Mixed by hand, these one-bowl crispy chocolate chip cookies come together in less than 30 minutes. They’re super thin with caramelized edges and a nutty flavor from the brown butter.
Table of Contents
Why you’ll love this recipe:
If you love Tate’s Bakeshop cookies as much as I do, these thin chocolate chip cookies recipe is for you!!
The edges have a caramelized, buttery crunch and the middles have the slightest chew. I could eat them all in one sitting (and I have!).
- One-bowl thin cookie recipe
- Perfectly sweet & satisfying
- Easy to make with no mixer or creaming required
- Brown butter adds irresistible caramelized nutty flavor!
The secret to thin and crispy chocolate chip cookies is less flour, more butter!
The cookies spread very thin in the oven, causing them to brown and crisp up. They’re forgiving too, since overbaking them ultimately just means a crispier cookie!
Key Ingredient Notes:
- Brown butter adds a toasty, bold flavor to any baked goods! All you have to do is cook the butter over medium heat until it turns golden brown and smells nutty.
- All-purpose flour – I recommend using a scale to measure the flour so you don’t overdo it. The fat-to-flour ratio is higher in a thin and crispy cookie! If you don’t have a scale, use the spoon and level method. Spoon the flour into the measuring cup and use the flat edge of a butter knife to level it off.
- Baking soda – Even thin cookies need to rise! Don’t leave out the baking soda.
- Salt – A small amount enhances sweetness.
- White & brown sugar – A blend of white and brown sugar sweetens the cookies and encourages them to spread!
- Egg provides structure and richness. Always use large eggs when baking, unless a cookie recipe specifies otherwise.
- Milk – The addition of milk causes the cookies to spread effectively, so they’re perfectly crisp.
- Chocolate chips – Semi-sweet are classic, but dark or milk chocolate are delicious too!
How to make this recipe:
1. Make the cookie dough
- In a medium bowl, whisk the browned butter, white and brown sugar until smooth.
- Then add egg, milk, and and vanilla extract and mix until well combined.
- In a large bowl, whisk the flour, baking soda, and salt.
- And add the butter mixture into the dry ingredients and mix together with a silicone spatula until just combined.
- Fold in the chocolate chips.
2. Shape and bake the cookies
- Using a medium cookie scoop, form 1-inch cookie dough balls and arrange them on the sheet pan, lined with parchment paper, about 2 inches apart. They need room to spread!
- Bake the cookies for 10 to 12 minutes, until they’re golden brown and flat. They’ll harden as they cool.
- Let the cookies cool on the sheet pan for a few minutes before you transfer them to a cooling rack.
Tips for Success:
- Measure the brown butter after you brown it. As you cook it, some of the water evaporates, leaving you with less butter than when you started. You need a full 12 tablespoons (170 grams) to achieve the perfect amount of spread.
- Measure the flour correctly. If you use too much, the cookies will be soft and cakey instead of thin and crispy! For best results, use a kitchen scale. If you don’t have a scale, spoon the flour into the measuring cup and level it with a knife. If you dunk the measuring cup into the flour, it will compress the flour and give you too much!
- Let the cookies cool before you transfer them. If you try to transfer hot cookies, they will fall apart! Let the thin cookies set up for a few minutes first.
- The dough will be softer than traditional cookie dough. This is because it has less flour in it.
Make-Ahead Tips:
Thin cookies are one of my favorite make-ahead treats! You can freeze them before or after they’re baked.
- Unbaked – Scoop the cookie dough onto a parchment-lined half sheet pan, then place the pan in the freezer. Once the cookie dough balls are frozen, transfer them to a Ziplock bag or freezer-safe container. For best results, use within 3 months. Defrost before baking to get the best spread!
- Baked – Bake the cookies as directed. Once they cool to room temperature, carefully transfer them to a freezer-safe container and freeze for up to 3 months. Enjoy frozen, or thaw for 30 minutes on the counter first.
Storing Tips:
- Let the crispy cookies cool completely before you store them. Store in an airtight container at room temperature for up to 3 days.
- Chocolate chip cookies are freezer-friendly. For longer storage, freeze in a freezer-safe container or plastic bag for up to 3 months.
FAQs:
What causes a cookie to be crispy?
When it comes to making cookies crispy, there are many factors at play. One important factor is the fat-to-flour ratio. Thin cookies crisp up easier than thick ones, and less flour causes the dough to spread more in the oven.
Why won’t my cookies get flat?
If you’re cookies don’t spread in the oven, it’s because they have too much flour. It’s best to measure flour with a scale so you know you’re not accidentally scooping too much.
What is the best chocolate chip to use for cookies?
This is a personal preference, but the three types of chocolate chips are milk, semi-sweet, and dark chocolate. If you prefer a sweeter cookie use milk chocolate, for a rich, intense cookie, use dark chocolate. My favorite brand of chocolate chips is Ghirardelli.
Crave-Worthy Cookie Recipes
- Apple Cinnamon Instant Oatmeal Cookies
- Egg Yolk Cookies
- Classic Linzer Cookies
- The Easiest Sugar Cookies
Thin and Crispy Chocolate Chip Cookies
Mixed by hand, these one-bowl crispy chocolate chip cookies come together in less than 30 minutes. They're super thin with caramelized edges and a nutty flavor from the brown butter.
Ingredients
- 12 tablespoons (170g) brown butter Note 1
- 1 ½ cups (190g) all-purpose flour Note 2
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (100g) granulated sugar
- ⅓ cup (65g) light brown sugar
- 1 large egg
- 3 tablespoons milk
- 1 tablespoon pure vanilla extract
- ¾ cup semi-sweet chocolate chips
Equipment
- mixing bowls
- silicone spatula
- Measuring cups & spoons
- cookie scoop
- baking sheet
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, whisk together the melted butter, granulated and brown sugar, egg, milk and vanilla extract until smooth.
- Add dry ingredients and mix the dough with a silicone spatula until just combined. Don’t over-mix the dough.
- Fold in the chocolate chips.
- Using a medium cookie scoop, shape the cookie dough into about 1-inch balls. Arrange the cookie balls on a baking sheet, lined with parchment paper, minimum 2 inches apart.
- Bake the cookies for 10-12 minutes, or until cookies are nice and brown and flat.
- Cool the cookies on the baking sheet for a few minutes, then transfer onto a cooling rack to cool completely.
Tips & Notes
Note 1: Be sure to measure brown butter after you browned it. You can substitute melted butter for brown butter.
Note 2: It’s crucial to measure the flour correctly. I recommend weighing the flour for truly thin and crispy cookies. If use more flour than called for, you’ll get soft and cakey cookies.
Storing Tips:
– Let the cookies cool completely before you store them. Store in an airtight container at room temperature for up to 3 days.
– Chocolate chip cookies are freezer-friendly. For longer storage, freeze in a freezer-safe container or plastic bag for up to 3 months.
– Let the cookies cool completely before you store them. Store in an airtight container at room temperature for up to 3 days.
– Chocolate chip cookies are freezer-friendly. For longer storage, freeze in a freezer-safe container or plastic bag for up to 3 months.
Nutrition
Calories: 86kcal, Carbohydrates: 10g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 13mg, Sodium: 86mg, Potassium: 31mg, Fiber: 0.4g, Sugar: 6g, Vitamin A: 114IU, Calcium: 7mg, Iron: 0.5mg
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