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.
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
IngredientsEmail Grocery List
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.