These crispy chocolate chip cookies are thin and perfect for dunking into a big, cold glass of milk!
Thin and Crispy Chocolate Chip Cookies
Last week I was baking up some soft and chewy cookies for the family. No biggie… I made about 2 dozen and everyone loved them. Happy Family, Happy Mama.
I decided since I was making cookies, I should try a new recipe for crispy cookies. I wasn’t sure what I was going to “do” with them other than eat them, but I ended up with a TON of them. Oh what to do, what to do?? These crispy chocolate chip cookies are thin and perfect for dunking into a big, cold glass of milk!
Since I was in a cookie mood, I made the first batch of chocolate chip cookies and I then made a second batch using the Hershey’s Cinnamon Chips to give the icebox an added bit of zing!
After making eight dozen thin and crispy cookies, I discovered that I don’t really care for crispy cookies… bummer, I know. I also discovered that when making these, there is a fine line between crispy and burnt! Watch them.
The recipe calls for Superfine Sugar. This helps to make for a fine crumb and aids in the crisp texture. If you have granulated sugar, simply put the sugar into your food processor for 8 -10 pulses to make it finer.
Also, the butter has been reduced and oil is used for a fat. This helps the cookie spread thinner and results in a flat cookie. Both are perfect qualities for the Icebox Cake!
These cookies are part of a series to make this Chocolate Chip Cookie Icebox Cake with Mascarpone Whipped Cream.
Here’s a few more Chocolate Chip Cookie recipes
Rum Raisin Oatmeal Chocolate Chip Cookies
Crispy Chocolate Chip Cookies

Thin and Crispy Cookies are great with a large glass of milk!
Ingredients
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 stick butter
- 1/4 cup vegetable oil
- 1 cup superfine sugar
- 1/4 cup dark brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups (a bag) chocolate chips and/or cinnamon chips
Instructions
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment or silicone mats.
- Beat the butter, oil, and sugars with a paddle attachment in a mixer. Beat at medium speed for 5 minutes until smooth. Beat in vanilla.
- Reduce mixer to low and add in eggs. Be careful not to overbeat. Just mix until incorporated. Add in dry ingredients and mix until just combined.
- Stir in Chocolate / Cinnamon Chips by hand.
- Use a 1 Tablespoon Cookie Scoop to measure out dough.
- Bake for 10 minutes, rotate pan, then cook for another 5 minutes. Watch for doneness. They can burn quickly.
- Cool for 10 minutes on cookie sheet then transfer to a rack.
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Nutrition Information:
Yield:
96Serving Size:
1Amount Per Serving: Calories: 35Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 47mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g
Nutrition information isn’t always accurate.
Chocolate Chip and Cinnamon Cookie IceBox Cake with Mascarpone Whipped Cream and Chocolate Sauce
Friday 5th of July 2013
[...] Thin and Crispy Chocolate Chip Cookies [...]
Teri
Tuesday 2nd of July 2013
I'm sure there are some 'boot campers' who wouldn't mind your throwaways. :)
Karyn Granrud
Tuesday 2nd of July 2013
That's why I brought the Macadamia Nut ones last week, but I think you ran off right after class... Gina doesn't want me bringing anything. It's Contraband!
Nessa
Tuesday 2nd of July 2013
Yum! Sometimes you just need a crispy cookie :)
Karyn Granrud
Tuesday 2nd of July 2013
Yep! With a big glass of Chocolate Milk!
cindyeikenberg
Tuesday 2nd of July 2013
Karyn, these cookies look and sound perfect! Thanks for the tip on watching that they don't burn! Excited for the cake...pinning! Happy Tuesday!
Karyn Granrud
Tuesday 2nd of July 2013
I hope you enjoy crispy cookies. The kids at camp sure did appreciate all the leftover ones.
Heather @ French Press
Monday 1st of July 2013
the cookies look great, but I can;t wait to see the cake!!
Karyn Granrud
Monday 1st of July 2013
OMG! The cake is amazing! You'll love it! I did!