Thin and chewy chocolate chip cookies
These cookies are thin, chewy and crispy around the edges and each bite is full of chocolate for a classic chocolate chip cookie flavor. Unlike many of my other cookie recipes, this is intended to be a thin cookie and I am really liking this twist on my usual thick cookie recipe!
I went through a lot of trial and error with this recipe to get it just right, and the end result, dare I say, really is just what I was looking for. Because this is a thin cookie, the dough will spread quite a bit in the oven and there are a few important steps to get the perfect end result - overall though, this is a quick and simple recipe that ends in an absolutely delicious chocolate chip cookie.
This recipe uses melted butter which means no time needed to wait for room temperature butter (though I do recommend taking your egg out about 30 minutes before you start). I also love that it comes together start to finish in an hour or less. Meaning, if you have a craving for a crisp and chewy chocolate chip cookie it can be yours very soon!
One thing I found very important through my different rounds was how I chopped the chocolate. In one round, I did a rough chop where I had bigger chunks of chocolate and when I baked the cookies, because they spread so much in order to get a thin cookie, I found that there were too many bites without or with little chocolate. In the first and final round, I did a fine chop and I loved how there was chocolate speckled throughout the dough and you truly get chocolate in every bite. I highly recommend doing a fine chop for this reason, and staying away from using chocolate chips or big chunks of chocolate in this recipe.
There is no dough chill time required, and as I've mentioned, this dough spreads. I baked just 5 scoops (half the recipe) on a 13 x 8 pan to give the cookies plenty of space and this worked really well.
Throughout the baking process there are a couple of steps. The cookies bake in total for about 13-15 minutes or until you reach your desired crisp and color. At about halfway through (7 minutes) I like to pull the cookies out and gently shape them around the edges using a butter knife to encourage a round shape. You can see in this photo how they'll look at about the halfway mark. Then, place your cookies back in the oven and every 2-3 minutes remove from the oven, the cookies will lose their puffy centers when you place the pan onto your counter, and then give them a gentle shape as needed. Repeat until you have a golden brown cookie!
For some of my cookies as you'll see in the photos, I topped them at the end once done baking with a Guittard super cookie chip (you could also use a chunk of chocolate). If you do this while the cookies are still warm, the chocolate will melt and I like that it gives it a kiss of extra chocolate both for look and taste - but of course that step is completely optional.
When it comes to measuring out your dough, I love these scoops from Cook'n Feel (I use the medium scoop usually for cookies) or this large scoop from Oxo. You can also use a large spoon, but this cookie dough is a bit wet so a scoop is really helpful for getting more even scoops.
6 tablespoons unsalted butter 85g
1 tablespoon neutral oil (I used canola)
2/3 cup granulated sugar 126g
3 tablespoons light brown sugar 36g
1 large egg*
1 teaspoon vanilla extract
1 cup + 2 tablespoons all purpose flour 135g
1/2 teaspoon baking soda
1/4 teaspoon salt
4oz (2/3 cup) semisweet chocolate, finely chopped
*I recommend taking your egg out of the fridge about 30 minutes prior to starting Total time: An hour maximum Prep time: About 15 minutes Bake time: 13-15 minutes
Servings: 10 cookies
Spatula or large spoon (optional - whisk)
Large cookie scoop (about 2 1/2 - 3 tablespoons)
Cooking instructions: Preheat your oven to 350 degrees.
Into a large bowl, add both sugars, oil, and your melted butter (I like to melt my butter in a separate dish). Use a whisk, or spatula or spoon, to mix together until combined.
Then, add in your egg and vanilla extract. Continue to whisk together until your mixture thickens and is smooth.
Add in your dry ingredients - flour, baking soda and salt. Fold into your wet ingredients using a spatula or large spoon until your dough almost forms.
If you haven't already, finely chop your chocolate and add your chocolate into your dough. Fold your chocolate in until it's evenly dispersed and your dough is fully formed.
Onto a lined cookie sheet (I used parchment paper) use a cookie scoop or large spoon to portion out your dough. It should make about 10 cookies, 2 1/2 - 3 tablespoons per cookie. Place into the oven to bake for 13-15 minutes total. To get perfectly round and crisp cookies follow the directions below:
At about halfway through (7 minutes) pull the cookies out and gently shape them around the edges using a butter knife then place your cookies back in the oven
Then every 2-3 minutes, remove from the oven, giving the pan a gentle tap down on your counter to release the air in the center of your cookie and gently shape your cookies as needed using a knife or a round cookie cutter that's larger than your cookie. (I usually do this round 2 or 3 times maximum.)
Repeat until you have a golden brown cookie!
Remove your cookie sheet from the oven. Allow your cookies to cool for about 10 - 15 minutes, and enjoy! Your baked cookies will stay fresh in an airtight container for a few days at room temperature or in the fridge, but they will taste best fresh baked and enjoyed the same day you made them. You can also freeze some or all of your dough to bake later. To do this, place your scooped and sugar rolled cookie dough onto a baking sheet and into the freezer for 12-24 hours. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer for up to 3 months. To bake this recipe from frozen, allow your cookie dough to come to room temperature (about 30 minutes) and bake with the same instructions at 350.
Carb and serving info: Servings: 10 cookies Carbs per serving (1 of 10): 34 Carbs for full recipe: 342 Carbs from chocolate: 68
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.