These ultra-thin chocolate chunk cookies are perfect and shatteringly crispy with a distinctive caramel flavor thanks to brown sugar, oats, and bittersweet chocolate chunks.
A theatrical departure from mainstream chocolate chip cookies, these ultra-thin chocolate chunk cookies are large and decidedly flat. They shatter dramatically when you bite them, releasing loads of caramel brown sugar goodness and bursts of bittersweet chocolate. [Editor’s Note: Crispy cookie junkies, once you experience these brittle, caramelized ultra-thin cookies that seem heaven sent, you may find yourself falling to your knees in reverence.]–Alice Medrich
Ultra-Thin Chocolate Chunk Cookies
- Quick Glance
- 20 M
- 45 M
- Makes fifteen 5-inch cookies
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Recipe Testers Reviews
If you love crispy cookies, you have to try this recipe. They take no time at all to put together.
I let them rest in the fridge overnight, as I wanted to get the most caramel flavor out of them as possible. Follow the instructions and limit the number of cookies to 5 per sheet as stated in the recipe, as they do spread out. I used Silpat sheets rather than aluminum foil and the cookies released easily after cooling. I would make this recipe again, but might make the cookies slightly smaller as they are quite large. A crowd favorite!
I was skeptical about crisp chocolate chip cookies but these are delicious! They're very easy to make and go great with a cup of coffee.
I used regular rolled oats instead of quick, and I liked the texture. This is a keeper.
Admittedly, I’m a crisp-edges-chewy-middle kind of gal when it comes to chocolate chip cookies, but I enjoyed these ultrathin cookies.
I ate at least 3 off the cooling rack, in the name of researching how the texture changed as they cooled, of course. I was surprised that there was no vanilla in the recipe, but I didn’t really miss it in the finished cookie. I baked the cookies on Silpat sheets, and they spread just fine. I can see how putting more than five cookies on a sheet would cause them to spread into each other.
And 25 minutes in the oven got them thin, browned, and crisp. I didn’t notice a difference in baking times between the chilled and non-chilled dough, but the chilled dough was easier to flatten (and didn’t stick as much to the bottom of my measuring cup). Instead of separating out into 15 pieces, I weighed the dough and figured out how much one piece of dough should weigh. Then I used my cookie scoop and found that about 2 tablespoons was pretty close.
My cookie tester didn’t like the oats in the cookie—he said they were too chewy and stuck to his teeth—but I didn’t hear any complaints from anyone else. I thought the chewiness gave the cookie an interesting texture, but you could probably leave it out for a more delicate cookie. I DO really love the ratio of chocolate to cookie in this one – loads of chocolatey goodness! I’d make these again for a dessert platter or for a gift, but when I’m looking for a comforting warm cookie at night, I think I’ll have to stick with a chewier recipe.
The procedures for these cookies look a little odd, but they work. I would suggest just putting the tin foil on cookie sheets instead of trying to slide the pieces on to the sheets. I used chocolate chips and only let the dough sit for about two hours. I don’t know how different they would be if they were made ahead of time, but the cookies spread like promised. This dough was also very tasty! Since it doesn’t have eggs in it, it is safe to eat!