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.
Thin and Crisp Chocolate Chip Cookies
- Quick Glance
- Quick Glance
- 20 M
- 50 M
- Makes 24 to 36 cookies
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. Originally published April 12, 2013.
Thick and Chewy Chocolate Chip Cookies Variation
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.