Thin, Crisp, Chewy Chocolate Chip Cookies

These cookies were perfect!! They were thin and crispy but still chewy on the inside. The recipe yields 32 two inch diameter cookies. A good way to prevent sticking was by cooking them on parchment paper. They slide right off even when they have just been taken out of the oven. Definitely my new favorite chocolate chip cookie recipe.

HELLO PEOPLE OF EARTH. I, GANDALF THE WHITE HAVE MADE THESE COOKIES AND I MUST SAY, YO MAMA MADE THESE COOKIES. NOT EVEN THE ELVES OF THE WOODLAND REALM COULD HAVE MADE BETTER COOKIES THAN THESE. FLY YOU FOOLS.

Not my cup of tea - I'm more of a thick & chewy kind of girl - but according to my husband, this is "everything a cookie should be." I'm used to baking thicker cookies, so when I saw the thin dough, I was worried that something was off and that I would wind up with one big blob of a cookie after baking. I gave into my fear and added a touch more flour, which probably wasn't necessary, but the cookies turned out perfectly! I checked them a couple of minutes before the timer went off and was pleasantly surprised to see that they had spread out nicely and looked set. Also, transferring to the cooling rack was a breeze. I caution those planning to bake these to follow the guidelines about the 1-tablespoon size. I went just a little over the mark with one cookie, and it spread ~2/3 more than the others. I almost gave these 3 stars because they didn't seem like anything "special" to me. They definitely wouldn't embarrass you if you showed up with them at a party, though, so 4 it is!

these turned out exactly as i was hoping. i would make some adjustments to my next batch, to make them less thin, since i prefer a little bit thicker. also less greasy, since i found these to be quite greasy and buttery, even though there is no more fat in it than the usual recipe i use. i used melted becel instead of butter, which turned out fine. 1 tsp vanilla instead of 1/2, an extra 1/4 chocolate chunks, and i only used 1/4 baking soda since i hate raised puffy cookies, but i found that it could have used the full amount of either at least 1/2 or 3/4 as it is in the recipe. also instead of 3 tbsp water in place of the egg i used 3 tbsp 2% cows milk, which adds some richness and cool flavour. next time i will use a tbsp or less of the becel, 3/4 baking soda as it says, and still use 1 tsp vanilla, 1/4 extra cup chocolate, and 3 tbsp 2% milk which was nice. also they do spread a lot as cookies even though i tried to make them small, so next time i will make them even smaller.

Amazing recipe!! These cookies taste light and crispy and after the crunch, they practically melt in your mouth! These are the best chocolate chip cookies I've ever tasted. I added coconut to add a little twist to the recipe and they came out absolutely yummy.