• Prep Time: 15 minutes
  • Cooking Time: 12 minutes
  • Serves: 4 dozen

Thin and Crisp Chocolate Chip Cookies

  • Recipe Submitted by on

 Ingredients List

  • 1 1/2 cups all-purpose flour
  • 1/4 tsp table salt
  • 3/4 tsp baking soda
  • 8 tbsp unsalted butter (1 stick), melted and cooled
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 3 tbsp light corn syrup
  • 1 large egg yolk
  • 2 tbsp milk
  • 1 tbsp vanilla extract
  • 3/4 cup ( 4 1/2 oz) semisweet chocolate chips (I used the mini ones and they were perfect)


1. Adjust oven rack to middle position. Preheat oven to 375F. Line 2 baking sheets with parchment paper. Set aside.

2. Sift flour, salt, and baking soda in a bowl. Set aside.

3. Using the bowl of your stand mixer, beat melted butter, sugars, and corn syrup at low speed using the paddle attachment, until blended (about 1 minute). Add yolk, milk, and vanilla. Mix until fully incorporated and smooth, about 1 minute. Using rubber spatula, scrape bottom and sides of bowl. With the mixer running on low speed, add the flour mixture. Mix until just combined. Add chocolate chips and mix on low speed, about 5 seconds.

4. Scoop approx. 1 tbsp of dough onto parchment paper-lined baking sheets, leaving 2 inches between each ball (I tend to have a generous 1 tbsp hand, and that is fine. You'll just get less cookies). Bake 1 sheet at a time, until cookies are deep golden brown and flat, about 10 - 12 minutes.

5. Cool cookies on the baking sheet for 3 minutes. Using a wide spatula, transfer to wire rack and let sit until crisped and cooled. Be sure to appoint a trustworthy member of your family to guard the cooling cookies

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