Thin and Crispy Chocolate Chip Cookies
These chocolate chip cookies are thin, buttery, and crispy, similar to Tate's Bake Shop cookies. The recipe uses a reverse creaming method with cold butter, which results in a distinctively crisp texture.
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.
Notes
Use cold butter for best texture. Cookies will crisp further while cooling.
Did you make this recipe?Let me know how you liked it below!