More Thin & Crispy Chocolate Chip Cookies
Perfect thin and crispy chocolate chip cookies. For best results, use the gram amounts.
Servings 24
Cost 5
Ingredients
- 4 oz unsalted butter, softened but still cool (114 grams)
- ¼ cup granulated sugar (48 grams)
- ¾ cup brown sugar (150 grams)
- ¼ teaspoon vanilla
- 1 large egg room temperature
- 1 cup plus 2 tablespoons all-purpose flour (165 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips use more or less as desired
Instructions
- Don’t preheat the oven quite yet because there is a short chill time.
- Beat the cool butter until creamy using an electric mixer. Beat in both sugars, and vanilla. When creamy, beat in the egg. When egg is mixed in, beat in salt and baking soda – beat just enough so that the soda and salt are fully mixed in, but don’t overbeat.
- Add flour and stir until it is almost blended in. Add the chocolate chips and stir until all flour disappears.
- Using a rounded tablespoon, scoop the dough out onto a dinner plate lined with plastic wrap. Chill for at least an hour.
- Preheat to 350 degrees F. The original recipe is baked at 375, but 350 is better for more even browning. You can still use 375 if you like really brown edges and underbaked centers.
- Bake one sheet at a time on center rack for 10-12 minutes or until edges are golden brown.
Notes
For large cookies that are crispy throughout, use about ¼ cup dough (or make 24 cookie portions and smash two together). Press down to less than ½ inch thick and about 2 ½ inches in diameter. Bake at 300 for about 16 to 20 minutes or until cookies are evenly brown. Let cool completely. If you want to cookies to be crispy just around the edges, bake at 325 or 350 and pull a little earlier (around 12-14 minutes).
