Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet mini chocolate chips
Instructions
- Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the thin cookies from sticking and ensures they brown evenly across the bottom. - Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together. Use an electric hand mixer or a stand mixer on medium-high speed. Continue beating for about 2-3 minutes until the mixture looks pale and fluffy. This process incorporates air and helps the cookies spread perfectly. - Step 3: Mix in Wet Ingredients
Add the egg and vanilla extract to the butter mixture. Beat on medium speed until fully combined. Scrape down the sides of the bowl with a spatula to ensure every bit of sugar is incorporated into the wet base. - Step 4: Combine Dry Ingredients
In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Stop as soon as you see no more streaks of white flour. Overmixing at this stage can make the cookies tough rather than crispy. - Step 5: Fold in the Chocolate
Gently fold in the mini chocolate chips using a spatula. We use mini chips for this recipe because they distribute more evenly in thin cookies, ensuring you get chocolate in every single crunchy bite without overwhelming the delicate structure. - Step 6: Portion and Bake
Scoop rounded tablespoons of dough onto the prepared baking sheets. Space them at least 3 inches apart because these cookies will spread significantly. Bake for 10 to 12 minutes, or until the edges are dark golden brown and the centers are no longer pale. - Step 7: Cool for Maximum Crunch
Remove the pans from the oven and let the cookies sit on the hot tray for 5 minutes. This allows them to firm up. Transfer the cookies to a wire cooling rack to cool completely. They will become crispier as they reach room temperature.
- Cook Time: 27 minutes