Thin and buttery, these cookies were likened to chocolate chip tuiles by one of our testers. This recipe makes a lot of cookies, but the sand-dollar-size treats disappear quickly, so you might as well make a full batch!
What to buy: We used Ghirardelli Semi-Sweet Chocolate Chips, but you can use any chocolate chips you like.
This recipe was featured as part of our Chocolate Desserts photo gallery.If you’re looking for chewier cookies, try our Classic Chocolate Chip Cookies recipe (and see some tips for chewy cookies every time). We also have a gluten-free recipe, and a vegan one as well.
- Yield: 48 (2-inch) cookies
- Difficulty: Easy
- Total: 40 mins
- Active: 15 mins
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine salt
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips (about 12 ounces)
- Heat the oven to 375°F and arrange a rack in the middle. Combine flour and salt in a small mixing bowl and whisk to break up any lumps. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar and beat on medium speed until fluffy and light, about 3 minutes. Scrape down the sides of the mixing bowl, add the egg, and mix until just incorporated; mix in vanilla extract.
- Reduce the mixer speed to low and add the flour mixture. Remove the bowl from the mixer stand and stir in the chocolate chips.
- Drop the cookie dough by rounded tablespoons, about 3 inches apart, onto ungreased baking sheets. Bake until the bottoms of the cookies are golden brown, about 10 to 12 minutes. (Turn the baking sheets halfway through if the oven does not heat evenly.)
- Remove the cookies from the oven and let cool completely on the baking sheets (this will make them easier to remove), about 10 minutes.