Recipe courtesy of Danielle Sepsy
Recipe courtesy of Danielle Sepsy
Watch how to make this recipe.
Thin & Crispy Chocolate Chip Cookies
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 10 large cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 340
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 3 g
- Cholesterol
- 31 mg
- Sodium
- 183 mg
This recipe is one of my most viral. The idea is that they should be a butter-forward, thin and crispy yet chewy cookie with almost a toasty popcorn-like taste.
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 10 large cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 340
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 3 g
- Cholesterol
- 31 mg
- Sodium
- 183 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 375 degrees F (or 350 degrees F on the convection setting).
- In a large bowl, stir together the melted butter, brown sugar, and granulated sugar until combined. Stir in the vanilla, salt, and baking soda. Next, add in the flour and stir just until combined. Stir in the milk. Finally, fold in the mini chocolate chips. The dough will be very soft. Place in the refrigerator for 20 to 30 minutes to chill and firm up.
- Make 10 equal scoops of dough, each about 1/4 cup (a number 16 scoop), and place them at least 2 1/2 inches apart on parchment-lined sheet pans (about 5 cookies per pan). Sprinkle the tops with flaky salt if using.
- Bake in the preheated oven for 15 to 18 minutes or until they have spread out and have a deep golden-brown color. Tap the pan on the counter to release air and to help them spread if needed. If the cookies have spread too much or have an odd shape, use a spatula to push in the sides a bit to round the cookies and create the beautiful ripple effect.
- Allow the cookies to cool for 5 to 10 minutes on the pan, then transfer the cookies to wire racks with a spatula to cool completely. The edges should be crispy, and the center will be chewy. The flavor will be very buttery!
Cook’s Note
Use a standard grocery store butter. Some butters, such as European-style butter, have too high a fat content for this recipe.
