Thin and Crisp Chocolate Chip Cookies

Name: Thin and Crisp Chocolate Chip Cookies
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 24
Cuisine: American
Ingredients: 1/2 cup Unsalted Butter, melted and cooled slightly; 3/4 cup Granulated Sugar; 1/4 cup Light Brown Sugar, packed; 1 Large Egg; 1 teaspoon Vanilla Extract; 1 1/4 cups All-Purpose Flour; 1/2 teaspoon Baking Soda; 1/2 teaspoon Fine Sea Salt; 3/4 cup Mini Semisweet Chocolate Chips

Thin crisp chocolate chip cookies on a ceramic plate

Victoria Chen

Published: July 28, 2026

Categories: Chocolate Desserts, Cookies, U.S.

Tags: Chocolate, Dessert, Baking, American, Chocolate Chip Cookies, Crisp Cookies, Thin Cookies, Cookie Day

Crisp Chocolate Chip Cookies

These slender chocolate chip cookies bake with broad caramelized edges, an even golden center, and a clean snap. Mini chocolate chips keep every bite balanced without interrupting the delicate crunch.

Prep Time:20 minCook Time:24 minTotal Time:44 minServings:24Difficulty:Easy

A crisp chocolate chip cookie should be delicate rather than hard. This version spreads into a thin round with a burnished edge and a center that sets into the same satisfying snap after cooling.

Melted butter encourages spread, while a larger share of granulated sugar supplies the clean crunch. A modest amount of brown sugar preserves caramel depth without making the middle chewy.

Mini chocolate chips distribute more evenly than large morsels in a slender cookie. Flattening the dough before baking also keeps the thickness consistent, so the rim and center finish at nearly the same moment.

Let the cookies cool completely before serving them on an August dessert table. Their crisp texture makes a useful contrast beside soft cookies, bars, skillet desserts, or ice cream sandwiches.

Nutrition (per serving)

Calories:150 kcal

Protein:2 g

Carbs:20 g

Fat:8 g

Directions

1

Position racks in the upper and lower thirds of the oven. Heat the oven to 350°F and line two light-colored baking sheets with parchment paper.
2

Whisk the melted butter, granulated sugar, and brown sugar in a large bowl until glossy and smooth, about 45 seconds.
3

Whisk in the egg and vanilla until the mixture is uniform and slightly thickened.
4

In a separate bowl, whisk the flour, baking soda, and salt. Fold the dry mixture into the butter mixture just until no flour streaks remain, then fold in the mini chocolate chips.
5

Scoop level tablespoons of dough onto the prepared sheets, spacing them about 3 inches apart. Roll each portion briefly, then press it into a disk about 1/3 inch thick.
6

Bake for 11 to 13 minutes, rotating the sheets front to back and switching racks halfway through, until the cookies are evenly deep golden with browned edges.
7

Leave the cookies on the baking sheets for 5 minutes, then transfer them to wire racks. If any centers feel soft, they will firm as they cool.
8

Cool completely, at least 25 minutes, before serving or storing so the cookies develop their full, even snap.

Ingredients

Unsalted Butter, melted and cooled slightly:1/2 cup
Granulated Sugar:3/4 cup
Light Brown Sugar, packed:1/4 cup
Large Egg:1
Vanilla Extract:1 teaspoon
All-Purpose Flour:1 1/4 cups
Baking Soda:1/2 teaspoon
Fine Sea Salt:1/2 teaspoon
Mini Semisweet Chocolate Chips:3/4 cup

Tips & Notes

Use light-colored aluminum baking sheets; dark pans can brown the thin edges before the centers become crisp.
Store completely cooled cookies in an airtight container at room temperature for up to 4 days.
If the kitchen is warm and the dough looks oily, rest it for 5 minutes before portioning, but do not chill it firm.