Chocolate Chip Cookies (Thin and Crispy) Recipe
Servings: 24
Calories: 138kcal
Ingredients
- 1 cup sugar
- ¾ cup butter (unsalted), soft
- 1 egg(s) large
- 1 teaspoon pure vanilla extract
- 7 ounces all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips (mini), divided
Directions
- Preheat the oven to 325℉. Line two baking trays with parchment paper.
- Cream sugar and butter in a mixer fitted with the paddle attachment until light and fluffy, about 2 minutes. Scrape down the bowl. Mix in egg and vanilla until well combined, scraping down the bowl as needed. Add flour, baking soda, and salt until blended. Mix in ¼ cup chocolate chips until incorporated.
- Use a small scoop (I use a purple ¾-ounce Vollrath scoop) to portion the dough onto the prepared baking trays. Sprinkle the tops with the remaining ¼ cup chocolate chips.
- Bake in the preheated oven until light brown on the edges and golden in the center, about 12 minutes. Let cookies cool for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Calories: 138kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 60mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 205IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 0.4mg