Thin and Crispy Chocolate Chip Cookies
Thin, crispy, and delicious! Can’t go wrong with this classic!
Recipe
Ingredients:
- 2 1/2 Sticks (1 1/4 cup) Butter
- 1 1/4 cup White Granulated Sugar
- 3/4 cup Packed Brown Sugar
- 2 Eggs (1 full egg, 1 egg yolk)
- 2 tsp. Vanilla Extract
- 2 1/4 cup All Purpose Flour
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 Package (12 oz.) Semisweet or Dark Chocolate chips (2 cups)
Instructions:
- Preheat oven to 350º F.
- Cream together sugars, butter, eggs, and vanilla in a large bowl.
- In another bowl, whisk together dry ingredients.
- Add dry mixture to the wet mixture and mix until just blended.
- Fold in chocolate chips.
- Add rounded tablespoons of dough onto a cookie sheet lined with parchment paper.
- Bake at 350º F until light golden brown 8-10 minutes.
Enjoy, and I’ll see you at the dinner table! 😎
Hi. Can you leave the chocolate chips out and add nuts?
Absolutely! It’s totally versatile!
This is by far the most delicious crispy chocolate chip cookie recipe I have ever made. A couple of suggestions: forego the parchment paper and bake cookies directly on insulated cookie sheets. On parchment, the cookies spread out more and bake thinner. Directly on air bake sheets, they rise a little higher, but bake even more crispy. Either way, it takes longer than 8-10 minutes at 350 degrees for the cookies to bake, more like 12-15 minutes. On paper or directly baked on cookie sheets, you will find this to be an amazingly delicious crispy chocolate chip cookie.
Thanks for your comments! The cookies I made in the video were baked at exactly 10 minutes on a silicone mat. Ovens may vary, but yes sometimes it does take a little longer. Glad it worked out for you!