Thin, Crisp Chocolate Chip Cookies

  • Lynlee Posted: 03/17/09
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    Did not like at all....These are NOT cookies..they are more like pralines. Too thin, sweet and chewy....

  • NotJustCookies Posted: 06/21/09
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    If you have gourmet taste, you will appreciate these cookies. If you don't like the taste of butter, go to the grocery store and buy chemical premade dough and have at it. These cookies are not meant to be consumed by the truckload, but at 32 per batch you're not getting all that much butter, though they do taste buttery, which is what you would expect! So enjoy! So easy because there is no egg binder, which makes them a quick go-to when you have to whip up something fast. They are worth trying.

  • jess2744 Posted: 10/17/10
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    just what i was looking for. made about 20 big cookies.

  • Mizzbee Posted: 11/22/10
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    Yummy, I hate to stop my son from eating them all!!!

  • JacobAz Posted: 12/02/10
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    Made an account just to say how awful this recipe turned out. The dough was more like slop and it baked into an inedible cookie which was sad because they actually looked good. I just want a decent cookie that's comparable to buying it from the store. The search continues...

  • Byrnsey Posted: 07/09/11
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    These were crispy and buttery, delicious. There may have been a slight under-taste of baking soda (I thought - but no one else agreed just thought perfect). I may try them again with slightly less baking soda and hope for the best.

  • LeslieVS68 Posted: 12/11/11
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    Love this recipe! I've been trying to create a thin, crispy, and buttery CC cookie and I finally found it. I doubled up the recipe and used 1/2 c light brown sugar and 1/2 c dark brown sugar, instead of 1c light brown sugar. Wonderful cookie!!!

  • hilai808 Posted: 09/21/12
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    Just what I was looking for! That said, I did add a bit more flour to the dough mixture after reading the negative review about sloppy dough. I made it according to directions, and the dough wasn't as thick as I thought it ought to be without needing to add more flour. I used dark chocolate chips and macadamia nuts. Also, I have to add that I used vanilla sugar in place of extract because that's what we have here in Sweden. This recipe's a winner!

  • pclement Posted: 02/10/13
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    Followed the recipe to the letter and the cookies came out crispy and tasty!

  • charmainia Posted: 06/02/13
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    They were lovely and crispy, and overall had a good taste. However, like another reviewer, I found that it tasted subtly of baking soda.

  • CHILIBEAR Posted: 08/24/14
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    I love these very crispy cookies! Very buttery and flavorful. I did not find them to be thin, just crispy, which I like better. I will make these over and over again!!

  • AllisonMP Posted: 06/29/14
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    I love the cookies and followed the recipe exactly but it didn't make close to 32 cookies

  • arnetage Posted: 06/12/14
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    Finally the chocolate chip cookie I dreamed of! Only thing I changed was to add 1/4 C whole wheat flour in substitution for some of the flour...(always use unbleached flour), fructose as opposed to refined sugar, (much healthier!) , 1/2 c. chocolate chips instead of 1 cup and a few chopped cashews as I did not have pecans. I froze them when cooled, and they lasted a long time. Sensational!! arnetage68

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