I love a gooey on the inside, crispy on the outside, chocolate chip cookie… but these crispy, thin chocolate chip cookies may give my beloved cookie a run for it’s money.
1)I used a 1 Tablespoon cookie scoop to scoop out my cookie dough. Then I flatten the cookie dough on the baking sheet just to make sure they spread out.
2)I used mini chocolate chips, but you can use regular ones.
3)Adding in 1 cup of chopped nuts would be delicious.
Thin & Crispy Chocolate Chip Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cups sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla extract
3 cups mini semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or with silicone baking mats.
Sift together the flour, baking soda, and salt in a mixing bowl.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy, this will take about 3-4 minutes.
Beat in the egg and vanilla. Add in the dry ingredients and mix until well blended. Stir in the mini chocolate chips.
Using a 1 Tablespoon cookie scoop, scoop out six cookies per baking sheet, flatten the dough to insure the cookie dough spreads while baking. Bake for 10-12 minutes, ovens my vary. Cool for 2-3 minutes on baking sheet before transferring to a cooling rack. Cookies are done when the edges are golden brown…remember the cookies will continue to bake while cooling on the baking sheet.