Thin Crispy Chocolate Chip Cookies

Thin and crispy chocolate chip cookies.

5 from 13 reviews

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


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


  1. Preheat oven to 350 degrees.  Cover baking sheet with parchment paper.
  2. Whisk together the flour, baking soda, and salt in a medium bowl.
  3. Using a stand mixer with a paddle attachment or a hand held mixer beat the butter and sugar 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.
  4. Stir in the chocolate chips and drop by rounded tablespoons on to parchment covered baking sheets with 2-2 1/2 inches between them.
  5. Bake for 13-15 minutes or until browned on the edges.  Cool on the sheet for 5-7 minutes before transferring to cooking cooling racks.


  • 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.

Keywords: crispy chocolate chip cookies, thin chocolate chip cookies, crunchy chocolate chip cookies

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