Thin (and Chewy) Chocolate Chip Cookies Recipe
These Thin Chocolate Chip Cookies have the ideal ratio between dough and chocolate chips. The edges are crisp while the center is flawlessly soft and chewy. Each bite is buttery, yet sweet, and then topped with sea salt flakes to create a perfectly balanced chocolate chip cookie.
I love pretty much ANY chocolate chip cookie, but it has to be soft and chewy.
And this recipe for Thin Chocolate Chip Cookies is absolutely perfect. They have a caramelized and slightly crunchy edge with a soft and chewy center.
Each bite is better than the last, and luckily, the cookie dough is easy to make too.
Ingredient Notes
Scroll down to the recipe card to see the full list of ingredients and their measurements.
Chewy vs. Crunchy Chocolate Chip Cookies
If I’m being honest, the only crunchy chocolate chip cookie I’d want is from a Chips Ahoy package. They’re nostalgic from my childhood, however, it wouldn’t be my first choice.
You will love this cookie recipe if you feel the same.
While the cookies come out perfectly thin, they are still incredibly soft and chewy. The edges have that ideal crunch to create a contrast in texture.
Step by Step Process Making Thin Chocolate Chip Cookies
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
Yes, instead of using regular all purpose flour, use a gluten-free all purpose flour and substitute at a 1:1 ratio.
There are two key factors for getting cookies to spread out more. The amount of granulated sugar and not chilling the dough. First, you want to make sure you are using more granulated sugar than brown sugar. Second, do not chill the dough as that will prevent the cookies from spreading out more.
Nope! This recipe should not be chilled so that the dough spreads out into a perfectly thin but chewy cookie.
For this recipe, it is best to bake all the dough right after making it. However, if you do freeze it, transfer it to the fridge for a few hours prior to baking. (Tip: portion out the cookies prior to freezing).
The cookies won’t look fully “done” when taken out of the oven because as they cool the sugar will solidify. You can tell cookies are done when the edges have browned and still slightly puffy/shiny in the middle.
Thin Chocolate Chip Cookies Recipe
Ingredients
- 1/2 cup Salted Butter, softened
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar, packed
- 1 tsp Vanilla Extract
- 1 large Eggs, room temperature
- 1 1/2 cups All Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 cup Semi-Sweet Chocolate Chips/Chunks, plus extra for topping (optional)
- Sea Salt Flakes, optional, for topping
Instructions
- Preheat the oven to 375 degrees F and line a baking pan with parchment paper. Set aside
- In a large mixing bowl, add in your softened butter and sugars
- Cream together with an electric hand mixer, or stand mixer, until fully combined
- Beat in the egg and vanilla until fluffy
- Add in half the flour
- Gently mix in to the batter
- Add the remaining flour, baking soda and baking powder
- Slowly mix into the dough until combined
- Add in the chocolate chips/chunks and fold until just spread throughout the dough
- Scoop about 1.5-2 tbsp of dough at a time using a cookie scoop. (roll into equal-sized balls if not using a cookie dough scooper)
- Place on the parchment paper, evenly spaced about 1-2 inches apart (I usually bake 6-8 cookies per tray depending on the size. I also bake one tray at a time for even baking)
- Bake for 8-10 minutes until the edges are nicely golden but not a dark brown
- Repeat for any remains dough
- (Optional) After removing from the oven, immediately, press in some extra chocolate chips and sprinkle some sea salt flakes on top of each cookie
- Let the cookies sit on the tray for about 10 minutes before transferring to a cooling rack
- Enjoy!