Thin and Crispy Chocolate Chip Cookies

Nut-free option, Soy-free option 

If you love crispy, crunchy cookies, this recipe is for you. The addition of maple syrup helps these cookies spread and adds a perfect crunch. Be sure to leave lots of room on the pan for spreading, as these cookies will become almost the size of your hand. Serve them with Cookie Dough Dip for an out-of-this-world combination.

The standout feature of thin and crispy chocolate chip cookies is their texture. They are incredibly thin, creating a delicate and crisp bite that contrasts with the soft and chewy interior of traditional chocolate chip cookies. This unique texture is achieved through a specific baking process that allows the cookies to spread thin and become wonderfully crisp around the edges.

Just like their chewy counterparts, thin and crispy chocolate chip cookies boast a rich, buttery flavor. The butter in the recipe not only contributes to this delightful taste but also plays a crucial role in creating the crispy texture.

The thin edges of these cookies caramelize beautifully during baking, giving them a deep golden-brown hue and a sweet, slightly toasty flavor. This caramelization adds a delightful contrast to the sweetness of the chocolate chips.

Thin and crispy chocolate chip cookies are often favored for their dunkability. Because of their delicate structure, they are ideal for dipping into a glass of milk, a cup of coffee, or your favorite hot beverage. The crispiness holds up well even when dunked, making them a favorite choice for cookie enthusiasts.

These cookies are versatile and can be enjoyed on their own or as a complement to ice cream, pudding, or other desserts. They are also great for making ice cream sandwiches or crushed as a topping for sundaes.

Whether you’re a fan of classic chocolate chip cookies or looking to try something different, thin and crispy chocolate chip cookies offer a delightful contrast in texture and flavor. They continue to be a beloved treat for those who appreciate the satisfying crunch of a perfectly baked cookie.

PREP TIME: 20 minutes

COOK TIME: 18 minutes

YIELD: about 10 cookies

INGREDIENTS:

• 1⅓ cups (166 g) all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (1 stick [113 g]) vegan butter
• ½ cup (100 g) granulated sugar
• ¼ cup (55 g) packed light brown sugar
• 2 tbsp (30 ml) pure maple syrup
• 2 tbsp (30 ml) nondairy milk (nut-free and/or soy-free if needed)
• 1½ tsp (7 ml) pure vanilla extract
• 1 cup (168 g) vegan semisweet chocolate chips (soy-free if needed)

INSTRUCTIONS:

1. Preheat the oven to 325°F (162°C). Line three baking sheets with parchment paper.
2. In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a microwave-safe bowl, using a microwave, or in a saucepan over low heat, partially melt the butter until it’s about halfway melted. Pour into a large bowl and whisk until it has a thick liquid consistency.
4. Whisk in the granulated sugar and brown sugar, then whisk in the maple syrup, milk, and vanilla until well combined.
5. Add the flour mixture to the butter mixture and mix until just combined. Fold in the chocolate chips.
6. Roll 3-tablespoon (56-g) pieces of dough into balls and place well apart on the prepared baking sheets. These will spread a lot while baking, so we recommend placing only four on each baking sheet in a zigzag.
7. Bake for 16 to 18 minutes. The cookies may look slightly underdone but will firm up as they set.
8. Remove from the oven and allow to cool on the baking sheets before serving.