Double Chocolate Thin and Crispy Cookies
User Reviews
5.0
9 reviews
Excellent
Double Chocolate Thin and Crispy Cookies
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This is it ~ the perfect double chocolate thin and crispy cookie recipe you've been looking for ~ better than Tate's and so easy to make!
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Ingredients
- 1 cup unsalted butter at room temperature soft butter is important for these cookies to spread properly. See my post on How to Bring Cold ingredients to Room Temperature for tips.
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed.
- 1 2/3 cup all purpose flour measure your flour carefully as too much flour will result in chewier cookies. First fluff your flour, then scoop it into your measuring cup, then level it off with the back of a knife.
- 1/3 cup cocoa powder, unsweetened (use regular not Dutch process cocoa)
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 large egg at room temperature
- 1 tbsp vanilla extract
- 1 1/2 cups semi sweet chocolate chips plus more for adding to the tops of your cookies before baking, if desired.
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Instructions
- Preheat oven to 350F and line two baking sheets with parchment paper. Note: the parchment paper is important for preventing sticking, and getting the right texture in these cookies. Don't substitute silicone mats.
- In the bowl of a stand mixer or with electric beaters, cream together the butter and sugars until well combined. Scrape down the sides of the bowl as necessary.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.
- Add the egg and vanilla to the butter mixture, and mix until well combined.
- Add the flour to the bowl in two batches, mixing after each addition just until everything is combined. Add the chocolate chips, and mix briefly once more to incorporate them evenly.
- Scoop the cookie dough into rounded or heaped tablespoons, and roll them into a ball. (If I use my small 1 3/4 inch cookie scoop, I won't round it at all.) Space them evenly on your cookie sheet, leaving about 2-3 inches between each cookie to allow for spreading in the oven.
- Bake for about 12-13 minutes until the cookies are flattened and starting to wrinkle around the edges. Remember baking times are always just a suggestion, your oven, your pan, the size of your cookies can all make a difference in the time they take to bake.
- Immediately after taking your pan out of the oven give it a sharp wrap or two on a hard surface. This flattens the cookies even further.
- Allow the cookies to partially cool on the baking sheet, they will be soft when they come out of the oven but will crisp up as they cool. Then transfer to a baking rack to completely cool.
- Store in an airtight container at room temperature.
Equipments used:
Notes
- We tested and retested these cookies and feel that they are just perfect. They bake up reliably uniform, with that thin, crisp texture you're looking for. They are buttery with a toffee/caramel flavor, and not greasy at all. We love 'em!
Nutrition Information
Show Details
Serving
1cookie
Calories
175kcal
(9%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
22mg
(7%)
Sodium
138mg
(6%)
Potassium
71mg
(2%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
202IU
(4%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 175kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 138mg | 6% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 202IU | 4% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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