Description
Indulge in these incredibly thin and crispy chocolate chip cookies. By utilizing a higher ratio of white sugar and melted butter, these treats develop beautifully caramelized, crunchy edges while maintaining a delightful texture. Perfect for pairing with a cold glass of milk, this recipe simplifies the science of baking to deliver bakery-quality results at home with ease and consistent, buttery perfection in every bite.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
1/2 cup brown sugar
1 large egg, room temperature
2 tsp pure vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1.5 cups semisweet chocolate chips
Instructions
Whisk flour, baking soda, and salt in a medium bowl until combined.
Mix melted butter, granulated sugar, and brown sugar in a large bowl until smooth.
Add the egg and vanilla extract to the butter mixture, whisking until uniform.
Stir dry ingredients into the wet ingredients until just combined.
Fold in the chocolate chips.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop rounded tablespoons of dough onto sheets, leaving 3 inches of space between each.
Bake for 10 to 12 minutes until edges are golden.
Remove from oven and allow to cool on the baking sheet to set.
Notes
Chill the dough briefly before baking to control spread. Do not overmix the dough after adding flour to ensure the best texture. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15
- Cook Time: 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 16g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg