Description
These Thin Crispy Chocolate Chip Cookies are perfectly golden and delightfully crisp, featuring a balanced sweetness with the richness of semi-sweet chocolate chips. With a quick preparation time and baking process, they're an ideal treat for any occasion, delivering a crispy texture and classic chocolate chip flavor in every bite.
Ingredients
Dry Ingredients
- 2 and 1/4 cups (270g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon sea salt
Wet Ingredients
- 10 ounces unsalted butter (room temperature)
- 1 and 1/3 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs (room temperature)
- 1 tablespoon milk (room temperature)
Add-ins
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper to prevent sticking and set them aside for later use.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set this mixture aside; this ensures even distribution of leavening and salt in your cookie dough.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter with both the granulated and light brown sugars on medium speed for about 2 minutes. The mixture should become light and fluffy, with occasional scraping of the bowl to incorporate all ingredients evenly.
- Add Flavor and Eggs: Beat in the vanilla extract until smooth. Then add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Follow by beating in the room temperature milk.
- Incorporate Dry Ingredients and Chocolate Chips: With the mixer on low speed, gradually add the flour mixture to the wet ingredients, beating just until combined to avoid overmixing. Lastly, fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Portion the Dough: Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake one tray at a time in the preheated oven for 12 to 14 minutes. Rotate the baking tray halfway through baking to ensure even cooking and browning.
- Cool and Transfer: After baking, let the cookies cool on the baking sheet for 15 minutes to allow them to set and become crisp. Then, use a thin spatula to transfer the cookies to a wire rack to cool completely. Repeat the process with the remaining dough and baking sheets.
Notes
- For best results, ensure butter, eggs, and milk are all at room temperature to facilitate proper mixing.
- Spacing cookies properly on the baking sheet is key to achieving thin, crispy edges without merging.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips as per preference.
- Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain crispness.
- For extra crispiness, you can bake the cookies a minute longer, but watch closely to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
