Thin Crispy Chocolate Chip Cookies

Stella Parks version of Tate's thin Crispy Chocolate Chip Cookies. Crispy,
buttery studded with chips, delicious and easy to make!

Servings:

Author:

Prep Time
15 minutes

Cook Time
12 minutes

Course:

Cuisine:

American

Keywords:

chocolate chip cookies crispy stella parks tates thin

🧂 Ingredients

8 ounces med protein all-purpose flour

such as Gold Medal blue label or Whole Foods 365 blue label (about 1 3/4 cup, spooned; 225g)
8 ounces light brown sugar

not dark brown (about 1 cup, firmly packed; 225g)
3 1/2 ounces raw cane sugar

not white (about 1/2 cup; 100g)
2 teaspoons Diamond Crystal kosher salt; 8g

or table salt, use about half as much by volume or the same weight
1 1/2 teaspoons 8g baking soda

8g
8 ounces cold unsalted butter,

cut into 1-inch chunks (about 16 tablespoons; 225g)
8 ounces assorted chocolate chips

preferably no darker than 70%, see note (about 1 1/3 cups; 225g)
1 large egg

straight from the fridge, well beaten (1 3/4 ounces; 50g)
1/2 ounce vanilla extract

about 1 tablespoon; 15g

Instructions

1 Adjust oven rack to middle position and preheat oven to 350°F (180°C). In the
bowl of a food processor, combine flour, light brown sugar, raw cane sugar,
salt, and baking soda. Process until well-combined; add cold butter and pulse to
form a dry and powdery mix; comparable results cannot be produced by hand or
with a stand mixer. Add chocolate chips and pulse once or twice to combine.*
Chill to make it easier to handle dough.
2 Transfer the cookie "mix" to a large bowl; add egg and vanilla, stir well; the
mixture will seem alarmingly crumbly and dry at this stage. Once the wet
ingredients have been absorbed, knead mixture by hand until it comes together
like classic soft dough.
3 Divide into about 56 portions with a 1-tablespoon scoop. If you like, these can
be transferred to a zipper-lock bag and refrigerated for up to 1 week or frozen
for up to 3 months; soften to about 68°F (20°C) before baking.
4 Arrange portions on a parchment-lined half-sheet pan (do not use a silicone
mat), leaving about 2 or 3 inches between cookies to account for spread. Bake
until thin and golden brown, with an even color from edge to center, about 16
minutes (check earlier). I used a tablespoon scoop, yield over 60 cookies that
took 10-11 minutes to bake.
5 Cool cookies directly on the baking sheet until room temperature. Transfer to an
airtight container and continue cooling an hour more; the cookies will not be
fully crisped until then. At cool room temperature, the cookies will keep at
least six weeks in an airtight container.