Thin Crisp Chocolate Chip Cookies – a delicious recipe with flour, baking soda, butter, canola oil, brown sugar, white sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Line two cookies sheets with parchment and set aside.
3
In a large bowl, sift together flour and baking soda.
4
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.
5
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).
6
Drop teaspoon amounts of cookie dough on each cookie sheet leaving about 1-inch of space between each.
7
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.
662
kcal
Calories
29
g
Fat
93
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups all purpose flour, 1/2 teaspoon baking soda, 3 tablespoons butter softened, 3 tablespoons canola oil, and more.
Yes, Thin Crisp Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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