Thin & Crispy Chocolate Chunk Cookies
Chunks of dark chocolate, a delicate crisp texture, and rich, caramel flavor make these bakery-sized, ultra-thin chocolate chunk cookies irresistible!
Every cookie plate must have a chocolate chip cookie. Thin and crispy chocolate chunk cookies are chocolate-forward and extra special, perfect for the holidays or, let’s be honest, any other day of the year. If you’re normally bent on eating only soft and chewy chocolate chip cookies, I dare you to be converted to the thin and crispy side. These will win you over!
Thin & Crispy Chocolate Chunk Cookies
-Makes 15 large cookies-
This recipe is from one of my favorite cookbooks, The Essence of Chocolate by John Scharffenberger and Robert Steinberg. I’ve modified it only slightly, replacing the corn syrup with honey.
Ingredients
1 ¼ cups flour
½ teaspoon baking soda
10 tbsp unsalted butter, melted and cooled
½ cup quick oats
½ cup sugar
¼ cup lightly-packed dark brown sugar
2 tbsp honey
2 tbsp whole milk
½ tsp salt
7 ounces 70% bittersweet chocolate, chopped into small chunks
how to make thin & crispy chocolate chunk cookies
GET READY
Position oven racks in lower and upper third of oven and preheat to 300 degrees. Mix flour, salt and baking soda in a medium bowl with a whisk to fully incorporate dry ingredients. Line two half-sheet pans (17 by 12 by 1 inch) with parchment paper.
MAKE DOUGH
In a large bowl, stir together the butter, quick oats, both sugars, milk and honey with a whisk. Stir in the flour mixture until just combined. Do not over mix. Test dough to see if it’s still warm from the melted butter. If it is, set it aside for a few minutes to cool. Once it’s cool, stir in the chopped chocolate chunks.
SHAPE COOKIES
Divide dough into thirds, and divide each of those thirds into 5 balls, for a total of 15 cookie dough balls. Arrange 5 balls on parchment paper-lined cookie sheet, and press with another piece of parchment paper (or a meat mallet!) to flatten until the cookies are 3.5 inches in diameter.
BAKE
Bake first two pans of cookies for 25-30 minutes, until cookies are well browned and not at all shiny in the centers, rotating pans halfway through. Slide cookies onto cooling racks to fully cool before removing from the parchment paper. Repeat with the remaining cookie dough.
These can be stored at room temperature for up to 5 days. Be sure not to store them with other soft cookies, or they will lose their crispy texture.
And, if you make these, be sure to leave a comment and give this recipe a rating! And of course, don’t forget to tag me on Instagram (@lane_bakery). I love seeing everything you create!
YOU MAY ALSO ENJOY THESE OTHER COOKIE RECIPES:
Swedish Tea Rings – Classic Jam Thumbprint Cookies
No-Chill Cinnamon-Sugar Cut-Out Cookies
Fresh Ginger Cookies
Cardamom Cookies with Brown Butter Icing
Cappuccino Flats
Thin & Crispy Chocolate Chunk Cookies
Ingredients
- 1 1/4 cups flour
- 1/2 tsp baking soda
- 10 tbsp unsalted butter melted & cooled
- 1/2 cup quick oats
- 1/2 cup granulated sugar
- 1/4 cup lightly-packed dark brown sugar
- 2 tbsp honey molasses works too
- 2 tbsp whole milk
- 1/2 tsp salt
- 7 oz 70% bittersweet chocolate chopped into small chunks
Instructions
- Get Ready: Position oven racks in lower and upper third of oven and preheat to 300 degrees. Mix flour, salt and baking soda in a medium bowl with a whisk to fully incorporate dry ingredients. Line two half-sheet pans (17 by 12 by 1 inch) with parchment paper.
- Make Dough: In a large bowl, stir together the butter, quick oats, both sugars, milk and honey with a whisk. Stir in the flour mixture until just combined. Do not over mix. Test dough to see if it’s still warm from the melted butter. If it is, set it aside for a few minutes to cool. Once it’s cool, stir in the chopped chocolate chunks.
- Shape Cookies: Divide dough into thirds, and divide each of those thirds into 5 balls, for a total of 15 cookie dough balls. Arrange 5 balls on parchment paper-lined cookie sheet, and press with another piece of parchment paper (or a meat mallet!) to flatten until the cookies are 3.5 inches in diameter.
- Bake: Bake first two pans of cookies for 25-30 minutes, until cookies are well browned and not at all shiny in the centers, rotating pans halfway through. Slide cookies onto cooling racks to fully cool before removing from the parchment paper. Repeat with the remaining cookie dough.
Notes
- These can be stored at room temperature for up to 5 days. Be sure not to store them with other soft cookies, or they will lose their crisp texture.
- This recipe is from the cookbook, The Essence of Chocolate by John Scharffenberger and Robert Steinberg. I’ve modified it only slightly, replacing the corn syrup with honey.