These thin and crispy chocolate chip cookies are quick and easy to make. They have cardamom and milk chocolate in them which are the perfect pairing. These milk chocolate chip cookies are perfect for any occasion.
Hi hi! I know we are in full christmas cookie swing, and I wanted to take a second to pay tribute to what will be my all time best cookie friend - the chocolate chip cookie. I am popping on to share a slightly seasonal variation with you to add to your chocolate chip cookie recipe collection, which can be made without the spice for a bomb thin and crispy cookie for any time cookie eating.
I tweaked my perfect chocolate chip cookie for this recipe - tweaking the butter content, sugar ratios and leavening so that these cookies bake up relatively flat with lovely crispy edges. I also upped the chocolate and switched it to mainly milk with a little dark for good measure. I used a chopped bar for these, but chopped wafers work great too. I also added in a wee bit of cardamom and cinnamon for a spiced variation - leave this out if you like, but it’s a nice change on a classic. A good shower of flaky sea salt once they come out of the oven and you have the perfect thin and crispy situation.
This recipe doesn’t require a rest time - you scoop the dough and bake right away, but this dough would freeze very well. Just scoop the dough onto a lined baking sheet, freeze until solid, then store in an airtight container or bag and you have the perfect freezer stash!
To see all my tips and tricks on how to freeze cookie dough and how to bake from frozen, check out my post: How to freeze cookie dough
Happy holiday cookie-ing!
A few wee tips:
- If you don’t like cardamom (I am married to one of those monsters), then feel free to leave the spices out - these are a great, chocolate packed, thin and crispy cookie!
- I like mine chewy in the middle and crispy on the outside so 13 minutes is the sweet spot for me, but if you like them properly crispy, up the baking time.
- This cookie recipe is great because it doesn’t need any rest time, but if you like you can scoop the dough and either freeze or chill it until ready to bake - you may need to increase the baking time by a minute or two.
- I used mainly milk chocolate for these, with a little dark chocolate for balance, but these would work great with any type of chocolate.
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Thin and Crispy Cardamom and Milk Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 28 cookies 1x
Thin and crispy chocolate chip cookies, filled with warming cardamom and chunks of milk chocolate
- 250g unsalted butter, at room temperature
- 200g white sugar
- 120g dark brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla bean paste
- 280g all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp cardamom
- ½ tsp cinnamon
- 1 tsp salt
- 525g chocolate (I used 400g milk and 125g 60% just for some variation), chopped
- Flaky Sea Salt such as Maldon for finishing
- Preheat the oven to 350f° / 180°c and line 3-4 baking sheets with parchment paper (you can also use 2 and just switch out the cooled cookies with more dough as you go if you don’t have lots of baking sheets).
- In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, cream together the butter and sugars on high speed for 5 minutes, until pale, and light and fluffy. Add the egg, egg yolk and vanilla, and mix to combine, scraping down the bowl when necessary.
- Sift together the flour, baking soda, baking powder, cardamom, cinnamon, and salt. Add to the mixing bowl, and mix on low to just combine.
- Add 425g of the chopped chocolate, reserving 100g, and mix until just incorporated. Remove the bowl from the mixer and give a few mixes by hand using a flexible spatula, to ensure even incorporation of the chocolate.
- Using a 2 Tbsp Cookie scoop, scoop out balls of dough onto the prepared baking sheets - I like to scoop enough for one tray at a time, and leave the remainder in the bowl until I am ready to bake. Roll into balls and arrange evenly on the tray - 6 dough balls fit well for me. Press a few pieces of the reserved chocolate onto the tops of the balls.
- Bake for 12-13 minutes, or until lightly golden and beginning to set. Baking time depends on personal preference - if you like them a little softer, bake for 12 mins, if you like them a tiny bit crispy then bake for 13. Remove from the oven and sprinkle liberally with flaky sea salt. Allow to cool on the pan - the cookies will deflate slightly as they cool. Repeat the baking process with the remaining cookies.
- Store in an airtight container at room temperature.
Keywords: Thin and crispy, cardamom, chocolate chip cookie, milk chocolate
Thank you cloudy kitchen for this recipe, I tried to make it but it was flat how about if I want this cookies little bit thicker what I have to do?
Hiii! This is a thin and crispy cookie so will bake up flat. If you want something thicker I would recommend my perfect chocolate chip cookies 🙂
Hi, these tasted really great but unfortunately too air-y and crumbly. I think the region where the flour is from can make a difference. But on the brightside, it makes for a delicious cookie crumble topper on ice-cream ☺️👍
Hi! Did you make them by weight? They definitely shouldn't be crumbly!
Your first three ingredients are stated in grams. I don't have a scale to weigh out the ingredients. What would be the correct way i.e. cup, table spoon etc. (smiling)
There are a few online converters that you can use - King arthur has a good one! If you need a scale recommendation i'm happy to help too 🙂
Maybe my new favourite chocolate chip cookie recipe!
Yay so happy you love!
This is my favourite cookie recipe on the planet (followed closely by your brown butter choc chip cookies, Erin). I have made this recipe way too many times, and love to give them as gifts to friends and family - they always go down a treat. Can also recommend using a caramilk or Whittakers blondie chocolate, it pairs so well with the cardamom (a mix of chocolates is also good, I just use whatever I have in the cupboard). Thank you!!!
These are hands down my favorite cookie recipe. Ever! Highly recommend fresh cardamom pods and grinding the spice by hand. Every time I make them I always think "yikes, cinnamon?!" but as usual Erin is correct - not overpowering and only helps to amplify the chocolate I think. Very easy to put together, the only adjustment I make is I don't put the extra chocolate on top (mostly because I usually don't have that much on hand, but also because I'm lazy). I love to keep the balls in the freezer and bake them after dinner when we need a weeknight pick me up. They keep super well that way but never last very long. Thank you Erin! 🙂
These cookies are my go to, crowd pleasing cookies! Everyone always loves them and asks what bakery I bought them from! Two big thumbs up 🙂
I took a batch to the NICU staff to celebrate my daughter’s 2nd birthday 🙂 tons of happy nurses and doctors!
It’s my go to cookie recipe!
These are basically like chocolate chip cookies leveled up! I'm a cardamom fan in general but it is just perfect with choc chip cookie dough, and the sweet/salty contrast with the sea salt on top makes it even better. I used a mix of milk & dark chocolate chips but also when I was at the store getting the ingredients I found a bag of cream cheese baking chips so I threw in some of those too & they went marvelously with the rest. Made a batch as part of my Christmas cookie gift boxes to my colleagues and a day later made another batch to share with family because everyone really needs to taste these ASAP!