Thin and Crispy Chocolate Chip Cookies
For those who like thin and crispy cookies.
There’s a breed of people in the cookie-loving world that won’t tolerate chewy, doughy, or molten. No, what makes the hearts of these people melt is the crispy crackle bite of a thin cookie. Nothing will appeal to these cookie lovers more than this recipe for Thin and Crispy Chocolate Chip Cookies. A delicate lacy dough is intertwined with chocolate chips for a crackle of cookies that’ll convert everyone to the crispy cookie side.
What makes a good, Thin and Crispy Chocolate Chip Cookie?
Sugar: Unlike classic or thick chocolate chip cookies, this recipe uses a higher ratio of granulated sugar, which, with a lower moisture content, crystallizes and crisps up more in the oven than brown sugar.
Eggs: The use of an additional egg white makes for a cookie that has more protein, yielding a dough that is less tender and firms up faster.
Rest time: Here, the thin cookies don’t chill in the fridge before baking (only dough waiting to be baked is set in the fridge). A cookie dough that is softer will spread and become more thin.
Portioning: The amount of dough used to make thin cookies is significantly less than classic or thick cookies.
Temperature: The oven is set at a lower temperature which allows the cookies to bake for longer, leading to a crisper texture.
Once the dough is formed the cookie dough is portioned into small servings. Since these cookies spread, fewer cookies are baked in one go. Depending on the size of your baking sheets, you’ll have to bake the cookies in two or three rounds.
When cooled, these Thin and Crispy Chocolate Chip Cookies only need a glass of milk and they’re ready to go!
The texture is delightfully similar to lacey Florentine cookies that have a crispy bite that shatters into tiny little pieces. Both granulated sugar and egg white do their chemistry magic, creating a firm crispy dough.
These cookies are so light and thin, that it’ll be easy to eat the whole batch by oneself!
Thin and Crispy Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg plus 1 egg white, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup semisweet or milk chocolate chips
Preparation
- Preheat oven to 325°F and line 2 baking sheets with parchment paper, set aside.
- In a bowl whisk together flour, baking soda, and salt, set aside.
- In another bowl, beat butter, granulated sugar, and light brown sugar together until light and fluffy, about 2 to 3 minutes.
- Add the egg, egg white, and vanilla.
- Gradually add in dry ingredients, mixing until just combined. Fold in the chocolate chips.
- Using a 1/4 dry measuring cup portion out the dough, rolling it into balls.
- Place only 4 to 5 cookies onto the prepared baking trays, these cookies will spread. Place the remaining portioned balls of dough in the freezer until ready to use. Bake for 12 to 13 minutes until the edges are golden.
- Repeat the baking process with the remaining cookie dough. Let the baked cookies rest for 2 to 3 minutes before trying to lift and remove from the parchment paper.
Recipe adapted from Your Home Based Mom.