These thin and crispy chocolate chip cookies are so satisfying! Delicious flavor with an added crunch. What’s not to love?!

I absolutely LOVE chocolate chip cookies and so does my family. There are so many different types of chocolate chip cookies, but there’s something different about the thin and crispy ones. If you have ever tried Tate’s cookies then you know what I’m talking about! This recipe is so easy to make and will be ready in under 30 minutes. Yum!

Equipment Needed

• Sheet pan
• Parchment paper
• Stand mixer or hand mixer
• Medium bowl
• Ice cream scoop or cookie scoop
• Cooling rack

Ingredients

• Unsalted butter (softened)
• Granulated sugar
• Light brown sugar (packed)
• Eggs
• Vanilla extract
• Baking soda
• Salt
• All-purpose flour
• Chocolate chips (semi-sweet)

How to Make Thin and Crispy Chocolate Chip Cookies

1. Preheat oven to 350 degrees Fahrenheit. Prep baking sheet with parchment paper.
2. Using a stand mixer or hand mixer, cream together the butter and sugars on medium speed until smooth (about 2 minutes).
3. Beat in the eggs, one at a time, on medium speed until well incorporated. Stir in the vanilla.
4. In a separate bowl, whisk together the baking soda, salt, and flour.
5. On low speed, slowly add 1/3 of the flour mixture to the batter. Keep adding until the flour mixture is mixed in well, but be careful not to overmix!
6. Fold in the chocolate chips. Put the bowl into the refrigerator for 30 minutes (optional).
7. Using a cookie scoop or ice cream scoop, place cookie dough evenly spaced onto your prepared baking sheets (about 1-2 inches of space).
8. Bake for 10-12 minutes, or until the edges are nicely browned. Cool in the baking pan for 5 minutes before transferring to a cooling rack. Enjoy!

Tips

• Try your best to not overmix! Doing so will change the consistency and texture of the final cookie.
• If you like your cookies extra crispy, leave them in the oven after turning it off for 5-10 minutes.

How to Store Thin and Crispy Chocolate Chip Cookies

If you have leftovers, store the cookies in an airtight container at room temperature for up to 5 days. Make sure the cookies are completely cool before storing them.

Can I Make These Cookies Ahead of Time?

Yes! Make the cookie dough (steps 2-6) and roll or scoop balls into a container. Store in the fridge for up to 4 days or freeze for up to 2 months. When you are ready to bake, place the cookie dough onto prepared baking sheets and bake for 10-12 minutes.

Thin and Crispy Chocolate Chip Cookies

Recipe by MamaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

100

kcal

Total time

15

minutes

These thin and crispy chocolate chip cookies are so satisfying! Delicious flavor with an added crunch. What’s not to love?!

Ingredients

• 1 cup unsalted butter (softened)

• 1 cup granulated sugar

• 1 cup light brown sugar (packed)

• 2 eggs

• 1 tsp vanilla extract

• 1 tsp baking soda

• 1/2 tsp salt

• 3 cups all-purpose flour

• 1 1/2 cups chocolate chips (semi-sweet)

Directions

• Preheat oven to 350 degrees Fahrenheit. Prep baking sheet with parchment paper.
• Using a stand mixer or hand mixer, cream together the butter and sugars on medium speed until smooth (about 2 minutes).
• Beat in the eggs, one at a time, on medium speed until well incorporated. Stir in the vanilla.
• In a separate bowl, whisk together the baking soda, salt, and flour.
• On low speed, slowly add 1/3 of the flour mixture to the batter. Keep adding until the flour mixture is mixed in well, but be careful not to overmix!
• Fold in the chocolate chips. Put the bowl into the refrigerator for 30 minutes (optional).
• Using a cookie scoop or ice cream scoop, place cookie dough evenly spaced onto your prepared baking sheets (about 1-2 inches of space).
• Bake for 10-12 minutes, or until the edges are nicely browned. Cool in the baking pan for 5 minutes before transferring to a cooling rack. Enjoy!

Notes

• Try your best to not overmix! Doing so will change the consistency and texture of the final cookie.
• If you like your cookies extra crispy, leave them in the oven after turning it off for 5-10 minutes.

Conclusion

In the world of cookies, the thin and crispy chocolate chip variety stands out for its unique texture and delightful taste. By carefully selecting the right ingredients, understanding the baking process, and incorporating useful tips, you can create the perfect batch of thin and crispy chocolate chip cookies.

More Cookies: Brown Butter Toffee Chocolate Chip Cookies

FAQ

Can I use a different type of flour to achieve thin and crispy cookies?

Yes, using lower protein flours like cake flour or pastry flour can help in achieving a delicate and crispy texture.

How do I prevent my cookies from becoming too thin and over-spreading?

Chilling the dough before baking and ensuring a balanced fat-to-flour ratio can help prevent excessive spreading.

Can I reduce the sugar content for a healthier option?

While it may alter the taste and texture slightly, reducing the sugar content can still result in tasty cookies. Experiment to find the right balance for your preference.

Can I make these cookies ahead of time for an event?

Yes, you can bake the cookies ahead of time and store them in an airtight container. They’ll stay fresh for several days.