Super buttery, chewy and irresistibly easy. Bake up this recipe of my best-ever batch of thin, deliciously dunkable chocolate chip cookies today. If you like them thicker (and even softer), check out this recipe!
When it comes to chocolate chip cookies, I respect that everyone has their own religion. I pray at the alter of thick, soft and gooey cookies, with a glass of milk to wash one (or three) down. Or, better yet, a hot cup of coffee to dunk into.
However, I know not all worship my way.
I’ve been asked by readers repeatedly for a thin and buttery, bakery style cookie with crispy edges. And, even though I will probably be in a bikini for most of this coming weekend, I willingly obliged and broke out my mixing bowl and stretchy pants for some recipe testing. And tasting. And testing. And more tasting.
I gained five pounds. But, I found it! The perfect flat, chewy chocolate chip cookie.
My grandma used to keep cookies that tasted JUST like these in her freezer. As a kid, I never understood why. As a cookie monster adult, it has all become clear. And now I crave them cold.
These chocolate chip cookies are unbelievably good. Buttery soft, with a slight chew and a strong vanilla aroma. The texture melts in your mouth. And suddenly, you’ve eaten a half dozen. I have to say, they’re almost good enough to convert me from my thick-cookie-lovin’ ways!
Bake a batch and share them with friends this week. Or, go grandma style and freeze a bag for when the craving strikes. They’re amazing crumbled over ice cream!
Thin and Chewy Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup [2 sticks] unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper; set aside.
- In a medium bowl, whisk flour, baking soda and salt. Set aside.
- In a separate large bowl, or the bowl of your stand mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy. Add eggs and vanilla extract. Add flour mixture, mixing until completely combined. Do not over-mix. Fold in chocolate chips.
- Roll dough into balls and place on baking sheet. Bake for 9-11 minutes, until edges are slightly golden brown. (The cookies will not look fully baked, but they will resume baking while cooling on baking sheet.)
- Remove from oven and let cookies rest on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
- Enjoy!
I need these in my life! They look perfect! I’m with you on the dark chocolate though, mmmm :) xx
I also am a believer in thick and chewy BUT thin cookies have their place too and they can also be so delicious. Love the recipe!
Chocolate chip cookies are my fav!!
Hi. With equal amounts of white and brown sugar and nothing special about this recipe, what makes them thin and crispy? Do they always turn out this way for you? The pictures look amazing.
The crispy-chewiness doesn’t have to do with the sugar content. It’s more reliant on the quantity of butter and bake time. Yes, they have turned out this way all dozen times I have made them. :)
I am in the middle of making these cookies. I just sampled the first one, & they are just as you described, & I love them! I added a little more chocolate chips & some chopped walnuts for my own personal taste, but this is my go to recipe from now on! Thank you!!!!
So, we have a chocolate chip cookie throw down at a family reunion this week and i know the way to my dad’s heart is thin, thin, thin. I’ve been testing these for the past 2 days and they seam to spread waaay too much. What are your thoughts? I’ve done everything from chill the dough, to lower the baking temperature to switch from dark pans to the shiny silver ones and they are still spreading out too much and don’t look like your picture. The taste is awesome, but the pretty factor is no bueno.
I would just say make sure you are following the ingredients and directions exactly, and not scooping your cookie dough balls too large.
These look wonderful! Could you share how much dough you use per cookie & how far apart on the sheet you place them?
Per cookie, I scoop about 1/2 Tablespoon of dough and space about 1 inch apart on the cookie sheet (about 9 per sheet).
Made these tonight. I got perfectly crisp edges and chewy centers. I used a whole bag of chocolate chips (which distributed nicely – I don’t think 1 cup would’ve been enough) and put the dough in the fridge in between batches. Great recipe!
Thank you thank you thank you! Just made them and they are perfect!!!! I’ve only been looking for this recipe for a solid year!
Thanks for sharing this awesome recipe! I just baked a batch of these and they turned out thin and chewy which was exactly what I wanted.
I made these cookies today & They were SO delicious! I wanted a flat Choc chip cookie. One trick I learned for achieving flat cookies is to drop the cookie sheet on the counter immediately after they come out of the oven. I used salted butter since that’s all I had & cookies were still so yummy. (I added the salt, too)
Whenever I follow a recipe online they never turn out like I want them to but….. Just made these, turn out exactly as she said, best cookies I have ever made!!!
Can this recipe be halved?
These are the best chocolate chip cookies I have ever made! Thank you :)
This was so good!!! I brang it to a party and it was the star of the show! People loved how it was chewy yet crisp. It had the perfect amount of sweetness and it gives just a tiny kick of salt. But because of the butter it tasted a lot like the snickerdoodles recipe I use. Still a great choice for you and your family. A quick snack on the go or just a delightful quilts pleasure I encourage everyone to make this recipe.
Did anyone lower the amount of sugar that they put in? If so, did they turn out as shown about? And how much sugar did you put in?
Have been on the hunt for thin crispy cookies that are still chewy and whipped this recipe. So delicious! I cracked a little salt on top when they came out of the oven too. Been on the hunt for a really amazing chocolate chip cookie and these are it. Thank you so much! They are perfect.
They are perfect!!!! loved!!!! :D
This is an old recipe of yours but looks exactly like the type of cookie I love!! I was wondering if I could cut down the sugar and substitute the brown sugar with white sugar instead and still get the same texture. Thanks :)
Made these twice and came out super delicious each time! Would def recommend :)
i have tried 100 times to get the perfect thin cookie, and these are the ones people. make them NOW
Thin chocolate chip cookies – at last! I highly recommend this recipe. Have made these numerous times now and they are always thin. I have no idea why or how – but the recipe works.
Hi! How many cookies does this make? I will be using a medium cookie scoop
Hi Chelsey! Using a medium scoop, you should get about 20-25 cookies. Keep in mind not to make the dough balls too large, as these spread quite a bit. Hope you love them like we do!
hi!
how can do i bake them if ive chilled the dough overnight?
i’ve looked for so many recipes and yours seems the most delicious with the best reviews, can’t wait to make it!
Thanks for your kind words! Just bake as instructed in the recipe, if you chilled the dough. Hope you enjoy!
what do you mean “1 cup 2 sticks of butter”?
One cup of butter is equivalent to two sticks in a 1-lb. box.
Best chocolate chip cookies I’ve made! The family loves loves loves these flat circles of sugary goodness. I also add a pinch of Maldon sea-salt flakes as a little kick to counter the sweetness.
Is there a substitute for baking soda? It contains too much sodium. Thanks
No, there is no baking soda substitute.
Would it be a crime to use salted butter?
I’m so glad I read the comments because dropping the pan on the counter was a LIFE CHANGER!!! I never knew to do that and always wondered why my cookies never got flat. I’m so pumped!!!
Hi, when baking these cookies, does the time differ if the dough is at room temp. or chilled?