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Thin and Crispy Chocolate Chip Cookies

Crispy, buttery chocolate chip cookies with a caramel flavor that can't be beat!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Snack
Cuisine American
Servings 60 people
Calories 5909 kcal

Equipment

  • 2 Baking Sheets
  • 1 Large Mixing Bowl
  • 1 Electric Mixer (handheld or stand mixer)
  • 1 Cookie Scoop (or teaspoon for dropping dough)
  • 1 Wire Racks (for cooling cookies)

Ingredients
  

Main

  • 2 ½ sticks butter at room temperature
  • 1 cup dark brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups semisweet chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Combine butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Add eggs and vanilla extract. Beat until well incorporated. Stir in flour and baking soda until smoothly blended. Fold in chocolate chips.
  • Drop teaspoonfuls of cookie dough onto the prepared baking sheets.
  • Bake in the preheated oven until deeply browned and crisp, 12 to 15 minutes. Transfer to wire racks to cool. Repeat with remaining cookie dough.

Notes

Achieving truly crispy cookies starts with thorough creaming of the butter and sugars; this incorporates air and ensures a tender, yet crisp crumb. For an even more pronounced caramel note, consider using a higher ratio of dark brown sugar or adding a pinch of malt powder to the dry ingredients. Ensure your butter is at a perfect room temperature for optimal emulsification. Bake until the edges are deep golden brown and the centers are just set; slight underbaking will result in a chewier cookie, while overbaking leads to hardness. A sprinkle of flaky sea salt on top before baking beautifully contrasts the sweetness and enhances the chocolate flavor. For consistent size and even baking, use a cookie scoop.