Paola Velez's Crispy Chocolate Chip Cookies Are Her Take on Another Very Famous Cookie — Recreate Them at Home

"This one will speak to those who favor thin and crispy over chewy and gooey," says the award-winning pastry chef

Paola Velez turned a grocery store favorite into an at-home baking staple.

"I loved getting the mini Chips Ahoy or Famous Amos cookies in bodegas [so] I made these to satisfy my nostalgia with cookies baked from scratch," the award-winning pastry chef says.

The owner of Providencia restaurant-bar in Washington, D.C. describes this recipe — included in her Bodega Bakes cookbook — as a "one-stop master class on the quintessential American cookie."

"This one will speak to those who favor thin and crispy over chewy and gooey," she says. "Not hard, but slightly crunchy."

Related: These Peppermint Hot Chocolate Cookies Are the Ultimate Winter Treat — Get the Recipe

Velez says, "I typically bake [them] for friends and family, but they are also great for serving at a dinner party or when hanging out over drinks.”

Paola Velez's Crispy Chocolate Chip Cookies

¾ cup (6 oz.) unsalted butter, softened

¾ cup lightly packed light brown sugar

½ cup granulated sugar

1 large egg

½ tsp. vanilla bean paste or vanilla extract

1¾ cups (about 7½ oz.) all-purpose flour

¾ tsp. fine Himalayan pink salt

¾ tsp. baking soda

1 (10-oz.) bag miniature semisweet chocolate chips

1. Beat together butter, brown sugar and granulated sugar with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl as needed. Beat in egg and vanilla until combined, about 30 seconds.

2. Whisk together flour, salt and baking soda in a medium bowl; stir in chocolate chips. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined, about 2 minutes total.

3. Using a 1-ounce (2-tablespoon) cookie scoop, scoop dough onto a parchment-lined baking sheet. (Don’t worry about spacing them out at this point; put them all together to save space.) Cover with plastic wrap, and chill in refrigerator for 30 minutes. Meanwhile, preheat oven to 375°.

4. Line 2 additional large rimmed baking sheets with parchment paper. Arrange dough balls on prepared baking sheets at least 1½ inches apart (about 8 dough balls per sheet). Bake in oven until bottoms and edges are golden brown, 10 to 12 minutes, rotating baking sheets between top and bottom racks halfway through. Remove from oven. Cool on baking sheets, 5 minutes; serve warm, or transfer to a wire rack to cool completely. Repeat with remaining dough balls.

Makes: 28

Active time: 35 minutes

Total time: 1 hour, 20 minutes