Thin & Crispy Chocolate Chip Cookies

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These thin and crispy chocolate chip cookies are perfectly golden, buttery, and crisp all the way through. No mixer and no chilling required!

Prep Time15

Cook Time15

Resting Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 362kcal

Prepare oven and pan. Line a cookie sheet with parchment paper. Preheat the oven to 350°F (180℃).
Combine dry ingredients. In a medium bowl whisk together flour, baking soda, and salt. Set aside. 1 ¾ cups (210 g) all-purpose flour 1 teaspoon baking soda 1 teaspoon salt
Combine wet ingredients. In a large bowl, whisk melted butter and both sugars until smooth and glossy and no sugar lumps remain. Whisk in eggs and vanilla until fully incorporated. 1 cup (2 sticks, 226 g) unsalted butter 1 ¼ cup (250 g) granulated sugar ¼ cup (50 g) packed light brown sugar 2 large eggs 2 teaspoons vanilla extract
Combine dry and wet ingredients. Add dry ingredients and mix just until combined. Fold in chocolate chips. Let dough sit for 10 minutes just to thicken enough to scoop. 1 ½ cups (255 g) mini semi-sweet chocolate chips
Bake. Scoop 1½ Tablespoons dough, spacing 3 inches apart. These cookies spread a lot so I recommend only baking about 6 per cookie sheet. Bake at 350°F (180°C) for 13-15 minutes, until deep golden brown across the whole cookie. Remove from the oven and let cool completely. Let cookies cool on the pan — they crisp as they cool.

Storage: Store at room temperature for up to a week covered.
Freezing: You can freeze baked cookies for up to 3 months at room temperature. Freeze unbaked cookies for up to 3 months. Bake frozen (no need to thaw). You may need to add on a few minutes of baking time. I like to bake at 325oF when frozen so they spread the same.