The title says it all — this is my Thin & Crispy Chocolate Chip Cookies recipe that has the texture you'll love and crave for the rest of your life!
- 1 ½ cups plus 1 tablespoon (8oz/225g) all-purpose flour
- 1 cup (6oz/170g) dark brown sugar
- ½ cup (4oz/115g) granulated sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup (8oz/225g) cold butter (diced)
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup (6oz/170g) chopped bittersweet chocolate
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Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Set aside.
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In the bowl of a food processor, combine the flour, brown sugar, granulated sugar, baking soda, and salt.
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Add the butter and process for about 10 seconds, until the mixture resembles sand.
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In a small bowl, beat the egg and vanilla extract together, then add to the flour mixture and pulse a few times to combine. It is okay if the dough isn’t completely mixed at this point.
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Transfer the dough to a bowl, add the chopped chocolate and briefly combine with your hands to make sure the dough is evenly mixed.
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Scoop LEVEL 1 tablespoons of dough for each cookie, roll and spread 3 inches apart, on your prepared baking sheets and bake for about 15 minutes. Let cool until firm enough to handle before transferring onto wire racks to cool completely. (Make sure you only scoop level tablespoons otherwise your cookies will spread out too much)
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Store these cookies in an airtight container for up to one week.