Best 3 Thin Crisp Chocolate Chip Cookies Recipes
Indulge your sweet cravings with our tantalizing selection of Thin Crisp Chocolate Chip Cookies recipes. These cookies are a delightful treat, offering a perfect balance of crispiness and chewiness in every bite. Our recipes cater to various dietary preferences, including gluten-free, vegan, and dairy-free options.
For those who love the classic taste of chocolate chip cookies, our Original Thin Crisp Chocolate Chip Cookies recipe is a must-try. With its simple ingredients and easy-to-follow instructions, this recipe yields perfectly golden brown cookies with a delightful crunch.
If you're seeking a healthier alternative, our Gluten-Free Thin Crisp Chocolate Chip Cookies recipe is a fantastic choice. This recipe uses almond flour and coconut flour to create a delicious and nutritious cookie that's perfect for those with gluten sensitivities or celiac disease.
For a vegan-friendly option, our Vegan Thin Crisp Chocolate Chip Cookies recipe is a delightful treat. This recipe uses plant-based ingredients such as almond milk, coconut oil, and flaxseed meal to create a delicious and satisfying cookie that's free from animal products.
Finally, our Dairy-Free Thin Crisp Chocolate Chip Cookies recipe is a perfect option for those with dairy allergies or lactose intolerance. This recipe uses dairy-free alternatives such as almond milk, coconut oil, and vegan chocolate chips to create a delicious and indulgent cookie that's safe for those with dairy restrictions.
No matter your dietary preferences, our Thin Crisp Chocolate Chip Cookies recipes offer a delightful treat that will satisfy your sweet tooth. So, preheat your oven and let's get baking!
THIN AND CRISP CHOCOLATE CHIP COOKIES
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
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
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
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
THIN & CRISP CHOCOLATE CHIP COOKIES
This recipe is from Fine Cooking. These are so buttery, crisp and delicious! The key to the crispness is the ratio of more white sugar than brown, the proportion of butter to the rest of the ingredients, and the fact that the butter and egg are at room temperature (the butter is soft). Edited 5/22/06: I added tips in step 10 and 11 to help make sure they turn out thin and crispy. Another tip might be to warm the cookie sheet before adding the dough (I don't do this, though). Maybe the tips will help. As you can see in the picture, mine come out thin, and I think they're very buttery and crispy. Chocolate chip cookies were first served at the Tollhouse Inn in Massachusetts.
Provided by PanNan
Categories Drop Cookies
Time 20m
Yield 72 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 375° and place racks in middle and top levels of the oven.
- Beat together the butter and sugars on high mixer speed until light and fluffy, about 1 minute.
- Scrape bowl and paddle beater.
- Add eggs and vanilla, and beat on low until incorporated.
- Then beat on high for about 1 minute until light and fluffy again.
- Scrape bowl and paddle again.
- In a separate medium size bowl, whisk together the flour, salt, and baking soda.
- Add this to the butter mixture and beat on medium until just blended.
- Stir in chocolate chips with a wooden spoon.
- Drop rounded teaspoons of dough 2-inches apart onto the greased cookie sheets. Tip - don't make these larger - larger amounts of dough won't flatten well.
- Bake until deep golden brown around the edges, and lightly golden in the center- about 8-10 minutes, rotating the sheets after about 4 minutes to get more even results. Tip - when you rotate the sheets after 4 minutes, check to see if the cookies have flattened well. If not, shake the pan gently to spread the dough and flatten a little more. Then, contine to bake until brown and crisp.
- Remove from the oven and let rest 3-5 minutes before transferring the cookies to a wire rack to cool completely.
Tips:
- Use high-quality chocolate chips. This will make a big difference in the flavor of your cookies.
- Chill your dough for at least 30 minutes before baking. This will help the cookies spread less and keep their shape.
- Don't over-mix your dough. Over-mixing will make the cookies tough.
- Bake your cookies at a high temperature for a short amount of time. This will help them get crispy edges and a chewy center.
- Let your cookies cool completely before storing them. This will help them keep their shape and flavor.
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 craving a sweet snack, give this recipe a try. You won't be disappointed!
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