Description
These thin and crispy chocolate chip cookies are perfectly golden, flat, and loaded with semisweet chocolate chips. Made with melted butter and a combination of granulated and brown sugars, these cookies deliver a satisfyingly crispy texture with a rich, buttery flavor. They bake quickly at 350°F and are ideal for those who love a crisp cookie rather than a soft, chewy one.
Ingredients
Scale
Dry Ingredients
- 1 1/3 cups (169 grams) all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 1 stick (113 grams) unsalted butter, melted and cooled
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (67 grams) packed light brown sugar
- 2 tablespoons light corn syrup or golden syrup
- 1 large egg, at room temperature
- 1 tablespoon milk (any kind)
- 2 teaspoons vanilla extract
Mix-ins
- 1 cup (170 grams) semisweet chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly distributed. This will help the leavening and seasoning be uniform throughout the dough.
- Mix Wet Ingredients: In a large bowl, vigorously beat the melted and cooled butter with granulated sugar, brown sugar, and corn syrup using a spatula until very well combined. Then add the egg, milk, and vanilla extract, continuing to beat vigorously until the mixture is smooth and fully incorporated.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients and stir until just combined. Be careful not to over-mix at this stage to avoid tough cookies. The dough will be loose and sticky, almost like a batter.
- Add Chocolate Chips: Gently fold in the semisweet chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Form and Bake Cookies: Using a medium (1 1/2-tablespoon size) spring-loaded scoop, drop balls of dough onto the prepared baking sheets, spacing them at least 2 1/2 inches apart. The dough balls do not need to be perfectly round. Bake for about 12 minutes, or until the cookies are golden brown and flat, rotating the baking sheet halfway through for even baking. Bake one sheet at a time for best results. Once finished, tap the baking sheet against the counter to flatten the cookies further for extra crispness.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes. Then, carefully transfer them to wire racks using a thin spatula to cool completely.
- Store and Reheat: Store cooled cookies in an airtight container at room temperature for up to 3 days. For best flavor and texture, reheat the cookies in a 350°F oven for 3 to 5 minutes before serving.
Notes
- Using melted and cooled butter helps achieve the thin and crispy texture.
- Do not over-mix the dough to prevent tough cookies and keep them tender yet crisp.
- Spacing cookies adequately on the baking sheet allows them room to spread and bake evenly.
- Baking one sheet at a time ensures even heat distribution.
- Tapping the baking sheet after baking flattens cookies for the ideal thin texture.
- Store cookies in an airtight container to maintain crispness.
- Reheating briefly in the oven revives the crispy texture and warm chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: thin chocolate chip cookies, crispy chocolate chip cookies, easy cookie recipe, chewy vs crispy cookies, baking chocolate chip cookies
