Thin Crisp Chocolate Chip Cookies Recipe

Name: Thin Crisp Chocolate Chip Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) softened unsalted butter; ¾ cup granulated sugar; ½ cup packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour; ½ teaspoon salt; 1 teaspoon baking soda; 2 cups semi-sweet chocolate chips

Achieve the ultimate crisp-edged, buttery chocolate chip cookie with this refined recipe! Inspired by Fine Cooking, these cookies boast a perfect balance of white and brown sugar for exceptional crispness. Room temperature butter and egg are key to achieving that melt-in-your-mouth texture. Our detailed instructions and pro tips ensure perfectly thin, golden-brown cookies every time. Get ready for a taste of buttery perfection – a true chocolate chip cookie masterpiece!

Prep Time 15 mins

Cook Time 20 mins

Calories 97.2 kcal

Protein 1g

Rating 3.8 (5 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Thin Crisp Chocolate Chip Cookies

1 cup (2 sticks) softened unsalted butter
¾ cup granulated sugar
½ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Thin Crisp Chocolate Chip Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Thin Crisp Chocolate Chip Cookies

Preheat oven to 375°F (190°C). Position oven racks in the middle and upper thirds of the oven.
In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ½ cup packed light brown sugar using a stand mixer on high speed until light and fluffy (about 1 minute).
Stop the mixer and scrape down the sides of the bowl.
Add 2 large eggs and 1 teaspoon vanilla extract. Beat on low speed until just combined.
Increase mixer speed to high and beat for another minute until light and fluffy.
Stop the mixer and scrape down the sides of the bowl again.
In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, beating on medium speed until just combined. Be careful not to overmix.
Stir in 2 cups chocolate chips using a wooden spoon or spatula. Do not overmix.
Drop rounded tablespoons of dough onto ungreased baking sheets, leaving 2 inches between each cookie. For extra-thin cookies, gently flatten the dough balls slightly with the back of a spoon.
Bake for 8-10 minutes, rotating baking sheets halfway through, until the edges are deep golden brown and the centers are lightly golden. If cookies aren't spreading sufficiently, gently shake the baking sheet during baking.
Remove cookies from oven and let cool on baking sheets for 3-5 minutes before transferring to a wire rack to cool completely.