Thin Chocolate Chip Cookies
These Thin Chocolate Chip Cookies have a delicious caramel flavor and the perfect amount of crunch. They're easy to mix up, quick to bake, and so good to eat!
Ingredients
- ½ cup unsalted butter
- 1⅓ cup all purpose flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup white granulated sugar
- ½ cup light brown sugar, packed
- 2 tablespoons light corn syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 F. Line baking sheets with parchment paper.
- In a medium skillet over medium heat. Melt butter and swirl (don’t stir) as needed. When it becomes brown in color and has a nutty aroma, remove from heat.
- In a large mixing bowl, whisk flour, baking soda and salt.
- Add butter, sugars and corn syrup. Beat until combined.
- Blend in egg and vanilla until just combined. Do not overmix.
- Fold in chocolate chips.
- Using a medium cookie dough scoop or 2 tablespoons of dough, roll into a ball between your palms and place on cookie sheet. Cookies will spread so allow at least 2” from the edge and other dough balls, 4 per large sheet.
- Bake 5 minutes and rotate cookie sheets. Bake 6 minutes.
- Remove from oven and allow to cool 3-5 minutes before transferring to a wire cooling rack.
Video
Notes
- Cookies will rise, but fall when removed from the oven.
- Make cookies gluten free using King Arthur Measure for Measure Flour.
- To avoid swirling, allow butter to cool completely before making dough.
- Using a cookie scoop creates a consistent size and allows them to bake evenly.
- Rotating the cookies helps the cookies bake evenly.
Nutrition
Calories: 173kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 50mgPotassium: 72mgFiber: 1gSugar: 15gVitamin A: 158IUCalcium: 14mgIron: 1mg
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