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Crisp Thin Chocolate Chip Cookies

Crispy Thin Chocolate Chip Cookies


  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/4 cups 2 1/2 sticks unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 2 1/2 cups semi-sweet chocolate chips


  1. In a large bowl, combine the flour and baking soda. In a stand mixer fitted with the paddle attachment, cream the butter for about a minute then add the granulated and the light-brown sugar to the butter and continue mixing on medium speed until the mixture is fluffy and light. Reduce the speed to low and add 1/4 cup of water, salt, vanilla, and the eggs and mix until blended. Add the flour mixture and mix until combined. Stir in the chocolate chips.
  2. Drop a heaping tablespoon of dough 2 inches apart onto a baking sheet lined with parchment paper. Bake for 10 to 12 minutes or until golden around the edges. Allow to cool on the baking sheet for about 2 minutes then remove to a cooling rack until completely cool. Store in airtight containers for up to a week or in the freezer for 3 months.

Recipe Notes

Courtesy of Game and Garden.

Check out Stacy Lyn's Harvest Cookbook!