Ingredients
Scale
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/2 cup granulated white sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup mini semi-sweet chocolate chips
Instructions
- Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This step is crucial because these cookies are thin and delicate; without parchment, they might stick to the pan and break. In a small bowl, whisk together the all-purpose flour, baking soda, and salt to ensure the leavening agent is evenly distributed. Melt your butter in the microwave or on the stovetop and let it cool for a few minutes so it does not scramble the egg when you mix them together.
- In a large mixing bowl, combine the melted butter with the granulated sugar and brown sugar. Whisk vigorously by hand until the mixture is smooth and slightly pale. Add the egg and vanilla extract, beating again until fully incorporated. Gently fold in the dry flour mixture using a spatula until just combined—do not over-mix. Stir in the mini chocolate chips. Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them at least 3 inches apart because they will spread significantly. Bake for 10 to 12 minutes, or until the edges are dark golden brown and the centers look set and slightly bubbly.
- Remove the baking sheets from the oven and let the cookies sit on the hot pan for at least 5 to 7 minutes. This carry-over cooking time is what ensures the centers firm up and become truly crispy. Once they have firmed up and are no longer fragile, carefully transfer them to a wire cooling rack using a thin spatula. Allow them to cool completely to reach their maximum crunch potential. Serve them stacked high on a plate or store them in an airtight container to maintain that famous viral snap.
- Cook Time: 27 minutes