Thin and Crispy Chocolate Chip Cookies
User Reviews
4.8
Thin and Crispy Chocolate Chip Cookies
Description
This recipe for Thin and Crispy Chocolate Chip Cookies blends unsalted soft butter with both granulated and light brown sugar, which helps the cookies to spread thinly and develop crisp edges. The dough includes a small amount of cinnamon for added depth. The flour is carefully measured to avoid excess, which would make the cookies chewy rather than crisp. Baking on parchment paper at 350 degrees Fahrenheit ensures even baking without sticking or burning.
The dough is portioned into balls spaced adequately apart to allow for spreading, and baked until the cookies are just golden on the underside and lightly browned on top. The result is a buttery cookie with a toffee-like nuance and evenly distributed semi-sweet chocolate chips that contribute sweetness and texture contrast.
These cookies are well-suited for those who prefer a texture that crisps through rather than soft and cakey cookies. The cinnamon adds a low-key spice note that complements the richness without overpowering the chocolate.
Ingredients
- 1 cup butter soft butter is important for these cookies to spread properly. See my post on How to Bring Cold ingredients to Room Temperature for tips, unsalted, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar lightly packed
- 1 3/4 cup all-purpose flour measure your flour carefully as too much flour will result in chewier cookies. First fluff your flour, then scoop it into your measuring cup, then level it off with the back of a knife
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1 egg large
- 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 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 cookie dough into balls a little more than 1 tablespoon, and roll them into a ball. Space them evenly on your cookie 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.
- Allow to partially cool on the baking sheet, they will be very soft when they come out of the oven but will crisp up as they cool. Then transfer to a baking rack to completely cool.
- Store in an airtight container at room temperature.
Notes
- Use soft, room-temperature butter to allow the cookies to spread properly during baking.
- Carefully measure the flour by fluffing, scooping, and leveling to avoid dense, chewy cookies.
- Parchment paper is important; avoid substituting silicone mats to maintain texture and prevent sticking.
- Cookie texture achieves a balance of buttery flavor and thin crispness with subtle toffee notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 147kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 115mg | 5% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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