Thin Crispy Chocolate Chip Cookies

May 11, 2025
- 0 / 5

If you are a lover of thin crispy chocolate chip cookies, then these are for you!

Do you love Tate’s cookies? The thin, crispy ones in the green bag? If you answered yes, then this recipe is going to wow you. Using high butterfat butter, every batch bakes up crispy and golden. So, give these a try to round out your chocolate chip cookie repertoire!

In a large mixer bowl, combine flour, baking soda, salt and sugar. Add the cold cubed butter and mix on low speed for a couple of minutes until the butter is broken down and resembles wet sand.

Add the eggs and vanilla and finally mix in the chocolate chips. You’ll notice that my chocolate chips have a white coating on them. This happens if there is a temperature fluctuation. They are perfectly fine and will melt nicely into the cookies, without any white “bloom” on them. In case you were wondering…

Place small scoops of dough onto a cookie sheet, top with a few extra chocolate chips and bake for 15 minutes per sheet.

Sprinkle with flaky sea salt and let cool completely on the pan.

Enjoy the crunch!

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Thin Crispy Chocolate Chip Cookies

Makes: 36 cookies

Prep Time: 30 minutes

Bake Time: 15 minutes per sheet

Total Time: 1 hour & 15 minutes

Ingredients

2 cups (280 g) all-purpose flour
1 tsp) baking soda
1/2 tsp salt
3/4 cup (150 g) light brown sugar
1/2 cup (100 g) granulated sugar
1 cup extra creamy (82% butterfat) salted butter, cold and cubed
2 large eggs, at room temperature
2 tsp vanilla extract
1 & 1/4 cups semisweet chocolate chips

Topping:

1/2 cup semisweet chocolate chips
flaky salt

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.

Combine flour, baking soda, salt, brown sugar, and granulated sugar in a large mixer bowl. Mix on low speed for 1 minute to combine. Add cold cubed butter to the mixer bowl. Mix on low speed for 2 minutes, until butter is broken down into small pieces and the mixture is the texture of wet sand.

Add eggs and vanilla to mixer bowl. Mix on low speed for 20 seconds, just until combined. Scrape down the paddle attachment and mixer bowl with a silicone spatula. Add chocolate chips and mix on low speed for 10 seconds, just until incorporated (do not over-mix dough).

Use a medium cookie scoop coated lightly with nonstick spray to form 1 & 1/2-inch balls of dough (approximately 28 grams each). Place two inches apart on prepared baking sheets, 9 balls of dough per baking sheet. Top cookies with chocolate chips (4 to 5 per cookie), pressing gently to adhere.

Bake cookies for 14 to 15 minutes, rotating pans halfway through, until golden brown. Sprinkle tops with flaky salt and cool cookies completely on baking sheets (do not remove until sheets feel cool to the touch).

Store cookies in an airtight container at room temperature.

Recipe from Tutti-Dolci