The Ultimate Guide to Making Thin and Crispy Chocolate Chip Cookies at Home

Bust out your cookie sheet, because these thin crispy chocolate chip cookies are a must bake! Your family will ask for them again and again!

I have been making these cookies for years. My children and grandchildren ask for them all the time. They are crispy, buttery and delightful.

These cookies are warm, sweet and delicious - Drake Winfrey

I found this recipe many years ago. I tried it and these are the only ones my family wants me to make. My family may get upset at me for posting this recipe because I have never given it to them. Sorry children. But, now you have it. They always say when they try recipes I give them they do not taste the same. I tell them it is because of the love I put in it. So, please put the love in while making these.

Thin Crispy Chocolate Chip Cookies

Ingredients:

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp sea salt

• 10 ounces of unsalted butter, at room temperature

• 1 and 1/3 cups of granulated sugar

• ¼ cup light brown sugar,, packed

• 2 tsp vanilla extract

• 2 large eggs, at room temperature

• 1 Tbsp milk, at room temperature

• 2 cups semi-sweet chocolate chips

Directions

1. Preheat oven to 350º. Line 2 large baking sheets with parchment paper and set aside.

2. In a medium sized bowl whisk together the flour, baking soda and salt; set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-speed for about 2 minutes, or until light and fluffy, scraping the bowl as needed.

4. Add in the vanilla and beat smooth. Add the eggs, one at a time, beating well after each addition. Beat in the milk.

5. On low speed, add the flour mixture, beating until just combined. Beat in the chocolate chips.

6. Drop 1 Tbsp sized balls of dough onto the prepared baking sheets, leaving 2-inches between each cookie because they will spread.

7. Bake one tray at a time, for 10-11 minutes, rotating the baking tray halfway through baking.

8. Let cookies cool for 15 minutes on the baking sheet before using a thin spatula to transfer them to a wire rack to cool completely. Repeat with all cookie dough.

I use a cookie dough scooper to put my dough on the baking sheets. The cookies turn out about the same size. You can also use the two spoon method by scooping the dough up with one spoon and pushing it off with the other spoon so you won't be using your fingers. Please only use the 2 cups of chocolate chips and no more. If you use too many chocolate chips then you will not get to appreciate the crispiness and taste of the dough.

Please enjoy by serving to the ones you love.