Simple Thin Crisp Chocolate Chip Cookies

Crisp and light chocolate chip cookies made with flour, melted butter, and dark chocolate chips in a relatively quick manner.

  1. All purpose flour
  2. Dark Chocolate
  3. Baking soda
  4. Salt
  5. Butter
  6. Sugar
  7. Eggs
  8. Milk
  9. Vanilla Extract / Almond extract
  10. Honey

Cake Flour preparation:

Take 125 g of all purpose flour and add 21 g of corn starch. Then sift the mixture over a bowl 3 to 5 times. Eradicating lumps and incorporating air, resulting in a fine flour. Cake flour also tends to have lower protein content which in turn develops less gluten and results in a smooth texture but less dense.


  • Take 250 g of cake flour, add quarter tsp of baking soda and salt and mix.
  • Thereafter, in a separate bowl take 104 g of melted butter, add 40 g of brown sugar, 40 g of white sugar and mix them together. Then add 2 egg yolks and 21 ml of whole milk with 5 ml of vanilla extract and mix to combine.
  • Next combine the two mixtures and mix to combine, don’t over mix. Then add the dark chocolate chips and/ or some nuts and gently mix.
  • Now scoop around 13 g of prepared cookie dough and transfer onto a baking pan, evenly spaced. Gently press on the cookies to flatten them a bit.

In the Oven

  • Finally place them in the preheated oven at 350o F for around 18 minutes.