Chocolate Chip Cookies - which do you prefer? Thick & chewy, or thin & crispy? Let me know which kind you prefer! It took me over 10 tries to get the thin and crispy cookies right, so I hope you love it!!
8 tablespoons or 1/2 cup salted butter
¾ cup white sugar
¼ cup brown sugar
1 egg
2 tsp vanilla
½ teaspoon salt
¼ tsp baking soda
1 tablespoon milk
1 cup AP flour
½ cup chocolate chips
In a saucepan, melt the butter. You can make browned butter if you’d like or just leave it melted but cooled completely.
In a large bowl, combine white sugar, and brown sugar. Add the butter and mix well. Next, add the egg again until you get the gel consistency. Then add the vanilla, baking soda, salt, and milk. Mix again.
Once it’s combined, stir in flour and chocolate chips. The dough might be a little wet and hard to scoop. You can put in the fridge to firm up for 10 minutes.
Once ready, scoop small balls onto the baking sheet lined with parchment paper. If needed, put in the freezer for 5 minutes while the oven heats up.
Bake at 375 degrees for 14-15 minutes until it’s completely flat and evenly browned. You want it to be crispy throughout. Cool completely and enjoy!
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