Ultra-Thin Chocolate Chunk Cookies

Ultra-Thin Chocolate Chunk Cookies

Every cookie plate must have a chocolate chip cookie.  These ones are extra special, perfect for the holidays.  Chunks of dark chocolate, a delicate texture, and rich, caramel flavor make these ultra-thin chocolate chunk cookies irresistible! If you’re normally bent on eating only soft and chewy chocolate chip cookies, I dare you to be converted.  These will win you over! Here’s how to make them:

Ultra-Thin Chocolate Chunk Cookies

Makes 15 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.

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

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. 

overhead shot of ultra-thin chocolate chunk cookie dough

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 crisp 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

Ultra-Thin Chocolate Chunk Cookies

Chunks of dark chocolate, a delicate texture, and rich, caramel flavor make these ultra-thin chocolate chunk cookies irresistible! Makes 15 5-inch cookies.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chunk cookies, crispy chocolate chip cookies, thin chocolate chip cookies
Servings: 15

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

  1. 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.
  2. 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.
 


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