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Thin and Crisp Chocolate Chip Cookies

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

Source: Martha Stewart Living, October 2003



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How would you rate this recipe?
  • qufitzsimm2330854
    19 FEB, 2018
    It is the best tasting cookie ever!
  • Excon55
    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.
    • MS12306475
      18 FEB, 2018
      These are definitely one of the very best chocolate cookies I’ve ever made. Everyone loves them, can’t keep them in stock. Thank you, Martha.
  • guitarman8419
    27 JAN, 2018
    Thin is right! I could see daylight through them! Too greasy too, the extra 1/2 stick of butter is too much. The old standard Toll House recipe is STILL much better.
  • 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.
    • ksbrida
      21 JAN, 2018
      i was going to ask same thing. 1/4 c water makes batter a little wet. the 4 tsp that somene lse mentioned seems like a more appropriate amount.
  • jeanniehw4
    25 FEB, 2017
    I used only two teas[filtered]s of water
    • evana_m
      16 DEC, 2017
      Hey! I wanted to make these cookies for gifting 10 days from now (for christmas), so I was wondering if I could freeze the dough and thaw it out later without compromising the texture? Please answer ASAP!
  • ALR9076991DW
    29 APR, 2017
    I replaced the water with evaporated milk & added pecans... Luvs!
  • jeanniehw4
    25 FEB, 2017
    These are awesome. The best chocolate chip cookies ever.
  • 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!

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