Thin and Chewy Chocolate Chip Cookie Recipe
There’s something undeniably comforting about a fresh batch of cookies baking in the oven, filling your kitchen with sweet aromas that tug at your heartstrings. Today, I’m excited to share my Thin and Chewy Chocolate Chip Cookie Recipe, a delightful twist on the classic cookie that balances crisp edges with a soft, chewy center. These cookies are perfect for any occasion, whether you’re hosting a cozy gathering or simply indulging in a treat after a long day.
Why You’ll Keep Making It
This Thin and Chewy Chocolate Chip Cookie Recipe is a crowd-pleaser for a reason. The combination of brown sugar and granulated sugar creates a depth of flavor that is irresistible, while the melted butter ensures each bite is rich and gooey. Plus, with the added textures from semi-sweet chocolate chips and chopped milk chocolate, each cookie is a little piece of heaven. Whether you’re a cookie connoisseur or a casual baker, this recipe will quickly become a go-to in your kitchen.
What Goes Into Thin and Chewy Chocolate Chip Cookie Recipe
To make these delicious cookies, you’ll need a few key ingredients:
- 1 cup light brown sugar, packed – Adds moisture and a rich flavor.
- 1 cup granulated sugar – Balances the sweetness and gives a nice texture.
- 2 sticks (1 cup) butter, melted and slightly cooled – Ensures a chewy consistency.
- 2 large eggs, room temperature – Binds the ingredients together.
- 2 tablespoons milk – Enhances moisture and richness.
- 2 teaspoons vanilla extract – Adds a warm, aromatic flavor.
- 3 cups all-purpose flour – The base of the cookie dough.
- Pinch of salt – Balances the sweetness.
- 1 teaspoon baking soda – Helps the cookies rise slightly.
- 1 teaspoon baking powder – Adds to the chewy texture.
- 1 tablespoon cornstarch – Contributes to a soft and tender cookie.
- 1 cup semi-sweet chocolate chips – The classic chocolate flavor.
- 1 milk chocolate bar, roughly chopped – For added texture and sweetness.
Appliances & Accessories
Before you start baking, gather the following tools:
- Mixing bowls – For combining ingredients.
- Whisk or electric mixer – To ensure everything is well blended.
- Measuring cups and spoons – For accurate measurements.
- Baking sheet – To bake the cookies on.
- Parchment paper – To prevent sticking and for easy cleanup.
- Cooling rack – For letting the cookies cool properly.
Directions: Thin and Chewy Chocolate Chip Cookie Recipe
Now that you have everything ready, let’s get baking!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This is essential for achieving that perfect cookie texture.
Step 2: Mix Sugars and Butter
In a large mixing bowl, whisk together the light brown sugar and granulated sugar until well combined. Pour in the melted and slightly cooled butter, mixing until the mixture is smooth and creamy.
Step 3: Add Eggs and Vanilla
Add the room temperature eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract until everything is fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and cornstarch. This ensures even distribution of the leavening agents.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Step 6: Fold in Chocolate
Gently fold in the semi-sweet chocolate chips and chopped milk chocolate bar, ensuring they are evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper. Make sure to leave enough space between each cookie, as they will spread while baking.
Step 8: Bake the Cookies
Bake in your preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.
Step 9: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Enjoy warm or at room temperature!
Dietary Customizations
If you have specific dietary needs, here are some easy modifications you can make:
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
- Dairy-free: Use plant-based butter and dairy-free chocolate chips.
- Reduced sugar: Use a sugar substitute that measures like sugar, or reduce the granulated sugar by half.
- Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg).
Mistakes That Ruin Thin and Chewy Chocolate Chip Cookie Recipe
Sometimes, little errors can lead to disappointing results. Here are some common mistakes to avoid:
- Not measuring ingredients accurately – Baking is a science, so precise measurements are crucial.
- Using cold eggs – Always use room temperature eggs for the best mixing and texture.
- Overmixing the dough – This can lead to tough cookies instead of chewy ones.
- Baking at the wrong temperature – Make sure your oven is properly preheated before baking.
Leftovers & Meal Prep
If you have leftover cookies (though I doubt they’ll last long), here are some tips for storage and meal prep:
Store the cookies in an airtight container at room temperature for up to one week. You can also freeze the cookie dough by scooping it into balls and placing them on a baking sheet to freeze. Once frozen, transfer to a freezer-safe bag and store for up to three months. When you’re ready for fresh cookies, just bake them straight from the freezer, adding an extra minute or two to the baking time!
Your Top Questions
Can I use different types of chocolate?
Absolutely! Feel free to mix and match chocolate types according to your preference. Dark chocolate, white chocolate, or even a combination of chocolates work perfectly in this Thin and Chewy Chocolate Chip Cookie Recipe.
Why did my cookies spread too much?
Too much butter or not enough flour can cause cookies to spread excessively. Make sure to measure your ingredients accurately and chill the dough for 30 minutes if you’re having issues with spreading.
How do I make my cookies thicker?
If you prefer thicker cookies, try chilling the dough for at least 30 minutes before baking. You can also increase the flour slightly, but be cautious not to alter the balance too much.
Can I add nuts to the cookie dough?
Definitely! Chopped nuts like walnuts or pecans can add a nice crunch and flavor. Just fold them in with the chocolate chips.
Ready to Cook?
Now that you’ve gathered all the ingredients and tools, it’s time to dive into this Thin and Chewy Chocolate Chip Cookie Recipe. Whether you’re baking for yourself, family, or friends, these cookies are sure to bring smiles and satisfaction. Enjoy the process and happy baking!
Thin and Chewy Chocolate Chip Cookie Recipe
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, whisk together the light brown sugar and granulated sugar until well combined. Pour in the melted and slightly cooled butter, mixing until smooth and creamy.
- Step 3: Add the room temperature eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract until fully incorporated.
- Step 4: In a separate bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and cornstarch.
- Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Step 6: Gently fold in the semi-sweet chocolate chips and chopped milk chocolate, ensuring they are evenly distributed.
- Step 7: Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper.
- Step 8: Bake for 10-12 minutes, or until the edges are lightly golden.
- Step 9: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Notes
- For chewier cookies, do not overmix the dough.
- Try using different types of chocolate for a unique flavor.
- Store cookies in an airtight container for up to a week.
