Thin and Crispy Chocolate Chip Cookies
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
24
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Course
Baked Goods
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Cuisine
American
Thin and Crispy Chocolate Chip Cookies
Description
The recipe begins by melting and gently browning butter to develop a warm amber color and a nutty scent, careful not to overcook to avoid losing moisture that keeps the dough tender. After cooling, the butter is creamed with brown and white sugars, followed by eggs and vanilla extract. The flour mixture combines all-purpose and cake or pastry flour for balance, along with baking soda, baking powder, and salt to promote rise and texture.
Chocolate chips and chunks are folded into the dough for rich melty bites. The dough is refrigerated for at least 20-30 minutes, ideally 24 to 48 hours, to improve spreading and flavor development. Before baking, letting the dough come to room temperature helps achieve thin, crisp cookies with tender centers and golden edges.
Careful attention to browning the butter and chilling the dough is key to producing the intended thin and crispy texture. The cookies are well-suited for those who prefer more crunch than soft and chewy cookies.
Ingredients
Full Recipe:
- 1 1/2 cups butter (3 cubes, melted in a saucepan)
- 1 1/2 cups brown sugar
- 1 cup sugar
- 2 large egg
- 1 Tablespoon vanilla extract
- 2 cups flour
- 1 cup cake flour or pastry flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- 1/2 cup chocolate chopped from bar, chunks
Small Half Recipe:
- 3/4 cup butter (melted in saucepan)
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup flour
- 1/2 cup cake flour or pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup chocolate chips
- 1/4 cup chocolate cut from chocolate bar, chunks
Instructions
- Melt butter in a saucepan over medium-low heat. Simmer until butter starts to turn a warm amber color and gives off a nutty aroma. Watch it carefully and don't allow it to get too brown as the liquids will start to evaporate (see NOTES below). Pour the butter into a mixing bowl, cover, and let cool in the refrigerator for 15-20 minutes.
- Once it is cooled, add brown sugar and sugar and cream for 4 minutes. Scrape down the bowl. Add eggs one at a time (if making the full recipe), mixing after each addition. Add vanilla and mix.
- Stir in cake or pastry flour, all-purpose flour, baking soda, baking powder, and salt. Mix until just combined. The total flour amount added will equal 3 cups for the large batch.
- Add chocolate chips and chocolate chunks and mix.
- Cover with plastic wrap and refrigerate for at least 20 - 30 minutes. 24 -48 hours is ideal. In order to the cookies to spread, let the cookie dough come to room temperature after it has been chilled. If it stays cold, it may hold its shape.
- Heat oven to 375 degrees.
- Scoop the cookie dough onto prepared baking pans. Bake until lightly golden on the edges, 9 -11 minutes for medium-sized cookies or 11-13 minutes for larger cookies.
- *Recipe adapted from G Bakes Recipe
Notes
- Be careful not to overbrown the butter; simmer it for about 2 minutes after melting to reach the right amber color and nutty aroma.
- Chill the dough for at least 20-30 minutes; 24-48 hours is ideal for better flavor and spreading.
- Bring chilled dough to room temperature before baking to ensure the cookies spread thinly and crisp up.
User Reviews
Overall Rating
4.9
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