Thin and Crispy Chocolate Chip Cookies
Satisfy your sweet tooth with these Thin and Crispy Chocolate Chip Cookies, a delightful twist on the classic treat. Perfectly golden with irresistibly crunchy edges and a delicate snap in every bite, these cookies are loaded with pockets of melty semisweet chocolate chips. The secret lies in the melted butter and precise balance of granulated and brown sugars, lending both a rich caramel flavor and that signature crisp texture. Easy to prepare in just 15 minutes, this recipe yields 24 cookies that bake to golden perfection in under 12 minutes. Ideal for cookie lovers who prefer a light and crunchy texture over the traditional chewy variety, they’re perfect for dunking in a glass of milk or serving at your next gathering.
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Recipe Information
Ingredients
- 115 grams Unsalted butter (melted and slightly cooled)
- 150 grams Granulated sugar
- 70 grams Light brown sugar (packed)
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 130 grams All-purpose flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 150 grams Semisweet chocolate chips
Instructions
Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined and smooth.
Add the egg and vanilla extract to the butter-sugar mixture and whisk until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined.
Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a small cookie scoop or a tablespoon, scoop out portions of dough and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie as they will spread during baking.
Gently flatten each dough ball slightly with your fingers or the back of a spoon to encourage spreading.
Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Repeat with the remaining dough. Store the cooled cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 410.5 g | 149% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 301.2 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 204 mg | 16% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
