Thin Chocolate Chip Cookies
If you love bakery-style cookies with crispy edges and chewy centers, these Thin Chocolate Chip Cookies are about to become your new favorite treat. Made with rich brown butter and mini chocolate chips, these cookies bake up perfectly thin, golden, and irresistibly delicious every single time.
We can’t get enough of how simple yet special these cookies feel. Browning the butter adds a deep, nutty flavor that takes them to the next level, and that quick chill time helps create the perfect texture. These are the kind of cookies we make when we want something a little extra without a lot of extra work.
If you’re in the mood for more sweet treats, check out our Peanut Butter Chocolate Chip Cookies, Butterscotch Chocolate Chip Cookies, and Copycat Levain Chocolate Chip Cookies.
Table of contents
Why You’ll Love This Recipe
- Crispy Edges, Chewy Centers: These cookies strike the perfect balance of textures in every bite.
- Rich Brown Butter Flavor: Browning the butter adds a deep, nutty richness you won’t get from regular cookies.
- Easy to Make: Simple pantry ingredients and straightforward steps make this recipe approachable for any level.
- Perfect for Sharing: This recipe makes about 30 cookies, making it great for parties, bake sales, or gifting.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
These cookies come together with a handful of pantry staples, but each one plays an important role. The browned butter creates a rich, caramel-like base, while the mix of granulated sugar and brown sugar adds both sweetness and a hint of moisture. A touch of molasses deepens the flavor even more, and cornstarch helps keep the centers soft while the edges crisp up beautifully. Mini chocolate chips are perfect here because they distribute evenly throughout the thin dough, giving you chocolate in every bite.
Variations
- Add Sea Salt: Sprinkle flaky sea salt on top right after baking for a sweet and salty finish.
- Use Dark Chocolate: Swap mini chips for finely chopped dark chocolate for a richer flavor.
- Make Them Extra Thin: Press the dough a bit more before baking for an even crispier cookie.
- Add Nuts: Mix in chopped pecans or walnuts for added crunch and texture.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Brown the butter in a saucepan until golden and nutty, then let it cool completely.
- Whisk the butter with sugars until smooth. Add molasses, egg, vanilla, and milk and mix.
- Stir in salt, baking soda, and cornstarch.
- Gently fold in the flour without overmixing.
- Stir in mini chocolate chips. Chill the dough for at least 30 minutes.
- Scoop and slightly flatten the dough onto a baking sheet. Bake until edges are golden and crisp.
Expert Tips
- Let the brown butter cool fully before mixing so it doesn’t scramble the egg.
- Don’t skip chilling the dough, this helps control spreading and improves flavor.
- Use mini chocolate chips for the best distribution in thin cookies.
- Slightly underbake if you want a softer center with crisp edges.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Browning the butter adds a rich, nutty flavor that gives these cookies a deeper, more complex taste.
It’s not recommended. Chilling helps the cookies hold their shape and enhances the flavor.
Flattening the dough slightly before baking and using melted butter helps them spread into thin cookies.
Yes! We can freeze scooped dough balls and bake them straight from frozen, just adding an extra minute or two to the bake time.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Thin Chocolate Chip Cookies
Equipment
- small saucepan
- large mixing bowl
- Whisk
- Spatula
- baking sheet
- Cookie scoop
- cooling rack
Ingredients
- 1 cup butter
- 1 ½ cups granulated sugar
- ¼ cup brown sugar
- ½ teaspoon molasses
- 1 egg
- 2 teaspoons vanilla extract
- 1 tablespoon whole milk
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon cornstarch
- 1 ½ cups all-purpose flour
- 1 cup mini chocolate chips
Instructions
- In a small saucepan over medium heat, melt the butter. Continue cooking until it turns golden brown and smells nutty. Remove from heat and let it cool completely.
- Transfer the cooled butter to a large bowl. Whisk in the granulated sugar and brown sugar.
- Add the molasses, egg, vanilla extract, and milk. Whisk until smooth.
- Mix in the salt, baking soda, and cornstarch.
- Gently fold in the flour. Do not overmix.
- Stir in the mini chocolate chips.
- Cover the dough and chill for at least 30 minutes (or up to overnight).
- Preheat oven to 350°F. Scoop dough onto a baking sheet, spacing cookies about 3 inches apart. Flatten slightly.
- Bake for 10–12 minutes until edges are golden and crisp.
- Let cool on the baking sheet for 5 minutes, then transfer to a rack.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
