Thin, Chewy, and Crispy Chocolate Chip Cookies You’ll Crave

Nothing beats the comforting aroma of freshly baked chocolate chip cookies filling your kitchen. My husband used to bring home cookies from a bakery on his way back from work, and we always loved them. But now that he’s working from home, we no longer have those bakery treats, so I decided to recreate the experience.

I spent some time experimenting with different ingredients and methods until I finally nailed this recipe. These cookies turned out exactly how I wanted—thin, chewy, and crispy on the outside. They’re so delicious that they disappear the same day we bake them! The best part? They’re super easy to make, and you likely have most of the ingredients already in your pantry.

All my friends—and even their husbands—absolutely love these cookies! Every time I bake a batch, they quickly become the center of attention, and I often get requests to share the recipe. Whether you’re baking for a party, a family gathering, or just for yourself, these cookies will impress everyone.

I also love how versatile this recipe is—you can tweak it by adding nuts, white chocolate, or even peanut butter chips for a twist. Whether you’re a seasoned baker or trying cookies for the first time, this recipe will make you feel like a pro. Ready to bake your own batch? Let’s get started!

👉 Ingredients:

Each ingredient in this recipe has a purpose, and together they create the perfect balance of flavor and texture:

• 1 Large Egg – Acts as a binding agent and provides moisture for a soft texture.
• 2 Cups all-purpose flour – The base structure that gives the cookies their chewy bite.
• 1/2 tsp baking soda – Ensures the cookies rise slightly while staying thin and chewy.
• 1 Cup mini semisweet chocolate chips – Adds that classic chocolatey goodness in every bite.
• 1/4 Cup packed brown sugar – Provides moisture and a deeper flavor with hints of caramel.
• 1 Tsp salt – Enhances the sweetness and balances the flavors.
• 1 1/2 Cups granulated sugar – Adds sweetness and helps create that crisp edge.
• 2 Tsp vanilla extract – Infuses warmth and aroma into the dough.
• 1 Cup unsalted butter, softened (Tip: Microwave for 50 seconds if needed) – Adds richness and creates a smooth, creamy dough.
• 2 Tbsp water – Helps achieve the right consistency for mixing.

🍳 Instructions:

1. Preheat the Oven: Set your oven to 350°F for lighter cookies or 375°F for slightly darker, crispier cookies. Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, salt, and baking soda until fully combined. This step ensures the dry ingredients are evenly distributed.
3. Mix the Wet Ingredients: Add the softened butter, vanilla extract, water, and egg into the bowl with the dry ingredients. Use a hand or stand mixer to mix until the dough becomes smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
4. Fold in Chocolate Chips: Using a spatula, gently fold in the chocolate chips until they are evenly spread throughout the dough.
5. Scoop the Dough: Use a cookie scoop or tablespoon to drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheet. Space them 3 inches apart to allow room for spreading during baking.
6. Bake the Cookies:
   • For softer cookies, bake at 350°F for 12-15 minutes.
   • For crispier cookies, bake at 375°F for 9-10 minutes.
   • Check for a light golden color around the edges. The centers may look slightly underdone, but they will firm up as they cool.
7. Cool Completely: Allow the cookies to rest on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. This step ensures the cookies set properly and achieve their chewy texture.

🌟 Pro Tips for Perfect Cookies

• Use Room Temperature Butter: This ensures even mixing and helps create that soft, chewy texture.
• Don’t Overbake: Cookies will continue cooking slightly after being removed from the oven, so it’s okay if the centers look a bit underdone.
• Chill the Dough: For even better flavor and less spreading, refrigerate the dough for 30 minutes before baking.
• Experiment with Chocolate: Try mixing milk chocolate and dark chocolate chips for a richer flavor.
• Add a Sprinkle of Sea Salt: For a gourmet touch, sprinkle a tiny pinch of flaky sea salt on top before baking.

🍽️ Nutrition Information

• Serving Size: 1 cookie (based on 24 cookies per batch)
• Calories: Approximately 180 per cookie
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 100mg
• Carbohydrates: 25g
• Sugar: 18g
• Protein: 2g

Thin, Chewy, and Crispy Chocolate Chip Cookies You’ll Crave

Recipe by Tin-tin

Servings

24

servings

Calories

180

kcal

Classic chocolate chip cookies with a chewy center and crisp edges, packed with mini chocolate chips for a bite of sweetness in every bite.

Ingredients

• 1 Large Egg

• 2 Cups all-purpose flour

• 1/2 tsp baking soda

• 1 Cup mini semisweet chocolate chips

• 1/4 Cup packed brown sugar

• 1 Tsp salt

• 1 1/2 Cups granulated sugar

• 2 Tsp vanilla extract

• 1 Cup unsalted butter, softened

• 2 Tbsp water

Directions

• Preheat the oven: Set to 350°F for lighter cookies or 375°F for darker, crispier cookies; line a baking sheet with parchment paper.
• Prepare the dry ingredients: Whisk together flour, brown sugar, granulated sugar, salt, and baking soda in a large mixing bowl.
• Mix the wet ingredients: Add softened butter, vanilla extract, water, and egg to the dry mixture, and mix until smooth and creamy.
• Fold in chocolate chips: Gently incorporate the chocolate chips with a spatula.
• Scoop the dough: Drop 1 1/2 tablespoon-sized balls onto the baking sheet, spacing them 3 inches apart.
• Bake the cookies: Bake at 350°F for 12-15 minutes for softer cookies or 375°F for 9-10 minutes for crispier cookies.
• Cool completely: Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool fully.

Notes

• Use Room Temperature Butter: This ensures even mixing and helps create that soft, chewy texture.
• Don’t Overbake: Cookies will continue cooking slightly after being removed from the oven, so it’s okay if the centers look a bit underdone.
• Chill the Dough: For even better flavor and less spreading, refrigerate the dough for 30 minutes before baking.
• Experiment with Chocolate: Try mixing milk chocolate and dark chocolate chips for a richer flavor.
• Add a Sprinkle of Sea Salt: For a gourmet touch, sprinkle a tiny pinch of flaky sea salt on top before baking.

🎉 Final Thoughts

This recipe makes about 24 cookies, perfect for sharing—or not! I hope you love these easy chocolate chip cookies as much as we do. They’re simple, quick, and absolutely irresistible. Whether you’re baking for family, friends, or just yourself, these cookies are guaranteed to be a hit!

Don’t forget to leave a comment below and share your experience. Your feedback means the world to me. 💖

Happy baking! 🍪🚀