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Thin and Chewy Chocolate Chip Cookie Recipe

Thin, chewy chocolate chip cookies with a mix of chocolate chips and chopped milk chocolate for extra richness.
Prep Time30 minutes
Cook Time9 minutes
Total Time39 minutes
Servings: 16 servings

Ingredients

  • 1 1/2 cups light brown sugar packed for proper measurement
  • 1/2 cup granulated sugar
  • 2 sticks (1 cup) butter melted and slightly cooled
  • 2 large eggs room temperature
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • pinch salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon cornstarch
  • 1 cup semi-sweet chocolate chips
  • 1 bar (approx. 3.5–4 oz) milk chocolate roughly chopped

Instructions

  • Line baking sheets with parchment paper and preheat the oven to 350°F (175°C).
  • In a large bowl, whisk together the melted and slightly cooled butter, packed light brown sugar, and granulated sugar until smooth and well combined.
  • Add the eggs one at a time, mixing well after each addition, then whisk in the milk and vanilla until the mixture is smooth and slightly lighter in color.
  • In a separate bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and cornstarch until evenly blended.
  • Gradually add the dry ingredients to the wet ingredients, stirring just until combined; do not overmix.
  • Fold in the semi-sweet chocolate chips and the roughly chopped milk chocolate, reserving a few pieces to press onto the tops of the dough balls.
  • Chill the dough for at least 30 minutes, or ideally refrigerate 24–72 hours for best flavor and texture.
  • Scoop chilled dough using a 3-tablespoon cookie scoop onto the prepared baking sheets, spacing the cookies apart; press reserved chocolate pieces onto the tops.
  • Bake for 7–9 minutes, or until the edges are lightly golden while the centers still look slightly underbaked.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Equipment

  • Mixing bowls
  • Whisk
  • rubber spatula or spoon
  • Measuring cups and spoons
  • cookie scoop (3 tablespoons)
  • Baking Sheets
  • Parchment Paper
  • Refrigerator

Notes

  • Use room temperature eggs and butter for best texture.
  • Chill dough 24–72 hours for deeper flavor and chewier cookies.
  • Look for golden edges and slightly underbaked centers before removing from oven.
  • Cookies will continue to set on the hot pan after baking.
  • Use real butter and high-quality chocolate for best results.