Thin Chocolate Chip Cookies

These thin chocolate chip cookies are rich, buttery, and perfectly crisp on the edges with soft centers. Made with brown butter and mini chocolate chips, they’re an easy, bakery-style treat everyone will love.

Course Cookies

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings Cookies

Calories 109kcal

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.

Nutrition