Chocolate Chip Crisps

If there were any doubt that the lines between cookies and crackers are blurring, this recipe should dispel it. These are as thin and crunchy-crisp as the most munchable crackers, yet they most definitely taste like chocolate chip cookies.–Nancy Baggett

LC Definitely—And Defiantly—Not Your Mom’s Chocolate Chip Cookies Note

These are definitely—and defiantly—NOT the sweet, buttery, gooey cookies your mom pulled warm from the oven when you were a wee one. These are a more sophisticated rendering of what’s commonly conceived as a cookie, with a vastly less sweet taste that’s almost reminiscent of animal crackers, if animal crackers were so fortunate as to be swirled with shards of melted bittersweet dark chocolate. As for the texture, it’s undeniably crisp, crunchy, and crackerlike, making these not-so-sweet sweets eminently dunkable. Hey, adults gotta have a little fun, too.

Chocolate Chip Crisps Recipe

  • Quick Glance
  • 50 M
  • 2 H, 20 M
  • Makes about 125 crisps

Ingredients

  • 2 cups unbleached all-purpose white flour, plus more as needed
  • 7 tablespoons packed dark brown sugar
  • 1 1/2 teaspoons baking powder
  • Scant 1/2 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1/2 cup water, at room temperature, plus more as needed
  • 1/3 cup mild vegetable oil such as canola or safflower, plus more for the parchment
  • 6 ounces semisweet, bittersweet, or milk chocolate, chopped fairly finely (about 1 cup)
  • 1/2 teaspoon coarse crystal salt
  • 1/2 teaspoon granulated sugar

Directions

  • 1. Position a rack in the middle of the oven and preheat the oven to 350°F (176°C). Have ready 2 baking sheets. Slick 4 sheets of parchment paper with a little oil.
  • 2. In a large bowl, stir together the flour, brown sugar, baking powder, and table salt until well blended, mashing any sugar lumps with the back of the spoon. In a small bowl, whisk together the vanilla and water. Add the oil to the vanilla mixture and whisk to combine, then 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 so that it holds together sufficiently to be rolled out. Conversely, if the dough seems soft and mushy, stir in up to 2 tablespoons additional flour.
  • 3. In a small bowl, combine the coarse salt and granulated sugar. Divide the dough in half. Roll each portion between sheets of oil-slicked parchment 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 parchment sheet from each square and sprinkle each top evenly with up to 1/4 of the salt-sugar mixture. Replace the parchment, then roll the dough with the rolling pin just enough to embed the salt and sugar so it sticks. Flip the dough, remove the top parchment sheet from each square, and repeat with the remaining salt-sugar mixture.
  • 4. Remove the top sheets of parchment and discard. 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 all around. (Try not to cut through the underlying parchment.) Slide the parchment and dough onto the baking sheets, leaving the uneven edges in place. Bake 1 pan at a time on the middle rack for 15 to 18 minutes or until the dough is set but not firm in the center. Repeat with the remaining dough. If the crisps have baked together, slice them through again to separate.
  • 5. Reduce the oven temperature to 225°F (107°C).
  • 6. Now remove the uneven dough edges, nibbling them or saving them for dunking into coffee or sprinkling atop ice cream. Separate the squares and spread them on a large baking sheet or 2 lined with a fresh sheet of 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 longer. Then transfer the crisps to the counter and let cool to room temperature. You can store these in an airtight container for up to 2 weeks or freeze up to 2 months.
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Ozoz Sokoh

May 15, 2013

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 came out of the oven and was instantly pounced upon. Everyone, from parent to child, loved them.

Testers Choice
Tracey G.

May 15, 2013

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 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.

Testers Choice
Kara Vitek

May 15, 2013

What a fun little treat! I loved making these gems. The dough came together with ease. These are crispy and chocolatey with a hint of salt at times. They’re not overly sweet. I used my pastry cutter to make fine lines and it worked beautifully. These would be fun to make with children and they freeze very well. Have fun with this one!

Testers Choice
Sofia Reino

May 15, 2013

I must admit this was a challenge for the nonbaker that I am. Make sure to read and reread the instructions prior to starting if you, like me, feel easily overwhelmed with any baking project. Thankfully I had the help of both my daughters. I used GF all-purpose flour so I did have to use 2 extra tablespoons, as usual when making any recipe GF. After dividing the dough and placing it on the parchment paper, it’s smart to have someone hold the paper down so that you can easily roll the dough. Also, we kept on turning it 90° to make the intended square. As soon as I removed them the first time from the oven I decided to use the pizza cutter again to divide the squares while the dough was still warm. The end result? Absolutely fantastic crisps—not too sweet, just perfect.

Testers Choice
Linda M.

May 15, 2013

These were very tasty but a bit difficult to work with, as the dough didn’t hold together very well. I ended up adding additional water in small splashes from my fingers. I enjoyed the edge pieces more than those from the middle of the batch, which makes me think I should’ve cooked them a little longer. I’d also double the amount of salt and sugar sprinkled on the outside to give them a little more flavor. All in all, though, a tasty treat.


Comments
Comments
  1. Susana says:

    Certamente ficam bem crocantes!

  2. Candace says:

    Wonder about adding a little grated orange peel and replacing some of the flour with finely chopped or ground toasted nuts? Love these but think they might benefit from more flavor. Even as is, these are hard to stop nibbling.

