Thin and Crispy Chocolate Chip Cookies Recipe

Introduction

These thin and crispy chocolate chip cookies offer a perfect balance of crunch and sweetness. With a unique, batter-like dough, they bake up flat and golden, delivering a delightful texture that melts in your mouth. They’re a wonderful twist on the classic cookie that’s sure to impress.

Ingredients

• 1 1/3 cups (169 grams) all purpose flour, measured correctly
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 stick (113 grams) unsalted butter, melted and cooled
• 1/2 cup (100 grams) granulated sugar
• 1/3 cup (67 grams) packed light brown sugar
• 2 tablespoons light corn syrup or golden syrup
• 1 large egg, at room temperature
• 1 tablespoon milk (any kind)
• 2 teaspoons vanilla extract
• 1 cup (170 grams) semisweet chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F. Line baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
3. Step 3: In a large bowl, vigorously beat the melted butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg, milk, and vanilla extract and beat vigorously until fully mixed.
4. Step 4: Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently fold in the chocolate chips. The dough will be loose, sticky, and somewhat like a batter.
5. Step 5: Using a medium (1 1/2-tablespoon size) spring-loaded scoop, drop balls of dough onto the prepared baking sheets, spacing them at least 2 1/2 inches apart. Don’t worry if the dough isn’t perfectly round.
6. Step 6: Bake for about 12 minutes, or until the cookies are golden brown and flat. Rotate the baking sheet halfway through baking. For best results, bake one sheet at a time. When removing from the oven, tap the baking sheet firmly against the counter.
7. Step 7: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

• For an extra crispy edge, try using bread flour instead of all-purpose flour.
• Adding a pinch of cinnamon can complement the chocolate chips nicely.
• If you prefer a chewier cookie, reduce the corn syrup to 1 tablespoon or omit it entirely.
• Use dark chocolate chips or chunks for a richer chocolate flavor.
• Chill the dough for 30 minutes if you want slightly thicker cookies.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To refresh, reheat them in a 350°F oven for 3 to 5 minutes until warmed through. Avoid refrigeration as it can make the cookies less crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added sea salt to prevent the cookies from becoming too salty.

Why is the dough so loose and batter-like?

This dough is designed to be loose to create thin, crispy cookies. It spreads during baking to form that desired texture.