Grammy's Kitchen · Chocolate Chip Cookies · Thin & Crisp Chocolate Chip Cookies
One of 88 chocolate chip cookies recipes we measured
from www.food.com
5 cooks on www.food.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 88.
| this recipe | typical | |
|---|---|---|
| fat | 84% | 67% |
| total sugar | 78% | 95% |
| brown sugar share of total sugar | 76% | 53% |
| egg | 37% | 27% |
| leavener | 2% | 2% |
| salt | 1% | 1% |
| mix-ins | 205% | 94% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 12 ounces unsalted butter, room temperature |
| 200 g | 1 cup sugar |
| 160 g | 3/4 cup packed light brown sugar |
| 100 g | 2 large eggs, room temperature |
| 9 g | 2 teaspoons pure vanilla extract |
| 383 g | 3 cups unbleached all-purpose flour (13.5 oz) |
| 6 g | 1 teaspoon salt |
| 5 g | 1 teaspoon baking soda |
| 340 g | 12 ounces semi-sweet chocolate chips (I like the Ghirardelli double chocolate chips) |
Method: 12 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“As the other reviewers said, very good buttery cookies. Not initially thin nor crispy here either. I took the advice of Kit Jun (partially!) and instead of making her/his recipe, I just omitted one of the eggs. I also flattened the cookie dough on the sheet” — a cook, 5.0★
“For crispier cookies - leave out the eggs. Here is a recipe I love for crispy buttery cookies. 1 c. flour 1/4 tsp. baking soda 1/4 tsp. salt 1/2 c. melted butter 1/2 c. packed brown sugar 1/3 c. granulated sugar 1 1/2 tsp. vanilla 1 pkg milk chocola” — a cook, 4.0★