thin & chewy chocolate chip cookies



I'm typically of the belief that cookies should be thick & chewy, with almost-raw dough on the inside, and a nice, crisp exterior (think Levain Bakery or The Ultimate Chocolate Chip Cookies. However, there's a time and a place for thin & chewy cookies as well. These are crowd-pleasers, and will satisfy all cookie lovers. I love that they spread out into giant discs, even run into each other, but don't get totally crispy inside & out. They maintain that gooey interior that is absolutely key to a delicious cookie. Extra bonus, they're super quick & easy to throw together, so you can satisfy that cookie craving in an instant!

Thin & Chewy Chocolate Chip Cookies:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup (2 sticks) butter, softened
  • 1  1/4 cups light brown sugar, packed
  • 1/2 cup cane sugar
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 2 cups bittersweet chocolate chips

Preheat oven to 350 F. Line a sheet tray with parchment paper. Sift together the flour, baking soda and salt. Cream the butter and sugars together in a stand mixer until fluffy & combined, about 3 minutes. Add the eggs and vanilla, mixing well. Add the flour mixture to the wet ingredients, and mix until a dough comes together, careful not to over-mix. Fold in the chocolate chips. Chill the dough for 1-2 hours, if possible.

Form large balls of dough (about 2 tbsp) into balls, then place on the baking sheet and flatten to thin disks. Make sure to leave enough room between the cookies as they will spread when baking. Bake about 12-14 minutes, until golden brown edges form. Let cool on a wire baking rack.

*Adapted from Flat & Chewy Chocolate Chip Cookies by NYT Cooking and Thin Chewy Chocolate Chip Cookies by The Comfort of Cooking.