Everyone has a preference for their chocolate chip cookies. These are thin crisp chocolate chip cookies. They have crisp outer edges with a slightly soft and chewy center. They spread and become thin, which is why they are crispy. A simple and easy recipe that you will love making over and over.
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This year, I could not decide what I should give as a Christmas gift for some of my lady friends. There are so many options - my caramel sauce or butterscotch sauce, which usually takes less than 10 minutes to make. A jar of my thick and creamy cinnamon hot chocolate mix. A box of my chocolate pecan squares, Chocolate fudge, a little jar jam or lemon curd recipe.
I've often given baked assorted classic Christmas cookies in a jar like molasses cookies, Linzer Cookies, Chocolate Chip Cookies, shortbread cookies, custard cookies, vanilla crinkle cookies. All I do is bake a few batches of different cookies together. And I prefer to bake them a tad smaller in size, so they look more pretty and the jar looks fuller.
About these cookies
These crispy chocolate chip cookies are a variation on my classic soft and chewy chocolate chip cookies. Adding more white than brown sugar to these help them crips up. The water thins the dough, so they spread out and become thin as well.
The recipe is fairly simple and easy to make as well as very versatile. You can add a few chopped nuts or switch the chocolate chips from dark to white instead. These are perfect to make for the holidays or to add to your list of cookie exchange recipes.
Ingredients and substitutes
- Unsalted butter - I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe.
- All-purpose flour - I always use all-purpose flour with great success. You do not need any other flour.
- Cornstarch - Also known as cornflour, adds a nice crisp to the cookies.
- Chocolate chip - I'm using semi-sweet chocolate chips but you can use milk or even white chocolate chips.
- Sugar - The brown sugar keeps them soft but the white sugar makes them crisp giving this cookie a perfect texture.
- Vanilla - Always add the best pure vanilla you can find, makes a huge difference. Rose essence is another great flavor for these cookies.
Step by step instructions
- Preheat the oven at 170 C / 340 F.
- Combine together flour, cornstarch, baking soda, and salt - and set aside.
- Cream butter and sugar until light and fluffy.
- Add the eggs, one at a time.
- Followed by the water and vanilla extract.
- Add the flour mixture and combine well.
- Lastly, add the chocolate chips and combine well.
- Use a cookie scoop or drop heaping tablespoons of cookie dough on a parchment-lined baking tray.
- Bake in the preheated oven for about 12 to 15 minutes.
- Remove from the oven and let cool on the baking tray for 5 minutes.
- Then, transfer to a cooling rack.
- Once cooled, transfer to an airtight container.
- These cookies will keep at room temperature for up to a week.
Frequently asked questions
These cookies will keep in an airtight container for up to a week. You can freeze the dough for up to a month or freeze the cookies for up to three months.
These cookies do spread that is why they are thin and crips.
Absolutely. You can use about ½ cup finely chopped nuts as well to these cookies.
This recipe works best with eggs. But I do have an Eggless Chocolate Chip cookie that is very popular.
You can add about ½ dried fruit these cookies. I do have some very delicious White Chocolate Chip Cranberry Cookies that you may like to try. You can, of course, use a white or dark variety of chocolate chips.
Yes, these cookies have a good shelf life as a dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before baking.
And you can even place the cookies on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, the almond sugar cookie dough can be frozen for a month or more if covered well. Hence, it's a great dough to have on hand in the freezer during the busy festive season.
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Printable Recipe
Thin Crisp Chocolate Chip Cookies
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 4 oz (113 g) Butter ((1 stick) unsalted, room temperature)
- ½ cups (110 g) Brown sugar
- ⅓ cup (67 g) White sugar
- 1 Eggs
- 2 tablespoon water
- 2 teaspoon Vanilla extract
- 1 ⅓ cup (168 g) All-purpose flour
- 2 tablespoon Cornflour
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cups (230 g) Chocolate chip
Instructions
- Preheat the oven at 170 C / 340 F.
- Combine together flour, cornstarch, baking soda, and salt – and set aside.
- Cream butter and sugar until light and fluffy.
- Add the eggs, one at a time.
- Followed by the water and vanilla extract.
- Add the flour mixture and combine well.
- Lastly, add the chocolate chips and combine well.
- Use a cookie scoop or drop heaping tablespoons of cookie dough on a parchment-lined baking tray.
- Bake in the preheated oven for about 12 to 15 minutes.
- Remove from the oven and let cool on the baking tray for 5 minutes.
- Then, transfer to a cooling rack.
- Once cooled, transfer to an airtight container.
- These cookies will keep at room temperature for up to a week.
Recipe Notes & Tips
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Robin
Nice to celebrate christmas with these amazing chocolate chip cookie. A big thanks for sharing with us!
Veena Azmanov
Thank you Robin
Borowie
These were the best gift I gave this Christmas!! I made the cookies and send them to my two friends and they loved it so much they asked for the recipe. I gave them the link to you blog. Thanks for sharing the recipe.
Veena Azmanov
Thank you so much Borowie. Happy to know that you enjoyed this recipe and so did your friends. We do love it too. Thank you so much for coming back to write this feedback and for send the link to your friends. Thanks.