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Thin and Crisp Chocolate Chip Cookies


Adding more granulated sugar gives this classic thin and crispy cookie its crunch.

  • Yield: Makes about 3 dozen

Source: Martha Stewart Living, October 2003


  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips


  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

  3. Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Reviews Add a comment

  • ALR9076991DW
    29 APR, 2017
    I replaced the water with evaporated milk & added pecans... Luvs!
  • jeanniehw4
    25 FEB, 2017
    I used only two teas[filtered]s of water
  • jeanniehw4
    25 FEB, 2017
    These are awesome. The best chocolate chip cookies ever.
  • ladamelio
    5 DEC, 2016
    Hi when I reviewed the ingredients compared to the instructions.. it says to add water to the mixture.. Water isnt listed in ingredients. Just want to be sure this isn't an error.. if water is needed please confirm. Thanks.
  • melonlm
    16 JAN, 2016
    Hi, i find it slightly sweeter to my taste. How can i reduce the sugar level? Please help. Thanks!
  • MS10187814
    17 JUN, 2015
    Never bother with any other cookie recipe ever again. If you like Tate's Cookies, you will love these.
  • D1elite2015
    2 APR, 2015
    These cookies came out perfectly for what I needed! I wanted a flat chocolate chip for a mocha crème cake that I make and have tried other recipes but couldn't get the cookies flat enough - this one definitely works well. I added the 4 tsp of water, chilled the dough in the fridge for 15 minutes, and baked on parchment paper. I did flatten the cookies but then tested the last few without flattening them and they all came out just the same so you can save time on that. This is now a favorite!
  • Lexikeri
    6 OCT, 2014
    All I can say is just delicious! This cookie is nice and thin and just perfect. Only thing I changed was the water. I followed others advice and just used 4 tsps. of water. I had no trouble with chocolate chips staying in the middle. Evenly distributed and a nice golden brown. Delicious flavor.
  • jersey girl
    10 MAY, 2014
    These are positively outstanding! Light, thin, crispy, crunchy. If you like Tate's Bakery chocolate chip cookies, you will love these. Thank you to the previous posters who recommended using just 4 teaspoons of water. It was the perfect amount as 1/4 cup would have been too much and ruined the outcome. I am using these cookies tonight to make ice cream sandwiches. Thank you Martha for sharing a recipe that's definitely a keeper!
  • ssd63
    1 MAR, 2014
    These thin and crisp chocolate chip cookies are the best and I mean BEST!!!! First batch didn't work so well because I did a heaping tblspn and I guess it was way too heaping so I did an exact level tablespoon and it worked perfectly. In addition I did put the batter in the fridge for about 15 min. before laying out the first batch and again inbetween batches. One of the results of doing a very level tblspn was the amount of cookies I got close to 6 dozen perfect cookies. may i have another!