Ingredients (~30 Cookies)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup (2 sticks) cold salted butter, cubed
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 1/2 cups semisweet chocolate chips, divided
- Flaky sea salt, for finishing
Combine Dry Ingredients and Sugars
In the bowl of a stand mixer, combine the all-purpose flour, baking soda, kosher salt, light brown sugar, and granulated sugar.
Mix on low speed for about a minute to ensure everything is evenly distributed.
Add the Cold Butter
Add the cold, cubed butter to the dry ingredients.
Mix on low speed for about 2 minutes. The butter will break down into small pieces, and the mixture will look like damp sand. This reverse creaming method is key to the cookie’s crispy texture.
Add Wet Ingredients
Add the room-temperature eggs and vanilla extract to the bowl.
Mix on low speed for about 20 seconds, just until the dough comes together. Scrape down the sides of the bowl to make sure everything is incorporated, but be careful not to overmix.
Add Chocolate Chips and Bake
Stir in 1 1/4 cups of the semisweet chocolate chips on low speed for about 10 seconds.
Preheat your oven to 350°F and line two baking sheets with parchment paper.
Use a 1 1/2-tablespoon cookie scoop to portion the dough, placing the balls about 2 inches apart on the prepared baking sheets.
Press the remaining chocolate chips into the tops of the dough balls.
Bake for 14-15 minutes, rotating the pans halfway through, until the cookies are golden brown and crisp.
Sprinkle the cookies with flaky sea salt as soon as they come out of the oven.
Let the cookies cool completely on the baking sheets. They will continue to crisp up as they cool.
Thin and Crispy Chocolate Chip Cookies
Ingredients
Ingredients (~30 Cookies)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup cold salted butter 2 sticks, cubed
- 2 large eggs at room temperature
- 2 tsp pure vanilla extract
- 1 1/2 cups semisweet chocolate chips divided
- Flaky sea salt for finishing
Instructions
- Combine flour, baking soda, salt, brown sugar, and granulated sugar in stand mixer bowl. Mix on low for 1 minute.
- Add cold cubed butter, mix on low for 2 minutes until mixture resembles damp sand.
- Add eggs and vanilla, mix on low for 20 seconds until dough forms.
- Stir in 1 1/4 cups chocolate chips on low for 10 seconds.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Scoop 1 1/2 tablespoon portions 2 inches apart. Press remaining chips into tops.
- Bake 14-15 minutes until golden brown, rotating halfway.
- Sprinkle hot cookies with sea salt.
- Let cool completely on baking sheets.
