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Super Thin Chocolate Chip Cookies

A super easy thin crispy chocolate chip cookie that calms the craving for Tate's Bakeshop
Servings 24 cookies
Prep Time 30 mins
Cook Time 12 mins


  • Large Mixing Bowl
  • 2 Medium Bowls
  • Measuring Cups
  • Measuring Spoons
  • Large Wooden or Plastic Spoon
  • Whisk or large fork
  • Large Cookie Sheet
  • Parchment Paper


  • 2 Cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 sticks Unsalted Butter let soften to room temperature
  • 2 Cups Semisweet Chocolate Chips
  • 3/4 Cup Brown Sugar densely packed
  • 3/4 Cup White Sugar
  • 2 Large Eggs (beaten)
  • 1 tsp Vanilla Extract


  • Preheat the oven to 350ºF
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • Place the butter into the large bowl and fold the sticks together using the large spoon, and mix in the sugars until just combined.
  • In a separate bowl, beat the eggs together and add to the butter/sugar mixture with the vanilla extract.
  • Stir in the flour mixture little by little, and fold in the chocolate chips.
  • Using a spoon, drop your cookies 2"-3" apart onto parchment paper.
  • Bake for 10 minutes (12 minutes if you want extra crispy cookies!)
  • Cool on a wire rack and enjoy!