Thin-and-Crispy Chocolate Chip Cookies

Name: Thin-and-Crispy Chocolate Chip Cookies
Prep time: 30 min
Total time: 50 min
Yield: 42 serving(s)
Ingredients: 2 c. cake flour, spooned and leveled; 1 tsp. baking soda; 1 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, melted and cooled; 3/4 c. packed dark brown sugar; 3/4 c. granulated sugar; 1 tsp. pure vanilla extract; 2 large eggs, at room temperature; 1 (12-ounce) bag miniature semisweet chocolate chips

These crunchy crisps are perfect for dipping in a glass of milk.

By Charlyne MattoxPublished: Jan 10, 2023

1 Rating

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Becky Luigart-Stayner

Yields:

42 serving(s)

Prep Time:

30 mins

Total Time:

50 mins

If you're team crispy in the great chewy vs crispy cookie debate, these crunchy, sweet, wafer-thin cookies are here to help you make your case. Light and delicate with a decidedly fun snap, they'll hold their own in a big glass of milk any day. (And we've been testing them daily just to be sure!)

The trick to getting them their absolute crispiest? You melt the butter before adding, and press the cookies to a half-inch-thick before baking. Additionally, we recommend using mini chocolate chips to ensure even distribution—and at least a few chips in every bite.

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Ingredients

2 cups cake flour, spooned and leveled
1 tsp. baking soda
1 tsp. kosher salt
1 cup (2 sticks) unsalted butter, melted and cooled
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
1 tsp. pure vanilla extract
2 large eggs, at room temperature
1 (12-ounce) bag miniature semisweet chocolate chips

Directions

1. Step 1Preheat oven to 350°F. Line two baking sheets with parchment paper. Whisk together flour, baking soda, and salt in a bowl. Beat butter, brown sugar, granulated sugar, and vanilla in a separate bowl with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, beating until incorporated after each addition. Reduce mixer speed to low, and gradually beat in flour mixture just until incorporated. Stir in chocolate chips.
2. Step 2Drop dough by tablespoonfuls at least 2 inches apart onto prepared baking sheets. Press cookies with wet fingers to 1/2-inch-thick rounds. Bake, in batches, until golden brown, 11 to 13 minutes. Cool on baking sheets.

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