Thin Crisp Chocolate Chip Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon sea salt

→ Wet Ingredients

04 - 10 ounces unsalted butter, at room temperature
05 - 1 and 1/3 cups granulated sugar
06 - 1/4 cup light brown sugar, packed
07 - 2 teaspoons vanilla extract
08 - 2 large eggs, at room temperature
09 - 1 Tablespoon milk, at room temperature

→ Mix-ins

10 - 2 cups semi-sweet chocolate chips

# Instructions:

01 - Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and set aside
02 - In a medium sized bowl, whisk together flour, baking soda, and salt; set aside
03 - In the bowl of a stand mixer with paddle attachment, beat butter and both sugars on medium-speed for about 2 minutes, until light and fluffy
04 - Beat in vanilla. Add eggs one at a time, beating well after each addition. Beat in milk
05 - On low speed, add flour mixture, beating until just combined. Beat in chocolate chips
06 - Drop 1 tablespoon sized balls of dough onto prepared baking sheets, leaving 2-inches between each cookie for spreading
07 - Bake, one tray at a time, for 10 to 11 minutes, rotating the baking tray halfway through baking
08 - Let cookies cool for 15 minutes on baking sheet before transferring to wire rack to cool completely. Repeat with remaining dough

# Notes:

01 - Cookies will be very thin and crispy
02 - Ensure butter and eggs are at room temperature for best results
03 - Allow plenty of space between cookies as they spread significantly

Back