Thin Crispy‑Chewy Chocolate Chip Cookies – 25-Minute Recipe
These thin chocolate chip cookies combine a crisp, rippled edge with a gooey, melted chocolate interior and a soft, chewy center, all baked on the convection setting with a final sprinkle of coarse sea salt.
Recipe by Dave's Pizza Oven· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 4 oz butter
- 7 1/10 oz white sugar
- 3 1/2 oz brown sugar
- 1 egg yolk
- 1 tsp vanilla paste
- 1 fl oz heavy cream
- 8 1/2 oz all‑purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 6 oz chocolate chips
- Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate Chips
- sea salt, to taste
- Maldon Sea Salt Flakes
Instructions
- 1Start by melting the butter in a glass bowl; heat until it is about halfway melted, then stir until fully melted to control the temperature.
- 2Whisk the melted butter to help control the temperature.
- 3Add the white and brown sugars to the melted butter and whisk for about one minute.
- 4Add the egg yolk, vanilla paste, and heavy cream, then whisk for another minute.
- 5Add the all‑purpose flour, baking soda, and salt, and gently fold with a spoon or spatula until combined.
- 6Use Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate Chips.
- 7Fold the chocolate chips into the cookie dough using a spatula.
- 8Refrigerate the dough for about 30 minutes while the oven preheats to 350°F on the convection setting.
- 9Grab a baking sheet.
- 10Pack about 50 g of dough into a scoop and place the dough scoops directly onto the baking sheet.
- 11Place the tray of cookie dough balls into the oven and bake at 350°F using the convection setting for up to 10 minutes.
- 12Slam the baking tray halfway through the bake, and again at the end of the bake to create rippled edges.
- 13Let the cookies rest on the pan for about 10 minutes.
- 14Transfer the baked cookies from the pan to a wire rack to cool for another 10 minutes.
- 15Sprinkle Maldon Sea Salt Flakes (or sea salt to taste) over the cookies while they are on the rack.
- 16Finished cookies should be thin, with a crisp, rippled edge, a golden‑brown exterior, and a soft, gooey chocolate interior.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Control butter temperature
Melt the butter in a glass bowl, stir until fully melted, then whisk.
Chill dough while preheating
Refrigerate the dough for about 30 minutes as the oven preheats.
Create rippled edges
Slam the baking tray halfway through and again at the end of the bake to form the characteristic rippled edges.
Rest before final salt
Let cookies rest on the pan 10 minutes, then cool on a wire rack another 10 minutes before sprinkling sea salt.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Thin Crispy‑Chewy Chocolate Chip Cookies?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this Thin Crispy‑Chewy Chocolate Chip Cookies recipe make?
- This recipe makes 10 servings as written; ingredient quantities on this page can be scaled.
- Where does this Thin Crispy‑Chewy Chocolate Chip Cookies recipe come from?
- It was shared by Dave's Pizza Oven on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.