Peeps, I made thin and crispy chocolate chip cookies and I lived to tell about it. I am – and always will be – a thick and chewy chocolate chip cookie person. Like for forever. But I was inspired to try something a little different, and I am not sad I did.
When I was developing recipes for Icebox Cakes, I developed an espresso chip icebox cake calling for thin and crispy chocolate chip cookies (as all cookies in an icebox cake need to be thin and crispy for maximum whipped cream absorption) but the recipe was cut from the book, and I have thought about these cookies ever since . . . 
Well, I am thinking no longer:
Now, I am eating them – and a tiny bit on the regular . . . I love that there is no resting time in the fridge, so actual cookie-eating happens soon after desire-for-cookie-eating is pondered, and I’m kind of enjoying shaking things up – might not last, but for now, I’m on board with leaving the thick and chewies for another day.
Thin and Crispy Chocolate Chip Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- rounded 1 teaspoon kosher
- 1 cup semi-sweet or dark chocolate, chips or chopped
- 14 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 tablespoon vanilla extract
- 1 egg
Instructions
- Position a rack in the center of the oven and preheat the oven to 350 degrees.
- In a small bowl, whisk the flour, baking soda and salt. Add the chocolate chips and toss to coat them in flour.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter, sugars and vanilla extract on medium low speed until slightly fluffy, about two minutes. Be careful not to overbeat. Scrape the bowl with a rubber spatula.
- Add the egg and beat to combine, and then the flour mixture all at once and, with the mixer on low speed, beat until the dough has just a few streaks of flour in it. Scrape the bowl with a rubber spatula to insure all of the ingredients are fully incorporated.
- Line a baking sheet with parchment and using a 1 1/2 tablespoon cookie scoop, or tablespoons, evenly scoop 12 balls of dough on to the sheet. With slightly damp hands, press the balls down so they are flat.
- Bake the cookies for about 20 minutes, rotating at the halfway mark, until they are dry and flat, but to insure a thin cookie, remove the cookies from the oven at the 15 minute mark and press them flat with a spatula. Once baked but still warm, use a spatula to press any cookies down that do not look properly flattened.
- Repeat with the remaining dough.