How to Make Crispy, Thin Chocolate Chip Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips reduce sugar content while maintaining flavor.

Mix together cake flour, baking soda, and salt by hand.

Add melted cooled butter to a stand mixer along with dark brown sugar and white sugar, mixing on low until combined, then increase to medium high until lightened in color.

Add two egg yolks and whole milk to the mixture, then mix until combined.

Add vanilla and mix until combined.

Add the flour mixture gradually on low, mixing until just combined, then finish mixing by hand to avoid overworking the dough.

Fold in mini semi-sweet chocolate chips by hand.

Portion out heaping tablespoons of dough onto a baking sheet, pressing each cookie down to about half an inch tall.

Bake at 350°F for about 17 minutes, rotating halfway through, until golden brown all over.

Let cookies cool on the baking sheet for 20 minutes before transferring.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens