Crispy Chocolate Chip Cookies

Since this is a quick job the oven is pre-heating while the batter is being mixed & the cookies assembled.
I use insulated cookie sheets and bake two sheets at a time on separate racks using the convection
bake setting at 350 degrees. But they can be baked on regular cookie sheets too. Also the flour is measured loosely without sifting, & salt is purposely omitted but can be added if desired.

Step One
In a large bowl whisk together:
2 large eggs
2 teaspoons vanilla extract
1 cup all purpose olive oil
To this, mix in a couple of handfuls, 1/2 - 3/4 cups, semi- sweet chocolate chips.

Step Two
In a smaller bowl whisk together:
2 cups of unsifted unbleached white flour
1 level teaspoon baking soda
1 cup granulated sugar

Step Three
Add the dry ingredients of the smaller bowl to the wet ingredients of the large bowl, mixing all together with a large cooking spoon to make a soft batter-like dough.
Use a teaspoon to place spoonfuls of batter onto a cookie sheet with the help of a butter knife or spatula. Leave room for the dough to spread out while baking. Don't worry about the shape of each cookie. As they bake they will flatten out.

Bake at 350 degrees convection for 12-14 minutes, or 375 degrees regular bake for same amount of time till lightly browned.
Remove tray from oven & IMMEDIATELY, with a thin blade spatula, loosen each cookie while they are hot WITHOUT LETTING THEM COOL or they will stick to the sheet & crumble.
When they are cool enough place each cookie on a serving plate or store in a plastic container or cookie jar.

You can use any crumbs for other recipes.

Bake