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Thin and Crispy Chocolate Chip Cookies
4.9 from 243 votes

Thin and Crispy Chocolate Chip Cookies

These Thin and Crispy Chocolate Chip Cookies feature browned butter for a nutty aroma and deep flavor. The dough blends brown and white sugar, eggs, vanilla, and a mix of all-purpose and cake flour for a tender yet crisp texture. The addition of both chocolate chips and chopped chocolate chunks creates varied chocolate pockets throughout. Chilling the dough before baking helps achieve the thin, crispy edges desired in the final cookie.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 24
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add chocolate chips and chocolate chunks and mix.
  5. 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.
  6. Heat oven to 375 degrees.
  7. 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.
  8. *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.