Best 10 Crisp Chocolate Cookies Recipes

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Chocolate cookies are a classic treat that can be enjoyed by people of all ages. They are perfect for a quick snack, a dessert, or a gift. With so many different recipes available, it can be difficult to know which one to choose. This article will help you find the best recipe for crisp chocolate cookies. We will provide you with a variety of recipes, each with its own unique flavor and texture. Whether you prefer a thin and crispy cookie or a thick and chewy one, we have a recipe that will satisfy your craving. So, preheat your oven and get ready to bake some delicious chocolate cookies!

Check out the recipes below so you can choose the best recipe for yourself!

THIN AND CRISP CHOCOLATE CHIP COOKIES



Thin and Crisp Chocolate Chip Cookies image

Adding more granulated sugar gives this classic thin and crispy cookie its crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Steps:

  • Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  • Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

CRISP AND CHEWY CHOCOLATE CHIP COOKIES



Crisp and Chewy Chocolate Chip Cookies image

Cookie people take sides. You're either a soft-and-chewy fan or a lover of thin and crisp. But everyone goes for these chocolate chip treats. They're soft in the middle, slightly crunchy at the edges, and extra-big.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h20m

Yield Makes 2 dozen

Number Of Ingredients 11

2 1/2 sticks unsalted butter, softened (but still cool to the touch-a finger pressed in should leave a dent but not sink in deeply)
1 1/2 cups packed light-brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons kosher salt (we use Diamond Crystal)
2 teaspoons pure vanilla extract
2 large eggs, room temperature
3 cups unbleached all-purpose flour, spooned and leveled
6 ounces semisweet chocolate chips (1 cup)
5 ounces semisweet chocolate (61 to 66 percent), coarsely chopped (1 1/4 cups), plus more large, flat pieces or semisweet chocolate féves for tops (optional)

Steps:

  • Preheat oven to 350°F. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and creamy, 2 to 3 minutes. Beat in vanilla.
  • Add eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Stop beating and add flour, then beat on low to combine. Add both chocolates and beat to combine. (If you are working in a warm room and/or dough feels sticky or soft, refrigerate about 15 minutes before scooping and baking.)
  • Using a 2-ounce (1/4-cup) scoop, drop dough onto parchment-lined baking sheets, 2 inches apart (6 cookies per sheet); press each down to flatten slightly.
  • Top each cookie with a few large, flat pieces of chopped chocolate or whole féves (if desired). Bake one sheet of cookies 9 minutes; remove from oven and bang sheet on stove top or counter to deflate. Return to oven and bake 3 minutes; remove and bang again, then return to oven and bake until golden around edges and just barely set in centers, about 3 minutes more.
  • Transfer sheet to a wire rack and let cool 5 minutes, then transfer cookies to a rack with a spatula; let cool completely. Repeat with remaining sheets, one at a time. Cookies can be stored in an airtight container at room temperature up to 3 days, or frozen up to 2 months.

CRISP RICE CHOCOLATE CHIP COOKIES



Crisp Rice Chocolate Chip Cookies image

Here is a good recipe for chocolate chip cookies with crisp rice cereal cookies.

Provided by CSSTITCHES

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 9

1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups crisp rice cereal
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly coat baking sheets with non-stick cooking spray.
  • Combine the flour, baking soda and salt. Set aside.
  • Cream the butter with the sugar until light and fluffy. Beat in the egg and vanilla until well combined. Mix in the flour mixture. Stir in the cereal and chocolate chips. Drop by level tablespoons onto the prepared baking sheets.
  • Bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 27.7 g, Cholesterol 23.9 mg, Fat 8.3 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 132.5 mg, Sugar 16.5 g

THIN-AND-CRISP CHOCOLATE-CHIP COOKIES



Thin-and-Crisp Chocolate-Chip Cookies image

Chocolate-chip cookies tend to spark the kind of tense debate usually reserved for topics like religion and politics. Opinions on various brands abound, but an excellent recipe is the key to baked good paradise. This recipe, one of three that were extensively tested, is for a golden brown emblem of cookie engineering. Note that in this crisp version the ingredients include milk and light corn syrup, and the balls of dough are quite small. This version also calls for what might seem like a lot of salt, but one tablespoon is correct. Be sure to use Diamond Crystal kosher salt, and if you use Morton's, reduce the amount by about half. (Make the chewy and gooey versions to compare.)

