Thin & Crispy Chocolate Chip Cookies

A big stack of thin chocolate chip cookies, made from my crunchy chocolate chip cookies recipe.

Hello Daring Bakers!

There are two sorts of cookie lovers on the planet: those that favor an unbelievably chewy chocolate chip cookie and those that demand a chocolate chip cookie be skinny and crispy. It’s a debate that has the potential to finish friendships! (Okay, it’s not that dramatic, however individuals do really feel obsessed with their cookie texture of selection.)

My skinny and crispy chocolate chip cookies may convey the 2 collectively! These unimaginable cookies are skinny, and they’re the right quantity of crispy, however there’s nonetheless a slight chew to them! And the flavour profile is good: the right quantity of salt and butter and the right quantity of chocolate — with sufficient house in between these chocolate chunks to style the buttery, virtually butterscotch-like, crunchy cookie. 

Even if you’re a hardcore, chewy chocolate chip cookie-only fan (and a fan of my Greatest-Ever Chocolate Chip Cookies), I actually hope you give these crispy cookies a shot! They’re good in their very own proper, and I’m optimistic you’ll fall in love! When you’re searching for extra chocolate chip recipes, you’re in the precise place! Strive my Chocolate Chip Banana Bread, Chocolate Chip Scones, Chocolate Chip Muffins, Chocolate Chip Pancakes, and my Vegan Chocolate Chip Cookies!

A close up of my crispy chocolate chip cookie recipe, to show their texture.

What Are Skinny And Crispy Chocolate Chip Cookies?

Skinny and crispy chocolate chip cookies are a model of chocolate chip cookies that aren’t cake-like in texture and aren’t overly chewy. They’ve a pleasant crisp to them, and your aim right here is to provide your cookie the right steadiness between chocolate chips and scrumptious cookie taste. 

What You Want To Make Crispy Chocolate Chip Cookies

How To Make Crispy Chocolate Chip Cookies

These crispy chocolate chip cookies are tremendous addicting. You’ll be shocked at what number of you might eat in a single sitting! Right here is the way you make them (and be sure to get the complete recipe, with the written recipe, down beneath!): 

  1. Preheat your oven to 350°F (180°C). Put together two baking sheets by lining them with parchment paper and set them apart.
  2. In a meals processor, mix the flour, brown sugar, granulated sugar, baking soda, and salt.
  3. Add the chilly butter to the combination after which course of for about 10 seconds till the combination resembles sand.
  4. Beat the egg and vanilla extract collectively in a small bowl, then add it to the flour combination. Pulse it a couple of instances to mix—it’s okay if the dough isn’t fully combined at this level.
  5. Switch the dough to a bowl and add the chopped chocolate. Briefly mix the chocolate and dough along with your arms to ensure it’s evenly combined.
  6. Scoop a leveled 1 tablespoon of dough for every cookie, roll right into a ball, and place them three inches aside in your baking sheets. 
  7. Bake the cookies for about 15 minutes. Allow them to cool till they’re agency sufficient to deal with, after which switch them to a wire rack to complete cooling. 

Gemma’s Professional Chef Suggestions For Making Skinny And Crispy Chocolate Chip Cookies

  • This recipe does work finest if you make it with a meals processor, as you need tiny bits of butter in your dough and never creamed all through.
  • In case you have a kitchen scale, you’ll get the most effective (most correct) outcomes by measuring the elements by weight.
  • I exploit 1 cup (6oz/170g) chopped bittersweet chocolate as a result of it offers the precise steadiness of cookie to chip. When you favor extra chocolate in your cookie, you’ll be able to add 1/three cup (2oz/57g).
  • You should use 1 cup (6oz/170g) of semi-sweet or bittersweet chocolate chips instead of the chopped chocolate should you favor.
  • These cookies unfold so much, so make sure you house them three inches aside in your cookie sheet and solely scoop stage tablespoons.
  • Be sure to make use of parchment-lined cookie sheets and never silicone baking mats for these cookies for the precise texture.

My crispy chocolate chip cookies recipe can be stacked high like this.

How Do I Retailer Skinny And Crispy Chocolate Chip Cookies?

These home made cookies could be saved in an hermetic container for as much as one week. You may as well freeze skinny and crispy chocolate chip cookie dough for as much as three months! Scoop out tablespoon-sized balls and freeze them on a parchment-lined cookie sheet. As soon as they’re frozen, switch for an hermetic container. Enable the frozen dough to come back to room temperature earlier than baking. 

Don’t Miss Extra Cookie Recipes

And don’t overlook to purchase my Greater Bolder Baking Cookbook!

Full (and printable) recipe beneath!

Watch The Recipe Video!

Prep Time 20 minutes

Cook dinner Time 15 minutes

The title says all of it — that is my Skinny & Crispy Chocolate Chip Cookies recipe that has the feel you will love and crave for the remainder of your life!

Creator: Gemma Stafford

Servings: 45 cookies

Components

  • 1 ½ cups plus 1 tablespoon (8oz/225g) all-purpose flour
  • 1 cup (6oz/170g) darkish brown sugar
  • ½ cup (4oz/115g) granulated sugar
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (8oz/225g) chilly butter (diced)
  • 1 giant egg
  • 1 tablespoon vanilla extract
  • 1 cup (6oz/170g) chopped bittersweet chocolate

Directions

  • Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Put aside.

  • Within the bowl of a meals processor, mix the flour, brown sugar, granulated sugar, baking soda, and salt.

  • Add the butter and course of for about 10 seconds, till the combination resembles sand.

  • In a small bowl, beat the egg and vanilla extract collectively, then add to the flour combination and pulse a couple of instances to mix. It’s okay if the dough isn’t fully combined at this level.

  • Switch the dough to a bowl, add the chopped chocolate and briefly mix along with your arms to ensure the dough is evenly combined.

  • Scoop LEVEL 1 tablespoons of dough for every cookie, roll and unfold three inches aside, in your ready baking sheets and bake for about 15 minutes. Let cool till agency sufficient to deal with earlier than transferring onto wire racks to chill fully. (Be sure you solely scoop stage tablespoons in any other case your cookies will unfold out an excessive amount of)

  • Retailer these cookies in an hermetic container for as much as one week.

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