Description
Thin crispy chocolate chip cookies that are perfect for sharing, with a delightful crunch and rich chocolate flavor.
Ingredients
- 2 cups all-purpose flour (can substitute with gluten-free flour blend)
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 1 cup unsalted butter (at room temperature)
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar (packed)
- 2 teaspoons vanilla extract
- 2 large eggs (at room temperature)
- 2 tablespoons milk (at room temperature)
- 1 cup semi-sweet chocolate chips (can swap for dark or milk chocolate)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the flour, baking soda, and sea salt. Set this mixture aside.
- In a separate large bowl, cream together the room temperature butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the vanilla extract and eggs one at a time, mixing well after each addition.
- Slowly add the dry flour mixture to the butter-sugar mixture and stir until just combined.
- Gently fold in the chocolate chips.
- Scoop small amounts of dough onto the prepared baking sheet, leaving space between each cookie as they spread.
- Bake for about 10-12 minutes or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for about a week. Freeze for longer storage.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American