t r a n s l a t e

Thin Crisp Chocolate Chip Cookies [By Tammy]

How do you take your Chocolate Chip Cookie?

Everyone has a personal preference.  Soft, thick, chewy, large, small, crispy, thin…I have come to the conclusion that there really is no ‘perfect’ chocolate chip cookie only because there are so many variations.  Some like nuts and fruit, others just prefer straight chocolate and nothing else.

Personally, as long as they are soft and have lots of visible chocolate chips, I’m good.

Now, while my mother and I are alike in many ways, we differ vastly when it comes to chocolate chip cookies.  She happens to be quite specific about it too.  Crispy edges, soft chewy, middle and few chocolate chips.  It’s taken a while to ‘master’ that art.  The secret, my friend, lies in the butter you use.

I’ve read countless articles about the ‘perfect’ chocolate chip, and while they all claim that it comes down to the sugar, I find that in this case, it lies in the butter.  I divided the butter content, using equal parts butter and oil.  Baking with oil I have found makes for softer, moister results- which happens to be a very good thing when baking.

The oil made the dough super soft and kept it somewhat sticky and wet.  Which is the consistency you want.  There will be no rolling dough out with your hands.  Too messy.  Just a teaspoon will do.

Thin Crisp Chocolate Chip Cookies:

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

Preheat 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.




  1. Golosissimi, ottimi per l'ora del tè! Baci Molly!

  2. Tammy, This is actually the way we love our chocolate chip cookies! Every so often we pick up a few of these from a bakery named Tellico Grains in the foothills of the Smoky mountains. Take Care, Big Daddy Dave

  3. Hi Tammy,

    I always thought that the blog, Living the Gourmet is only written by Catherine.... Didn't know that you are part of this blog :p

    We love CCC in all forms. Yours being thin and crispy sounds yummy too!


  4. I like all kinds of chocolate chip cookies, I don't think I have tried crisp thin ones.. time to correct that mistake :)

  5. Hi Tammy , chocolate is a weakness of mine and you are so write the secret is in the butter ... these look yummy and so delicious , thanks for sharing , :) .
    I am pinning ;-D

  6. Sono molto molto buoni!!! Una vera golosità!!
    Buonanotte cara :D

  7. what lovely cookies Tammy, look delicious!!!xxx

  8. Usually I make my cookies thick and chewy, but now I feel compelled to make these thin and crispy ones! They look delicious Tammy!

  9. I like chocolate chip cookies thick and chewy, thin and crunchy...I'll take them any way I can get them! These remind me of Tate's cookies...the only packaged cookies that taste home made to me. I'm going to pin and try!

  10. They look just delicious! Your experiment paid off. It's worth sometimes to stop and verify a recipe...and just blindly following it...:) ela

  11. Oh these look good and all us gals love chocolate. Awesome.

    Have a terrific day you two. Big hugs. ♥♥♥

  12. Que rico se ven las galletas estàn muy golosas,saludos y abrazos.

  13. Tammy these are delicious! The fact that they are thin and crispy makes them much better than the classic ones. My children would really like something like this. Thank you for this delicious recipe!

  14. Interesting. I usually make mine thick and soft. I like your version as well.

  15. Oooh! These crispy chocolate chip cookies look great! It's great to change up the generic "chocolate chip cookie" once in a while. Yum!

  16. My husband will love these crispy cookies...they look great!
    Have a wonderful week :D

  17. Tammy, I love your cookies, and thanks for the tip about butter and oil! The thin and crispy cookies are so pretty- almost like lace cookies. I like your mom's favorites, too....I'd better have some of each! ;)

    I would love for you to share these at my party, Treasure Box Tuesday, going on right now! :)

  18. thin, crispy and delicious ! Have a great week, blessings....

  19. This kind of crispy cookies is so perfect with a tea or a coffee in the afternoon, I love your cookies dear:)

  20. I tell you I like chocolate chip cookies just about any way! They look good.

  21. What a pretty background! I like homemade chocolate chip cookies any which way. The notion of using oil is intriguing. I will definitely have to give it a try Tammy. You know what they say, "Mom knows best." Thanks for sharing, Tammy. May I have just one please:)

  22. Oh these remind me of cookie chips and I am totally addicted to those!

  23. Sounds lovely Tammy..and the fact that they are so thin just means you can eat more of them!!

  24. You are so right - I've made many variations of choc chip cookies and they are all good. But crisp on the outside and chewy in the middle is probably my favourite. These look as though they are crisp all the way through and that sounds good too.

  25. I don't think there's a chocolate chip cookie my family will not eat! These look marvelous!!!

  26. I am sure Tammy taste was so delicious :) shall go for your recipe for sure :) cookies look so elegant and classic


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