Go Back
–+ servings
Thin & Chewy Chocolate Chip Cookies

Irresistibly Thin & Chewy Chocolate Chip Cookies to Savor

These Thin & Chewy Chocolate Chip Cookies bring nostalgic warmth and a delightful chewiness that makes each bite a comforting indulgence.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Spoon and level to avoid excess for perfect texture.
  • 1 teaspoon salt Enhances flavor and balances sweetness.
  • 1 teaspoon cornstarch Contributes to the chewy texture.
  • 3/4 teaspoon baking soda Ensure it’s fresh for optimal effectiveness.
  • 1 cup unsalted butter, room temperature Adds richness and moisture.
  • 2/3 cup light brown sugar Adds moisture and depth of flavor.
  • 2/3 cup granulated sugar Provides sweetness and encourages a crisp edge.
  • 1 large egg Enhances moisture and chewiness.
  • 1 large egg yolk Use room temperature for best results.
  • 2 teaspoons pure vanilla extract Opt for pure when possible.
  • 1 bag bittersweet chocolate chips Adds rich chocolatey goodness.
Optional Add-Ins
  • chopped nuts (e.g., pecans or walnuts) Mix in 50% of the chocolate chips if desired.
  • mini chocolate chips Mix these in for a fun twist.
  • flavored extracts (e.g., almond) Experiment for a different taste profile.

Equipment

  • Mixing bowls
  • electric mixer
  • Baking Sheets
  • Parchment Paper
  • Cookie scoop

Method
 

Baking Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a medium mixing bowl, whisk together the all-purpose flour, salt, cornstarch, and baking soda until fully combined.
  3. In a large bowl, beat the room temperature unsalted butter, light brown sugar, and granulated sugar together until light and fluffy.
  4. Add the large egg, egg yolk, and pure vanilla extract to the butter-sugar mixture and beat until smoothly combined.
  5. Gradually fold in the whisked dry ingredients until just barely combined.
  6. Gently fold in the bittersweet chocolate chips.
  7. Portion out the dough onto prepared baking sheets, leaving space between each scoop.
  8. Bake for about 12 minutes, or until the edges are golden brown and the centers appear slightly soft.
  9. Remove from the oven and allow to cool for a few minutes on the sheets before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Ensure your ingredients are at room temperature for optimal results, and avoid refrigerating the dough for best spread during baking.

Tried this recipe?

Let us know how it was!