These chocolate chip cookie crisps have the crunchy texture of a cracker but all the satisfaction of a rich chocolate chip cookie yet with only a modest sweetness. Perfect for dunking.
Chocolate Chip Crisps
- Quick Glance
- 50 M
- 2 H, 20 M
- Makes about 125 crisps
Preheat the oven to 350°F (176°C) and adjust the oven rack to the middle position. Have ready 2 baking sheets. Slick 4 large sheets of parchment paper with a little oil.
In a large bowl, stir together the flour, brown sugar, baking powder, and table salt until combined, mashing any sugar lumps with the back of the spoon.
In a small bowl, whisk together the vanilla and water. Still whisking, slowly add the oil to the vanilla mixture until combined. Immediately stir the vanilla mixture and the chocolate into the dry ingredients and mix just until incorporated. If the dough seems crumbly, gradually mix in just enough additional water, a teaspoon at a time, until it holds together sufficiently to be rolled out. Conversely, if the dough seems too soft, stir in up to 2 tablespoons additional flour.
In a small bowl, combine the coarse sea salt and granulated sugar.
Divide the dough in half. Place each portion between 2 sheets of oil-slicked parchment, grab a rolling pin, and roll each portion into a thin 12-inch square, cutting and patching the edges of the dough if necessary to make the sides fairly even.
Remove the top sheet of parchment from each square and sprinkle the top of the dough evenly with up to 1/4 of the salt-sugar mixture.
Replace the parchment paper and gently roll each square just enough so the salt and sugar sticks to the dough. Flip each square upside down, remove the top parchment paper from each square, and repeat with the remaining salt-sugar mixture, rolling again.
Remove the top sheets of parchment. Using a pizza cutter, pastry wheel, or large knife, cut each sheet of dough lengthwise and crosswise into 8 equal strips to form a grid of 1 1/2-inch crisps with uneven edges around the edges. (Try not to cut through the underlying parchment.) Slide the parchment and dough onto the baking sheets, leaving any uneven edges in place.
Bake 1 baking sheet at a time on the middle rack for 15 to 18 minutes, until the dough is set but not firm in the center. Place the sheet on a wire rack to cool. Repeat with the remaining sheet of dough. If the crisps have baked together, slice them through again to separate.
Reduce the oven temperature to 225°F (107°C).
Trim the uneven dough edges from the crisps, nibbling them or saving them for dunking into coffee or sprinkling on ice cream. Separate the squares and spread them on a couple baking sheets lined with fresh parchment paper.
Bake for 20 minutes, flipping the crisps once halfway through. Turn off the oven and let the crisps sit in the oven for 20 to 30 minutes.
Remove the crisps from the oven and place on the counter and let cool to room temperature. (You can store these in an airtight container for up to 2 weeks or freeze for up to 2 months.) Originally published May 15, 2013.
Recipe Testers' Reviews
Rarely do you find a recipe that delivers on its headnotes great results with very little effort. The crisps were delicious—thin, crunchy, and full of barely sweet chocolate. The first batch of these chocolate chip cookie crisps came out of the oven and was instantly pounced upon. Everyone, from parent to child, loved them.
I was certainly intrigued by this different spin on the chocolate chip cookie. Although I usually prefer chewy cookies, I couldn’t stop nibbling on these chocolate chip cookie crisps fresh out of the oven. I really liked the subtle use of sugar. The next time I make this recipe I’d use Maldon salt or fleur de sel as a finish instead of kosher salt, as the next day the cookies tasted too salty.