Chocolate Chip Cookies

3 dozen

Unlike in recipes for chewy cookies, we used more butter and less brown sugar to produce the ideal thin and crisp cookie.


  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 sticks (1 cup) unsalted butter, softened

  • 1 cup granulated sugar

  • ½ cup packed dark-brown sugar

  • 2 teaspoons pure vanilla extract

  • 1 large whole egg, plus 1 large egg white

  • 12 ounces semisweet chocolate chips (about 2 cups)


  1. Preheat oven to 375 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.

  2. Add vanilla, whole egg, and egg white. Beat on low speed until well combined, scraping down sides of the bowl as needed, about 1 minute. Add flour mixture in two batches; mix until just combined. Mix in chocolate chips.

  3. Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes. Transfer parchment and cookies to a wire rack to cool completely.

    not applicable

Cook's Notes

Cookies can be kept in an airtight container at room temperature for up to 4 days.

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