Thin and Skimpy Chocolate Chip Cookies
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For anyone who thinks most chocolate chip cookies are too thick or overloaded with chocolate, this version is for you. The cookies come out with thin, crispy edges, buttery centers, and just enough chocolate to complement rather than dominate.
It starts with the classic Toll House recipe, adds two extra tablespoons of butter, and cuts way back on the chips—just enough to satisfy, but nowhere near the chocolate-free “virgin” ones my dad always asked for.
Don’t miss the good stuff! Scroll down past the recipe card for helpful Pro Tips and additional information.
Thin and Skimpy Chocolate Chip Cookies
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup plus 2 tablespoons butter softened
- ¾ cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract or vanilla bean paste
- 2 large eggs
Instructions
- Preheat the oven to 375°F.
- Whisk the flour and baking soda together in a small bowl and set it aside.
- In a large bowl, beat the softened butter with both sugars and the vanilla until everything’s smooth and creamy.
- Add the eggs one at a time, mixing well after each one.
- Stir in the dry ingredients gradually. Don’t rush it—just mix until the dough comes together.
- Scoop the dough into rounded tablespoons and drop them straight onto an ungreased baking sheet.
- Bake for 9 to 11 minutes, just until the edges start to turn golden. Let them sit for a couple of minutes on the pan before moving them to a rack to finish cooling.
Notes
If you want thin and crispy chocolate chip cookies, just let these bake another minute or two until the entire top is golden brown. I’ll admit, I do this on at least one sheet, these kind are perfect for dipping into your morning coffee.
Leave at least 3 inches between cookies, they spread.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Storage Tips
Let the cookies cool completely, then store in an airtight container at room temperature for up to 4 days. They also freeze well. Just seal in a freezer bag and thaw at room temp when ready to eat.
Baker’s Notes
- If they come out flat, perfect—you did it right. That’s the goal with this dough.
- Use a #40 scoop (about 2 tablespoons). Anything bigger and they’ll spread too far or brown unevenly.
- Don’t crowd the pan. These need space.
- Let them cool on the pan a few minutes before moving. The centers finish setting as they rest.
- If they still look a little soft in the middle when you pull them—good. That’s how you get crisp edges and a buttery center.
More Chocolate Chip Cookie Recipes You Have To Try
- Bakery Style Chocolate Chip Cookies
- Neiman Marcus Cookies
- Doubletree Cookies
- Chocolate Chip Cookie Cake
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.