These Thin & Crispy Chocolate Chip Cookies are a dream come true for anyone who loves a perfect balance of crunch and chew. Each bite delivers a golden, buttery base with edges that shatter delicately, giving way to a tender center studded with melty chocolate chips. The rich, caramelized flavor pairs beautifully with the sweetness of the chocolate, creating a treat that’s impossible to resist. Ready in just 35 minutes, they’re ideal for satisfying sudden cravings or impressing guests with minimal effort.
What makes these cookies truly special is their irresistible texture—thin, crisp, and delightfully light, yet packed with flavor. The aroma of warm vanilla and chocolate wafting from the oven is pure comfort, promising a treat that’s as enjoyable to bake as it is to eat. Whether you’re sharing them with loved ones or savoring them solo, these cookies are guaranteed to become a go-to favorite. Simple, quick, and utterly delicious, they’re proof that the best things in life can be made in under an hour.
Ingredients for Thin & Crispy Chocolate Chip Cookies
- 1 ½ cups plus 1 tablespoon (8oz/225g) all-purpose flour
- 1 cup (6oz/170g) dark brown sugar (packed for best results)
- ½ cup (4oz/115g) granulated sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (8oz/225g) cold butter (diced; unsalted butter works too)
- 1 large egg (room temperature for easier mixing)
- 1 tablespoon vanilla extract (pure vanilla for best flavor)
- 1 cup (6oz/170g) chopped bittersweet chocolate (or substitute with chocolate chips)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper and set aside.
- In the bowl of a food processor, combine the flour, brown sugar, granulated sugar, baking soda, and salt.
- Add the diced cold butter and process for about 10 seconds, until the mixture resembles sand.
- In a small bowl, beat the egg and vanilla extract together, then add to the flour mixture. Pulse a few times to combine. (It’s okay if the dough isn’t fully mixed at this point.)
- Transfer the dough to a bowl and add the chopped chocolate. Briefly combine with your hands to ensure the dough is evenly mixed.
- Scoop level 1 tablespoon portions of dough for each cookie. Roll and place them 3 inches apart on the prepared baking sheets.
- Bake for about 15 minutes, or until the edges are golden brown. Let cool on the baking sheets until firm enough to handle, then transfer to wire racks to cool completely. (Tip: Avoid over-scooping the dough to prevent excessive spreading.)
- Store the cookies in an airtight container for up to one week.
Perfect Pairings: Serving Suggestions
These thin and crispy chocolate chip cookies are a delight on their own, but they pair wonderfully with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. For a cozy evening, serve them alongside a cup of hot coffee or tea to balance the sweetness.
Storage Secrets: Keeping Them Fresh
Store your cookies in an airtight container at room temperature for up to one week. To maintain their crispiness, place a piece of parchment paper between layers. If you’d like to freeze the dough, scoop it into balls, freeze on a tray, then transfer to a freezer bag for up to 3 months—bake straight from frozen, adding a minute or two to the cooking time.
Quick Tips for Cookie Success
For perfectly thin and crispy cookies, make sure to use cold butter and scoop level tablespoons of dough—this prevents excessive spreading. If your cookies still spread too much, try chilling the dough for 15-20 minutes before baking. And don’t overmix the dough; a slightly uneven texture is just fine!
Fun Variations to Try
Switch up the flavor by using milk or white chocolate instead of bittersweet. For a nutty twist, add ½ cup of chopped walnuts or pecans. Feeling adventurous? Sprinkle a pinch of sea salt on top before baking for a sweet-and-salty combo that’s irresistible.
Equipment Essentials
A food processor makes this recipe a breeze, but if you don’t have one, use a pastry cutter or your fingertips to blend the butter into the dry ingredients. A cookie scoop ensures evenly sized cookies, and parchment paper prevents sticking while making cleanup a snap.
Thin & Crispy Chocolate Chip Cookies
Ingredients
- 1 ½ cups plus 1 tablespoon all-purpose flour 8oz/225g
- 1 cup dark brown sugar 6oz/170g
- ½ cup granulated sugar 4oz/115g
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup cold butter diced, 8oz/225g
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup chopped bittersweet chocolate 6oz/170g
Instructions
- Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of a food processor, combine the flour, brown sugar, granulated sugar, baking soda, and salt.
- Add the butter and process for about 10 seconds, until the mixture resembles sand.
- In a small bowl, beat the egg and vanilla extract together, then add to the flour mixture and pulse a few times to combine. It is okay if the dough isn’t completely mixed at this point.
- Transfer the dough to a bowl, add the chopped chocolate and briefly combine with your hands to make sure the dough is evenly mixed.
- Scoop LEVEL 1 tablespoons of dough for each cookie, roll and spread 3 inches apart, on your prepared baking sheets and bake for about 15 minutes. Let cool until firm enough to handle before transferring onto wire racks to cool completely. (Make sure you only scoop level tablespoons otherwise your cookies will spread out too much)
- Store these cookies in an airtight container for up to one week.
