Name: Thin and Crispy Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 36
Cuisine: American
Ingredients: 1¾ cups all purpose flour; ¼ tsp baking powder; ¼ tsp Baking Soda; 1 tsp kosher salt; 1 cup unsalted butter; 1 cup light brown sugar; ¾ cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1 cup Chocolate Chips

thin and crispy chocolate chip cookies recipe

How To Make Thin and Crispy Chocolate Chip Cookies

Unlike the huge, gooey, and chewy treats common today, these chocolate chip cookies are light, thin, and crispy throughout with an almost toffee taste.

Preparation: 15 minutes

Cooking: 18 minutes

Total: 33 minutes

Serves:

Ingredients

1¾cupsall purpose flour
¼tspbaking powder
¼tspbaking soda
1tspkosher salt
1cupunsalted butter,melted
1cuplight brown sugar
¾cupgranulated sugar
2largeeggs
2tspvanilla extract
1cupchocolate chips

Instructions

Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side.
In a mixing bowl or using a stand mixer with a paddle attachment, mix the melted butter and sugars together on medium speed just until combined.
Beat in the eggs one at a time, followed by the vanilla, until combined and smooth.
Beat in the flour on medium-low speed until there are no more streaky bits of flour visible in the dough. Mix in the chocolate chips on low or using a spatula, by hand. The dough will be very soft, but that’s okay, as it will firm up a bit as it sits at room temperature.
Using a small cookie scoop or a tablespoon measure, scoop the dough onto the prepared baking sheets, leaving several inches of space between the cookies to allow for spreading.
Bake the cookies, one sheet at a time, in the center of the oven for about 18 minutes per batch. They will be brown around the edges and lightly golden in the center when they are done. They may also be puffed in the centers but will deflate as they cool.
Cool the cookies on the sheet pans for about 5 minutes before removing to a baking rack to cool. Store the baked and cooled cookies in an airtight container at room temperature for up to 3 days.