Go Back
Thin chocolate chip cookies, stacked on top of each other
Print

Thin & Crispy Chocolate Chip Cookies

These thin and crispy chocolate chip cookies have a delicious caramel flavor and perfectly golden edges. So addictive, and perfect for cookie stacking! This recipe is ready in no time since we don't need to chill our cookie dough. 
Course Dessert
Cuisine American
Keyword Crispy Chocolate Chip Cookies, Thin & Crispy Chocolate Chip Cookies
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 30 minutes
Servings 36 cookies
Calories 132kcal
Author Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • ¾ cup unsalted butter (168 grams) melted & cooled
  • ¾ cup granulated sugar (150 grams)
  • ½ cup packed brown sugar (105 grams)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon corn syrup (15 ml) or golden syrup
  • 1 tablespoon milk (15 ml)
  • 1 and ¾ cup all-purpose flour (219 grams) spooned & leveled
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¾ cups chocolate chips (315 grams)
  • sea salt for sprinkle on top of cookies

Instructions

  • Preheat the oven to 375F degrees. Line 2 or 3 cookie sheets with parchment paper or silicone baking mats.
  • In a large bowl, beat together the melted butter, brown sugar and granulated sugar.
  • Beat the egg, vanilla extract, corn syrup and milk into the butter and sugar mixture.
  • Add the flour, baking soda and salt into the bowl. Slowly beat together, starting with the mixer on a low speed until incorporated.
  • Stir in 1 ½ cups chocolate chips.
  • Scoop the dough into balls with about 1 to 1.5 tablespoons of dough each - I do this using a cookie scoop. Drop cookie dough balls about 2 inches (5 cm) apart on the lined cookie sheets.
  • Bake 1 sheet at a time in the middle of the oven for about 8-10 minutes, or until the cookies are golden brown.
  • Place a few extra chocolate chips on top of each warm cookie and sprinkle a few sea salt flakes on top (or do a few turns with a rock salt grinder). Cool cookies on the cookie sheet for at least 10 minutes, before transferring to a wire rack to continue cooling.

Notes

  1. Flour: Measure carefully, otherwise the cookies can be thicker instead of paper thin. Whisk first, then spoon into dry measuring cups and level off the top. Or weigh in grams using a scale.
  2. Storage: Store cookies in an airtight container at room temperature for up to 4 days. 
  3. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 36 uniform cookies. 

Nutrition

Calories: 132kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 49mg | Potassium: 15mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 146IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.4mg