I always use the recipe on the Toll House chocolate chip bag. I like mine thin also.

I do too sometimes thick?why is it something Im using,I cut back on baking soda still thick

I, too, use the recipe on the Nestle chocolate chip bag. The nice thing about that recipe, you can make your cookies thin or thick. Me, personally, I like them thick and laden with chocolate chips. If you like your cookies thinner, put in less chips and the batter will spread more.

Maybe the batter needs to be a bit thinner or warmer so it will flow out flatter.

The Nestles Toll House recipe. If you use real butter the cookies will be thinner and crisper. Shortening makes them thicker.

Also a Toll House person -- use butter & make your cookie drops smaller might help or squish them a little before baking? Now I'm hungry for them...

Also, don't mix it too much, and make sure the butter is just soft, not melted. Toll house is the best recipe. Gooey on the inside, crispy on the outside.

did all the above...

What's weird is that most everyone is having the exact opposite problem. I have read thread after thread of people that cannot get a CCC to be anything but a flat pancake. I wish I knew why yours are thick!

Suggestions for getting THICKER cookies were: don't use butter, chill your dough, even someone suggested the insulated pans can make a thinner cookie so they had suggested to use those old thin type pans. Obviously you'd want to do the opposite. :) Also it could be your dough is too thick, possible use a bit less flour.

Try this one, they say they are thin & crisp.

Here is a link that might be useful: thin & crisp CC cookie

Today I took a Betty Crocker lemon cake mix and added 2 eggs and a 1/2 cup liquid shortening like we use in the deep fryer at work. Mixed it together until there was now dry cake mix left and made 24 cookies out of it. Then I flattened them down with a glass with powder sugar on it. I dont know how long I baked them, maybe 15 minutes I think. They were think and crisp and the senior citizens asked for the recipe. Maybe you could try it with a yellow or white cake mix and chocolate chips and see if you like it. This will work with any kind of cake mix. Last week I used a german chocolate and I dont know if I used a 1/3 cup or 1/2 cup of shortening and the eggs. They were just like the chocolate crinkles but I didnt bake them as long so they were thicker and chewier.

This Martha Stewart recipe made the thinnest cc cookies I ever saw I usually strive for the opposite but sometimes I get a hankering for the thin ones.

Here is a link that might be useful: Thin and Crisp Chocolate Chip Cookies

OH man that Martha recipe looks exactly like the way my last batch of CCC turned out, I used the Copy Cat version of the Mrs. Fields CCC. I use a Jelly Roll pan(one of those thick heavy duty ones) for mine, this may also have something to do with flat cookies. This recipe by Martha looks, from my memory, appears pretty much the same.

I use the recipe on the back of the bag, whether it's Nestle, Hershey or store brand. Use butter now instead of margerine. I like them almost burnt, thin and crunchy with lots of walnuts. Sometimes I just make them with walnuts and no chocolate, they are so good. The kids like the fat, soft ones, though. Not sure I would like them now that I've had my surgery. Most sweet things taste horrible to me now.

I follow the recipe on the Toll House bag. It calls for both white and brown sugar. I made it once using all butter and they came out runny. So I suggest half shortening and half butter, or all shortening. You can even find butter flavor Crisco. By the way, my Grandmother had beautiful skin well into her seventies. Her secret was she used Crisco as a moisturizer on her face and hands. I just can't bring myself to put cooking grease on my face. And that's my beauty tip for today!