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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


  • 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


  • 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.


  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.