Thin and Crispy Chocolate Chip Cookies

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 88.

	this recipe	typical
fat	95%	67%
total sugar	144%	95%
brown sugar share of total sugar	62%	53%
egg	28%	27%
leavener	2%	2%
salt	2%	1%
mix-ins	94%	94%
flour strength	1.0	1.0

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

340 g	1 1/2 cups Butter ((3 cubes, melted in a saucepan))
320 g	1 1/2 cups Brown Sugar
200 g	1 cup Sugar
100 g	2 large Eggs
13 g	1 Tablespoon Vanilla Extract
240 g	2 cups Flour
120 g	1 cup Cake or Pastry Flour
5 g	1 teaspoon Baking Soda
4 g	1 teaspoon Baking Powder
9 g	1 1/2 teaspoon Salt
255 g	1 1/2 cups Chocolate Chips
85 g	1/2 cup Chocolate Chunks ((chopped from bar))
170 g	3/4 cup Butter ((melted in saucepan))
160 g	3/4 cup Brown Sugar
100 g	1/2 cup Sugar
50 g	1 large Egg
9 g	2 teaspoons Vanilla Extract
120 g	1 cup Flour
60 g	1/2 cup Cake or Pastry Flour
2 g	1/2 teaspoon Baking Soda
2 g	1/2 teaspoon Baking Powder
4 g	3/4 teaspoon Salt
128 g	3/4 cup Chocolate Chips
42 g	1/4 cup Chocolate Chunks ((cut from chocolate bar))

Method: 8 steps, published by www.modernhoney.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Yum! Crispy, soft, and chewy. I think my texture is just a little off though, smoother than the photos. No crinkles. I only had dark brown sugar, so they’re definitely darker than pictured too. (I know it’s usually light brown sugar) I’m not sure if I browned ” — a cook, 5.0★

“This is my second time making this cookie recipe. Previously I wasn’t able to get the butter to brown melting in a sauce pan. Basically just used melted butter. Today I made the brown butter in a skillet pan and it worked beautifully, but stir because it will ” — a cook, 4.0★