The best chocolate chip cookie crunch

Ingredients:

• 1.5 cups premium flour (see Note)
• 2 and 1/4 teaspoons coarse salt
• 1 teaspoon of baking soda
• 110 g unsalted butter, softened
• 1/4 cup vegetable oil
• 3/4 cup granulated sugar
• 0.5 cup dark brown sugar
• 1 tbsp vanilla extract
• 2 large eggs, room temperature
• 1 packet (340 g) of semi-sweet chocolate granules

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, salt, and baking soda until evenly combined. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), beat the butter, vegetable oil, granulated sugar, and brown sugar on medium speed until creamy, about 5 minutes. The mixture will look separable, but that's normal. Stir in 1 teaspoon of water and the vanilla extract. Reduce the mixer speed to low and beat in the eggs, one at a time, until fully incorporated. Fold in the flour mixture and combine. Using a spatula, fold in 1.5 cups of the chocolate ranulas. Set the rest aside.
3. Place the dough in mounds on the prepared baking sheets, spacing them about 5 cm apart. Lightly press about 3 chocolate chips into each cookie.
4. Bake the cookies until deep golden brown, rotating the baking sheets halfway through baking, 12-15 minutes. Let them cool on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with the remaining dough.
   
   

   Note

   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.