Super buttery, chewy and irresistibly easy – this recipe produces a batch of thin, bakery-style chocolate chip cookies that are perfect for dunking. If you prefer a thicker, even softer cookie, try a different variation that yields a more pillowy texture.
Chocolate chip cookies divide opinion: some prefer tall, soft, gooey cookies, while others love thin, crispy-edged varieties with a tender, chewy center. This recipe is my answer for the latter — a flat, buttery cookie with just enough chew and a crunchy edge that still melts in your mouth.
Over the years readers have asked for a thin, bakery-style cookie, so I tested variations until I landed on a reliable formula. The result is a very approachable dough that spreads slightly while baking to produce classic thin cookies that are perfect for dunking in milk or coffee.
These cookies are reminiscent of the ones my grandmother kept in the freezer back when I was a kid. Stored chilled, they retain their texture and flavor beautifully and are great straight from the freezer or warmed briefly to crumble over ice cream.
The flavor profile leans buttery with a pronounced vanilla aroma and deep chocolate pockets from semisweet chips. The dough is straightforward to prepare, and the final cookies look deceptively delicate while packing a satisfying, chewy bite.
Bake a batch for friends, pack them for a picnic, or freeze extras for easy treats later. Below you’ll find the ingredient list and simple, step-by-step instructions to make about 30 cookies.
Thin and Chewy Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup [2 sticks] unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
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Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and set it aside.
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In a medium bowl, whisk together the all-purpose flour, baking soda and salt until evenly combined. Set the dry mix aside.
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In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter with the light brown sugar and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Add the flour mixture to the butter and sugar mixture and combine just until incorporated. Avoid over-mixing to keep the cookies tender. Fold in the semisweet chocolate chips by hand so they are evenly distributed.
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Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing them a couple of inches apart to allow for spreading. For thinner cookies, slightly flatten the tops of the dough balls before baking.
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Bake in the preheated oven for 9 to 11 minutes, or until the edges are a light golden brown. The centers may still look a bit underbaked; this is normal and helps preserve chewiness.
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Remove the baking sheet from the oven and allow the cookies to rest on the sheet for 5 minutes to finish setting. Transfer the cookies to a wire rack to cool completely.
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Enjoy your thin, chewy chocolate chip cookies with a glass of milk, a cup of coffee, or crumbled over ice cream.
Tips for the Best Thin and Chewy Cookies
Use room-temperature butter for even creaming with the sugars. Do not overmix the dough once you add the flour — overworking develops gluten and will make cookies tougher. If you prefer an even thinner cookie, gently flatten dough balls before baking. To store, keep baked cookies in an airtight container at room temperature for several days, or freeze extras for longer storage.
Did you make this recipe?
If you try this recipe, please leave feedback and a rating. I appreciate hearing how your cookies turned out and any adjustments you made to suit your taste.