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.

Course Dessert

Cuisine American

Keyword crispy chocolate chip cookies, crunchy chocolate chip cookies, thin chocolate chip cookies

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 231kcal

Author Beth Pierce

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.

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.