Thin Chocolate Chip Cookies Recipe

The first time I baked a batch of ultra-thin chocolate chip cookies, it was purely accidental. I had slightly softened butter, a bit less flour than usual, and a strong craving for something crisp instead of thick and cakey.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350°F (175°C) for perfectly thin, golden cookies. A fully heated oven is the secret to achieving irresistible crisp edges and even baking. Line a large baking sheet with parchment paper to prevent sticking and promote flawless browning.

Step 2

In a medium bowl, combine 1 cup (125g) all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt. Whisk thoroughly for about 20–30 seconds to distribute the leavening evenly.

Step 3

In a large mixing bowl, pour ½ cup (115g)of melted unsalted butter that has cooled slightly but remains fluid. Add ½ cup (100g) granulated sugar and ¼ cup (50g) light brown sugar. Whisk vigorously for about one minute until the mixture turns glossy, smooth, and luxuriously blended.

Step 4

Crack 1 large egg (room temperature) directly into the butter-sugar mixture, then pour in 1½ teaspoons pure vanilla extract. Whisk briskly for 30–40 seconds until the batter becomes silky, cohesive, and slightly thick. This transformative step locks in moisture while building a rich flavour base that makes thin cookies taste irresistibly buttery.

Step 5

Gradually add the prepared flour mixture, 1 cup (125g) all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt, into the wet ingredients.

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