Today I made Alexis Stewart’s very thin, crispy chocolate chip cookies, and they were great! In the past the original recipe didn’t work for me. The cookies were so thin I could barely peel them off the sheet. Then I read somewhere that Alexis (who started making these when she was 12) used something like 5 oz of flour (weight) per cup, whereas my cups of flour usually weigh in around 4.5 oz. I made the cookies again with heavier packed cups (still 3 1/2 cups of flour, but with 5 oz/140 grams per cup) and got great results.
Since I didn’t need a lot of cookies, I cut the recipe down to a 1/4 of itself and increased the proportions of salt and chocolate chips a bit. The cookies were very thin, but they still set up nicely and were crispy and almost toffee-like in a good way. The proportions are very similar to another favorite cookie recipe, but these turned out even better.
I weighed ingredients as I measured and wrote in the weights below. One thing that probably contributed to the crispiness was that I really packed the brown sugar. Also. I started with cool (65 degree) butter and the cookies had nicely rounded edges.
If you have trouble getting the cookies crispy, try baking them at 300 for 12 to 15 minutes rather than 350. Lowering the heat allows them to brown more slowly and gives the centers time to heat through. If that STILL doesn’t work for you, try this recipe. It calls for slightly more granulated sugar and less brown sugar, thus giving you more chances at a crispy cookie.
More Thin & Crispy Chocolate Chip Cookies
- 4 oz *cool* unsalted butter 1 stick – 114 grams
- 1/4 cup granulated sugar 48 grams
- 3/4 cup brown sugar firmly packed 140 grams
- 1/4 teaspoon vanilla
- 1 large egg
- 1 cup plus 2 tablespoons flour 140 grams
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips use more or less as desired
- Don’t preheat the oven quite yet because there is a short chill time.
- Beat the cool butter until creamy using an electric mixer. Beat in both sugars, and vanilla. When creamy, beat in the egg. When egg is mixed in, beat in salt and baking soda – beat just enough so that the soda and salt are fully mixed in, but don’t go crazy beating the batter. Add flour and stir until it is almost blended in. Add the chocolate chips and stir until all flour disappears. Chill the dough for about a half hour (or longer).
- Preheat to 350 degrees F.
- Drop dough by rounded teaspoonfuls onto the parchment lined cookie sheets. Bake one sheet at a time on center rack for 8 to 10 minutes or until edges are golden brown.
- Update: Before I chill the dough, I scoop about 36 to 40 (approximate - will vary) rounded teaspoons onto a foil lined tray or a couple of plates. I then chill the scooped dough until it is very firm. When firm, I roll the individual bits into compact balls, press them slightly so that the tops are flat, then bake just until they are mostly brown and the centers are just slightly pale. They will be VERY thin. I then remove the parchment with the baked cookies from the tray and allow the cookies to cool on the parchment. When they are firm enough to lift, I put them on a cooling rack and let cool completely.