Thin and Crispy Chocolate Chip Cookies
Sweet, buttery, crisp, and loaded with melty chocolate- if you like your chocolate chip cookies thin and crunchy, then this is the recipe for you! Be sure to scroll all the way to the bottom of the post, for a fun giveaway from White Lily flour!
This is a sponsored post, written by me, and created in partnership with White Lily. All opinions expressed herein are straight from my heart.
Chocolate chip cookies. Thick, chubby, soft and gooey? Or thin and crispy? I fully realize that this can be a very controversial and polarizing topic. But we are going there.
In my family, 75% of us pledge our allegiance to the former. One person, who shall remain nameless, prefers the thin and crispy chocolate chip cookie.
Some people! Right?
In his defense, the Tate’s Bake Shop cookies he craves are pretty darn good. For a crispy cookie, that is. The flavor is rich and buttery, and they’re just sweet enough, with a hint of salt for contrast and plenty of melting chocolate running all throughout. If crispy cookies are your thing, you really can’t do much better.
My husband has been begging me to make them this way for years. And I finally caved!
I’m happy to report that this recipe is almost indistinguishable from the original. It totally nails it!
And we all know that freshly homemade always has an edge on anything that’s been sitting on a store shelf for goodness knows how long. So, get your thin and crispy on! Even if it’s not usually your thing, I promise you won’t be disappointed with this recipe.
I made these cookies with White Lily Enriched All-Purpose Wheat Flour. I love that it’s non-GMO verified, and it’s a little healthier because of the whole grains. All the wheat for this flour is grown right here in the USA, and if you look on the back of the bag, there’s a code that you can use to look up exactly which farm the wheat came from. All of the farms that provide wheat to White Lily are part of Shepherd’s Grain, a group that is passionate about sustainable farming. That’s something I can really get behind. I feel so good about using these flours in my baking, and because they sub out cup-for-cup with regular flour, it’s really easy to do.
Thin and Crispy Chocolate Chip Cookies
Ingredients
- 1 cup (227 g) unsalted butter, (2 sticks), softened
- 3/4 cups (165 g) dark brown sugar
- 3/4 cups (150 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon water
- 2 large eggs
- 2 cups (250 g) wheat flour*
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups (360 g) semi-sweet chocolate chips,, plus extra for garnish
Instructions
- Preheat the oven to 350 degrees F, and line baking sheets with parchment paper.
- Place the butter, brown sugar, and granulated sugar in a large mixing bowl, and cream on medium-high speed until pale and fluffy (about 3 minutes).
- Stir in the vanilla and water.
- Add the eggs, one at a time, scraping the bottom and sides of the bowl and beater with a silicone spatula after each addition.
- Add the flour, baking soda, and salt and stir until just barely combined.
- Fold in the chocolate chips.
- Scoop 2-tablespoon sized balls of dough onto the prepared baking sheets, leaving 2-inches between each to allow for spreading.
- Bake the cookies for 16-20 minutes.
- Cool completely on the baking sheets.
I have an interest in making chewier brownies, blondies, and sheet cookies. Do you have any tips based on 100 percent flour how corn starch or milk powder or eggs or brown sugar or invert sugars to add to a particular recipe to accomplish this?