Thin Cookies
Thin Cookies
Ingredients
- 100 g butter
- 50 g white sugar
- 50 g brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 100 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 50 g chocolate chips
Instructions
- 1
In a pan, melt 100g of butter over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma. This process is called browning the butter.
⏱️ 5 min
- 2
In a mixing bowl, add 50g of white sugar and 50g of brown sugar.
⏱️ 1 min
- 3
Pour the browned butter into the sugar mixture and mix well. Crack in 1 egg and add 1 teaspoon of vanilla extract. Mix until all wet ingredients are thoroughly combined.
⏱️ 3 min
- 4
In a separate bowl, whisk together 100g of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
⏱️ 2 min
- 5
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix the dough.
⏱️ 3 min
- 6
Fold in 50g of chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min
- 7
Cover the cookie dough and refrigerate for 30 minutes to allow it to firm up.
- 8
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180
- 9
Line a baking sheet with parchment paper.
⏱️ 1 min
- 10
Scoop small, uniform portions of the chilled dough onto the prepared baking sheet, leaving enough space between them for spreading. Bake in the preheated oven at 180°C for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 180
- 11
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thin Cookies
- 100 g butter
- 50 g white sugar
- 50 g brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 100 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 50 g chocolate chips
Instructions
- 1
In a pan, melt 100g of butter over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma. This process is called browning the butter.
⏱️ 5 min - 2
In a mixing bowl, add 50g of white sugar and 50g of brown sugar.
⏱️ 1 min - 3
Pour the browned butter into the sugar mixture and mix well. Crack in 1 egg and add 1 teaspoon of vanilla extract. Mix until all wet ingredients are thoroughly combined.
⏱️ 3 min - 4
In a separate bowl, whisk together 100g of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
⏱️ 2 min - 5
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix the dough.
⏱️ 3 min - 6
Fold in 50g of chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min - 7
Cover the cookie dough and refrigerate for 30 minutes to allow it to firm up.
- 8
Preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180 - 9
Line a baking sheet with parchment paper.
⏱️ 1 min - 10
Scoop small, uniform portions of the chilled dough onto the prepared baking sheet, leaving enough space between them for spreading. Bake in the preheated oven at 180°C for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
⏱️ 12 min•🌡️ 180 - 11
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min