+

Crisp Chocolate Chip Cookies

Crisp Chocolate Chip Cookies

Ingredients (7)

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips (about 12 ounces)
Try Amazon Fresh
Nutritional Information
  • Calories91
  • Fat5.12g
  • Saturated fat3.11g
  • Trans fat0.12g
  • Carbs11.55g
  • Fiber0.51g
  • Sugar8.36g
  • Protein0.8g
  • Cholesterol11.47mg
  • Sodium28.24mg
  • Nutritional Analysis per serving (48 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Thin and buttery, these cookies were likened to chocolate chip tuiles by one of our testers. This recipe makes a lot of cookies, but the sand-dollar-size treats disappear quickly, so you might as well make a full batch!

What to buy: We used Ghirardelli Semi-Sweet Chocolate Chips, but you can use any chocolate chips you like.

This recipe was featured as part of our Chocolate Desserts photo gallery.If you’re looking for chewier cookies, try our Classic Chocolate Chip Cookies recipe (and see some tips for chewy cookies every time). We also have a gluten-free recipe, and a vegan one as well.

Tips for Christmas

Instructions

  1. 1Heat the oven to 375°F and arrange a rack in the middle. Combine flour and salt in a small mixing bowl and whisk to break up any lumps. Set aside.
  2. 2In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar and beat on medium speed until fluffy and light, about 3 minutes. Scrape down the sides of the mixing bowl, add the egg, and mix until just incorporated; mix in vanilla extract.
  3. 3Reduce the mixer speed to low and add the flour mixture. Remove the bowl from the mixer stand and stir in the chocolate chips.
  4. 4Drop the cookie dough by rounded tablespoons, about 3 inches apart, onto ungreased baking sheets. Bake until the bottoms of the cookies are golden brown, about 10 to 12 minutes. (Turn the baking sheets halfway through if the oven does not heat evenly.)
  5. 5Remove the cookies from the oven and let cool completely on the baking sheets (this will make them easier to remove), about 10 minutes.
Load Comments

Recommended from Chowhound

7 Helpful Produce Subscriptions You Should Know About
Food News

7 Helpful Produce Subscriptions You Should Know About

by Amy Schulman | As Americans hunker down in their homes to practice social distancing, you may be wondering how you...

These Bright Kitchen Accessories Are Perfect For Spring
Shop

These Bright Kitchen Accessories Are Perfect For Spring

by Brittany Loggins | The change of seasons, no matter what else is going on, always makes us want to freshen things up...

Find Comfort in This Korean Spicy Silken Tofu Soup
Food News

Find Comfort in This Korean Spicy Silken Tofu Soup

by James Park | Spicy silken tofu soup, often called soondubu jjigae, is one of the most beloved soups in Korean cuisine...