Thin Crispy Chocolate Chip Cookies
Calories: 14
Adjust Servings Here: 18 cookies
Description
Everyone has a preference for their chocolate chip cookies. These are thin crisp chocolate chip cookies. They have a crisp outer edge with a slightly soft and chewy center. However, because they spread and become thin they are more on the crisp side rather than soft. A simple and easy recipe you will love making over and over.
Ingredients
Makes 22 mid Or 18 large
- 226 g (1 cup) Unsalted butter very soft
- 210 g (1 cup) Light brown sugar
- 100 g (½ cup) Granulated sugar
- 1 large Whole egg
- 1 large Egg yolk
- 2 tsp Vanilla extract
- 250 g (2 cups) All-purpose flour
- 1 tsp Baking soda
- ½ tsp Salt
- 115 g (4 oz) Chocolate morsels or chocolate chips
- 115 g (4 oz) Chopped chocolate bar
Instructions
- Wet Ingredients - In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes. Add the egg, egg yolk, and vanilla extract. Mix until smooth and fully incorporated.226 g Unsalted butter, 210 g Light brown sugar, 100 g Granulated sugar, 1 large Whole egg, 1 large Egg yolk, 2 tsp Vanilla extract
- Dry Ingredients - Combine the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix just until combined. Do not overmix.250 g All-purpose flour, 1 tsp Baking soda, ½ tsp Salt
- Chocolate - Fold in the chocolate chips and chopped chocolate until evenly distributed throughout the dough.115 g Chocolate morsels, 115 g Chopped chocolate bar
- Chill - Cover the bowl and refrigerate the dough for at least 2 hours.
- Oven and Pan - Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop the dough using: use 2 tablespoons of dough for medium cookies or 3 tablespoons of dough for large bakery-style cookies
- Tray - Place the dough balls on the prepared baking sheets, leaving at least 3 inches between each cookie. These cookies spread significantly during baking.
- Bake one tray at a time for: 10 to 12 minutes for medium cookies 12 to 14 minutes for large cookies. Bake until the edges are deep golden brown, and the centers are set.
- Cool - Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Allow the cookies to cool completely before storing. They will become crispier as they cool.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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