Alexis Stewart's chocolate chip cookies are among my favorites and have been for a long time. They are thin and crispy and give you the quintessential chocolate chip cookie experience in every bite. That is, if you get the recipe right. I've used this recipe for over a decade and love it, but it took more than one try. This recipe is a good example of why we should weigh flour.Jump to Recipe
Why We Should Weigh Flour
When I first made these, I used my "normal" scoops of flour which weigh about 4.5 ounces or 125 grams. Most of the time I still get 125 grams of flour per cup, but depending on moisture levels and how the flour is packed in the bin or bag, I sometimes get 140 grams. That's a 15 gram/2 tablespoon difference for every cup of flour. So if a recipe is developed with 3 ½ (140 grams each/490 grams) cups of flour, someone who uses 3 ½ cups (125 grams each/437 grams), they will be 7 tablespoons/53 grams short -- that's almost a half cup short flour.
So I made the cookies again, but made a quarter batch (whish is still plenty of cookies) and used 140 grams per cup (165 total), chilled the dough and got thin and crispy chocolate chip cookies.
Baking Temperature and Crispy Cookies
The original recipe on Martha Stewart's site calls for 375, but 350 seems to work a little better for more even baking. For crispy chocolate chip cookies, you might want to lower the temperature even more. Try baking 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.
Giant Flat Crispy Chocolate Chip Cookies
I've always made these "normal" size using rounded tablespoons, but I recently used quarter cup measures, flattened the dough and baked at 300 for big, crispy chocolate chip cookies.
So here's my version of the recipe, which is a scaled down and slightly changed version of the original. For the OG cookies, check out Martha's page.
More Thin & Crispy Chocolate Chip Cookies
- 4 oz unsalted butter, softened but still cool (114 grams)
- ¼ cup granulated sugar (48 grams)
- ¾ cup brown sugar (150 grams)
- ¼ teaspoon vanilla
- 1 large egg room temperature
- 1 cup plus 2 tablespoons all-purpose flour (165 grams)
- ½ teaspoon baking soda
- ½ 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 overbeat.
- Add flour and stir until it is almost blended in. Add the chocolate chips and stir until all flour disappears.
- Using a rounded tablespoon, scoop the dough out onto a dinner plate lined with plastic wrap. Chill for at least an hour.
- Preheat to 350 degrees F. The original recipe is baked at 375, but 350 is better for more even browning. You can still use 375 if you like really brown edges and underbaked centers.
- Bake one sheet at a time on center rack for 10-12 minutes or until edges are golden brown.