Small Half Recipe:
- 1 large Egg
- ¾ cup Chocolate Chips
- ¼ cup Chocolate Chunks
- ¾ cup Butter (melted)
- ½ cup Sugar
- 2 tsp Vanilla Extract
- 1 cup All-Purpose Flour
- ½ tsp Baking Soda
- ½ cup Cake or Pastry Flour
- ½ tsp Baking Powder
- ¾ cup Brown Sugar
- ¾ tsp Salt
How to Make Thin and Crispy Chocolate Chip Cookies
Step 1: Melt the butter in a saucepan over medium-low heat until amber-colored and nutty. Transfer to a bowl and chill in the fridge for 15–20 minutes.
Step 2: Add both sugars to the cooled butter and mix for 4 minutes. Add eggs one at a time, stirring after each addition. Stir in vanilla.
Step 3: Combine flours, baking soda, baking powder, and salt. Gradually stir into the wet mixture until just combined.
Step 4: Fold in the chocolate chips and chunks.
Step 5: Cover with plastic wrap and chill for at least 30 minutes (ideally 24–48 hours).
Step 6: Bring dough to room temperature.
Step 7: Preheat oven to 375°F (190°C).
Step 8: Scoop dough onto prepared baking sheets and bake:
- 9–11 minutes for medium cookies
- 11–13 minutes for larger cookies
Let cool slightly before enjoying that perfect crunch!
Pro Cookie Tips:
- For extra crisp, bake on parchment-lined metal trays.
- Chill time = deeper flavor and better texture.
- Want thinner cookies? Use less flour and flatten dough balls slightly.
Why This Recipe Works:
- Two types of flour = balanced crisp and structure
- Browned butter = nutty depth of flavor
- Chill time = chewy-inside, crispy-outside perfection
Make It a Cookie Night
Serve with coffee, ice cream, or a cold glass of milk. This recipe is your new favorite go-to for bake sales, cozy nights, or gifting jars of dough.