Provided by Amanda Hesser

Categories     dessert

Time 30m

Yield Makes 24 cookies

Number Of Ingredients 11

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon Diamond Crystal kosher salt
14 tablespoons butter, melted
1/2 cup packed light brown sugar
1/2 cup sugar
2 tablespoons light corn syrup
1 tablespoon vanilla extract
2 tablespoons milk
1 1/2 cups chopped bittersweet chocolate (peasize pieces and shavings)
2 cups chopped toasted walnuts (optional)

Steps:

  • Preheat the oven to 325 degrees. Line two baking sheets with foil. Sift together the flour, baking soda and salt.
  • In a mixer fitted with a paddle, cream the butter, sugars and corn syrup for about 3 minutes. Stir in the vanilla, then the milk. Add the flour mixture all at once and blend just until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
  • Roll 2-tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 6 grams, Sodium 95 milligrams, Sugar 16 grams, TransFat 0 grams

CRISP CHOCOLATE CHIP COOKIES



Crisp Chocolate Chip Cookies image

A friend gave me this recipe quite a while ago, and I like to make them for our five children and 18 grandkids. If you don't want these cookies to disappear quickly, you'd better hide them!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
1 large egg
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
2 cups (12 ounces) chocolate chips
1 cup quick-cooking or old-fashioned oats
1 cup cornflakes or crisp rice cereal

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the oil, egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. , Stir in chocolate chips, oats, and cornflakes. Drop by tablespoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes. Remove to wire racks.

Nutrition Facts : Calories 490 calories, Fat 29g fat (11g saturated fat), Cholesterol 39mg cholesterol, Sodium 400mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.

THIN & CRISP CHOCOLATE CHIP COOKIES



Thin & Crisp Chocolate Chip Cookies image

This recipe is from Fine Cooking. These are so buttery, crisp and delicious! The key to the crispness is the ratio of more white sugar than brown, the proportion of butter to the rest of the ingredients, and the fact that the butter and egg are at room temperature (the butter is soft). Edited 5/22/06: I added tips in step 10 and 11 to help make sure they turn out thin and crispy. Another tip might be to warm the cookie sheet before adding the dough (I don't do this, though). Maybe the tips will help. As you can see in the picture, mine come out thin, and I think they're very buttery and crispy. Chocolate chip cookies were first served at the Tollhouse Inn in Massachusetts.

Provided by PanNan

Categories     Drop Cookies

Time 20m

Yield 72 cookies

Number Of Ingredients 9

12 ounces unsalted butter, room temperature
1 cup sugar
3/4 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups unbleached all-purpose flour (13.5 oz)
1 teaspoon salt
1 teaspoon baking soda
12 ounces semi-sweet chocolate chips (I like the Ghirardelli double chocolate chips)

Steps:

  • Heat oven to 375° and place racks in middle and top levels of the oven.
  • Beat together the butter and sugars on high mixer speed until light and fluffy, about 1 minute.
  • Scrape bowl and paddle beater.
  • Add eggs and vanilla, and beat on low until incorporated.
  • Then beat on high for about 1 minute until light and fluffy again.
  • Scrape bowl and paddle again.
  • In a separate medium size bowl, whisk together the flour, salt, and baking soda.
  • Add this to the butter mixture and beat on medium until just blended.
  • Stir in chocolate chips with a wooden spoon.
  • Drop rounded teaspoons of dough 2-inches apart onto the greased cookie sheets. Tip - don't make these larger - larger amounts of dough won't flatten well.
  • Bake until deep golden brown around the edges, and lightly golden in the center- about 8-10 minutes, rotating the sheets after about 4 minutes to get more even results. Tip - when you rotate the sheets after 4 minutes, check to see if the cookies have flattened well. If not, shake the pan gently to spread the dough and flatten a little more. Then, contine to bake until brown and crisp.
  • Remove from the oven and let rest 3-5 minutes before transferring the cookies to a wire rack to cool completely.

