There’s something irresistibly delightful about a cookie that manages to be both thin and chewy at the same time, and with this Thin and Chewy Chocolate Chip Cookies Recipe, you get exactly that. These cookies have the perfect balance of crispy edges and tender, chewy centers, loaded generously with melty chunks of milk and semi-sweet chocolate. Whether you’re baking for a cozy night in or impressing friends at a gathering, this recipe guarantees warm, irresistible bites that bring both nostalgia and joy in every mouthful.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe uses a handful of simple yet essential ingredients that come together to create the perfect cookie texture and flavor. Each ingredient plays a crucial role—from the rich, melted butter soaking into the sugar, to the blend of milk and semi-sweet chocolate chunks melting beautifully in every bite.
- Butter (1/2 cup, melted): Provides richness and moisture, helping create a tender chew.
- Brown Sugar (3/4 cup, packed): Adds deep caramel notes and moisture for chewiness.
- Sugar (1/2 cup): Contributes to sweetness and helps the edges crisp up.
- Egg (1 large): Binds the ingredients and adds richness without heaviness.
- Vanilla Extract (1 teaspoon): Enhances overall flavor with warm, aromatic notes.
- Flour (1 1/4 cups): The base structure for the cookies, providing balance without heaviness.
- Baking Soda (1/2 teaspoon): A gentle leavening agent that encourages spread and lightness.
- Salt (1/2 teaspoon): Elevates the sweetness and balances flavors perfectly.
- Milk Chocolate and Semi-Sweet Chunks (8 ounces): The stars of the show, creating pockets of gooey, melty chocolate in every bite.
How to Make Thin and Chewy Chocolate Chip Cookies Recipe
Step 1: Melt Butter and Combine Sugars
Start by melting your butter gently at 50% power in the microwave. This slower melting helps prevent splattering and keeps the butter from scorching. Once melted, add both the brown sugar and granulated sugar, stirring for about two minutes until the mixture is completely smooth. This step is key—it helps the sugars dissolve properly, which in turn improves the texture and chewiness of your cookie.
Step 2: Add Egg and Vanilla
Next, crack in the egg and pour the vanilla extract. Mix thoroughly for about one minute to fully incorporate these flavors. The egg will give your cookies structure, while the vanilla adds that comforting aroma that’s so essential in chocolate chip cookies.
Step 3: Incorporate Dry Ingredients and Rest the Dough
Now, sift in the flour, baking soda, and salt carefully. Stir everything together just until combined—overmixing can lead to tougher cookies. Let the dough rest for 5 to 10 minutes before moving to the next step; this pause helps the flour hydrate properly. It’s also a crucial resting period that prevents the chocolate chunks from melting when you add them, preserving those delightful pockets of chocolate throughout your cookies.
Step 4: Fold in the Chocolate Chunks and Chill
Gently fold in your milk and semi-sweet chocolate chunks. Cover your dough and chill for at least 30 minutes in the fridge. If you have extra time and want to deepen the flavor, chilling for 24 hours intensifies the toffee-like notes and enhances texture. This chilling phase also makes handling the dough much easier and allows the flavors to marry beautifully.
Step 5: Bake to Perfection
When you’re ready to bake, preheat your oven to 350 degrees Fahrenheit and line a light-colored baking sheet with parchment paper to prevent burning. Use a cookie scoop to portion out your dough, giving each cookie at least 4 inches of room to spread because these beauties will expand! Bake them for 11 to 15 minutes, keeping a close eye for the edges to turn a light golden color—that’s when they’re just right for that thin, crunchy edge with a chewy center.
How to Serve Thin and Chewy Chocolate Chip Cookies Recipe
Garnishes
Although these cookies are perfect on their own, a sprinkle of flaky sea salt on top right after baking can elevate the chocolate flavor and create a divine sweet-salty combination. You might also dust a little powdered sugar for added charm if you’re serving at a special gathering.
Side Dishes
Pair these cookies with a cold glass of milk or a steaming mug of coffee or tea for the ultimate comfort. For an indulgent treat, serve alongside vanilla ice cream or a scoop of salted caramel gelato to create cookie sandwiches bursting with gooey goodness.
