Thin & Crispy Chocolate Chip Cookies Recipe
There’s nothing like thin and crispy chocolate chip cookies to save the day. There has never been a frown that hasn’t been turned upside down with one of these. As you’ve probably gathered if you’d been a reader over the years, we are big fans of chocolate chip cookies, and these thin and crispy chocolate chip cookies are one of the best. I make them in all styles and have dozens of favorite recipes. In case you missed it, here are my Top 11 Favorite Chocolate Chip Cookies Recipes of all time. Yes, the post has been updated and yes, I’ll probably update it again in the future. No apologies!!
The beauty of this recipe is that they’re a lot like the ones from Tate’s Bake Shop. Thin, crispy, salty, with the perfect amount of crunch. This is achieved with the right butter and sugar ratio. When you adjust these it’s amazing to see how differently a cookie can turn out. I also bake these right to the edge before they burn. This gets them deep and golden brown and gives them a caramel-like flavor. The texture is fantastic, they shatter just the right amount when you bite into them.
A hearty cookie like this is also great for other things like making ice cream sandwiches or using to make a really cool cookie cake. They’re also infinitely transportable and can easily make the car ride from kitchen to dorm rooms in a container without them falling apart.
When you’re making these don’t expect them to last very long. But, if they make it through the day, then simply store the remainder in an airtight container and layer them with wax paper to keep them fresh. They also freeze well, or the dough will freeze well, if you need to make these chocolate chip cookies in advance. I hope you love these as much as we do!
Thin & Crispy Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking soda
- 12 ounces semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Add the butter sugars to the bowl of an electric stand mixer fitted with a beater blade and beat well until completely combined and fluffy.
- Add the egg and vanilla and beat them into the mixture. Then scrape down the sides.
- In a small bowl combine the flour, salt, and baking soda and stir it all with a fork.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients until completely combined. Then stir in the chocolate chips.
- Form 1-inch round balls with the dough and place them 2-inches apart on a baking sheet. Bake for 12 minutes, or until dark and slightly crispy around the edges. Remove to a cooling rack to cool completely. Repeat with remaining dough.
