Thin and Crispy Chocolate Chip Cookies

These thin and crispy chocolate chip cookies have super buttery edges and a chewy gooey middle! They require no chill time, and only one bowl. Start to finish in 25 minutes or less!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350℉. Prep the baking trays by lining them with parchment paper and set aside. Melt the butter in the microwave or using a double boiler method and set aside to cool for at least 10 minutes while you prep the rest of your ingredients.

Step 2

Into a large bowl, whisk the brown sugar, white sugar, maple syrup, and melted butter.

Step 3

Add in egg, milk, and vanilla and continue whisking.

Step 4

Add in flour, baking soda, baking powder, and salt. Fold until a dough forms. The dough will be loose and resemble a batter more than a cookie dough.

Step 5

Mix in both chocolate chips.

Step 6

Scoop 6 cookie dough balls and place on the prepared cookie sheet at least 3 inches apart from one another. They spread a lot in the oven! Don't worry if the cookies aren't perfectly round when scooping.

Step 7

Bake for 12-15 minutes. Mine took 14 minutes. The cookies will be ready when the edges are crisp dark brown, and the middle will be a light brown and slightly puffed. Remove from oven and immediately sprinkle flakey sea salt (optional but recommended).

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