These are my favorite chocolate chip cookies. They are rich, buttery, and loaded with melty chocolate; these cookies are the perfect balance of crisp edges and soft, gooey centers. The best thing is that they are easy to make and so delicious! These are my Thin and Chewy Chocolate Chip Cookies.
Prep Time: 15 minutes
Inactive Cook Time: 30 minutes
Cook Time: 12-13 minutes
Total Time: 58 minutes
Yields: 10 servings (20 cookies)
Equipment: large light-colored baking sheet pan, parchment paper, wire racks, small microwave-safe mixing bowl, large mixing bowl, cookie-dough scoop, rubber spatula, small whisk
Ingredients:
1/2 cup (1stick) of butter, unsalted
3/4 cup of dark brown sugar, packed
1/2 cup of granulated sugar
1 large egg
1 teaspoon of pure vanilla extract
1 1/4 cups of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of kosher salt
4 ounces of semi-sweet chocolate morsels
4 ounces of milk chocolate morsels
Instructions:
Melt butter in a microwave-safe bowl. I suggest melting it in 25-second intervals to avoid the buttersplatterling in the microwave. Once it has melted, add brown sugar and stir for about 2 minutes until completely smooth. This helps to dissolve the sugars.
Notes:
1) Thin and Chewy Chocolate Chip Cookie Baking Tips:
Use light-colored aluminum pans. Dark pans brown too fast underneath.
Don’t overbake. Pull them when the centers still look soft… they’ll finish baking on the sheet.
One sheet at a time for even baking (or rotate halfway if you bake two).
Oven thermometers are a must!
2) Do I have to chill the dough? Chilling the dough for 20-30 minutes improves flavor and gives you better control over spreading.
3) Can I freeze the cookie dough? Yes! Scoop the cookie dough into balls, freeze solid on the baking tray in the freezer for at least 1 hour, then place in a freezer-safe bag.
4) How do I store these cookies? Store in an airtight container for up to 3 days. Also, these cookies freeze beautifully, so if you want to keep them fresh, I suggest freezing them.
5) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Thin And Chewy Chocolate Chip Cookies
Equipment
- 1 large light-colored baking sheet
- parchment paper
- 3 wire racks Cookie cooling racks
- 1 small mixing bowl Microwave safe
- 1 mixing bowl Large
- 1 cookie-dough scoop
- 1 rubber spatula
- 1 whisk Small
Ingredients
- 1/2 cup (1stick) butter Unsalted
- 3/4 cup dark brown sugar Packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 4 ounces semi-sweet chocolate morsels
- 4 ounces milk chocolate morsels
Instructions
- Melt butter in a microwave-safe bowl. I suggest melting it in 25-second intervals to avoid the buttersplatterling in the microwave. Once it has melted, add brown sugar and stir for about 2 minutes until completely smooth. This helps to dissolve the sugars.Let them sit on the cooking sheet until they've set before transferring them to a wire rack to cool completely.Add egg and vanilla extract, and stir for 1 minute. Add flour, baking soda, and salt. Let it sit for 5-10 minutes before adding chocolate to ensure it doesn't melt. Fold in chocolate chunks. Cover and chill the dough for 30 minutes or wrap it in plastic wrap. For even more toffee-like flavor, chill for at least 24 hours. Preheat oven to 350°F.Line a light colored baking sheet with parchment paper. Scoop the dough with a ookie or ice cream scoop onto the baking sheet, leaving at least 4 inches of space between the cookies. These cookies will spread, so make sure to allow enough room for spreading. Bake for 12-13 minutes, or until the edges have turned a light golden color. There you have it, my Thin and Chewy Chocolate Chip Cookies.
