Dive into the world of baking with these Thin and Crispy Chocolate Chip Cookies. This recipe offers a delightful twist to the classic chocolate chip cookie, resulting in a cookie that’s perfectly crispy and bursting with chocolate in every bite.
The Story
Thin and crispy chocolate chip cookies have gained popularity among those who prefer a crunchier texture over the traditional chewy variety. This recipe is a homage to classic American baking, tweaked to achieve that sought-after crispy texture.
Why You Should Make
These cookies are ideal for those who enjoy a crunchier, lighter cookie. They’re perfect for dipping in milk or coffee and are a hit at parties, bake sales, or as a special treat for family and friends.
How to Serve
Serve these cookies with a cold glass of milk, a hot cup of coffee, or as a standalone snack. They’re also great for packing in lunchboxes or as a sweet treat for picnics.
How to Store
Store the cookies in an airtight container at room temperature. They’ll stay crispy and delicious for up to a week.
Tips
- Ensure the butter is fully melted for a thinner, crisper cookie.
- Chill the dough for at least 30 minutes before baking to prevent spreading.
- Bake until the edges are just turning golden brown for the perfect crispiness.
Prepare Time
- Preparation Time: 15 minutes
- Cooking Time: 10-12 minutes per batch
- Total Time: 25-27 minutes
Ingredients
- Full Recipe:
- 1 ½ cups Brown Sugar
- 1 ½ cups Butter (3 cubes, melted)
- 1 cup Sugar
- 2 large Eggs
- 2 cups Flour
- 1 tbsp Vanilla Extract
- 1 cup Cake or Pastry Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 ½ tsp Salt
- ½ cup Chocolate Chunks
- 1 ½ cups Chocolate Chips
- Small Half Recipe:
- 1 large Egg
- ¾ cup Chocolate Chips
- ¼ cup Chocolate Chunks
- ¾ cup Butter (melted)
- ½ cup Sugar
- 2 tsp Vanilla Extract
- 1 cup Flour
- ½ tsp Baking Soda
- ½ cup Cake or Pastry Flour
- ½ tsp Baking Powder
- ¾ cup Brown Sugar
- ¾ tsp Salt
Directions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the melted butter with brown sugar and sugar. Beat in the eggs and vanilla extract until well combined.
- In another bowl, whisk together the flour, cake or pastry flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and chocolate chunks.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cook Notes
- For an even crispier texture, press the dough balls slightly before baking.
Variations
- Nutty Chocolate Chip Cookies: Add chopped walnuts or pecans for a nutty flavor.
- White Chocolate and Macadamia: Substitute chocolate chips with white chocolate chips and add macadamia nuts.
Keto Version
- Use almond flour instead of all-purpose flour and a keto-friendly sweetener instead of sugar.
- Choose sugar-free chocolate chips.
Low-Carb Version
- Replace regular flour with a mix of almond and coconut flour.
- Use a low-carb sweetener in place of sugar.
- Opt for low-carb chocolate chips.
Nutrition Information
Each serving approximately contains (for a batch of 24 cookies):
- Calories: 220
- Fat: 12g
- Carbohydrates: 26g
- Protein: 2g
- Sugar: 17g
- Sodium: 200mg
(Note: Nutritional values are approximate and can vary based on ingredient brands and preparation modifications.)
