Thin and Crispy Chocolate Chip Cookies
Thin and crispy chocolate chip cookies bake up super crisp with a rich, buttery toffee flavor ~ they're even better than Tate's!
Servings: 36 cookies
Video
Equipment
- parchment paper
Ingredients
- 1 cup unsalted butter, room temperature and soft but not melted
- 3/4 cup white sugar
- 3/4 cup light brown sugar, lightly packed
- 1 3/4 cups all purpose flour, measured carefully: fluff, spoon into the cup, and level off. Too much flour will make chewier cookies.
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1 large egg
- 1 Tbsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350F and line two baking sheets with parchment paper. Note: the parchment paper is important for preventing sticking, and getting the right texture in these cookies. Don't substitute silicone mats.
- In the bowl of a stand mixer or with electric beaters, cream together the butter and sugars until well combined. Scrape down the sides of the bowl as necessary.
- In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon.
- Add the egg and vanilla to the butter mixture, and mix until well combined.
- Add the flour mixture to the bowl in two batches, mixing after each addition just until everything is combined. Add the chocolate chips, and mix briefly once more to incorporate them evenly.
- Scoop the dough into portions a little larger than 1 tablespoon, then roll into balls. Space them evenly on your baking sheet, leaving about 2-3 inches between each cookie to allow for spreading in the oven.
- Bake for about 14-15 minutes until the cookies are a rich golden brown.
- Let the cookies cool on the baking sheet for about 5 minutes. They will be very soft when they come out of the oven but will crisp up as they cool. Transfer to a cooling rack to cool completely.
- Store loosely covered at room temperature once completely cool.
Notes
We tested and retested these cookies and feel that they are just perfect. They bake up reliably uniform, with that thin, crisp texture you're looking for. They are buttery with a toffee/caramel flavor, and not greasy at all. We love 'em!
If your cookies spread too thin or look greasy, the dough may be under-floured or too warm. These cookies are meant to spread, but not puddle. Measure the flour carefully, make sure the butter isn’t hot, and bake on a cool, parchment-lined baking sheet. If the first tray spreads too much, stir 1–2 tablespoons of flour into the remaining dough.
Nutrition
Serving: 1 cookie · Calories: 147 kcal · Carbohydrates: 17 g · Protein: 1 g · Fat: 8 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 19 mg · Sodium: 115 mg · Potassium: 59 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 168 IU · Vitamin C: 1 mg · Calcium: 12 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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