Thin + Crispy Chocolate Chip Cookies

Quick to make, these Thin + Crispy Chocolate Chip Cookies are just like cookies from a bakery!

We love these cookies. They're simple to make and, like their name, thin and crispy. I love to keep these in the freezer; they are amazing frozen! These cookies are also perfect for icebox cakes.

Thin + Crispy Chocolate Chip Cookies

• 1 1/4 cups all purpose flour
• 1/2 cup chocolate chips (I use semi sweet)
• 1/2 cup coconut oil
• 1/4 cup plus 2 tablespoons light brown sugar, packed
• 1/4 cup plus 2 tablespoons white sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 egg

Preheat oven to 350 F and lightly grease cookies sheets. Set aside.

Add coconut oil to a large microwave safe bowl. Heat about 45 seconds or until almost melted. Remove from microwave and stir to melt completely. Whisk in sugars until smooth. Add vanilla extract and the egg. Whisk to combine. 

Next add flour, baking soda, and salt. Stir to combine, then add chocolate chips. 

Scoop the dough, by two tablespoons, onto the cookie sheet. With a measuring cup or flat-bottomed cup, flatten the tops so the cookie dough is about 1/4" thick. If your dough ball is too thick, the cookies will be puffy. Place cookie dough balls about 2 inches apart. Bake 11 to 13 minutes or until browned. Allow to rest on cookie sheet for 5 minutes before moving to a cooling rack. The cookies may seem soft when you remove them from the oven but they will crisp up as they cool on the cooling rack.