Thin and Crispy Chocolate Chip Cookies
These chocolate chip cookies remind me of the classic thin with crispy edges and a chewy middle.
Servings: 35 cookies
Calories: 170kcal
Ingredients
- 1 cup (227 g) Butter salted room temperature
- ½ cup (100 g) Sugar white
- ⅓ cup (73.33 g) Light brown sugar
- ⅓ cup (73.33 g) Dark brown sugar
- 2 (2) Eggs room temperature
- 2 ½ teaspoon (2.5 teaspoon) Vanilla extract
- 2 ½ cups (312.5 g) All-purpose flour
- 1 ½ teaspoon (1.5 teaspoon) Baking soda
- ½ teaspoon (0.5 teaspoon) Kosher salt
- 2 cups (350 g) Semi-Sweet chocolate chip
Instructions
- Weigh or measure the white sugar, light brown sugar, and the dark brown sugar into a bowl and set it aside. Next, weigh or measure the flour, baking soda, and the salt into another bowl. I run a whisk through to blend.
- Cube the butter into a mixer bowl. Mix until you have creamed the butter, about a minute on medium mixer speed. Add the sugars and mix for 3 to 4 minutes. Scrape down the bowl and add the vanilla extract and 1 of the eggs. After you have incorporated the first egg, add the second egg and mix.
- Turn the mixer down to a low speed and add the flour mixture about a third at a time. Finally, add the chocolate chips and mix for about 5 to 10 seconds. You can use a spatula to distribute the chocolate chip more if needed.
- Preheat your oven to 350°F (175°C or 180°C), and line two cookie sheet pans with parchment paper. Using a medium cookie scooper, add 12 cookie mounds to a prepared sheet pan. Leave space between the scoops as they spread a little while baking. Bake for 12 to 14 minutes. I leave them on the sheet pan for a minute after pulling them from the oven before moving them to a cooling rack.
Nutrition
Calories: 170kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 128mg | Potassium: 79mg | Fiber: 1g | Sugar: 11g | Vitamin A: 181IU | Calcium: 14mg | Iron: 1mg