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.
Ultra-Thin Chocolate Chunk Cookies
- Quick Glance
- 20 M
- 45 M
- Makes fifteen 5-inch cookies
Combine the flour and baking soda in a small bowl, mixing them thoroughly with a whisk or fork.
In a large bowl, whisk together the melted butter, oats, granulated and dark brown sugars, corn syrup, milk, and salt.
Whisk in the flour mixture. If the batter is still warm from the butter, let it cool to room temperature before adding the chocolate.
Stir in the chocolate chunks. If possible, let the dough rest for at least several hours at room temperature or covered overnight in the fridge. (The resting time makes for an especially crisp and extra-flavorful cookie. If you refrigerate the dough, you may need to warm it to room temperature before you’re able to portion it into cookies.)
Preheat the oven to 325°F (163°C). Position the oven racks in the upper and lower thirds of the oven. (These cookies will not spread as they should in a convection oven, so make them only if you have a conventional oven.) Have ready 3 baking sheets.
Place 3 large sheets of aluminum foil, cut to fit your baking sheets, on the counter. Divide the dough into 15 equal blobs of about 2 tablespoons each. Arrange 5 blobs of dough well apart on each sheet of foil, situating 4 in a square and 1 in the center. Flatten each piece of dough until it is about 3 inches in diameter. Slide two of the sheets of foil onto baking sheets.
Bake for 20 to 25 minutes, until the cookies are thin and very brown, rotating the sheets from top to bottom and front to back halfway through the baking time to ensure even baking. If the finished cookies are too pale, they will not be crisp, although watch the cookies carefully as they turn brown quickly. Slide the cookies and foil onto wire racks to cool completely before removing the cookies from the foil. Repeat with the third batch—you can slide the last sheet of foil and cookie dough onto a hot baking sheet as long as you put the sheet in the oven immediately.
Cool the cookies completely before stacking or storing. The cookies can be kept in an airtight container for at least 3 days. Originally published January 10, 2012.
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.