thin crispy chocolate chip cookies

Name: Thin Crispy Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Yield: 24
Cuisine: American
Ingredients: 2 cup(s) all purpose flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 14 tablespoon(s) butter softened; 1 cup(s) granulated sugar; 1/3 cup(s) packed light brown sugar; 1 egg; 1 1/2 teaspoon(s) vanilla; 2 cup(s) chocolate chips

23 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Jul 10, 2021

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.

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

prep time 10 Min

cook time 15 Min

method Bake

yield 24 serving(s)

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons butter softened
1 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
1 1/2 teaspoons vanilla
2 cups chocolate chips

How To Make thin crispy chocolate chip cookies

Step 1

Preheat oven to 350 degrees. Cover baking sheet with parchment paper.

Step 2

Whisk together the flour, baking soda, and salt in a medium bowl.
Step 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.
Step 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.
Step 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.
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