Thin Chocolate Chip Cookies
Equipment
Ingredients
Ingredients
unsalted butter (room temperature)
113 g
packed brown sugar
67 g
granulated sugar
25 g
egg yolk
1 piece
vanilla extract
5 ml
all-purpose flour
125 g
baking soda
1 g
salt
1.5 g
chocolate chips
90 g
Instructions
Brown the butter
Melt the butter in a saucepan over medium heat and cook until it turns golden brown and smells nutty.
Mix the sugars
Stir in the brown sugar and granulated sugar until smooth.
Add wet ingredients
Mix in the egg yolk and vanilla extract until well combined.
Add dry ingredients
Stir in the flour, baking soda, and salt until just combined, then fold in the chocolate chips.
Chill the dough
Refrigerate the dough for 20–30 minutes to firm up.
Preheat oven and prepare baking sheet
Preheat oven to 175°C and line a baking sheet with parchment paper.
Scoop and shape cookies
Scoop about 1 tablespoon of dough per cookie onto the lined baking sheet and flatten slightly.
Bake the cookies
Bake for 9–11 minutes until the edges are golden brown.
Cool the cookies
Let the cookies cool on the baking sheet for 5 minutes before moving them.
Original recipe
Storage
Store in airtight container. Cookies stay crisp for up to 3 days at room temperature
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.