More Thin & Crispy Chocolate Chip Cookies
You can bake these cookies immediately, but hey will spread in every direction and you'll have push them into circles with a spatula. And they probably won't be crispy, either. For best results, chill the dough overnight and bake the cookies the next day.
Servings 24
Cost 5
Ingredients
- 4 oz unsalted butter, softened (114 grams)
- ¼ cup granulated sugar (48 grams)
- ¾ cup brown sugar (150 grams)
- ¼ teaspoon vanilla
- 1 large egg, room temperature
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup plus 2 tablespoons all-purpose flour (150 grams or up to 165)
- 1 cup chocolate chips use more or less as desired
Instructions
- 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 OR a cookie scoop, scoop the dough out onto a dinner plate lined with plastic wrap. Chill for at least an hour or better yet, overnight. If you bake the cookies immediately they will spread too much and you'll have to push them into circles with a spatula. If you happen to have a cookie scoop rather
- Preheat to 300 degrees F. Take out your pre-scooped cookie dough rounds and flatten them slightly. Make sure they're really tightly packed because this will help them spread more evenly. Also, line your baking sheet with parchment paper if you have some, and definitely do not grease it.
- Let the dough sit on the trays while the oven preheats, and make sure you've put enough space between the dough rounds to allow for some spread.
- Now bake the cookies for as long as it takes for them to look golden. If you have no idea how to judge this, start by baking one or two.
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).