Thin and Crispy Chocolate Chip Cookies

Paper-thin chocolate chip cookies bake deep golden and cool into a brittle, buttery snap with classic vanilla and chocolate flavor.

77 min

24 cookies

Ingredients

1/2 cup (113 g) unsalted butter, melted and cooled until warm

3/4 cup (150 g) granulated sugar

2 tbsp (25 g) packed light brown sugar

1 large egg white

1 tsp vanilla extract

1 cup (120 g) all-purpose flour

1/8 tsp baking soda

1/2 tsp fine salt

3/4 cup (120 g) mini semisweet chocolate chips

Two light-colored baking sheets · Parchment paper · Mixing bowl · Whisk · Wire rack

Check the center

A pale center retains moisture and bends; wait for even golden color across the whole cookie.

Keep the snap

Serve only when fully cool. Store airtight after cooling so trapped steam cannot soften the cookies.

01. Heat the oven to 350 F with a center rack and line two light-colored sheets; dark pans can scorch thin edges.

02. Whisk warm melted butter with both sugars for 1 minute until glossy, with no separate butter puddles.

03. Whisk in egg white and vanilla until the mixture is uniform and no clear streaks remain.

04. Stir in flour, baking soda, and salt only until absorbed; fold in mini chips so the dough stays soft enough to spread.

05. Drop level tablespoons 3 inches apart and press into thin 2-inch disks. Give each cookie room to spread.

06. Bake one sheet at a time for 14 to 16 minutes, rotating halfway. Centers must be golden brown and edges darker, not pale.

07. Rest on the sheet 5 minutes so the fragile cookies can firm up before moving them to a rack.

08. Cool uncovered at least 20 minutes until completely brittle; store airtight only after fully cool.