GIANT CRISP CHOCOLATE CHIP COOKIES



Giant Crisp Chocolate Chip Cookies image

Giant chocolate chip cookies like in the bakery.

Provided by Patricia Boccaccio

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1 ½ cups white sugar
1 egg
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Mix flour, baking soda and salt; set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Mix in the dry ingredients until well blended. Stir in the chocolate chips and walnuts. Roll the dough into 2 inch balls and place them 3 inches apart onto ungreased cookie sheets.
  • Bake for 20 to 23 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 30 g, Cholesterol 28.1 mg, Fat 15.4 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 7.7 g, Sodium 208.6 mg, Sugar 20.3 g

CRISP CHOCOLATE COOKIES



Crisp Chocolate Cookies image

These cookies should keep everyone happy for a few days.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16 large cookies

Number Of Ingredients 8

3 cups sifted all-purpose flour
1 1/4 cups unsweetened cocoa
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 pound (3 sticks) unsalted butter
2 1/2 cups sifted confectioners' sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract

Steps:

  • In a large bowl, sift together flour, cocoa, salt, and cinnamon. Set mixture aside.
  • Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs and vanilla.
  • Add flour mixture; mix on low speed until thoroughly combined. Divide dough in half; wrap in plastic. Chill at least 1 hour.
  • Heat oven to 350 degrees. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake for 8 to 10 minutes, until crisp but not darkened. Cool on wire racks; decorate as desired.

CRISP CHOCOLATE-ESPRESSO RIBBON COOKIES



Crisp Chocolate-Espresso Ribbon Cookies image

Prize-Winning Recipe 2008! Love do-aheads? With layered cookie dough in your fridge or freezer, you can bake and serve these delicious cookies whenever you want.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 48

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1 teaspoon almond extract
1 egg, slightly beaten
1/3 cup bittersweet chocolate chips, melted
1/2 cup coarsely to finely crushed chocolate-covered espresso coffee beans
1/3 cup coarsely chopped toasted almonds

Steps:

  • Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.
  • Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.
  • Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
  • Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 6 g, TransFat 0 g

GIANT CRISP CHOCOLATE CHIP COOKIES



Giant Crisp Chocolate Chip Cookies image

These are the most fantastic cookies. They are gigantic so be sure to only place 6 on each baking sheet.

Provided by dojemi

Categories     Dessert

Time 40m

Yield 21 cookies

Number Of Ingredients 9

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
1 large egg
1 teaspoon vanilla
1 (12 ounce) package semi-sweet chocolate chips
1 cup chopped nuts

Steps:

  • Mix together the flour, baking soda and salt and set aside.
  • Cream the butter till fluffy.
  • Gradually beat in the sugar till light.
  • Beat in the egg and vanilla till blended and fluffy.
  • Stir in the flour mixture, chocolate bits and nuts and mix well.
  • Shape into 2-inch balls and place 3-inches apart on ungreased cookie sheet (6 on each).
  • Bake on middle rack of oven at 350° for 20-23 minutes or till golden and edges are lightly browned.

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of your cookies. Opt for a good-quality semisweet or bittersweet chocolate with a cocoa content of at least 60%.
  • Don't overmix the dough: Overmixing the dough will result in tough cookies. Mix just until the ingredients are combined.
  • Chill the dough: Chilling the dough for at least 30 minutes before baking will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature: Baking the cookies at a high temperature will help them develop a crispy exterior and a chewy interior.
  • Let the cookies cool completely: Let the cookies cool completely before you enjoy them. This will allow them to firm up and develop their full flavor.

Conclusion:

These crisp chocolate cookies are the perfect treat for any chocolate lover. They're easy to make and can be enjoyed by people of all ages. With their crispy exterior and chewy interior, these cookies are sure to be a hit at your next party or gathering. So what are you waiting for? Give this recipe a try today!

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