The Best Crispy Chocolate Chip Cookies

These cookies take inspiration from the thin, crisp treats made famous by Long Island’s Tate’s Bake Shop. This version enhances the flavor by increasing the amount of brown sugar, vanilla, and chocolate chips, creating a richer and more indulgent cookie.

Instructions

Position oven racks in the upper and lower sections of the oven, then preheat to 350°F (175°C). Line two baking trays with parchment paper.

In a medium bowl, mix together the flour, salt, and baking soda until evenly blended. In a stand mixer fitted with a paddle attachment (or using a hand mixer and large bowl), beat the butter, oil, granulated sugar, and brown sugar on medium-high speed until creamy, about 5 minutes. The mixture may appear slightly separated, which is normal. Add 1 teaspoon of water and the vanilla extract, mixing until smooth.

Lower the mixer speed and add the eggs one at a time, mixing well after each addition. Gradually incorporate the dry ingredients, mixing just until combined. Gently fold in 1 1/2 cups of the chocolate chips, setting the rest aside for later.

Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press about three of the remaining chocolate chips onto the top of each portion of dough.

Bake for 12 to 15 minutes, rotating the pans halfway through, until the cookies are a deep golden brown. Let them rest on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely. Repeat the process with the remaining dough.

Cook’s Tip

To measure flour accurately, spoon it into a dry measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, as this can pack the flour and lead to overly dry cookies.

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