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Small-Batch Thin and Chewy Chocolate Chip Cookies

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These small batch thin and chewy chocolate chip cookies are crisp on the edges, chewy in the center, and buttery with just enough chocolate throughout.

Ingredients

Scale
  • 1 cup plus 1 tablespoon (142g) all-purpose flour*
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons (98g) unsalted butter, at room temperature*
  • 3/4 cup (150g) brown sugar
  • 1 tablespoon (12g) white granulated sugar
  • 1 egg
  • 1.5 – 2 ounces (54g) semi-sweet or bittersweet chocolate chips, depending on your taste

Instructions

  1. Preheat the oven. Adjust an oven rack to the middle of the oven. Preheat oven to 350°F (180°C). Line one large baking sheet with parchment paper.
  2. Combine the dry ingredients. In a medium bowl, whisk the flour, baking soda, and salt together.
  3. Beat the wet ingredients. In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, beat the butter on medium speed until smooth and creamy, about 2 minutes.  Add the brown and white sugars and cream on medium speed until light and fluffy, about 4 minutes. Add the egg and beat on medium speed until fully incorporated, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
  4. Make the dough. Add the flour mixture to the wet ingredients and mix at low speed until combined. Using a spatula, mix in the chocolate chips.
  5. Bake. Scoop the dough into 2-tablespoon (45g) balls and arrange them 2-inches apart on the baking sheet. Bake for 11 minutes, until the edges are golden in color and the middle looks soft and gooey.
  6. Serve. Remove the baking sheet from the oven and transfer the baking sheet to a wire rack and let the cookies cool completely on the baking sheet. Store the cookies in an air-tight container at room temperature for up to 3 days.

Notes

FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.

BUTTER. I used room temperature butter that is 65 degrees Fahrenheit. If you don’t have a thermometer, test the butter by placing your finger on the butter and pressing down slightly. Room temperature butter will be cool to the touch and leave a slight indentation. If this sounds too fussy, cold butter will work fine if using a stand mixer (this will not work if using a hand mixer).

Find it online: https://frommarkettotable.com/thin-and-chewy-chocolate-chip-cookies/