Target: 6 × 4 inches · landscape

Thin and Crispy Chocolate Chip Cookies

77 min · 24 cookies

Ingredients

□ 1/2 cup (113 g) unsalted butter, melted and cooled until warm

□ 3/4 cup (150 g) granulated sugar

□ 2 tbsp (25 g) packed light brown sugar

□ 1 large egg white

□ 1 tsp vanilla extract

□ 1 cup (120 g) all-purpose flour

□ 1/8 tsp baking soda

□ 1/2 tsp fine salt

□ 3/4 cup (120 g) mini semisweet chocolate chips

1. Heat oven to 350 F; line two light pans. Whisk warm melted butter with both sugars until glossy.

2. Whisk in egg white and vanilla. Stir in flour, baking soda, and salt; fold in mini chips.

3. Portion level tablespoons 3 inches apart; flatten to thin 2-inch disks. Bake one pan at a time.

4. Bake 14–16 minutes, rotating halfway, until golden through center. Rest on pan 5 minutes, then rack.

5. Cool uncovered at least 20 minutes until brittle and snappy; store airtight only when fully cool.

Cook’s note: Do not pull them pale: deep golden centers and complete cooling make the snap.