No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Thin and Crisp Chocolate Chip Cookies

  • yield: Makes about 3 dozen
Photography: VICTOR SCHRAGER

Ingredients

  • 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

Directions

  1. Step 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. Step 2

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

  3. Step 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.

Source
Holiday Cookies 2005, Special Issue 2005

Reviews (20)

  • 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!

  • 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!

  • 31 Jan, 2013

    Make the recipe with water or not, the key step is a gentle flattening of each cookie before baking at 325 for 17-20 minutes.

  • 22 Dec, 2012

    If you are looking for thin and crispy (which I was!) then this is the perfect cookie. I did the 4 tsp water and it was perfect. The comparison to Tate's is right on the mark!

  • 5 Nov, 2012

    Please update the recipe ingredients to include the 1/4 cup water! Unless you read the directions very carefully you will miss this step and end up with a puffy, soft cookie instead of a thin and crispy one.

  • 14 Mar, 2012

    These cookies are fantastic! This is my favorite type of chocolate chip cookie. These fly off the table at the bake sale! They're kind of like Tates cookies, but a lot more of a bargain made at home.

  • 5 Dec, 2011

    Absolutely outstanding cookie. After reading previous reviews, I used 4 tsp. water. The best chocolate chip ever.

  • 8 Sep, 2011

    Sorry, but this recipe does not deliver.

    The only crispy part about the cookies are the 1/4 inch around the edge, and that's it.

    Do as I did and halve the recipe to test it. So glad that I did, as I threw away only half a batch instead of a full one.

  • 25 Feb, 2011

    sooo yummy! made them and then used the cookies for ice cream sandwiches!

  • 28 Jul, 2010

    The flavor of these cookies is great; they have a sugar-lace cookie type texture and taste. I did use the 1/4 c of water and I'd use much less next time. They were actually too thin and fell apart a bit. I like them thin, but they needed just a bit more heft to stay together.

  • 20 Apr, 2010

    These are my go to cookies, but I've found a 1/4 cup of water is just too much. I sprinkly a few teaspons of water in at the very end, mix with a few more strokes, and then bake.

  • 23 Feb, 2010

    Just made this same exact recipe, which is in Martha's COOKIE book, with one glaring difference. In the book, it says to bake them for 20-25 minutes. Luckily, I checked in with mine at 18m and saw they were nicely brown and got them out. Maybe somewhere in between is ideal. 15-18m perhaps?

  • 20 Feb, 2010

    Followed the recipe to the letter and found the cookies too sweet with an eggy taste. Rather disappointed with the results.

  • 16 Nov, 2009

    I followed the ingredients (minus the chocolate chips. I used M

  • 15 Feb, 2009

    I made it for the fisrt time in my life, i did not used water, and it works gorgeous. The taste and texture is perfect, but i'll try with water, i want to see the diference, but i think that the dough will be thin.
    Aurinha

  • 24 Dec, 2008

    I use 2 tbs (30 ml) of water instead, I forget why, but it works better. I have been baking this cookie for 3 years, everyone loves them, this is the best recipe for thin cc cookies, they ship well, and will keep about 2 weeks, perfect for gift giving...

  • 18 Nov, 2008

    The water makes them nice and thin. This is the best recipe I've found.

  • 24 Sep, 2008

    1 cup = 250 mL
    2 cups = 500 mL

  • 18 Sep, 2008

    may i know what is 2 cups equivalent to in - ml? is it 200ml?

  • 28 Jul, 2008

    These were extremely easy to make and came out yummy! A definite keeper. Not sure why directions state to add 1/4 water, not needed.