Brown Sugar Chocolate Chip Cookies (Thin and Crispy)
Ingredients
- 1 pound unsalted butter (454 grams, room temperature (4 sticks))
- 1½ cups light brown sugar (320 grams)
- 1½ cups dark brown sugar (320 grams)
- 1 cup granulated sugar (200 grams)
- 4 large eggs (200 grams, room temperature)
- 2 teaspoons pure vanilla extract (4 grams)
- 3½ cups all-purpose flour (420 grams)
- 1½ teaspoons kosher salt (5 grams)
- 2 teaspoons baking soda (12 grams)
- 1½ cups semisweet and milk chocolate chips (255 grams, Ghirardelli recommended)
Instructions
- 1
Preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside.
- 2
Beat
- 3
Using a hand mixer, cream butter until smooth, about 2-3 minutes. Add the sugars and beat until smooth, about 2 minutes. Beat in the eggs and vanilla until smooth, about 1 minute.
3 min - 4
Mix
- 5
Into a large bowl, sift together the dry ingredients. Slowly mix the dry ingredients into the wet mixture. Fold in the chocolate chips.
- 6
Shape
- 7
Drop 2 tablespoons of dough per cookie onto the prepared baking sheets; space the dough balls at least 2 inches apart to allow for spreading. Plan on approximately 6 cookies per sheet.
- 8
Bake until golden, 9-11 minutes. Remove cookies from the oven.
11 min - 9
Cool
- 10
Let cookies stand on the baking sheets for 10 minutes before removing to a cooling rack to finish cooling. Repeat with remaining dough until all cookies have been baked.
10 min
Nutrition
Per serving (based on 30 servings)
