Looking for a thin, crisp chocolate chip cookies.... I know, I think it's against all rules of

C

cheezz

Well-known member
nature, too, but a friend is looking for such a recipe.

I found one from Alton Brown and one audball posted called Tate's Bake Shop Chocolate Chip Cookies.

Any others?

TIA!

 
I've tried the"Thin crispy chocolate chip cookies" from Cook's Illustrated, and I don't recommend

them. Why? Because they weren't crispy!

 
Here's a recipe from my files from Fine Cooking (haven't tried these): Crisp Chocolate Chip cookies

CRISP CHOCOLATE CHIP COOKIES

(Texture is thin and crisp)

"Adding more white sugar than brown sugar increases the crispness. Be sure butter and eggs are room temperature... to help cookies spread thinner as they bake. Greased baking sheets encourage cookies to spread even more."

INGREDIENTS:

12 oz (1 1/2 cups) unsalted butter, room temperature
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
13 1/2 (3 cups) unbleached all-purpose flour
1 tsp salt
1 tsp baking soda
12 oz semisweet chocolate chips

DIRECTIONS:

Arrange oven racks in upper and middle positions. Preheat oven to 375 F and grease two baking sheets.

In medium bowl, whisk together flour, salt, and baking soda. Set aside.

With stand mixer, beat together butter and sugars on high until light and fluffy, about 1 minute. Scrape bowl and beater.

Add eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 minute. Scrape bowl and beater.

Add flour mixture to butter mixture, and beat on medium low until just blended. Stir in chocolate chips.

Drop by rounded tsp about 2 inches apart onto greased baking sheets.

Bake until deep golden brown around edges and golden in center, 8-10 minutes, rotating sheets halfway through for even results.

Remove sheets from oven, let sit 3-5 minutes, then transfer cookies to wire rack to cool completely.

Makes about 6 dozen 3-inch cookies.

Edited from Fine Cooking - Issue #56, March 2003

http://www.finecooking.com/recipes/crisp-chocolate-chip-cookies.aspx?ac=ts&ra=fp

 
There are those who rave about the Tates chocolate Chip cookie,Ive

never tried one, but it's definitly thin and apparently crisp. Believe it or not stores sell out of them. If I'm going to eat a chocolate chip cookie it isn't going to be flat and crisp.

 
I'm a flat & chewy fan(w/ crispy edges).Used to like thick & chewy - now I'm on a flat & chewy kick.

 
Whenever my chocolate chip cookies have crisped up. . .

I usually have cooked them a long time at a low temperature. You might want to place the chunks of soft, *room temperature* dough on cookie sheets with plenty of room to spread. Use butter, make sure your oven is, oh, try 325 or even 300. Go a head and place dough on hot cookie sheets. Let them rest on the cookie sheets a minute or two before removing them to a RACK. Make sure you sue a rack.

Good luck!

 
I really like this one from Shirley Corriher

Thin and Crispy Chocolate Chip Cookies
From Shirley Corriher Cookwise

Ingredients
1 cup coarsely chopped pecans
¾ cup unsalted butter, at room temperature
1 ½ cups flour
½ teaspoon salt
½ teaspoon baking soda
½ cup sugar
1/3 cup firmly packed light brown sugar
3 tablespoons light corn syrup
2 tablespoons milk
1 tablespoon vanilla extract
1 cup semi-sweet chocolate chips

Directions
1
Heat oven to 350°.
2
Roast the pecans on a baking sheet until fragrant and toasted, about 10 minutes; place in a bowl and stir in 2 tablespoons of the butter to coat pecans, set aside.
3
Increase oven heat to 375°.
4
Sift together flour, salt and baking soda in a bowl; set aside.
5
Place remaining butter and the sugars in the bowl of an electric mixer; beat on medium speed until fluffy, about 3 minutes; mix in corn syrup and milk until smooth; reduce speed to low; blend in flour mixture just to combine, add pecans and chocolate chips; mix with a rubber spatula.
6
Drop by rounded tablespoon about 2 inches apart on lightly greased cookie sheets; bake in batches until the edges just begin to brown, about 12 minutes.
7
Cool cookies on the sheets on a wire rack for 3 minutes then remove cookies to a wire rack to cool completely.

 
This one sounds interesting. I haven't made them yet. REC: Chocolate Black Pepper Cookies

Chocolate Black Pepper Cookies
From Martha Stewart Holiday Cookies 2005

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon coarse salt
1/4 teaspoon finely ground pepper, plus more for sprinkling
1 tablespoon plus 1 teaspoon good-quality instant espresso powder
1/2 teaspoon ground cinnamon
3/4 cup (1 1/2 sticks) unsalted butter , softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
Coarse sanding sugar, for rolling
Directions

Sift together flour, cocoa powder, salt, pepper, espresso powder, and cinnamon into a large bowl; set aside.
Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
Turn out dough onto a piece of parchment paper, and roll into a 2-inch-diameter log. Roll log in the parchment. Refrigerate at least 1 hour or overnight.
Preheat oven to 350 degrees. Remove log from parchment paper. Let soften slightly at room temperature, about 5 minutes. Roll log in sanding sugar, gently pressing down to adhere sugar to dough. Transfer log to a cutting board, and slice into 1/4-inch-thick rounds. Place rounds on baking sheets lined with parchment paper, spacing 1 inch apart. Sprinkle each round with freshly ground pepper.
Bake cookies until there is slight resistance when you lightly touch centers, about 10 minutes. Transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

http://www.marthastewart.com/recipe/chocolate-black-pepper-cookies?xsc=eml_cod_2010_03_07

 
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