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Thin, Crispy Chocolate Chip Cookies
Ingredients
1 cup
unsalted butter, at room temperature
1 cup
superfine sugar
1 cup
brown sugar, firmly packed
2
large eggs
2 cups
all-purpose flour
1/2 teaspoon
kosher salt
1 teaspoon
baking soda
2 teaspoons
pure vanilla extract
2 cups
semisweet or bittersweet chocolate chips
Instructions
STEP 1
In a stand mixer fitted with a paddle attachment, beat the butter, superfine sugar, and brown sugar on medium speed until light and fluffy, about 5 minutes.
STEP 2
Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until thoroughly combined.
STEP 3
In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda.
STEP 4
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
STEP 5
Fold in the chocolate chips using a spatula.
STEP 6
Cover the dough and refrigerate overnight for the best texture.
STEP 7
Preheat the oven to 350°F (175°C).
STEP 8
Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
STEP 9
Bake for 10-12 minutes or until the edges are golden brown and the centers are set.
STEP 10
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
(per serving)
Calories:
250 calories
Servings:
24 servings
Carbohydrates:
33 g
Fat:
13 g
Fiber:
1 g
Protein:
2 g
Sugar:
16 g
Meal Effort
Preparation:
14 minutes
Cook:
21 minutes
Total:
35 minutes