Thin Crispy Chocolate Chip Cookie Recipe
This is the perfect Chocolate Chip Cookie Recipe for those people who like them paper thin and crispy, with just a little bit of chewiness.
The recipe is in ‘bakers %’ - which will allow you to scale the recipe up or down to suit your needs. It will also allow you to easily tweak the ingredient amounts to change the cookies texture. You will need a scale… but they are super cheap, and will help improve your baking hugely.

Ingredients:
100% (200g) all purpose flour
100% (200g) butter at room temp
50% (100g) white sugar
50% (100g) brown sugar
4% (8g) salt
1.5% (3g) baking soda
5% (10g) pure vanilla extract
25% (1 large) egg
75% (150g) chocolate chips



Method:
Preheat oven to 350ºF (180ºC).
Weigh out the butter and beat slightly to cream.
Add both sugars and cream lightly.
In the video we use a stand mixer - but you would be better with a hand mixer or a wooden spoon.
The idea is to not incorporate too much air into the dough, if you want a super thin cookie.
Mix in the vanilla and egg.
Mix together the dry ingredients, and then incorporate into the egg / butter mixture.
Stir in the chocolate chips.
You can at this point refrigerate the dough before baking if you wish.
Portion onto a parchment lined baking sheet and bake for 12-15 minutes.

Makes 18 cookies