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Ridgely's thin crisp chocolate chip cookies melt in your mouth! This recipe is a family favorite and there are never any left from a fresh batch.

Ridgely’s Chocolate Chip Cookies

  • Author: Ridgely
  • Yield: 2 dozen 1x
  • Category: Dessert


  • 3 sticks of butter – melted
  • 3/4 cups of sugar
  •  3/4 cups of brown sugar
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 1 3/4 cups of flour
  • 1 teaspoon of salt
  • 1 teaspoon of baking soda
  • 12 ounces of semisweet chocolate chips.


  1. Preheat the oven to 375 degrees. Combine 12 tablespoons (3/4 cup) of sugar, 14 tablespoons (a bit more than 3/4 cups) of brown sugar, 1 teaspoon of vanilla extract and 2 eggs in an electric stand mixer.
  2. Melt 3 sticks (1 1/2 cups) of butter, in a microwaveable dish, slowly in the microwave. I use a pyrex measuring cup so I can pour the melted butter.
  3. Pour the melted butter into your creamed sugar mixture.
  4. In a separate mixing bowl combine 1 3/4 cups of flour, 1 teaspoon of salt and 1 teaspoon of baking soda. Mix it into the creamed sugar mixture slowly. You don’t want flour flying all over the place.
  5. When the flour is all mixed in – add 12 ounces of semisweet chocolate chips.
  6. Scoop the batter onto a cookie sheet using two teaspoons or a small ice cream scoop. I space them as seen below. THEY SPREAD, SO GIVE THEM ROOM. I use a silpat – but you can also use a baking sheet lined with parchment paper. You will need to replace the parchment with each batch.
  7. I like a lot of chocolate chips in my cookies – so I usually add more chips as I use up the batter.
  8. In my oven they bake for exactly 12 minutes.
  9. Once removed from the oven, let them rest for a minute or two, to set, before you put them on a wire rack to cool


The batter really spreads – so be sure to give them room on the baking sheet

Keywords: Chocolate Chip Cookies, Ridgely's Recipe, Chocolate chip, Cookies, Thin, Crisp

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