Introduction
If you’re a fan of cookies with a satisfying crunch, these thin and crispy chocolate chip cookies are exactly what you need. Perfectly golden brown and wonderfully crisp, these cookies are ideal for dunking in your favorite beverage, whether it’s a hot cup of coffee or a glass of cold milk. With a simple recipe and quick preparation, you’ll have a batch of irresistible cookies in no time.
Why You’ll Love This Recipe
These thin and crispy cookies are a delightful treat for those who prefer a crunchier texture. Unlike thick and chewy cookies, these are lighter, with a satisfying crisp that’s perfect for dunking. The rich flavor of the chocolate chips and the slight crispiness of the edges make them a must-try for any cookie lover. They’re also incredibly easy to make, making them a go-to snack for any occasion.
Recipe Origins
Thin and crispy cookies have become a popular style for those who appreciate a more delicate texture compared to the traditional chewy version. This style of cookie is inspired by the classic chocolate chip cookie but with a twist—thin, crisp edges and a flatter shape. The recipe has evolved over time, with variations in ingredients and techniques to achieve the perfect balance of crispiness and flavor.
Nutrition Information
Calories: 170
Fat: 9g
Carbohydrates: 24g
Protein: 2g
Sodium: 80mg
Sugar: 14g
Quick Facts
Preparation Time: 10 min
Cooking Time: 10 min
Total Time: 20 min
Servings: 24 cookies
Difficulty: ⭐⭐
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 1 week. If you prefer, you can freeze the cookies for up to 3 months. To reheat, simply microwave them for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes.
Serving Suggestions
These thin and crispy chocolate chip cookies are great on their own, but they pair wonderfully with a cup of coffee or milk for dipping. For an extra treat, serve them alongside a scoop of vanilla ice cream for a cookie sundae.
Common Mistakes
Overbaking: Since these cookies are thin, they bake quickly. Keep an eye on them to prevent them from becoming too crispy.
Not using enough butter: The melted butter in this recipe is key to getting the right crisp texture. Don’t substitute it with margarine or oil.
Crowding the baking sheet: Ensure you space the dough balls 2 inches apart to allow the cookies to spread evenly while baking.
Recipe Variations
Vegan: Use plant-based butter and flax eggs (1 tbsp ground flaxseed + 3 tbsp water) in place of the butter and eggs.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
Low-Carb: For a low-carb option, use a sugar substitute like erythritol and almond flour instead of regular flour.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! You can make the dough ahead of time and store it in the fridge for up to 3 days. Just scoop the dough and bake as usual.
How can I prevent the cookies from spreading too much? Chill the dough for 30 minutes before baking to reduce spreading.
Can I use milk chocolate chips instead of semisweet? Yes, milk chocolate chips can be used for a sweeter flavor, but the cookies will have a different taste.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, melted
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 ½ cups semisweet chocolate chips
Instructions
1- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. 2- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside. 3- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Stir until well combined. 4- Beat in the vanilla extract and the egg, mixing until fully incorporated. 5- Gradually add the dry ingredients to the wet ingredients, mixing until the dough is just combined. Be sure not to overmix. 6- Fold in the chocolate chips until evenly distributed throughout the dough. 7- Drop teaspoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread as they bake, so leave enough room for them to expand. 8- Bake for 8-10 minutes, or until the edges are golden brown and the centers are slightly set. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. 9- Enjoy your thin and crispy chocolate chip cookies with a refreshing beverage!
