Chocolate Chip Cookie Crisps

These chocolate chip cookie crisps have the crunchy texture of a cracker but all the satisfaction of a rich chocolate chip cookie yet with only a modest sweetness. Perfect for dunking.

Squares of chocolate chip crisps on a sheet of parchment paper.

These chocolate chip cookie crisps are definitely—and defiantly—NOT the sweet, buttery, gooey chocolate chip cookies your mom pulled from the oven when you were a wee one. These are an undeniably more sophisticated rendering of what’s commonly conceived as a cookie with a vastly less sweet taste that’s almost reminiscent of animal crackers. That is, if animal crackers were so fortunate as to have a swirl of melted dark chocolate and a sprinkling of sea salt. As for the texture, they’re crisp, crunchy, and crackerlike, making the not-so-sweet sweets eminently noshable as well as dunkable. Hey, adults gotta have some fun, too.–Renee Schettler Rossi

Chocolate Chip Crisps

  • Quick Glance
  • 50 M
  • 2 H, 20 M
  • Makes about 125 crisps
5/5 - 1 reviews
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Ingredients

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  • 2 cups unbleached all-purpose white flour, plus more as needed
  • 7 tablespoons packed dark brown sugar
  • 1 1/2 teaspoons baking powder
  • Scant 1/2 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1/2 cup water, at room temperature, plus more as needed
  • 1/3 cup mild vegetable oil, plus more for the parchment paper
  • 6 ounces semisweet, bittersweet, or milk chocolate, chopped fairly finely (about 1 cup)
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon granulated sugar

Directions

  • 1. Preheat the oven to 350°F (176°C) and adjust the oven rack to the middle position. Have ready 2 baking sheets. Slick 4 large sheets of parchment paper with a little oil.
  • 2. In a large bowl, stir together the flour, brown sugar, baking powder, and table salt until combined, mashing any sugar lumps with the back of the spoon.
  • 3. In a small bowl, whisk together the vanilla and water. Still whisking, slowly add the oil to the vanilla mixture until combined. Immediately stir the vanilla mixture and the chocolate into the dry ingredients and mix just until incorporated. If the dough seems crumbly, gradually mix in just enough additional water, a teaspoon at a time, until it holds together sufficiently to be rolled out. Conversely, if the dough seems too soft, stir in up to 2 tablespoons additional flour.
  • 4. In a small bowl, combine the coarse sea salt and granulated sugar.
  • 5. Divide the dough in half. Place each portion between 2 sheets of oil-slicked parchment, grab a rolling pin, and roll each portion into a thin 12-inch square, cutting and patching the edges of the dough if necessary to make the sides fairly even.
  • 6. Remove the top sheet of parchment from each square and sprinkle the top of the dough evenly with up to 1/4 of the salt-sugar mixture.
  • 7. Replace the parchment paper and gently roll each square just enough so the salt and sugar sticks to the dough. Flip each square upside down, remove the top parchment paper from each square, and repeat with the remaining salt-sugar mixture, rolling again.

    TESTER TIP: These crisps have a salty sweet thing happening. If you prefer more sweet to salty, don’t use all the salt-sugar mixture.
  • 8. Remove the top sheets of parchment. Using a pizza cutter, pastry wheel, or large knife, cut each sheet of dough lengthwise and crosswise into 8 equal strips to form a grid of 1 1/2-inch crisps with uneven edges around the edges. (Try not to cut through the underlying parchment.) Slide the parchment and dough onto the baking sheets, leaving any uneven edges in place.
  • 9. Bake 1 baking sheet at a time on the middle rack for 15 to 18 minutes, until the dough is set but not firm in the center. Place the sheet on a wire rack to cool. Repeat with the remaining sheet of dough. If the crisps have baked together, slice them through again to separate.
  • 10. Reduce the oven temperature to 225°F (107°C).
  • 11. Trim the uneven dough edges from the crisps, nibbling them or saving them for dunking into coffee or sprinkling on ice cream. Separate the squares and spread them on a couple baking sheets lined with fresh parchment paper.
  • 12. Bake for 20 minutes, flipping the crisps once halfway through. Turn off the oven and let the crisps sit in the oven for 20 to 30 minutes.
  • 13. Remove the crisps from the oven and place on the counter and let cool to room temperature. (You can store these in an airtight container for up to 2 weeks or freeze for up to 2 months.) Originally published May 15, 2013.

