Hi Bold Bakers! There are two types of cookie lovers in the world: those who prefer an unbelievably chewy chocolate chip cookie and those who demand a chocolate chip cookie be thin and crispy. It’s a debate that has the potential to end friendships! (Okay, it’s not that dramatic, but people do feel passionate about their cookie texture of choice.) Already have an account? My thin and crispy chocolate chip cookies may just bring the two together! These incredible cookies are thin, and they are the perfect amount of crispy, but there’s still a slight chew to them! And the flavor profile is just right: the perfect amount of salt and butter and the perfect amount of chocolate — with enough space in between those chocolate chunks to taste the buttery, almost butterscotch-like, crunchy cookie. Even if you are a hardcore, chewy chocolate chip cookie-only fan (and a fan of my Best-Ever Chocolate Chip Cookies), I really hope you give these crispy cookies a shot! They’re perfect in their own right, and I’m positive you’ll fall in love! If you’re looking for more chocolate chip recipes, you’re in the right place! Try my Chocolate Chip Banana Bread, Chocolate Chip Scones, Chocolate Chip Muffins, Chocolate Chip Pancakes, and my Vegan Chocolate Chip Cookies!
What Are Thin And Crispy Chocolate Chip Cookies?
Thin and crispy chocolate chip cookies are a version of chocolate chip cookies that aren’t cake-like in texture and aren’t overly chewy. They have a nice crisp to them, and your goal here is to give your cookie the perfect balance between chocolate chips and delicious cookie flavor.
What You Need To Make Crispy Chocolate Chip Cookies
Measuring cups and spoons 2 baking sheets Parchment paper Food processor Mixing bowls
How To Make Crispy Chocolate Chip Cookies
These crispy chocolate chip cookies are super addicting. You’ll be shocked at how many you may eat in one sitting! Here is how you make them (and make sure you get the full recipe, with the written recipe, down below!):
Gemma’s Pro Chef Tips For Making Thin And Crispy Chocolate Chip Cookies
This recipe does work best when you make it with a food processor, as you want tiny bits of butter in your dough and not creamed throughout. If you have a kitchen scale, you will get the best (most accurate) results by measuring the ingredients by weight. I use 1 cup (6oz/170g) chopped bittersweet chocolate because it gives the right balance of cookie to chip. If you prefer more chocolate in your cookie, you can add 1/3 cup (2oz/57g). You can use 1 cup (6oz/170g) of semi-sweet or bittersweet chocolate chips in place of the chopped chocolate if you prefer. These cookies spread a lot, so be sure to space them 3 inches apart on your cookie sheet and only scoop level tablespoons. Make sure to use parchment-lined cookie sheets and not silicone baking mats for these cookies for the right texture.
How Do I Store Thin And Crispy Chocolate Chip Cookies?
These homemade cookies can be stored in an airtight container for up to one week. You can also freeze thin and crispy chocolate chip cookie dough for up to 3 months! Scoop out tablespoon-sized balls and freeze them on a parchment-lined cookie sheet. Once they are frozen, transfer for an airtight container. Allow the frozen dough to come to room temperature before baking.
Don’t Miss More Cookie Recipes
Best-Ever Chocolate Chip Cookies Crazy Cookie Dough: One Base Dough, Endless Flavor Possibilities 3-Ingredient Shortbread Cookies
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
