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
Thin and Crisp Chocolate Chip Cookies
- Quick Glance
- Quick Glance
- 20 M
- 50 M
- Makes 24 to 36 cookies
IngredientsEmail Grocery List
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.
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 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.