Recipe Testers Reviews

Rarely do you find a recipe that delivers on its headnotes great results with very little effort. The crisps were delicious—thin, crunchy, and full of barely sweet chocolate. The first batch of these chocolate chip cookie crisps came out of the oven and was instantly pounced upon. Everyone, from parent to child, loved them.

I was certainly intrigued by this different spin on the chocolate chip cookie. Although I usually prefer chewy cookies, I couldn’t stop nibbling on these chocolate chip cookie crisps fresh out of the oven. I really liked the subtle use of sugar. The next time I make this recipe I’d use Maldon salt or fleur de sel as a finish instead of kosher salt, as the next day the cookies tasted too salty.

What a fun little treat! I loved making these gems. The dough came together with ease. These are crispy and chocolatey with a hint of salt at times. They’re not overly sweet.

used my pastry cutter to make fine lines and it worked beautifully. These would be fun to make with children and they freeze very well. Have fun with this one!

Absolutely fantastic chocolate chip cookie crisps—not too sweet, just perfect.

I must admit, this recipe was a challenge for the nonbaker that I am. Make sure to read and reread the instructions prior to starting if you, like me, feel easily overwhelmed with any baking project. Thankfully I had the help of both my daughters. I used GF all-purpose flour so I did have to use 2 extra tablespoons, as usual when making any recipe GF. After dividing the dough and placing it on the parchment paper, it’s smart to have someone hold the paper down so that you can easily roll the dough. Also, we kept on turning it 90° to make the intended square. As soon as I removed them the first time from the oven I decided to use the pizza cutter again to divide the squares while the dough was still warm. The end result? Fantastic.

These chocolate chip cookie crisps were very tasty.

They were a bit difficult to work with as the dough didn’t hold together very well. I ended up adding additional water in small splashes from my fingers. I enjoyed the edge pieces more than those from the middle of the batch, which makes me think I should’ve cooked them a little longer. I’d also double the amount of salt and sugar sprinkled on the outside to give them a little more flavor.

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Comments

  1. Like a previous commenter I’m also wondering about using melted butter instead of oil as I don’t like oil in my baked goods. Maybe half butter, half oil? Has anyone tried using butter?

    1. Hi Jeanne, you should be able to use butter. Since we didn’t test the recipe this way, I can’t say for sure how it might affect the texture. Please let us know how it turns out!

    2. I think the switch to half butter and half oil will work fine. The texture of the dough and finished crisps may be little different though. As as already been said, the only way to be absolutely certain is to try the altered version. I, too, would love to now how it turns out. Good luck!

  2. Haven’t tried these yet, but they sound like something to add to my roster of crispy, not-to-sweet cookies to eat with brie-type cheeses and cheese spreads.

    Another winner, Nancy!

  3. I thought these cookies were the bomb!!!! My all time favorite cookie is a crisp chocolate chip cookie, and the addition of salt sent these over the edge. I prefer more salt than maybe the average person does on my cookie, but I got no complaints. I did not have a bar of chocolate to chop, so Costco chocolate chips whirled up in the food processor did just fine! Rolling the dough in between sheets of parchment was easier than it sounds, and of course in the true “Palmer” tradition, I made a double batch, that’s how we roll. They kept their crunch for over a week.

    1. Great to hear you liked them! Yes, parchment makes rolling out cookie dough so much easier than it was when we all used a “floured board.” Keeps from having floury cookies also.

  4. I made these last week – the mix of salty, sweet and chocolate is fabulous! The family isn’t such fans, so I am working on eating them by myself. I should have chopped my chocolate more finely. I couldn’t get them rolled quite thin enough because of the chocolate, but they are definitely crispy. I am even thinking of trying them again with no chocolate to make more of a sweet cracker. I’m going to use mostly white whole-wheat flour for a wheatier, nuttier taste. Of course, I have to finish up the chocolate chip crisps first. Such a hard job!

