Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup granulated white sugar
- 1/3 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (mini chips work best for thin cookies)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps the cookies spread evenly. Ensure your butter is melted but not boiling hot, as extremely hot butter can scramble the egg. Sift your flour, baking soda, and salt together in a small bowl to ensure there are no lumps in your dry ingredients.
- In a large mixing bowl, whisk together the melted butter, white sugar, and brown sugar until the mixture looks smooth and glossy. Add the egg and vanilla extract, whisking vigorously for about one minute until the batter lightens slightly in color. Fold in the dry ingredients using a spatula until just combined. Finally, stir in the chocolate chips. The dough will be thinner and more oily than traditional cookie dough; this is exactly what you want for a crispy result.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them at least 3 inches apart. These cookies spread significantly, so don’t overcrowd the pan. Bake for 9 to 11 minutes, or until the edges are dark golden brown and the centers are no longer pale. For extra crispiness, let them stay in for an additional minute until the centers look set. Remove from the oven and let them cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Cook Time: 25 minutes