These thin and crunchy chocolate chip cookies taste just like Tate’s Bakeshop cookies in the light green bag! It’s all about baking your cookies low and slow.
Do you know Tate’s Bakeshop Cookies? You know, those nondescript-looking chocolate chip cookies packaged in a green roll-top bag you can find at the grocery store?
If so, then you probably know they are insanely delicious. My son and I can demolish a pack of these in no time, which is extremely dangerous and has made me ban myself from buying them.
Why Crunchy Chocolate Chip Cookies Are The Best
I usually prefer the classic chocolate chip cookies with a chewy center and crunchy crust, but these crunchy chocolate chip cookies are an exception.
These cookies are thin around the edges and crunchy throughout. They have a deeply polished taste, almost like buttery toffee.
The semi-sweet chocolate chips don’t become puddles as is currently the case in the chocolate chip cookie world, instead they are spread throughout the batter. Thank goodness, because it gives you some relief from the cookie’s addictive buttery crunch.
How to make crunchy chocolate chip cookies
Rather than aiming for an undercooked center like we sometimes do with chewy versions, we want these cookies to bake until done through the center and thin on the edges and deeply browned, but not burnt.
I bake these longer at a lower oven temperature to ensure they spread a bit to create that tender, crispy edge and allow them to cook through to crispy perfection. I use a little extra leavening in the form of baking powder to help the cookies rise and fall, which also helps spread and crisp.
There’s also a higher ratio of butter to sugar than many chocolate chip cookie recipes. Coupled with longer baking in a lower oven, they give these cookies the toffee-like flavor that is one of their defining characteristics.
CONTINUE READING:
How to Store Chocolate Chip Cookies to Keep Them Crispy
These cookies can be kept at room temperature in an airtight container for several days. To really ensure maximum crispness, I add a packet of silica gel to the container to absorb extra moisture. (I usually only use the goods packaged by others, such as seaweed snacks.)
More chocolate chip cookie recipes
- soft chocolate cookies
- Gluten Free Chocolate Chip Skillet Cookie
- Oatmeal Chocolate Chip Cookies
- Brookies (chocolate chip cookies)
- Browned Butter Chocolate Chunk Cookies
Thin and crunchy chocolate chip cookies
ingredients
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1 3/4 cups (240G) all purpose flour
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1/4 teaspoon baking powder
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1/4 teaspoon baking soda
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1 teaspoon kosher salt
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1 cup (200G) light brown sugar
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3/4 cup (150G) granulated sugar
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1 cup (227G) unsalted buttermelted
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2 big eggs
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2 teaspoon vanilla extract
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1 cup (190G) chocolate chips
method
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Preheat the oven to 325°F:
Line two baking sheets with parchment paper.
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Combine the dry ingredients:
Whisk together the flour, baking powder, baking soda, and salt in a bowl and set aside.
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Mix butter and sugar:
In a mixing bowl or using a stand mixer fitted with the paddle attachment, mix the melted butter with the sugar on medium speed until combined (don’t cream like other recipes).
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beat eggs:
Beat in the eggs one at a time, followed by the vanilla until well combined and smooth.
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Add flour:
Beat in the flour on a medium-low speed until no streaks of flour remain in the batter.
Mix in the chocolate chips on low speed or by hand with a spatula. The dough will be very soft, but that’s okay as it will firm up a bit at room temperature.
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Let the dough rest:
Let the dough rest at room temperature for 15 minutes. During this time it will become noticeably firmer and take on a spoonable consistency.
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Hollow out cookies:
Using a small cookie scoop or tablespoon measure, scoop the batter onto the prepared baking sheets, leaving a few inches of space between the cookies to spread (I used about 6 per sheet).
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Bake cookies:
Bake the cookies, one sheet at a time, in the center of the oven for about 18 minutes per batch.
They will be brown around the edges and lightly golden in the center when done. They can also be inflated in the middle, but will be deflated as they cool.
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Cool cookies:
Cool the cookies on the sheet pans for about 5 minutes before transferring to a wire rack to cool. Store the baked and cooled cookies in an airtight container at room temperature for up to 3 days.
| nutritional information (per serving) | |
|---|---|
| 121 | calories |
| 6g | Fat |
| 16g | carbohydrates |
| 1g | protein |
