or silicone mats.
2. 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.
3. 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.
4. Stir in Chocolate / Cinnamon Chips by hand.
5. Use a 1 Tablespoon Cookie Scoop to measure out dough.
6. Bake for 10 minutes, rotate pan, then cook for another 5 minutes. Watch for doneness. They can burn quickly.
7. Cool for 10 minutes on cookie sheet then transfer to a rack.

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• 
  1 Tbsp Cookie Scoop

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