Thin and Crispy Chocolate Chip Cookies
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!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 15 1x
- Category: Dessert
- Method: Oven, Baking
- Cuisine: American
Ingredients
- 1 cup self-rising flour
- 1/4 tsp fine 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 chocolate, 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!
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.