Thin and Chewy Chocolate Chip Cookies
Thin and Chewy Chocolate Chip Cookies are a classic treat featuring a perfect balance of sweetness and a delightful, chewy texture.
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!
Notes
Serve cookies warm with milk, coffee, or tea. Store in an airtight container at room temperature for up to one week. Freeze for longer storage with parchment paper between cookies.