Thin Crispy Chocolate Chip Cookies

These Thin Crispy Chocolate Chip cookies with crispy edges and bottoms are the ultimate chocolate chip cookie connoisseur’s delight.  Enjoy them straight up, with a tall glass of milk, or better yet dunked in a big glass of homemade chocolate milk.  Whatever the case don’t miss out on these tasty goodies.

If your family is anything like mine than cookies are a must.  I personally think that cookies just make this world a little sweeter and kinder place. Peanut butter cookies, almond joy cookies, double chocolate chip cookies, and these cookies are just a few of our favorites.

How to make Thin Crisp Chocolate Chip Cookies

Start by whisking together the flour, baking soda, and salt in a medium bowl.  Now using a stand mixer with a paddle attachment or a hand held mixer beat the butter, granulated sugar, and brown sugar until light and fluffy.  Then add the egg and vanilla and mix just until incorporated.

Now add the flour mixture to the butter/sugar mixing just until incorporated.  Then stir in the chocolate chips and drop by rounded tablespoons on to parchment covered baking sheets with a minimum of 2 inches between cookies for spread.  Bake for 13-15 minutes or until browned on the edges.  Let cool on the sheet for 5-7 minutes before transferring to cooking cooling racks.

Recipe notes and helpful tips

• I use Land O Lakes butter for all my cookies.  I really do find that it makes a difference.
• Cover the baking sheets with parchment paper as it helps with browning and even baking.
• Soften the butter and warm the egg to room temperature.
• Always preheat the oven and load the baking sheet on the middle rack in the center of the oven.
• Whip the butter and both sugars until light and fluffy.  This should take about two minutes on medium speed using a mixer or stand mixer.
• Use good quality baking chips like Ghirardelli semi-sweet or Guittard dark chocolate.
• I use my 1 1/2 tablespoon cookie scoop for most of my cookies.  It seems to be the perfect size.
• Store the cookies at room temperature in an airtight container for up to 1 week.
• These cookies are true to their name.  If you like thick soft chocolate chip cookies try chocolate chip pudding cookies or homemade chocolate chip cookies.

Can you freeze this cookie dough?

The best way to freeze this cookie dough is to drop the dough by rounded tablespoons on to a parchment covered baking pan and place in the freezer until frozen.  Then remove the cookie dough from the parchment paper and place them in an airtight container or heavy duty freezer bag for up to 2 months.  When ready to bake simply remove the desired amount of frozen cookie dough balls.  Then place them on a parchment covered baking sheet. Follow the baking directions but add 1-2 minutes baking time.

Why did my cookies spread too much?

Your ingredients are not the right temperature – you need to bring your ingredients to room temperature.  Your butter should be a little soft and easy to leave an indent in when you lightly press on it.  Likewise, in the summertime, you have to be careful not to let the butter soften too much.  Make sure you bring any eggs out of the fridge ahead of time. It takes about 30 minutes for eggs to come to room temperature.

Your baking powder and baking soda are no longer any good – make sure your baking powder and baking soda are still good.  For baking powder, place 1 teaspoon baking powder in a small bowl or measuring cup and add 1/3 cup hot tap water.  For baking soda, place 1/4 teaspoon baking soda in a small bowl or measuring cup and add 2 teaspoons vinegar. If the mixture bubbles then you are good to go.  If not, replace these products before using them in any baking recipe.

You did not measure your ingredients properly – always measure ingredients properly.  Spoon your flour into your measuring cups and level off evenly with the smooth end of a table knife.  Make sure to level off your sugar, baking soda and baking powder as well.

You did not preheat the oven and you did not bake in the middle of the oven – always preheat your oven and try to bake the cookies on the middle rack.  For proper spreading they need the heat to be able to circulate around them as evenly as possible.

Other cookie recipes you will love!

Thin Crispy Chocolate Chip Cookie Recipe

Classic thin and crispy chocolate chip cookies made easy with nine ingredients  and mixed up and ready for the oven in about ten minutes.

5 from 29 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 24 cookies

Calories: 231kcal

Author: Beth Pierce

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 14 tablespoons butter softened
• 1 cup granulated white sugar
• ⅓ cup packed light brown sugar
• 1 large egg
• 1 ½ teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Instructions

• Preheat oven to 350 degrees.  Cover a large baking sheet with parchment paper.
• Whisk together the flour, baking soda, and salt in a medium bowl.
• Using a stand mixer with a paddle attachment or a hand held mixer beat the butter and sugars until light and fluffy.  Add the egg and vanilla and mix just until incorporated.  Add the flour mixture to the butter/sugar mixture mixing just until incorporated.
• Stir in the chocolate chips and drop by rounded tablespoons on to parchment covered baking sheets with 2-2 1/2 inches between them.
• Bake for 13-15 minutes or until golden brown on the edges.  Cool on the sheet for 5-7 minutes before transferring to cooking cooling racks.

Notes

• I use Land O Lakes butter for all my cookies.  I really do find that it makes a difference.
• Cover the baking sheets with parchment paper or silicone baking mats.
• Soften the butter and warm the egg to room temperature.
• Always preheat the oven and load the baking sheet on the middle rack in the center of the oven.
• Whip the butter and both sugars until light and fluffy.  This should take about two minutes on medium using a mixer or stand mixer.
• Use good quality baking chips like Ghirardelli semi-sweet or Guittard dark chocolate.
• I use my 1 1/2 tablespoon cookie scoop for most of my cookies.  It seems to be the perfect size.
• Store the cookies at room temperature in an airtight container for up to 1 week.

Nutrition

Calories: 231kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 151mg | Potassium: 101mg | Fiber: 1g | Sugar: 16g | Vitamin A: 221IU | Calcium: 14mg | Iron: 1mg

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