Thin Crispy Chocolate Chip Cookies
User Reviews
4.8
Thin Crispy Chocolate Chip Cookies
Description
This cookie recipe begins with beating room temperature butter and sugars until light and fluffy, then blending in vanilla, eggs, and milk to create a smooth, pliable dough. The dry ingredients—flour, baking soda, and sea salt—lend structure and a slight savory balance to the sweetness. Semi-sweet chocolate chips are incorporated to provide bursts of rich chocolate in each bite.
Shaped into tablespoon-size portions and spaced properly on parchment-lined sheets, the cookies bake at 350°F for 10 to 11 minutes. Baking one tray at a time with a mid-bake rotation encourages even cooking. The result is a cookie that crisps up as it cools, with crunchy edges and a thin profile.
Cooling them on the baking sheet before transferring to wire racks prevents breakage and helps achieve the intended texture. These cookies suit servings when a thin, crispy treat is desired.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 10 ounces unsalted butter at room temperature
- 1 granulated sugar 1/3 cup
- 1/4 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 egg large, at room temperature
- 1 Tablespoon milk at room temperature
- 2 cups chocolate chips semi-sweet
Instructions
- Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
- In a medium sized bowl whisk together the flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-speed for about 2 minutes, or until light and fluffy, scraping the bowl as needed.
- Add in the vanilla and beat smooth. Add the eggs, one at a time, beating well after each addition. Beat in the milk.
- On low speed, add the flour mixture, beating until just combined. Beat in the chocolate chips.
- Drop 1 tablespoon sized balls of dough onto the prepared baking sheets, leaving 2-inches between each cookie for inevitable spreading.
- Bake, one tray at a time, for 10 to 11 minutes, rotating the baking tray halfway through baking.
- Let cookies cool for 15 minutes on the baking sheet before using a thin spatula to transfer them to a wire rack to cool completely. Repeat with all cookie dough.
User Reviews
Overall Rating
4.8
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