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!