Crispy Chocolate Chip Cookies
These crispy chocolate chip cookies are thin, buttery, and shatteringly crisp with deep caramelized edges that stay crisp for days.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour (270g)
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (2 sticks/226g) Using more butter creates that perfect crispy texture.
- 1 cup granulated sugar (200g)
- 3/4 cup packed light brown sugar (165g)
- 1 tablespoon vanilla extract
- 2 large eggs
Chocolate Chips
- 2 cups semisweet chocolate chips (340g)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl or stand mixer, beat the softened butter with both sugars on medium-high speed for 3-4 minutes until light and fluffy.
- Add the vanilla extract and beat until combined. Then add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
- Fold in the chocolate chips by hand using a spatula.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 12-15 minutes, rotating the baking sheet halfway through.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use melted butter for an even crispier cookie. Store cooled cookies in an airtight container at room temperature for up to 5 days.