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Chocolate Chip Cookies (CCC 5)

This one is a departure from the previous cookies, but like I said, I’m not one to discriminate. Soft, chewy cookies are my favorite, but sometimes you want that crunch!

Thin, crispy chocolate chip cookies

If you like them thin and crispy, or if you were raised on cookies baked by a mother who tended to burn them, this recipe is for you. 🙂

Thin, crispy chocolate chip cookies

If you like thin chewy cookies, just pull them out after the edges brown, around the 10-12 minute mark.


  • 1 cup all-purpose flourThin, crispy chocolate chip cookies
  • 1 cup whole wheat flour (or you can use white flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup plus 2 tablespoons butter
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon water
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup semisweet chocolate chips


In a large bowl, stir together the flours, baking soda, and salt. Set aside. In a separate bowl cream the butter and sugars. Add the water and vanilla. Beat in eggs. Add the dry ingredients, stirring until just combined. Fold in the chocolate chips. Let dough rest at room temperature for 30 minutes or long, if desired.

Preheat the oven to 325. Line baking sheets with parchment. Drop 2 tablespoons of dough 2-3 inches apart onto the cookie sheets. These cookies will spread significantly. Bake for 15 minutes or until the edges and centers are browned. Remove the cookies to a wire rack to cool.

Yield: about 4 dozen

Recipe adapted from Tate’s Bake Shop Cookbook by Kathleen King

thin, crispy chocolate chip cookies


Tuesday 22nd of October 2013

I think the cookie had a good flavor and a nice crunch...but not from being over baked.


Monday 21st of October 2013

This is my favorite way to enjoy choc. Chip cookies...crunchy and delicious!