These Thin & Crispy Chocolate Chip Cookies are a delightful twist on a classic favorite, offering a satisfying crunch with every bite. Perfectly golden and loaded with rich chocolate chips, they strike the ideal balance between buttery sweetness and a light, airy texture. Ready in just 30 minutes, they’re a quick treat to satisfy your cookie cravings or impress guests effortlessly.
With their delicate crispness and melt-in-your-mouth flavor, these cookies are a dream for anyone who loves a lighter, less dense treat. Each bite delivers a symphony of textures, from the shatteringly thin edges to the soft, gooey chocolate pockets. Whether you’re baking for a crowd or indulging solo, this recipe promises a batch of 70 irresistible cookies that are as easy to make as they are to devour.
Ingredients for Thin & Crispy Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter, softened (ensure it’s at room temperature for easy mixing)
- 1 cup (237 ml) sweetened condensed milk (adds richness and chewiness)
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, firmly packed (for a deeper flavor)
- 2 teaspoons vanilla extract (use pure vanilla for best flavor)
- 2 ¼ cups (280 g) all-purpose flour (spoon and level for accuracy)
- 1 teaspoon baking soda
- 1 teaspoon salt (balances the sweetness)
- 1 cup (170 g) semisweet chocolate chips
- ⅔ cup (110 g) mini chocolate chips (adds extra chocolatey goodness)
Step-by-Step Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, using an electric mixer (or stand mixer with paddle attachment), beat butter until creamy. Add condensed milk, granulated sugar, brown sugar, and vanilla extract. Beat on medium speed for 30-60 seconds until creamy and well-combined. Scrape the sides and bottom of the bowl to ensure even mixing.
- In a separate bowl, whisk together flour, baking soda, and salt.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture. Mix until completely combined, scraping the bowl with a spatula as needed.
- Use a spatula to stir in both semisweet and mini chocolate chips until evenly distributed.
- Scoop the dough by Tablespoon-sized portions and drop onto the prepared baking sheet. For rounder cookies, roll the dough into balls between your palms (note: the dough will be soft and slightly messy). Space cookies at least 2 inches apart.
- Bake in the preheated oven for 17-18 minutes, or until the cookies are golden brown all over. If your oven bakes unevenly, rotate the baking sheet halfway through. The centers will still be soft but will firm up as they cool.
- Let the cookies cool completely on the baking sheet before serving. Enjoy your thin and crispy chocolate chip cookies!
Perfect Pairings: Serving Suggestions
These Thin & Crispy Chocolate Chip Cookies are delicious on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream. For a fun twist, sandwich two cookies together with a dollop of whipped cream or Nutella. They also pair wonderfully with a warm cup of coffee or tea for a cozy treat.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them extra crispy, place a piece of parchment paper between layers. If you prefer warm cookies, pop them in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for 3-5 minutes. For longer storage, freeze the dough or baked cookies for up to 3 months.
Mix It Up: Recipe Variations
Try swapping out the chocolate chips for white chocolate, butterscotch, or peanut butter chips. For a nutty twist, add ½ cup of chopped walnuts or pecans. If you’re feeling adventurous, sprinkle a pinch of sea salt on top before baking for a sweet-and-salty flavor. You can also experiment with adding 1 teaspoon of cinnamon or espresso powder to the dough for a unique twist.
Quick Tips for Success
For evenly baked cookies, make sure your butter is softened but not melted. Use a cookie scoop for uniform sizes, and don’t overcrowd the baking sheet. If your dough feels too soft, chill it in the fridge for 15-20 minutes before scooping. Rotate the baking sheet halfway through baking if your oven has hot spots for perfectly golden cookies every time.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt to ½ teaspoon.
Can I skip the condensed milk?
It’s essential for the texture, but you can try substituting with an equal amount of heavy cream or evaporated milk.
Why are my cookies spreading too much?
Ensure your butter isn’t too soft, and avoid overmixing the dough. Chilling the dough can also help.
Thin & Crispy Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup sweetened condensed milk
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips
- ⅔ cup mini chocolate chips
Instructions
- Preheat oven to 325F (165C) and line a baking sheet with parchment paper.
- In a large bowl using an electric mixer (or in a stand mixer fitted with a paddle attachment) beat butter until creamy. Add condensed milk, sugars, and vanilla extract and beat well until creamy and well-combined (about 30-60 seconds on medium speed). Pause to scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- With mixer on low speed, gradually add flour mixture to the butter mixture until completely combined (scrape sides and bottom of bowl with spatula as needed).
- Use a spatula to stir in chocolate chips.
- Scoop cookie dough by Tablespoon-sized scoop and drop onto prepared baking sheet (for more uniform, round cookies, you can roll cookies into balls between your palms before placing on baking sheet, this will be a bit messy as the dough is very soft), spacing cookies at least 2” apart.
- Transfer to 325F (165C) preheated oven and bake for 17-18 minutes or until cookies are golden brown all over (if your oven bakes unevenly, rotate baking sheet halfway through). Cookies will still be soft at their centers until they are cooled completely.