Go Back

The Thin

This recipe by Alton Brown creates 'The Thin' chocolate chip cookies. It guides you through creaming butter and sugars, then combining with wet and dry ingredients before folding in chocolate chips. Scooped onto parchment-lined sheets, these cookies bake quickly to a perfectly thin and crisp texture, yielding about 2 1/2 dozen. It's a straightforward method for a beloved classic.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 2 people
Calories 119 kcal

Equipment

  • 1 Stand Mixer
  • 2 Baking Sheets
  • 1 Parchment Paper
  • 1 Ice cream scooper #20 disher for consistent size
  • 2 Mixing Bowls One large, one medium

Ingredients
  

Main

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 egg
  • 2 ounces milk
  • 1 1/2 teaspoons vanilla extract
  • 2 sticks unsalted butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 cups semisweet chocolate chips
  • Ice cream scooper #20 disher, to be exact
  • Parchment paper
  • Baking sheets
  • Mixer

Instructions
 

  • Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
  • Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
  • Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
  • Remove the cookies from the pans immediately. Once cooled, store in an airtight container.

Notes

For 'The Thin' cookies, precise ingredient temperatures are key. Ensure butter and egg mixture are at room temperature for optimal emulsification and cookie spread. Avoid overmixing the flour once added; mix just until combined to prevent gluten development and tough cookies. Uniform scooping with the #20 disher is crucial for consistent baking and appearance. Remember to rotate your baking sheets halfway through to achieve even golden-brown edges. For an enhanced flavor profile, a delicate sprinkle of flaky sea salt immediately after baking can beautifully elevate the chocolate notes. Store cooled cookies in an airtight container to maintain their signature crisp-chewy texture.