Thin, Crisp, Chewy Chocolate Chip Cookies

  • RuffNReddy Posted: 01/30/11
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    Holy Moly! If you, like me, LOVE a crisp thin cookie, this is the recipe! And I really like that it requires no egg. I don't feel as guilty letting my kid lick the beater. I'm not sure what the big deal is about the mix being thin... it's made with melted butter and cooks to a delicate, crisp disc of melt in your mouth goodness! And they stay crisp, even in a container! These are definite repeats!

  • raechel Posted: 03/10/10
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    I had the same problem as the last reviewer. I made the recipe exactly as it called and I ended up with cookies that were crisp on the outside but goopey in the middle. I turned my oven up to 325 and they were a bit better on the second batch. I also added chopped dried cherries so I had a bit more sticking problem with my cookies. Not sure how to resolve that issue but I really like the flavor and the crispy/chewy combo of the cookie. Any help would be appreciated!

  • RedbullFanatic Posted: 03/06/09
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    The cookies were super tasty and really easy to prepare. However, I'm a new at baking so maybe it's something I did and not the recipes fault, but the cookies would not come off the cookie sheet in one piece! I tried a silpat, I tried not using the silpat, I tried removing them right away, I tried letting them cool before removing them...nothing worked! They were soooo tasty but looked like total crap.

  • jackfoote Posted: 09/13/09
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    The directions for the butter are not clear. I wasn't sure if you were breaking down the butter to melt it, so I took it to room temperature without melting it first. I also used ice water to prevent the butter from separating. The cookies are fantastic. I cooked some in the gas oven and some in the convection oven and they were all really tasty. Make sure to follow the directions when they suggest that you let the cookies rest for up to 15 minutes before removing them from the cookie sheets, this will make sure that you escape the fate of the Shel, who's cookies collapsed on removal from the cookie sheet.

  • Deborah45 Posted: 02/12/10
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    Finally, finally, after untold batches this is the recipe my husband says produces the "ultimate chocolate chip cookie." Indeed, thin, crispy, chewy - and they even stay that way when when sealed up. One hint: if you print the recipe, be sure to add 3 TBS water to the ingredients list. I almost missed this in the directions. Also, this made about 20 cookies (medium size), not 32. I cooked them for 15 minutes.

  • wyattoil Posted: 12/29/09
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    I followed the recipe exactly, and they came out perfect. Here's the key: pull them out when the edges have browned (9-10 min. for me), let them cool, and the middles will finish baking during that time. This is the best recipe I've found.

  • nanafran Posted: 02/27/10
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    This recipe is the best that I have made..I do not care for thick,soft cookies and these are crisp,but a bit chewy-just as I like. I made them last night and I while did get 32 cookies, when I woke up this morning ,I has zero cookies. Defiantly a hit with the fam

  • Tony123 Posted: 03/07/10
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    I made this recipe exactly as written. Turned out to be a big gooey mess on the cookie sheet. Can anybody guess why? No egg! Every chocolate chip cookie recipe in the world has an egg. Don't believe any review of this recipe that says they turned out good, because that's impossible. Big gooey mess.

  • writegerl Posted: 05/17/10
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    You can believe my review about them turning out great, because they did! I added a little nutmeg and cinnamon, but otherwise followed the recipe. I buttered the pans well before dropping the dough and my cookies came off the sheet easily.

  • NRedd1 Posted: 09/08/11
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    The perfect cookie! I have been looking for a recipe like this for a long time. Thin,crispy on outside and chewy, not bready, on inside. The person who said that they did not work because of no egg must have done something wrong. Mine turned out great! Just spray the cookie sheet with Pam and they com off without a problem.

  • candice27 Posted: 10/17/11
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    oh yeah baby!! this was my first attempt at chocolate chip cookies. (my boyfriend claims he has the best recipe but im never happy with it.) THEY CAME OUT EXACTLY HOW I ALWAYS IMAGINED THEY COULD!! i added walnuts though, thanks so much for the recipe. i also found cooking times depend on if you use a light or dark cookie sheet. i prefer the dark- it cooked faster. the light cooked more evenly though. so i totally wouldnt go by an average time. take them out when the edges are brown like written in recipe. also im a vegan, so double thanks for the no egg recipe. i dont know what that one guys problem is.

