Decadent Thin Chocolate Chip Cookies
These Decadent Thin Chocolate Chip Cookies are a delightful twist on the classic treat. Inspired by the beloved recipes from Good Eats, this version yields thin, crisp cookies with a buttery richness and pockets of gooey chocolate. When baked to golden perfection, they offer a satisfying contrast of textures. Perfect for any occasion, these cookies are best enjoyed fresh out of the oven with a glass of milk or as a sweet treat to share with friends and family. Dive into the joy of baking and savor the irresistible aroma wafting through your kitchen as they bake!
30
Servings
100
Calories
10
Ingredients
Ingredients
all-purpose flour
2 1/4 cups (sifted)
kosher salt
1 teaspoon
baking soda
1 teaspoon
egg
1 (room temperature)
milk
2 ounces (room temperature)
vanilla extract
1 1/2 teaspoons
unsalted butter
1 cup (softened)
sugar
1 cup
brown sugar
1/2 cup (packed)
semi-sweet chocolate chips
2 cups
Instructions
1
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking.
2
In a medium mixing bowl, sift together the flour, kosher salt, and baking soda. Set aside for later.
3
In a separate bowl, whisk together the egg, milk, and vanilla extract until well combined, and let sit at room temperature.
4
In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on low speed until creamy.
5
Gradually add in the granulated sugar and brown sugar. Increase the mixer speed to medium and cream the mixture until it becomes light and fluffy, about 2-3 minutes.
6
Slowly add the egg mixture to the butter and sugar mixture, mixing until fully incorporated.
7
With the mixer on low, gradually add the dry flour mixture to the wet ingredients, scraping down the sides of the bowl as necessary until just combined.
8
Fold in the semi-sweet chocolate chips gently with a spatula, being careful not to overmix.
9
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart—about 6 cookies per sheet.
10
Bake in the preheated oven for 13 to 15 minutes, or until the edges are golden brown. Check the cookies at the 5-minute mark and rotate the baking sheets for even baking.
11
Once baked, remove the sheets from the oven and let the cookies sit for 2 minutes before transferring them to a wire rack to cool completely.
12
Once cooled, store the cookies in an airtight container to maintain their freshness.
Nutrition Information
5g
Fat
13g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Thin Chocolate Chip Cookies.
How many cookies does this recipe make?
This recipe yields approximately 30 servings.
What is the recommended oven temperature?
Preheat your oven to 375°F (190°C).
How long do the cookies need to bake?
The cookies should bake for 13 to 15 minutes.
What is the inspiration for this cookie recipe?
These cookies are inspired by the beloved recipes from Good Eats.
What kind of flour should I use?
The recipe calls for 2 1/4 cups of sifted all-purpose flour.
Should the butter be cold or softened?
The 1 cup of unsalted butter should be softened.
What type of salt is used in the recipe?
One teaspoon of kosher salt is used.
What is the purpose of the milk in the egg mixture?
Two ounces of milk are whisked with the egg and vanilla to add moisture and help achieve the thin texture.
What temperature should the egg and milk be?
Both the egg and the milk should be at room temperature.
How do I prepare the baking sheets?
Line the baking sheets with parchment paper to prevent sticking.
How long should I cream the butter and sugars?
Cream them on medium speed for about 2-3 minutes until the mixture is light and fluffy.
What types of sugar are included?
The recipe uses 1 cup of granulated sugar and 1/2 cup of packed brown sugar.
How much vanilla extract is needed?
You will need 1 1/2 teaspoons of vanilla extract.
What type of chocolate chips are recommended?
The recipe calls for 2 cups of semi-sweet chocolate chips.
How many calories are in one cookie?
Each cookie contains approximately 100 calories.
What is the fat content per cookie?
Each serving contains 5g of fat.
How many grams of carbohydrates are in a serving?
There are 13g of carbohydrates per cookie.
Do these cookies contain any protein?
Yes, each cookie provides 1g of protein.
How much space should be between cookies on the baking sheet?
Space the rounded tablespoons of dough about 2 inches apart.
How many cookies should I bake per sheet?
It is recommended to bake about 6 cookies per sheet.
When should I rotate the baking sheets?
Check the cookies at the 5-minute mark and rotate the sheets for even baking.
How long should cookies rest on the sheet after baking?
Let the cookies sit on the baking sheet for 2 minutes before moving them.
What is the final cooling step?
Transfer the cookies to a wire rack to cool completely.
How should these cookies be stored?
Once cooled, store the cookies in an airtight container to maintain freshness.
What is the texture of these cookies?
They are thin and crisp with a buttery richness and pockets of gooey chocolate.
What category of cookie is this?
This recipe falls under the Drop Cookies category.
Which mixer attachment is best for this recipe?
A stand mixer fitted with the paddle attachment is recommended.
How many total ingredients are required?
There are 10 total ingredients in this recipe.
How do I know when the cookies are finished baking?
Bake until the edges are golden brown, which usually takes 13 to 15 minutes.