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Thin chocolate chip cookies sitting on a plate.

Thin and Soft Chocolate Chip Cookies

This recipe makes chocolate chip cookies that are thin, soft, and buttery. The turbinado sugar adds a light crunch and the chopped chocolate ensures that there’s chocolate in every bite.

Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 32 cookies

Ingredients

  • 1 ¾ cups (225 grams) all-purpose flour
  • 1 ½ teaspoons (8 grams) baking soda
  • 1 teaspoon (6 grams) salt
  • 1 cup (225 grams) firmly packed dark brown sugar
  • ½ cup (100 grams) turbinado/demerara sugar
  • 1 cup (225 grams; 2 sticks) salted butter, melted and slightly cooled
  • 1 large cold egg, see note 1
  • 6 ounces (170 grams) chopped dark chocolate, see note 2
  • 2 teaspoons vanilla extract

Instructions

  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set the bowl aside.
  2. In a large bowl, stir together the melted butter, brown sugar, and cane sugar until smooth. Add the cold egg and vanilla extract. Whisk until thick.
  3. Switch to a wooden spoon or sturdy silicone spatula. Stir in the flour mixture. Mix until a dough comes together. You don’t want to see any flour clinging to the bottom of the bowl.
  4. Add the chopped chocolate. Stir until the chocolate is evenly mixed throughout the dough.
  5. Cover the bowl and chill the dough for 30 minutes.

  6. Preheat the oven to 325℉.

  7. Line a half sheet pan with parchment paper. Scoop into two tablespoons balls. These spread as they bake. Place 8 balls of dough on each pan.
  8. Bake until the edges are set and cookies are brown. About 10 minutes.

  9. Cook Fast, Eat Well Tip!

    For extra flat cookies: Halfway through baking, lift the pan off the oven rack and carefully drop it down. You can also remove the pan from the oven, drop it onto a heat-proof surface and quickly return the pan to the oven.

  10. Cool the cookies on the pan for about three minutes and then transfer to a wire rack.

Recipe Notes

Note 1: A cold egg is key. Use one straight out of the refrigerator. It brings the melted butter and sugars together and makes the mix creamy.

Note 2: A serrated knife makes chopping chocolate a little easier. You want the chocolate to have both large and small pieces. This way chocolate dots the dough and is in every bite of cookie.