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Ultra Thin Chocolate Chunk Cookies

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Ultra Thin Chocolate Chunk Cookies

Yield24 cookies

Prep15 minutes

Bake10 minutes per batch

LevelBeginner-Friendly

Nutrition facts ›

Texture goal

Crispy edges with soft, chewy centers and melty chocolate chunks throughout.

These ultra thin chocolate chunk cookies offer a delightful contrast of crispy edges and soft, chewy centers, loaded with melty chocolate chunks in every bite.

Why you'll want it now, Perfectly thin and crispy with gooey chocolate goodness in each bite.

Why this recipe works

The combination of melted butter and a higher ratio of brown sugar creates a cookie that spreads thin while maintaining a chewy texture. Chilling the dough briefly helps control the spread, ensuring thin but not overly flat cookies.

Equipment

Mixing bowls
Whisk
Baking sheets
Parchment paper
Cooling rack

How to make it

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt.
In another bowl, combine the melted butter, brown sugar, and granulated sugar until smooth.
Add the vanilla extract and egg to the wet mixture, mixing until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chocolate chunks.
Scoop tablespoon-sized portions of dough (about 25 g each) onto the prepared baking sheets, leaving ample space for spreading.
Bake for 10 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a cooling rack.

Enjoy these ultra thin chocolate chunk cookies with a glass of milk for the ultimate treat.

How you'll know it's ready

The cookies are ready when the edges are golden brown and the centers are set but still soft.

Convection oven? (and if you don't have one)

For standard ovens, the temperature is perfect as stated. If using a convection oven, lower the temperature to 325°F (165°C) and check the cookies a minute or two early as they may bake faster.

Troubleshooting

If cookies spread too much, chill the dough for 10 minutes before baking.
If cookies are too thick, increase the baking time by 1-2 minutes.
For uneven spreading, ensure the butter is fully melted and mixed well with sugars.
If cookies are too soft after cooling, bake for an additional 1-2 minutes.

Storage

Store cookies in an airtight container at room temperature for up to 5 days.

Make ahead

The dough can be prepared and stored in the refrigerator for up to 2 days before baking.

Variations

Add a pinch of sea salt on top before baking for a salty-sweet contrast.
Mix in chopped nuts for added texture.
Use white chocolate chunks for a different flavor profile.

Frequently asked questions

Can I use chocolate chips instead of chunks?

Yes, chocolate chips can be used, but chunks provide larger pockets of melted chocolate.

How do I prevent cookies from spreading too much?

Chilling the dough briefly before baking can help control spread.

Can I freeze the cookie dough?

Yes, portion the dough into balls and freeze on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding a minute to the baking time.

Why are my cookies not spreading?

Ensure the butter is fully melted and properly mixed with the sugars.

Nutrition Facts

Per serving: 1 cookie (30 g)

Calories120

Total Fat6 g

Saturated Fat4 g

Cholesterol20 mg

Sodium50 mg

Total Carbohydrate16 g

Dietary Fiber1 g

Total Sugars10 g

Protein1 g

Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.

Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.