These Thin & Chewy Chocolate Chip Cookies are thin yet still chewy and SO buttery, and they still have room for lots of chocolate. Just wait until you smell them in the oven! Thin, chewy and buttery heaven!!
I have had several requests for chocolate chip cookie recipes, and my #1 request is for chewy. Therefore, I decided that come Fall, I was going to find the time to post, not one, but several chocolate chip cookie recipes. I’m starting today with Thin & Chewy, but I also plan to share Thin & Crispy, Soft & Cakelike and Thick & Chewy. Along with sharing each recipe, I’m going to share with you, the tips for making the perfect texture for each one of these cookies. By the time you get finished looking at the pictures of these chewy buttery cookies, you’re gonna want to make them.
Don’t let the picture above deceive you. These cookies only look big and thick if a mouse is eating them!
So are you ready to learn tips for making the perfect thin and chewy chocolate chip cookies?
Here we go…
- Don’t over mix the batter. Mix the butter and sugars until they are creamy and free of all sugar lumps, but once you add the flour, only mix long enough to incorporate the flour. Add 1/2 of the flour and incorporate it, then add the second 1/2 and barely, I mean barely mix it in. Add your chocolate chips and then finish incorporating the flour along with the chocolate chips. This only takes a few seconds. Why should you incorporate the flour and stop mixing, you ask? Here’s why. The eggs contain water and once you mix flour with eggs (water), it forms gluten. Activated gluten makes things chewy. Gluten can’t form in fat (butter).
- Use butter, not shortening. Butter prevents the formation of gluten, which results in a more tender cookie but also a cookie that spreads more. The more butter you use, the more the cookies will spread.
- Use all brown sugar. For an extra chewy cookie use all brown sugar in the recipe instead of part white. In this recipe, I used equal amounts of both but when I make a thicker cookie, I will use more brown than white. We’ll discuss that later. If you ever use brown sugar, use the light brown. If you use all dark brown sugar, it will start to give the cookies a molasses taste.
- Add an extra egg yolk. If your recipe calls for 2 eggs, use 1 whole egg and 1 egg yolk. Egg whites dry out quickly when they are baked, stealing some of the moisture from the cookies.
- Bake at a lower temperature. The lower the temperature, the longer it takes for the cookies to bake, therefore giving them more time to spread.
- Don’t overbake. Remove the cookies from the oven as soon as they are golden brown around the edges. The centers will still be doughy looking. Leave the cookies on the cookie sheet to cool. They will continue baking for a few minutes on the hot cookie sheet.
- Add some cornstarch to the dry ingredients. Cornstarch makes cookies more soft and tender, and you can’t have chewy without tender…can you?
- Roll the cookies in balls of the same size so they will all get done at the same time.
- Once the cookies have cooled, transfer them to a wire cooling rack until they are set. Once they’re set, place them in an airtight container with waxed paper between the layers. Also, lay the cookies completely flat. Thin and chewy cookies break easily.
Don’t forget the milk!!Print
These buttery chewy cookies will have you drooling just looking at them, and wait until you smell them in the oven. Thin, chewy and buttery heaven!
- 2 cups all-purpose flour, (see note below*)
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 2 sticks unsalted butter, room temperature
- 2/3 cup light brown sugar
- 2/3 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 bag, bittersweet chocolate chips, good quality such as Ghirardelli, or you can use semi-sweet or milk chocolate
Preheat oven to 375 degrees after step 5.
- Whisk together the flour, salt, cornstarch and baking soda in a medium bowl and set aside.
- Add the butter to the bowl of a stand mixer, or use a hand mixer. Mix on medium-high speed until the butter is very light and creamy, about one minute.
- Add the sugars and mix on high speed until all of the sugar is dissolved and there are no lumps remaining in the brown sugar, about one minute.
- Add the egg, egg yolk, and vanilla and mix on medium speed just long enough to combine about 30 seconds.
- Add one cup of the flour, and mix just until almost incorporated, no more. Add the second cup of flour and mix until the flour is about halfway incorporated. Stop mixer and add the chocolate chips and mix on medium speed until the flour is incorporated and stop the mixer. Do not over mix.
- Place the bowl of cookie dough in the refrigerator for 30 minutes.
- Using a large cookie/ice cream scoop, (see note below**) place scoops of dough on a cookie sheet that has been lined with parchment paper. The parchment paper will help the cookies from spreading too thin. They will already be thin, trust me.
- Bake until cookies are browned around the edges but still slightly doughy looking in the centers. Allow cookies to cool on the cookie sheet. They will finish baking on the cookie sheet. Once they are cooled, transfer them to a wire rack until they are completely cooled and set before stacking them or placing them in a container.
- Store cookies in an airtight container with waxed paper between the layers. Cookies should stay fresh for up to 3 days in an airtight container.
*Either aerate the flour by running a fork through it several times before measuring or use the spoon & level technique by spooning the flour into your measuring cup, then leveling it off with a knife.
**If you’re not sure what size your cookie/ice cream scoop is, fill it with water. If it holds 2 1/2 tablespoons of water it is a large scoop. This size will make 20 cookies.
Cookies can be frozen for up to 3 months. Freeze in layers with cookies flat, using waxed paper between the layers and place in an airtight container.
- Category: Cookies
Keywords: cookies, chocolate chip, thin, chewy,