Jumbo Thin and Crispy Chocolate Chip Cookie
Jumbo Thin and Crispy Chocolate Chip Cookie
Ingredients
- 2 tablespoons butter, melted, cooled slightly
- 2 tablespoons light brown sugar, packed
- 1 tablespoon granulated sugar
- 1/8 teaspoon pure vanilla extract
- 1/16 teaspoon fine table salt
- 3 tablespoons all purpose flour
- 1/8 teaspoon baking soda
- 1 tablespoon milk
- 2 tablespoons mini semi sweet chocolate chips, heaping
Instructions
- 1
Preheat the oven to 350°F (convection setting if available). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the melted, slightly cooled butter, packed light brown sugar, and granulated sugar. Stir together until well combined and smooth.
⏱️ 2 min
- 3
Add the pure vanilla extract and fine table salt to the mixture. Stir until incorporated.
⏱️ 1 min
- 4
Add the all purpose flour and baking soda to the bowl. Stir until the ingredients are just combined and form a crumbly dough. Be careful not to overmix.
⏱️ 1 min
- 5
Pour in the milk and stir until it is well incorporated and the dough becomes smoother and cohesive.
⏱️ 1 min
- 6
Stir in the heaping mini semi sweet chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min
- 7
Make one large scoop of dough and place it in the center of the prepared parchment-lined baking sheet.
⏱️ 1 min
- 8
Bake in the preheated oven for 12 to 14 minutes, or until the cookie has spread out, the edges are deep golden brown, and the center appears set.
⏱️ 14 min•🌡️ 350
- 9
Allow the cookie to cool on the baking pan for 10 minutes. This helps it set and prevents it from breaking.
⏱️ 10 min
- 10
Carefully use a spatula to transfer the cookie from the baking sheet to a wire rack to cool completely. Once cooled, enjoy your jumbo thin and crispy chocolate chip cookie with its crispy edges and chewy center!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Jumbo Thin and Crispy Chocolate Chip Cookie
- 2 tablespoons butter, melted, cooled slightly
- 2 tablespoons light brown sugar, packed
- 1 tablespoon granulated sugar
- 1/8 teaspoon pure vanilla extract
- 1/16 teaspoon fine table salt
- 3 tablespoons all purpose flour
- 1/8 teaspoon baking soda
- 1 tablespoon milk
- 2 tablespoons mini semi sweet chocolate chips, heaping
Instructions
- 1
Preheat the oven to 350°F (convection setting if available). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the melted, slightly cooled butter, packed light brown sugar, and granulated sugar. Stir together until well combined and smooth.
⏱️ 2 min - 3
Add the pure vanilla extract and fine table salt to the mixture. Stir until incorporated.
⏱️ 1 min - 4
Add the all purpose flour and baking soda to the bowl. Stir until the ingredients are just combined and form a crumbly dough. Be careful not to overmix.
⏱️ 1 min - 5
Pour in the milk and stir until it is well incorporated and the dough becomes smoother and cohesive.
⏱️ 1 min - 6
Stir in the heaping mini semi sweet chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min - 7
Make one large scoop of dough and place it in the center of the prepared parchment-lined baking sheet.
⏱️ 1 min - 8
Bake in the preheated oven for 12 to 14 minutes, or until the cookie has spread out, the edges are deep golden brown, and the center appears set.
⏱️ 14 min•🌡️ 350 - 9
Allow the cookie to cool on the baking pan for 10 minutes. This helps it set and prevents it from breaking.
⏱️ 10 min - 10
Carefully use a spatula to transfer the cookie from the baking sheet to a wire rack to cool completely. Once cooled, enjoy your jumbo thin and crispy chocolate chip cookie with its crispy edges and chewy center!
⏱️ 1 min