Thin and Crispy Chocolate Chip Cookies Recipe
These thin and crispy chocolate chip cookies are buttery, golden brown, and loaded with mini chocolate chips. They're small enough to pop into your mouth and have a light, crisp texture with a satisfying snap when you take a bite.
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Equipment
- Electric hand mixer or stand mixer
- Kitchen scale (recommended)
- Sharp Knife
- Baking sheets
- Wire cooling rack
Ingredients
- 1¼ cups all-purpose flour 172g
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup unsalted butter, softened 166g
- 1 cup granulated sugar 238g
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups mini semisweet chocolate chips 340g
Instructions
- In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract. Mix until combined, scraping down the sides of the bowl as needed.
- Add the dry ingredients and mix on low speed just until the flour is incorporated. Stir in the mini chocolate chips.
- Divide the dough into portions and shape each into a log approximately 1½–2 inches in diameter. Wrap tightly in plastic wrap or parchment paper and refrigerate for about 30 minutes, or until firm enough to slice cleanly.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Use a sharp knife to slice the chilled dough into rounds approximately ½ inch thick. Arrange the slices on the prepared baking sheets, leaving about 2 inches between cookies to allow for spreading.
- Bake for 13–15 minutes, or until the cookies are golden brown, including the centers. Baking time may vary slightly depending on the size of your cookies.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. The cookies will become crispier as they cool.
Notes
For the best crunch, bake the cookies until they're golden brown, including the centers. They may feel slightly soft when you remove them from the oven but will crisp up as they cool.
Use mini chocolate chips. Regular chocolate chips are too large for these thin cookies and can make the dough difficult to slice.
Chill the dough just until it's firm enough to slice cleanly, about 30 minutes. Keep the slices about ½ inch thick so they bake evenly.
Make ahead: Wrapped dough logs can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough in the refrigerator until it's soft enough to slice.
Storage: Cool cookies completely before storing them in an airtight container or cookie tin at room temperature for up to 1 week. Keep them separate from soft cookies to preserve their crunch.
