Crispy Chocolate Chip Cookie Recipe
This Crispy Chocolate Chip Cookie Recipe is easy to make and can be made in two bowls. Bake in the oven for 14-16 minutes for thin, crispy chocolate chip cookies.
Servings: 24 servings
Calories: 266kcal
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs at room temperature
- 3 tablespoons milk
- 1 tablespoon pure vanilla extract
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, whisk together flour, salt, baking powder and baking soda and put aside.
- In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
- Next add in eggs one at a time and milk beating until incorporated. Then add in pure vanilla extract and beat until smooth.
- Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips.
- Scoop cookie dough in balls the size of a tablespoon and place on parchment paper lined cookie sheet at least 2 inches apart. These cookies spread a lot.
- Bake for 14-16 minutes and cool. Tip: Begin checking your oven around 10 minutes to ensure they don't burn or brown too much on one side. Rotate the cookies if needed.
Notes
- Don't mess too much with the recipe. Thin and crispy chocolate chip cookies are all about balance. Swap the wrong thing, and you might lose that perfect texture.
- Use a cookie scoop if you have one. It helps keep your cookies even. If you don't have it, a tablespoon works just fine too.
- Give them space. These flat chocolate chip cookies spread a lot, that's what gives them their signature crunch. Don't crowd the pan!
- Rotate that pan. Not all ovens cook evenly, so halfway through, turn the tray if one side's browning faster than the other.
- Keep an eye on the oven, boos. These bake a little longer to get that crisp texture, but they can go from golden to burnt real quick.
- Room Temp: To keep these crispy chocolate chip cookies crunchy, store them in a container with the lid loosely on. Don’t seal it tight. Avoid storing them with soft cookies, or they’ll lose that crisp bite. They’ll stay good for about a week.
- Freezer: You can freeze the cookie dough after scooping it into balls. Place them on a tray, freeze until solid, then transfer to a container or freezer bag. When you’re ready to bake, let them thaw completely so they’ll spread and crisp up just like fresh dough. They’ll keep in the freezer up to 3 months.
Nutrition
Calories: 266kcal | Carbohydrates: 37g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 139mg | Potassium: 53mg | Sugar: 26g | Vitamin A: 295IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 0.9mg