Unlike in recipes for chewy cookies, we used more butter and less brown sugar to produce the ideal thin and crisp cookie.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.

    Advertisement
  • Add vanilla, whole egg, and egg white. Beat on low speed until well combined, scraping down sides of the bowl as needed, about 1 minute. Add flour mixture in two batches; mix until just combined. Mix in chocolate chips.

  • Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes. Transfer parchment and cookies to a wire rack to cool completely.

Cook's Notes

Cookies can be kept in an airtight container at room temperature for up to 4 days.

Reviews (17)

38 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 17
  • 2 star values: 9
  • 1 star values: 2
Rating: 5 stars
01/03/2019
These are delicious, crispy cookies and so easy to make!! I used the exact ingredients, but instead of making them with 2 heaping tablespoons as recipe calls for, I used my Oxo medium cookie scoop that holds 1 1/2 tablespoons of dough. So slightly smaller cookies and greater yield (44 cookies vs. 36). I placed 11 cookies per baking sheet (4/3/4) which left enough space in between. And because the dough mounds were smaller, I baked for 16 minutes total (not 18) and rotated half way through. I also chilled dough briefly to make scooping easier, and left cookies on sheet for a few minutes before placing on rack to cool. This is a GREAT recipe for crispy chocolate chip cookies!!
Rating: Unrated
08/21/2010
great cookie! i followed the recipe just as it is listed and the cookies came out perfectly crisp and delicious!
Rating: Unrated
01/10/2009
This is a very good recipe that produces thin, crunchy cookies. I followed the recipe exactly and the outcome was very good. Everyone liked them.
Advertisement
Rating: Unrated
01/10/2009
This is a very good recipe that produces thin, crunchy cookies. I followed the recipe exactly and the results were very good.
Rating: Unrated
12/23/2008
My new favorite! I didn't have unsalted butter, so I put a half tsp salt instead of a whole. I also added a half cup of flour and only baked for 11 minutes. They are flat, but really tasty!
Rating: Unrated
12/16/2008
These are very good - but very crisp and thin.
Advertisement
Rating: Unrated
12/08/2008
These are such great, consistent cookies. They are always good and so easy,
Rating: Unrated
11/01/2008
Size might be a bit too big for me.. The bigger they look, the closer they get to supermarket's ones! I wanna be able to make the difference and the people that I bake them for too! ;P
Rating: Unrated
09/12/2008
These are great for chocolate cravings!
Rating: Unrated
09/12/2008
chocolate chip cookies are my favorite
Rating: Unrated
09/03/2008
So, so yummy. Made them for my other half who's a chocolate chip cookie fiend! He loved them! I second the other commenter's inquiry about the "heaping tablespoons of dough". Made absolutely HUGE cookies. Other half loved that they were so huge, me not so much, lol. If I were to make them again (which I definetely will) I would very much disregard that tidbit and make them smaller. (Following that direction, it made only 18 large cookies, versus the smaller 36 as it says here.)
Rating: Unrated
05/31/2008
these are so good. I've made them several times to rave reviews. They're good and crispy but still tender. Also a little on the rich side. I may try to make them into ice cream sandwiches this summer.
Rating: Unrated
05/01/2008
The directions in step 3 to "shape 2 heaping tablespoons of dough at a time.." I thought that each cookie needed to have 2 tablespoons of dough. This created very large cookies and I had to cook longer so they were overcooked. Anyway, after I realized that they only needed 1 tablespoon I cooked another batch, and cooked them on 350 degrees(since 375 was too hot) and they were absolutely delicious. The edges were a beautiful brown, the middle was perfect, and they were buttery tasting.
Rating: Unrated
04/29/2008
I will try this recipe. Usually I will use the Toll House recipe on the back of the chocolate chip bag from Nestle. I used the four dozen cookies on Sunday for an annual bowl-a-thon that I co-organize for the pediatric wing of our local hospital. My cookies are always crunchy. How do you make soft cookies?
Rating: Unrated
04/27/2008
This is the best cookie recipe that I have found! I have been using this recipe for 3 years now, and everyone loves it! I have never had any complaints!
Rating: Unrated
03/27/2008
I'm gong to try both receipts. Thanks Martha. But what I am really writing about is on the print copies, would it be possible just to have it in black and white. It get's very experience printing colored receipies. Thanks for reading my commits. LOVE YOUR SHOW!!!!
Rating: Unrated
01/22/2008
it is nice and easy , thanx martha