Best 2 Thin And Crisp Chocolate Chip Cookies Recipes

Indulge in the delightful journey of baking irresistibly thin and crisp chocolate chip cookies with our curated collection of recipes. Embark on a culinary adventure, where each recipe promises a unique twist on this classic treat. From the simplicity of a traditional recipe to the tantalizing variations of browned butter and oatmeal cookies, our selection caters to every palate. Dive into the world of crispy chocolate chip cookies and discover the perfect balance of texture and flavor in every bite.

Here are our top 2 tried and tested recipes!

THIN AND CRISP CHOCOLATE CHIP COOKIES

Thin and Crisp Chocolate Chip Cookies image

Adding more granulated sugar gives this classic thin and crispy cookie its crunch.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Steps:

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

THIN-AND-CRISP CHOCOLATE-CHIP COOKIES

Thin-and-Crisp Chocolate-Chip Cookies image

Chocolate-chip cookies tend to spark the kind of tense debate usually reserved for topics like religion and politics. Opinions on various brands abound, but an excellent recipe is the key to baked good paradise. This recipe, one of three that were extensively tested, is for a golden brown emblem of cookie engineering. Note that in this crisp version the ingredients include milk and light corn syrup, and the balls of dough are quite small. This version also calls for what might seem like a lot of salt, but one tablespoon is correct. Be sure to use Diamond Crystal kosher salt, and if you use Morton's, reduce the amount by about half. (Make the chewy and gooey versions to compare.)

Provided by Amanda Hesser

Categories dessert

Time 30m

Yield Makes 24 cookies

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon Diamond Crystal kosher salt
14 tablespoons butter, melted
1/2 cup packed light brown sugar
1/2 cup sugar
2 tablespoons light corn syrup
1 tablespoon vanilla extract
2 tablespoons milk
1 1/2 cups chopped bittersweet chocolate (peasize pieces and shavings)
2 cups chopped toasted walnuts (optional)

Steps:

Preheat the oven to 325 degrees. Line two baking sheets with foil. Sift together the flour, baking soda and salt.
In a mixer fitted with a paddle, cream the butter, sugars and corn syrup for about 3 minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 95 milligrams, Sugar 16 grams, TransFat 0 grams

Tips:

Use high-quality chocolate chips. This will make a big difference in the flavor of your cookies.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough before baking. This will help the cookies hold their shape and spread less.
Bake the cookies at a high temperature for a short amount of time. This will help them get crispy.
Let the cookies cool completely before storing them. This will help them stay crisp.

Conclusion:

These thin and crispy chocolate chip cookies are the perfect treat for any occasion. They're easy to make and always a crowd-pleaser. So next time you're in the mood for a sweet snack, give this recipe a try. You won't be disappointed!