These thin and crisp chocolate chip cookies are a crunchier version of the classic Toll House cookie thanks to hazelnut flour and a lotta brown sugar. They’re made extra adult with the inclusion of bittersweet chocolate.

These thin and crisp chocolate chip cookies actually let you choose your own adventure. Finely ground hazelnuts give these classic chocolate chip cookies an incredible nutty flavor, but since they’re oily, the more you use, the thinner the cookies. If you prefer your cookies on the chubby side, follow the variation below. Either way you choose, you can’t go wrong.–Kir Jensen

A stack of thin and crisp chocolate chip cookies with pieces of parchment in between, tied up with string and a glass bottle of milk in the background.

Thin and Crisp Chocolate Chip Cookies

5 / 2 votes
These thin and crisp chocolate chip cookies are a thinner, crispier version of the classic Toll House cookie, made with hazelnut flour, brown sugar, and bittersweet chocolate.
Servings24 to 36 cookies
Calories246 kcal
Prep Time20 minutes
Cook Time30 minutes
Chilling time2 hours
Total Time2 hours 50 minutes


  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 cup hazelnut flour (see LC Hazelnut, Huh? Note above)
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 sticks unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 to 2 cups finely chopped 70% bittersweet chocolate
  • Fleur de sel for sprinkling


  • In a bowl, whisk together the all-purpose flour, hazelnut flour, baking soda, and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Scrape down the sides of the bowl.
  • With the mixer on low, add the dry ingredients and beat just until combined. Stir in the chopped chocolate. Cover and refrigerate the dough for at least several hours, or, ideally—if you can resist the obvious temptation—overnight. The longer the dough rests, the richer and nuttier the resulting flavor.
  • Preheat the oven to 350°F (176°C). Line 2 large baking sheets with parchment paper or Silpats.
  • Drop the dough in 2-tablespoon blobs (you can use a 2-ounce ice cream scoop) about 2 inches apart on the prepared baking sheets, as the dough blobs will spread.
  • Bake the cookies until golden brown, 12 to 14 minutes, rotating the sheets from front to back and between the upper and lower racks after about 10 minutes.
  • Sprinkle the cookies with fleur de sel while still warm and let cool on the baking sheets for a minute before transferring them to a wire rack to cool completely. The cookies will keep in an airtight container for up to several days.


Thick And Chewy Chocolate Chip Cookies Variation

To make the cookies thicker and more like classic Toll House cookies, increase the all-purpose flour to 2 cups, reduce the hazelnut flour to 1/4 cup, and add 3/4 cup chopped, lightly toasted hazelnuts. Instead of finely chopped chocolate, use dark bittersweet chocolate chips. You may need to give the cookies a little extra time in the oven, perhaps even 18 to 20 minutes.
The Sugar Cube

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Serving: 1 cookieCalories: 246 kcalCarbohydrates: 27 gProtein: 3 gFat: 14 gSaturated Fat: 8 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gTrans Fat: 0.3 gCholesterol: 37 mgSodium: 153 mgPotassium: 100 mgFiber: 2 gSugar: 18 gVitamin A: 264 IUVitamin C: 0.1 mgCalcium: 23 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2012 Kir Jensen. Photo © 2012 Lisa Warninger. All rights reserved.

Recipe Testers’ Reviews

I was delighted with the way these cookies turned out. The actual recipe is very similar to the original Toll House recipe, however, the small addition of hazelnut flour produces an indescribable elevation in taste. I usually prefer chubby, chewy cookies, but instead I made them thin and crispy and they were a hit with my family.

To soften the butter, I prefer to soften it for 30 seconds in the microwave on 30 to 40% power.

This was a surprisingly tasty cookie. Both variations of the cookie recipe were very easy to eat with fantastic flavor and great texture.

I made both variations of this cookie and neither disappointed. Variation #1 with the hazelnut flour and chopped chocolate baked into a flat circle with a buttery flavor that was very surprising, considering the delicacy of the cookie. Variation #2 with less hazelnut flour, chocolate chips, and chopped hazelnuts, baked into a cookie with a full texture and a great bite, with lots of chocolate chips and nuts. This was a nice, chewy cookie compared to the crisp cookie in the first variation.

We really loved these cookies. This was another example of why one needs to try a new recipe, even if they think that they already make a really good version of it.

I experimented a lot with the baking of these cookies. First, I followed the recipe using 2-tablespoon portions. The cookies really spread out and ended up being larger than I wanted them to be. Next I experimented with a couple of 1-tablespoon portions. That size was a winner. One tray I baked on Silpat and on the other I used parchment paper. We found that we preferred the crispiness of the cookies baked on Silpat. On the next tray of cookies, I used the large side of a melon baller to form the cookies. These were adorable, like silver-dollar pancakes, but the only problem with that size was that it was too easy to eat too many of them.

I do look forward to more of these cookies in our future.

I like chocolate chip cookies a lot, but this recipe elevates them to be a little more sophisticated and a lot more addictive. The night I made the dough, I couldn’t wait to start baking, so I baked about a dozen. They came out thin and crispy, just as promised, but the flavors hadn’t quite developed. I allowed the remaining dough to sit in the refrigerator for the proper duration of time, and, once baked, they were even better than the first batch. I will definitely be making these again.

The thick and twisted version was perfect to me—crispy, chewy, chocolatey, not overly sweet, and with the right amount of nuttiness. The sprinkling of salt at the end gave these cookies a delightfully gourmet feel.

Making the hazelnut flour was a pain, and I may continue to find those papery skins in the nooks and crannies of my kitchen for the next month, but these cookies are worth it. My recipe yielded enough dough for 36 to 40 cookies (two tablespoon portions). I froze a roll of the dough for later.

This isn’t that different from the original Toll House recipe. On the other hand, as a variant, these cookies are tasty. You can bake these off right away and then they end up tasting more like the regular Toll House cookies. If you let them sit, they taste slightly better, but the real bonus is in how they bake up, as they stay in shape a bit better.

This is a great twist on the classic chocolate chip cookie. The nuttiness from the hazelnuts and the fleur de sel finish really send these cookies over the top. I made the thick and twisted variation.

A really unique addition of hazelnut flour makes this otherwise traditional chocolate chip cookie different. I didn’t taste much of the hazelnut once the cookie was baked. I went the route of a thinner cookie. If hazelnut flour wasn’t so expensive, I might make this cookie more often.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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