    • Renee Schettler Rossi says:

      Love the orange zest notion, Candace. Love it. While we haven’t tried swapping ground nuts for flour, and thus unfortunately can’t offer the exact perfect proportion of nuts to flour, we don’t know why your idea wouldn’t work. Especially since we’ve loved that effect in other cookies containing ground nuts. We’ll ask Nancy Baggett, the creative genius behind this recipe, for her thoughts on this…. In the meantime, as for the rest of that lovely batch, we found ourselves dunking them in coffee…and milk…and milkshakes….

      • I can’t see any reason why nuts wouldn’t work–but I’ve learned that I have to test every substitution to be certain. With baking there are always surprises and unexpected results. Good luck!

      • Candace says:

        I am happy with the orange zest addition, and I tried both toasted finely chopped and/or ground pecans and pistachios—both nuts were wonderful. I tried an equal substitution of nuts for about 1/4 to 1/3 of the flour. One time I just added the nuts to the regular recipe with no reduction in flour. All good. Also tried some whole wheat pastry flour—once you go past 1/2 white, 1/2 whole wheat, it is almost like a chocolate chip graham cracker—quite interesting and just as addictive as all the other variations I have tried. (I am trying to pretend that this is a healthy snack.) I am a little obsessed with this wonderful recipe, which is fabulous any way you tweak it. For my last batch I used some Valrhona Noir Orange chocolate mixed with some 85% chocolate. Thank you, Nancy, for sharing this great recipe! And thank you, Renee, for the link to Twisted Toll House—they look wonderful! I often add finely chopped or ground toasted pistachios to my chocolate chip cookies, but I will try hazelnuts, too.

        • Renee Schettler Rossi says:

          Wow! Wow! Wow! Candace, what you are is, yes, a little obsessed, but in my mind, it’s a beautiful thing. Love all your suggestions, especially the graham cracker approach. Many thanks for sharing your various explorations with us, and we look forward to hearing your thoughts on adding hazelnuts to your Toll House cookies….

  3. These are going to the top of the to-try baking list! Since they are more of a cracker, they are healthier than regular chocolate chip cookies, right? Add a glass of milk and they will be great snacks….at least I tell myself that.

  4. PM says:

    Hey, why NOT your mother’s? I’m tired of everyone badmouthing, “NOT your mother’s…” Hey! What’s wrong with my mother’s?? And these are definitely my style of crisp cookies, yum!

    • Renee Schettler Rossi says:

      Well, in this instance, we didn’t mean that your mother’s cookies are a bad thing, PM. We simply felt the need to caution that these aren’t as sweet or as ooey gooey as the traditional. We’ve got nothing against mother’s cooking or baking! But we see what you mean….

  5. Kim from The Hungry Goddess sent me your way, and I am so glad she did! I look forward to reading all your lovely posts:-) I love the idea of a chocolate chip crisp, what a fun, creative idea! They would be a fun party favor for sure:-) Take care, Terra

    • Renee Schettler Rossi says:

      Lovely to see you here, Terra. And I ADORE Kim, please give her my best. We look forward to hearing which recipes you try…!

  6. Jamie says:

    I have this marvelous cookbook and can’t get enough. And these chocolate chip crackers were one of the first recipes I made and I couldn’t eat them fast enough. They are so addictively good! I love Nancy Baggett! Fun, smart, sassy and so talented! So happy to see her featured here.

  7. I made these last week – the mix of salty, sweet and chocolate is fabulous! The family isn’t such fans, so I am working on eating them by myself. I should have chopped my chocolate more finely. I couldn’t get them rolled quite thin enough because of the chocolate, but they are definitely crispy. I am even thinking of trying them again with no chocolate to make more of a sweet cracker. I’m going to use mostly white whole wheat flour for a wheatier, nuttier taste. Of course, I have to finish up the chocolate chip crisps first. Such a hard job!

    • Renee Schettler Rossi says:

      Love to hear that, Sarah! And yes, these crisps are not for everyone, especially those who just can’t get chewy, gooey, Toll House-style chocolate chip cookies out of their minds. But those who love these crisps REALLY love them. We have to say, we found them to be swell dippers for coffee, in case that helps you diminish that current batch of crisps. Looking forward to hearing about how it goes with the white whole wheat flour…

  8. Jen says:

    I thought these cookies were the bomb!!!! My all time favorite cookie is a crisp chocolate chip cookie, and the addition of salt sent these over the edge. I prefer more salt than maybe the average person does on my cookie, but I got no complaints. I did not have a bar of chocolate to chop, so Costco chocolate chips whirled up in the food processor did just fine! Rolling the dough in between sheets of parchment was easier than it sounds, and of course in the true “Palmer” tradition, I made a double batch, that’s how we roll. They kept their crunch for over a week.

  9. ruthie says:

    Haven’t tried these yet, but they sound like something to add to my roster of crispy, not-to-sweet cookies to eat with brie-type cheeses and cheese spreads.

    Another winner, Nancy!

  10. Jenine rubin says:

    Could butter be substituted for the oil? I like the flavor of butter with my cookie.

    • Beth Price says:

      Hi Jeanne, you should be able to use butter. Since we didn’t test the recipe this way, I can’t say for sure how it might affect the texture. Please let us know how it turns out!

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