Extra Thin Chocolate Chip Cookies

Thin yet still chewy. These extra thin chocolate chip cookies are sweet, but not too sweet.

Extra Thin Chocolate Chip Cookies

Extra Thin Chocolate Chip Cookies

Yield: 18
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes

Extra thin chocolate chip cookies, chewy and sweet.


  • 120 grams of Butter
  • 100 grams of Granulated Sugar
  • 180 grams of (Light) Brown Sugar
  • 1 Egg*
  • 1 teaspoon of Vanilla Extract
  • 150 grams of Flour
  • 3 grams of Baking Soda
  • 120 grams of Milk Chocolate Chips or Chunks
  • 120 grams of Dark Chocolate Chips or Chunks


  1. Whisk together flour and baking soda.
  2. Melt the butter and let it cool for a few minutes.
  3. In a separate bowl, add both kinds of sugar into a bowl and mix well.
  4. Add melted butter and mix again.
  5. Add the egg and vanilla extract.
  6. Whip until it reaches the ribbon stage.
  7. Sift in flour mixture, then fold to incorporate.
  8. Mix together both kinds of chocolate chips or chunks.
  9. Add chocolate chips, or chunks, and fold to incorporate.
  10. Refrigerate dough for at least 2 hours or preferably overnight.
  11. Preheat your oven to 180 degrees Celsius.
  12. Form 18 cookie balls from the dough and place five at a time onto a baking sheet lined with baking paper.
  13. Bake for 10 - 15 minutes.
  14. Let them cool for about 5 minutes on the baking sheet, then transfer to a wire rack and let them cool completely.

When are they done?

You'll know the cookies are done when the edges start to brown slightly.


*Make sure this ingredient is at room temperature.

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