Name: Thin & Chewy Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, melted and slightly cooled; 1 1/4 cups brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups semi-sweet chocolate chips

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Crisp edges, soft chewy centers, and rich with gooey chocolate chips—these Thin & Chewy Chocolate Chip Cookies are everything I crave in a classic homemade treat. They bake up thin but hold their texture beautifully, delivering that bakery-style quality with minimal effort. Whether I’m enjoying them fresh from the oven or paired with a glass of milk, they always hit the sweet spot.

Thin & Chewy Chocolate Chip Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, melted and slightly cooled

1 ¼ cups brown sugar, packed

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups semi-sweet chocolate chips

Directions

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

In a large bowl, I whisk together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and well blended.

I beat in the eggs and vanilla until everything is fully incorporated.

In a separate bowl, I combine the flour, baking soda, and salt, then gradually mix it into the wet ingredients just until combined.

I gently fold in the chocolate chips by hand.

Using a tablespoon, I scoop out portions of dough and place them on the prepared baking sheets, leaving about 2 inches between each cookie.

I bake them for 10–12 minutes, just until the edges are golden and the centers look slightly underdone.

I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: Approximately 210 kcal per cookie

Variations

I sometimes swap out half the chocolate chips for chopped walnuts or pecans for added crunch.

For a salted twist, I sprinkle flaky sea salt on top right after baking.

When I want a deeper flavor, I brown the butter before adding it—this adds a subtle nutty richness.

If I’m out of brown sugar, I’ve used all white sugar, though the cookies come out slightly less chewy.

I also like to try mini chocolate chips or chopped dark chocolate for a more rustic, gourmet feel.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days—they stay soft and chewy the whole time. If I want to keep them longer, I freeze them in a sealed freezer bag for up to 3 months. To reheat, I pop one in the microwave for 10–15 seconds to bring back that warm, gooey texture.

FAQs

How do I keep the cookies from spreading too much?

Using melted butter encourages spread, but I find that letting the dough sit for 5–10 minutes after mixing helps it firm up just enough to prevent excessive spreading.

Can I chill the dough if I want thicker cookies?

Yes, chilling the dough for 30–60 minutes will result in slightly thicker cookies with less spread and more depth of flavor.

Can I use different types of chocolate?

Absolutely. I’ve used dark chocolate chunks, milk chocolate chips, and even white chocolate with great results.

What’s the best way to freeze the dough?

I scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. I bake straight from frozen, just adding an extra minute or two to the baking time.

Why do the centers look underbaked when I take them out?

That’s the secret! I always pull them when they look slightly underdone in the center—they continue to cook on the baking sheet as they cool, giving that perfect chewy texture.

Conclusion

These thin and chewy chocolate chip cookies are a classic I keep coming back to. They're easy to make, endlessly customizable, and never fail to impress. Whether I’m baking a quick batch for family or prepping a stash for the freezer, these cookies bring that warm, homemade comfort every time.

Recipe:

Thin & Chewy Chocolate Chip Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These thin and chewy chocolate chip cookies feature crisp, golden edges and soft, gooey centers. Easy to make with pantry staples, they’re a nostalgic treat that delivers bakery-style results without any fuss.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Add the eggs and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet mixture just until combined.
Fold in the chocolate chips by hand.
Use a tablespoon to scoop dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers appear slightly underdone.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.