Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup white granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon 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
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This is crucial for thin cookies, as it prevents sticking and helps them spread evenly without burning on the bottom.
- In a large bowl, beat the softened butter, white sugar, and brown sugar together using a hand mixer or stand mixer. Cream them on medium-high speed for about 2 to 3 minutes until the mixture looks pale and fluffy. This process incorporates air, which helps create the light, crisp texture.
- Add the egg and vanilla extract to the butter mixture. Beat again 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.
- Whisk the flour, baking soda, and salt together in a small bowl. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Stop mixing as soon as you see no more streaks of flour. Overmixing at this stage can make the cookies tough rather than crispy.
- Use a spatula to gently fold in the mini chocolate chips. Mini chips are preferred for thin cookies because they distribute more evenly and do not weigh down the thin dough as much as large chunks would.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them at least 3 inches apart. These cookies will spread significantly. Bake for 10 to 12 minutes, or until the edges are dark golden brown and the centers are slightly set. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to crisp up completely.
- Cook Time: 22 minutes