    1. Love to hear that, Sarah! And yes, these crisps are not for everyone, especially those who just can’t get chewy, gooey, Toll House-style chocolate chip cookies out of their minds. But those who love these crisps REALLY love them. We have to say, we found them to be swell dippers for coffee, in case that helps you diminish that current batch of crisps. Looking forward to hearing about how it goes with the white whole-wheat flour…

  5. I have this marvelous cookbook and can’t get enough. And these chocolate chip crackers were one of the first recipes I made and I couldn’t eat them fast enough. They are so addictively good! I love Nancy Baggett! Fun, smart, sassy and so talented! So happy to see her featured here.

  6. Kim from The Hungry Goddess sent me your way, and I am so glad she did! I look forward to reading all your lovely posts:-) I love the idea of a chocolate chip crisp, what a fun, creative idea! They would be a fun party favor for sure:-) Take care, Terra

  7. Hey, why NOT your mother’s? I’m tired of everyone badmouthing, “NOT your mother’s…” Hey! What’s wrong with my mother’s?? And these are definitely my style of crisp cookies, yum!

    1. Well, in this instance, we didn’t mean that your mother’s cookies are a bad thing, PM. We simply felt the need to caution that these aren’t as sweet or as ooey gooey as the traditional. We’ve got nothing against mother’s cooking or baking! But we see what you mean….

  8. These are going to the top of the to-try baking list! Since they are more of a cracker, they are healthier than regular chocolate chip cookies, right? Add a glass of milk and they will be great snacks….at least I tell myself that.

    1. Yes, they are somewhat healthier due to having less fat–especially less saturated fat. They also have a little less sugar than “regular” chocolate chip cookies.

  9. Wonder about adding a little grated orange peel and replacing some of the flour with finely chopped or ground toasted nuts? Love these but think they might benefit from more flavor. Even as is, these are hard to stop nibbling.

    1. Love the orange zest notion, Candace. Love it. While we haven’t tried swapping ground nuts for flour, and thus unfortunately can’t offer the exact perfect proportion of nuts to flour, we don’t know why your idea wouldn’t work. Especially since we’ve loved that effect in other cookies containing ground nuts. We’ll ask Nancy Baggett, the creative genius behind this recipe, for her thoughts on this…. In the meantime, as for the rest of that lovely batch, we found ourselves dunking them in coffee…and milk…and milkshakes….

      1. I can’t see any reason why nuts wouldn’t work–but I’ve learned that I have to test every substitution to be certain. With baking there are always surprises and unexpected results. Good luck!

      2. I am happy with the orange zest addition, and I tried both toasted finely chopped and/or ground pecans and pistachios—both nuts were wonderful. I tried an equal substitution of nuts for about 1/4 to 1/3 of the flour. One time I just added the nuts to the regular recipe with no reduction in flour. All good. Also tried some whole-wheat pastry flour—once you go past 1/2 white, 1/2 whole wheat, it is almost like a chocolate chip graham cracker—quite interesting and just as addictive as all the other variations I have tried. (I am trying to pretend that this is a healthy snack.) I am a little obsessed with this wonderful recipe, which is fabulous any way you tweak it. For my last batch I used some Valrhona Noir Orange chocolate mixed with some 85% chocolate. Thank you, Nancy, for sharing this great recipe! And thank you, Renee, for the link to Twisted Toll House—they look wonderful! I often add finely chopped or ground toasted pistachios to my chocolate chip cookies, but I will try hazelnuts, too.

        1. Wow! Wow! Wow! Candace, what you are is, yes, a little obsessed, but in my mind, it’s a beautiful thing. Love all your suggestions, especially the graham cracker approach. Many thanks for sharing your various explorations with us, and we look forward to hearing your thoughts on adding hazelnuts to your Toll House cookies….

        2. This recipe was, in fact, a way for me to attempt to create a more healthful chocolate chip cookie. Something satisfying that I and my family of snackers could enjoy without feeling super guilty. Glad to hear that you have had fun with it.

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