Thin and Chewy Chocolate Chip Cookies
Introduction
Thin and Chewy Chocolate Chip Cookies are a classic treat that many people adore. They have a perfect balance of sweetness and a delightful, chewy texture that makes them hard to resist. Whether you’re making them for a family gathering, a special occasion, or simply to enjoy at home, these cookies will surely please everyone.
Why Make This Recipe
This recipe is straightforward and requires simple ingredients that you probably already have in your kitchen. The result is a batch of cookies that are rich in flavor and have a unique chewy texture. Plus, who doesn’t love the warm smell of cookies baking in the oven? Making Thin and Chewy Chocolate Chip Cookies is a great way to bond with family or to treat yourself and your friends.
How to Make Thin and Chewy Chocolate Chip Cookies
Making these cookies is easy! Just follow the steps below, and you will have delicious cookies in no time.
Ingredients:
- 2 1/4 cups flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 egg
- 2 ounces whole milk
- 1 1/2 teaspoons vanilla extract
- 16 tablespoons salted butter
- 1 cup sugar
- 1/2 cup light brown sugar
- 2 cups semisweet chocolate chips
Directions:
- Preheat your oven to 375 degrees F.
- In a mixer, cream the butter until smooth.
- Add the sugars and beat together until fluffy.
- On medium-low speed, add the egg, milk, and vanilla extract.
- Slowly mix in the flour, baking soda, and salt.
- Gently fold in the chocolate chips.
- Scoop the dough onto parchment-lined baking sheets, placing only 6 cookies per sheet so they have room to spread.
- Bake for 13 to 15 minutes. Be careful not to overbake!
How to Serve Thin and Chewy Chocolate Chip Cookies
Serve your Thin and Chewy Chocolate Chip Cookies warm, straight from the oven, for the best experience. Pair them with a glass of cold milk, coffee, or tea to enhance the flavor. You can also add a scoop of ice cream on top for a delicious dessert.
How to Store Thin and Chewy Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can stay fresh for up to one week. You can also freeze them for longer storage. Just remember to separate the cookies with parchment paper before placing them in a freezer bag to avoid sticking.
Tips to Make Thin and Chewy Chocolate Chip Cookies
- Use room temperature butter for the best texture.
- Don’t skip the chilling of the dough if you find the cookies spreading too much.
- Adjust the baking time to your preference for a softer or crisper cookie.
- For added flavor, consider mixing in nuts or other types of chocolate.
Variation
Feel free to switch things up! You can use dark chocolate chips instead of semisweet for a richer taste, or try adding dried fruit like cranberries for a fun twist. You can also make mini cookies for small bites.
FAQs
1. Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just add a pinch of salt to your mixture if you do.
2. How can I make my cookies thicker?
To make thicker cookies, try chilling the dough for at least 30 minutes before baking. This will help them maintain their shape.
3. What if I don’t have whole milk?
You can use any type of milk you have on hand, such as 2% or almond milk. The flavor will change slightly, but they will still taste great!
Enjoy baking and indulging in these Thin and Chewy Chocolate Chip Cookies!
Thin and Chewy Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 egg
- 2 ounces whole milk
- 1 1/2 teaspoons vanilla extract
- 16 tablespoons salted butter Use room temperature butter
Sugars
- 1 cup sugar
- 1/2 cup light brown sugar
Chocolate Chips
- 2 cups semisweet chocolate chips Can substitute with dark chocolate chips
Instructions
Preparation
- Preheat your oven to 375 degrees F.
- In a mixer, cream the butter until smooth.
- Add the sugars and beat together until fluffy.
- On medium-low speed, add the egg, milk, and vanilla extract.
- Slowly mix in the flour, baking soda, and salt.
- Gently fold in the chocolate chips.
Baking
- Scoop the dough onto parchment-lined baking sheets, placing only 6 cookies per sheet.
- Bake for 13 to 15 minutes. Be careful not to overbake!