Creative Ways to Present
Place these cookies on a rustic wooden board with a scattering of whole chocolate chunks, or arrange them in a charming glass jar tied with a ribbon to gift to friends. For parties, create a dessert platter with the cookies alongside fresh fruit and a warm chocolate dipping sauce to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature. They will stay fresh and chewy for up to five days, but if you want to preserve that fresh-baked texture, layering parchment paper between cookies helps prevent them from sticking together.
Freezing
These cookies freeze wonderfully! Wrap individual cookies tightly in plastic wrap and place them in a zip-top freezer bag or container. They can be frozen for up to three months, making it easy to enjoy this Thin and Chewy Chocolate Chip Cookies Recipe anytime you crave a sweet treat.
Reheating
To revive the freshly baked taste, warm frozen or leftover cookies in a preheated oven at 300 degrees Fahrenheit for about 5 minutes. This brings back that delightful chewiness and melts the chocolate chunks slightly, almost as if they just came out of the oven.
FAQs
Can I substitute the chocolate chunks with chocolate chips?
Absolutely! Chocolate chips or chunks can be used interchangeably in this recipe. Chunks provide larger pockets of melted chocolate, while chips offer a more uniform melt, so it’s really about personal preference.
Why is chilling the dough important in this recipe?
Chilling solidifies the butter, preventing the cookies from spreading too thin during baking, while also allowing the flavors to develop further. It’s crucial for that ideal balance of thin and chewy texture.
Can I make this recipe vegan?
You can try substituting butter with plant-based margarine and use a flax egg instead of a regular egg. Keep in mind the texture might vary slightly, but it’s a delicious alternative for those avoiding dairy and eggs.
What type of baking sheet works best for these cookies?
Use a light-colored baking sheet with even heat distribution to avoid over-browning the cookie bottoms. Dark pans tend to cook faster and may result in cookies that are crispier than intended.
How can I make the cookies thicker but still chewy?
Chill the dough longer or add a little more flour (about 1-2 tablespoons). Scooping slightly larger dough balls and baking for the minimum time helps maintain chewiness while creating thicker cookies.
Final Thoughts
There’s nothing quite like the joy of biting into a freshly baked cookie that’s perfectly thin with a chewy, melty heart, and this Thin and Chewy Chocolate Chip Cookies Recipe hits that sweet spot every single time. I truly hope you give this recipe a try and enjoy sharing these little bites of happiness with those you love. Happy baking!
Print
Thin and Chewy Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus chilling time)
- Yield: 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Thin and Chewy Chocolate Chip Cookies are perfectly balanced with a rich buttery flavor and a delightful toffee-like chew. Featuring a blend of milk chocolate and semi-sweet chunks, these cookies offer an irresistible combination of texture and taste. Chilled dough enhances their depth of flavor and creates the ideal thin and chewy consistency.
Ingredients
Dry Ingredients
- 1 1/4 cups Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Butter (1 stick, melted)
- 3/4 cup Brown Sugar (packed)
- 1/2 cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
Add-ins
- 8 ounces Milk Chocolate and Semi-Sweet Chunks
Instructions
- Melt Butter and Mix Sugars: Melt the butter in a microwave-safe bowl at 50% power to avoid splatters. Once melted, add the brown sugar and sugar, stirring vigorously for about 2 minutes until the mixture is completely smooth and the sugars are well dissolved.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture and stir thoroughly for 1 minute to combine fully.
- Combine Dry Ingredients: Add the flour, baking soda, and salt to the wet ingredients. Stir until just combined. Let the dough rest for 5-10 minutes before adding chocolate chunks to prevent melting.
- Fold in Chocolate Chunks and Chill: Fold the milk chocolate and semi-sweet chunks into the dough gently. Cover the dough and chill for at least 30 minutes; for a more pronounced toffee flavor, chill up to 24 hours wrapped tightly in plastic wrap.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper to prevent sticking and allow even baking.
- Portion Dough and Bake: Using a cookie or ice cream scoop, portion the dough onto the baking sheet, leaving at least 4 inches between each cookie to accommodate spreading. Bake for 11-15 minutes or until the edges turn light golden, indicating that cookies are done.
Notes
- Chilling the dough enhances flavor and texture; longer chilling yields more toffee-like chewiness.
- Using a light-colored baking sheet helps prevent over-browning of the cookie edges.
- Space cookies well apart on the baking sheet as they spread significantly during baking.
- For thicker cookies, chill dough longer or use less space between scoops for less spreading.
