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Thin and Crispy Chocolate Chip Cookies

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These easy, thin and crispy chocolate chip cookies are loaded with chocolate chips and topped with flaky sea salt for the best crispy chocolate chip cookies ever!

Ingredients

Units Scale
  • 1 cup self-rising flour
  • 1/4 tsp sea salt
  • 1/2 cup unsalted butter, melted and cooled for 5 minutes
  • 1/3 cup granulated sugar
  • 3 tbsp brown sugar (I used dark brown sugar)
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 tbsp milk
  • 3/4 cup chocolate chips (I used half milk, half semi-sweet)
  • Optional: Flaky sea salt, sprinkled on top after baking

Instructions

  • Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
  • In a microwave safe bowl, melt butter in microwave and let cool for 5 minutes.
  • Once cooled, combine melted butter with sugar and brown sugar in a large mixing bowl and whisk together until smooth. Add in milk, 1 large egg, vanilla extract, and sea salt, and whisk until combined.
  • Next, weigh out the flour with a food scale and add to the batter in increments, stirring until just combined. Do not overmix.
  • Lastly, fold in chocolate chips and stir until evenly combined.
  • Next, place heaping tablespoons of the cookie dough onto the lined cookie sheet. Make sure you allow plenty of space for the cookies to spread – I usually put 5-6 per cookies per tray.
  • If desired, add a few extra chocolate chips on top.
  • Bake in the oven for 10-12 minutes, rotating tray halfway through.
  • Remove from oven and if desired, immediately sprinkle the tops with flaky sea salt.
  • Let cool for 5 minutes on the tray before transferring to a cooling rack to cool further.
  • Serve cookies and enjoy!
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Notes

Baking Tips: Since these cookies are thin and crispy, I recommend rotating the pan halfway through the baking time to ensure they bake evenly. I also recommend baking times according to your texture preference. At 10 minutes, they turn out perfectly crispy on the outside edges with a slight chew in the middle. But, if you prefer an extra crispy cookie with no chewiness you might prefer 11 or 12 minutes bake time.

Storage and Freezing:

Leftover crispy chocolate chip cookies should be stored at room temperature in an air tight container. They will remain fresh for up to 1 week, although they are best (and crispiest) on days 1-3.

To freeze, allow baked cookies to completely cool and place in a freezer safe Ziploc bag or container and freeze for up to 3 months. Once ready to eat, simply heat the cookies in the microwave for 30 seconds – 1 minute or until warm.