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!
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.
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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.