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Thin and Crispy Chocolate Chip Cookies That Snap Perfectly

Recipe by Evelyn Marcella Rivera

These aren’t your typical thick, gooey cookies. These are intentionally thin, deliberately crispy chocolate chip cookies that shatter when you break them in half, featuring caramelized edges and chocolate in every bite. Every ingredient choice—from cake flour to egg yolks only—is a calculated move toward the crispiest, most butterscotch-flavored cookie you’ve ever baked.

  • Total Time50 minutes
  • Yield16 cookies 1x

Ingredients

Units Scale

Dry Ingredients

  • 1.25 cups cake flour (142g)
  • 3/4 tsp table salt
  • 1/4 tsp baking soda

Wet Ingredients & Sugar

  • 8 tbsp unsalted butter (melted and cooled)
  • 1/3 cup granulated sugar (66g)
  • 1/3 cup dark brown sugar (packed (66g))
  • 2 large egg yolks (yolks only, no whites)
  • 1.5 tbsp whole milk
  • 2 tsp vanilla extract

Mix-ins

  • 3/4 cup mini semisweet chocolate chips (128g)

Instructions

  1. Set Up for Success: Position your oven rack in the middle and preheat to 350°F. Line two baking sheets with parchment paper. In a bowl, whisk together the cake flour, salt, and baking soda. Set aside.
  2. Build the Butter-Sugar Base: In a stand mixer with the paddle attachment, combine the melted (and cooled!) butter with both sugars on low speed until fully mixed. Crank to medium-high and beat for about a minute until the mixture lightens in color.
  3. Add the Wets, Then the Drys: Drop the speed to low. Add the two egg yolks, milk, and vanilla. Mix until just combined. Slowly pour in the flour mixture and mix until barely incorporated, scraping down the bowl as you go. Fold in the mini chocolate chips with a rubber spatula.
  4. Shape Them Flat: Using a greased 1-tablespoon measure, scoop 16 heaping portions, dividing them evenly between the two baking sheets (8 per sheet). Moisten your fingers and press each dough ball down to about 1/2-inch thickness to give them a head start on spreading.
  5. Bake One Sheet at a Time: Slide one sheet into the oven and bake for 16 to 18 minutes, rotating the sheet halfway through. You are looking for a deep golden brown. Bake the second sheet the same way.
  6. The Twenty-Minute Wait: Let the cookies cool on the baking sheet for a full 20 minutes. As they cool, the sugars set and the texture transforms from bendy to shatteringly crisp.

Notes

Do not substitute all-purpose flour; cake flour has less protein and provides the delicate crunch required for this cookie. Using only egg yolks removes the moisture that makes cookies puff up, keeping them flat and crispy. Let them bake to a deep golden brown—pale cookies will be chewy, not crispy.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert, Snack
  • Cuisine: American

Nutrition

  • Calories: 165
  • Sugar: 13
  • Sodium: 130
  • Fat: 9
  • Saturated Fat: 5
  • Carbohydrates: 20
  • Protein: 2

Find it online: https://blesseddish.com/thin-and-crispy-chocolate-chip-cookies-that-snap-perfectly/