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Thin, Crispy-Chewy Chocolate Chip Cookies
Thin chocolate chip cookies with deeply caramelized crisp edges, chewy centers, dark brown sugar, vanilla bean paste, and generous bittersweet chocolate. Designed to deliver a classic thin, crispy-chewy texture without requiring an overnight dough rest.
Total
45 min
Servings
12
Level
Easy
Recipe by
@DavesPizzaOven
Originally shared on YouTube.
Ingredients
Cookie Dough
- 1 stick Salted butter, melted and cooled to approximately 85-95°F, 113 g
- 140 g Dark brown sugar
- 70 g Granulated sugar
- 1 Large egg yolk
- 1 tbsp Heavy cream, 15 g
- 1 tsp Vanilla bean paste, 5 g
- 140 g All-purpose flour
- 1/2 tsp Fine salt, 2 g
- 1/2 tsp Baking soda, 2 g
Mix-in
- 140 g Bittersweet chocolate, roughly chopped or in chunks
- Flaky sea salt, for finishing, optional (optional)
Instructions
Preheat oven to 350°F and line baking sheets with parchment paper.
Melt the salted butter, then cool it to approximately 85-95°F. It should be fully melted but warm, not hot. This helps control spread, emulsification, dough texture, and final chew.
In a mixing bowl, combine the melted butter, dark brown sugar, and granulated sugar. Whisk until smooth and glossy.
Add the egg yolk. Whisk until fully emulsified.
Add the heavy cream and vanilla bean paste. Whisk until smooth.
In a separate bowl, whisk together the all-purpose flour, fine salt, and baking soda.
Add the dry ingredients to the wet ingredients. Fold only until almost combined. Do not overmix.
Fold in the bittersweet chocolate. Mix only until no dry flour remains.
Portion into 12 equal cookies. For consistency, weigh the total dough and divide by 12 where practical.
Place cookies well-spaced on prepared baking sheets. These cookies are intentionally designed to spread — do not crowd the pan.
Bake until cookies have spread thin, outer edges are a deep golden brown, centers remain slightly softer than the edges, the middle is no longer raw, and the chocolate is melted. Do not overbake until the entire cookie is hard — the cookies continue setting as they cool.
Let cookies cool on the baking sheet for approximately 5-10 minutes. This is important for the final texture.
Transfer carefully to a wire rack and cool further. The intended crisp-edges, chewy-center texture becomes more distinct as the cookies cool.
Nutrition per serving
195
Calories
2g
Protein
24g
Carbs
11g
Fat
