Go Back
–+ servings
A plate of freshly baked thin and crispy chocolate chip cookies is stacked in the foreground, with more cookies on a rack and a glass of milk in the background. The scene suggests a cozy, homemade treat.
Print Recipe
5 from 1 vote

Thin and Crispy Chocolate Chip Cookies

These thin and crispy chocolate chip cookies require no chilling or special equipment—just mix by hand, scoop, and bake! They are thin and crispy and perfect with a glass of milk.
Prep Time15 minutes
Cook Time12 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
Author: Melissa Griffiths

Ingredients

  • ½ cup unsalted butter melted and cooled
  • ½ cup granulated sugar
  • ⅓ cup light brown sugar packed
  • 2 tablespoons milk
  • 2 tablespoons light corn syrup or maple syrup
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips

Instructions

  • Preheat your oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
  • In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the milk, egg yolk, and vanilla extract, stirring until well combined. You don't need to over mix here, just a minute or so of mixing is fine for this recipe.
  • Sprinkle in the flour, baking soda, and salt. Stir with a spoon or spatula until the dough comes together.
  • Gently stir in the chocolate chips, ensuring they are evenly distributed throughout the dough.
  • Scoop about 1½-inch balls of dough and place them 2 inches apart on the baking sheet. This should be about 1.5 tablespoons of dough.
  • Bake for 12 minutes, or until the edges are lightly golden and the centers look just set.
  • Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

  • No need to chill the dough—just mix, scoop, and bake!
  • The cookies will crisp up as they finish cooling. The fully cooled cookie will be crisp and delightful.
  • If you want even flatter cookies you can sub the chocolate chips for chopped chocolate. You'll need about 4 1/2 ounces of chopped chocolate.
  • The corn syrup helps to make a slightly shiny crackled top because it melts at different temperature than the other sugars. It's a great addition to this recipe. You can sub maple syrup if you want. 

Nutrition

Serving: 1cookie | Calories: 96kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 58mg | Potassium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 90IU | Calcium: 8mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code