Thin Crisp Chocolate Chip Cookies
Indulge in the irresistible crunch of these Thin Crisp Chocolate Chip Cookies, a heavenly treat for fans of delightfully crisp and buttery textures! Made with a perfect balance of granulated sugar and light brown sugar, these cookies bake to golden perfection, spreading beautifully in the oven for that signature thin profile. Every bite is generously studded with semisweet chocolate chips, ensuring bursts of rich, chocolatey goodness. The straightforward recipe combines simple pantry staples like softened butter, all-purpose flour, and a touch of vanilla extract, requiring just 15 minutes of prep time. These cookies are ideal for satisfying your sweet tooth or impressing guests with a classic dessert that’s both comforting and crave-worthy. Serve with a glass of cold milk or your favorite cup of coffee, and savor the perfectly crispy edges and melt-in-your-mouth centers.
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Recipe Information
Ingredients
- 170 grams Unsalted butter (softened)
- 200 grams Granulated sugar
- 100 grams Light brown sugar (packed)
- 1 piece Large eggs
- 1.5 teaspoons Vanilla extract
- 150 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 150 grams Semisweet chocolate chips
Instructions
Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract, then beat on low speed until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix.
Fold in the semisweet chocolate chips gently using a spatula.
Using a tablespoon or small cookie scoop, drop rounded dollops of dough onto the prepared baking sheets. Space the cookies about 7-8 cm apart, as they will spread significantly while baking.
Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers appear set.
Remove the baking sheets from the oven and allow the cookies to cool for 3-4 minutes before transferring them to wire racks to cool completely.
Serve the cookies once cooled and enjoy their crisp, buttery texture! Store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 15.5 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 32 mg | 1% | |
*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.