  • smcbride3 Posted: 10/13/11
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    Made this recipe exactly as followed. They were very soft at first but easy to remove immediately from the cookie sheet despite some other reviewers. I then cooled on a rack. Thin, crispy and a tad chewey. Color was a bit too light for me at so the second batch went in for exactly 16 minutes. Butter was melted at 50% power in the microwave and then I waited until it was cool to incorporate into batter. Mixed at medium speed in the kitchenaid for 3-4 min, batter was glossy but not thin - it was easy to scoop with my cookie scooper. I used chicago metalic rimless cookie sheets and parchment paper. Used Ghirardelli bittersweet chips. Next time, I will definately add the pecans or maybe toasted almonds for some more flavor. Also, I use an oven thermometer so I know they were cooked at 300 degrees and I roted the [an half way throug

  • gypsypam Posted: 11/12/11
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    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.

  • andreakerry Posted: 11/10/11
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    I am a chocolate chip cookie fanatic and have decided that these are the best I have ever made. Certainly worthy of shop distribution. I had fun with these and modified them (below) slightly to create my absolutely perfect chocolate indulgence. sift 1/4 cup cocoa powder with flour add grated rind of medium orange and add to flour add 1 tbsp orange extract to flour chop in total 1 cup white, milk and dark chopped chocolate and add to flour if prefered, omit orange entirely. Absolutely fabulaous!!!!!!!!!!!!!!

  • caitijayne Posted: 02/01/12
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    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.

  • Gandalfwhite Posted: 02/18/13
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    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.

  • julilee Posted: 10/07/12
    Worthy of a Special Occasion

    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!

  • YvonneTran Posted: 02/25/13
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    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.

  • lilacniall Posted: 03/25/14
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    I'm quite new to baking, around three to four months or so... I have a friend that is really good with baking and we made cookies, which turned out PERFECT. Ever since then I tried making cookies myself. But nothing would work. I can't afford an electronic mixer or even quality measuring tools so it's really hard for me. And I tried five recipes for the past three days and NONE OF THEM WOULD WORK! Today, (after finding this recipe) I dumped my cookie dough because it wasn't good enough. I have a hard time telling if they're done or not so... After I made a batch of cookies using this recipe, I was absolutely stunned, especially with the loss of egg in the recipe. I don't do a lot of baking because no one will eat it. My mum doesn't like cookies that much and she will only eat it if it's soft cookies, but I like CRISPY cookies...... NOW I CAN BAKE THE PERFECT COOKIE BC OF THIS RECIPE!!! Though I had a problem taking it off the parchment paper but other than that I'm good. HAHAHA!

  • amirahharith Posted: 08/05/13
    Worthy of a Special Occasion

    This recipe is amazing! Followed it exactly and I even doubled the recipe! Baked to a lovely crispy perfection and I had no problems with the batter. Couldn't believe there were no eggs called for, was my first one encountering such a cookie recipe.

  • SSherri Posted: 08/01/13
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    My idea of a perfect chocolate chip cookie! Held up well second day although few remained. I may add a touch more vanilla (reducing water by same amount) next time, but that's just because I like to play with recipes. I made these exactly per this recipe and they were delicious.

  • Morgan23 Posted: 02/22/14
    Worthy of a Special Occasion

    These cookies are great just the way the recipe is written. I have made these over 100 times. Friends and family demand them.... I'm not "allowed" to make any other cookies. After making them so many times I have tweaked the recipe. I use 1/4 C of quick oats and remove 1/8 C of flour. Add a pinch of cinnamon. Instead of the 3 Tbsp of water, I use cooled strong-brewed coffee (it really intensifies the flavours and keeps it from being overly sweet). I use parchment paper, have never buttered the sheet. In fact I usually place the cooling cookies on paper towel to soak up some of the greasiness. Bake approx 16 min. Yield 24 cookies. Even better the next day...if they make it that long.

  • bureaugirl Posted: 06/30/13
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    I followed the recipe exactly, the cookies are perfect for those who like them crispy and chewy. Would definitely make again.

  • AnnMom Posted: 08/08/13
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    These cookies were WAY too buttery...that taste was overwhelming. Also mine did not come off the pan. Followed recipe exactly. ....update, did what one review said, took out when brown on edges, dropped pan on counter to flatten out, and waited about 5 minutes...then I was able to take them off pan without problem. But still I stand by my WAY too buttery...it tastes like I'm licking a stick of butter with an aftertaste of chocolate.

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