These thin and crispy chocolate chip cookies are some of the best cookies I’ve made! They are perfectly sweet and chewy with chocolate chunks and chips. If you are a lover of thin, crispy treats, then you have to give these cookies a try. They are a game-changer!

Full Recipe:
1 ½ c. Brown Sugar
1 ½ c. Butter (3 cubes, melted in a saucepan)
1 c. Sugar
2 large Eggs
2 c. Flour
1 tbsp Vanilla Extract
1 c. Cake or Pastry Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 ½ tsp Salt
½ c. Chocolate Chunks (chopped from a bar)
1 ½ c. Chocolate Chips
Small Half Recipe:
1 large Egg
¾ c. Chocolate Chips
¼ c. Chocolate Chunks (cut from a chocolate bar)
¾ c. Butter (melted in a saucepan)
½ c. Sugar
2 tsp Vanilla Extract
1 c. Flour
½ tsp Baking Soda
½ c. Cake or Pastry Flour
½ tsp Baking Powder
¾ c. Brown Sugar
¾ tsp Salt
Step 1: In a saucepan, melt the butter over medium-low heat. Let the butter simmer until it begins to turn warm amber, giving off a nutty aroma. Into a mixing bowl, pour the butter. Cover and allow it to cool for about 15 to 20 minutes in the fridge.

Step 2: Add the brown sugar, sugar, and cream to the cold butter. Stir for about 4 minutes, scraping the sides of the bowl. Then, add the egg one at a time, beating every after each addition. Stir in the vanilla.

Step 3: Now, add the cake or pastry flour along with the all-purpose flour, baking soda, baking powder, and salt. Stir well until just mixed.

Step 4: Fold in the chocolate chips and chocolate chunks.

Step 5: Using plastic wrap, cover the bowl and keep it in the fridge for at least 20 to 30 minutes or preferably 24 to 48 hours.

Step 6: After chilling the cookie dough, let it come to room temperature before starting to spread it.

Step 7: Prepare the oven. Preheat it to 375 degrees.

Step 8: Onto the prepared baking pans, scoop the cookie dough. Place in the preheated oven and bake for about 9 to 11 minutes (if baking medium-sized cookies) or 11 to 13 minutes (for larger cookies) until the cookies have lightly golden edges.