Modern Trend

 

Thin & Crispy Chocolate Chip Cookies

The secret to a cookie that shatters instead of chews comes down to a few swaps: melted butter instead of creamed, more granulated sugar than brown, less flour, and only baking soda (no baking powder). These changes make the dough spread wide and thin, and baking them until golden all the way across—not just at the edges—drives out moisture for that full-cookie crunch. Letting them cool completely on the tray is what locks in the crispness.

Ingredients (makes ~24 cookies)

• 1 cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 cups chocolate chips (mini or chopped chocolate spreads more evenly than big chips)

Instructions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Whisk melted butter with both sugars until smooth.
3. Beat in eggs and vanilla until fully combined.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Stir dry ingredients into the wet mixture just until combined — don't overmix.
6. Fold in the chocolate chips.
7. Drop rounded tablespoons of dough onto the sheets, spaced well apart (they spread a lot). Flatten each slightly with your palm.
8. Bake 12–14 minutes, until golden brown across the whole top, not just the edges.
9. Cool on the pan for 5 minutes, then move to a wire rack to cool completely — they crisp up as they cool.

Tip: These are best the day they're baked. If they soften, a couple minutes in a 300°F oven brings the crunch right back.