Thin-and-Crisp Chocolate-Chip Cookies Recipe (2024)

Are you sure the thin and crispy chocolate chips cookies ask for 1 TBSP of salt? Made them and they were terrible...too salty.

Tests show Diamond Crystal is 50% as salty as Morton's; actually 50% of the sodium content. It is due to the shape of the crystals. Diamond Crystal uses a proprietary process that makes pyramid shaped crystals which mean there is more air in a measure of their salt. Morton's process yields flat crystals which stack more compactly. Some of us would also argue there is a more complex flavor in the Diamond Crystal. If all you have is Morton's just use half as much as is specified.

I don't think the 24 hours of refrigeration is necessary. Scoop the cookies and place them on a cookie sheet. Then put them in the freezer for 10 minutes before baking. Cookies turned out great.

Cut salt in half; no nuts; convection oven at 300 degrees. perfect!

Amanda, please. This is a nice recipe with nice cookies, a necessary alternative to the gloppy, glossy, chewy, gooey or toll house recipes that are on every package of morsels or chips. But turn on the oven to 325 degrees and then put the dough in the refrigerator for at least an hour? Unless one owns a power plant, that seems a little silly.

Given the chill time needed, I recommend rewriting this recipe so that folks do the necessary blending/combining first, and then prep the oven/sheets while the dough cools.

1 tsp salt; yes to the 10 minutes of freezing flattened cookies ; yes to300 degree convection oven...Deeeelish!

Made these with pecans instead of walnuts. Also added a bit of cinnamon. They turned out perfectly thin and crispy. Delicious!!!

Any reason this recipe calls for depositing on foil rather than parchment?

These are amazing, I've been looking for the perfect substitute for Tate's Chocolate Chip cookies, and this is the closest I've ever gotten. They are thin, crispy with great flavor, the salt is just right, it sounds like a lot, but it's perfect. They do have a bit more chocolate than Tate's, but the texture and thinness is very close. Best thin crispy cookie recipe I've come across, used semisweet chips instead, if I didn't, they may have been even thinner.

I found these cookies a bit too sweet. They spread a lot and became wafer thin. I don't think I'll be doing this recipe again.

I concur, they're too sweet. And why the corn syrup? Ick.

These are fabulous, crispy, not-too sweet cookies. The salt seems like a lot, but make sure it's kosher salt; it's not too much. The toasting of the walnuts gives them a more robust flavor, which counterbalances nicely with the smaller chips. I used parchment, not foil to bake them, and they came out perfectly. Only chilled the dough for about 15 minutes for the first batch. Might be my new favorite recipe!

Do you really want one Tablespoon of salt? I think a teaspoon (like I've been doing for the last 70 years) is enough. These are delicious but have a noticeably salty taste. I actually made them for a sick friend, but couldn't bear to explain why they were so salty so I'm eating them and pretending they are called "salted" crispy chocolate chip cookies.

What about THIN and crisp (the recipe title) didn't you understand?
These are supposed to be like Tate's. Those are wafer thin

I replaced the corn syrup with maple syrup. And I replaced 3/4 cup of the flour with oats. I cut down the salt since I was using regular not the kosher kind from the recipe. There's no need to line the cookie sheets with foil--there's a lot of butter in this recipe and the cookies do not stick. These are delicious!! Crispy and good.

oh also! I didn't use the nuts. Everything came out great.

These are wonderful. So easy. Followed the recipe exactly. Diamond crystal salt flakes a must so then a tablespoon makes sense. A beautiful cookie with a cup of peppermint tea.

No eggs?

A very crisp cookie with outstanding flavor -- Tate's copycats (as someone noted), but 1000% better as homemade. I used 1/2T of Morton's, might have used a touch more. I usually reduce sugar in cookie recipes by 1/2; was not sure of chemistry here, so only reduced white sugar to 1/3c and kept the rest. W organic butter, almost a whole bag of generic dark choc chips, and all the walnuts (key!), the batch of 24 large cookies cost about $9 to make.

These were delicious but a note of caution - as soon as they cool, put them in an airtight container. I waited until the following morning, not sure that they had completely cooled, and they turned into a crumbly mess.

I have noticed many recipes tell you to preheat the oven first thing. With this recipe, one will have the oven on for a good hour and a half plus before actually putting the cookies in to bake. Such a waste of gas/electricity! Perhaps that instruction should appear after step 2.

I made these mostly as-written, except I used 1tsp of Morton salt and used regular Toll House chocolate chips. They took FOREVER to bake in my 325º regular oven (like 30+ minutes) but in the end they were super crispy and delicious, very similar to Tate's. I ate them fresh but I worry that after a few days they would break a tooth - maybe the corn syrup is intended to prevent that? Next time I would brown some of the butter for even more flavor, and maybe spring for the fancy chocolate.

I made these -- and while I like the texture and overall flavor, I did not think they are sweet enough. And I'm not someone likes really sweet desserts or cookies. Next time, I will increase the amount of sugar a little.

These came up in today’s newsletter (17 Dec 22). I’d like to try them, but since Karo cost roughly the equivalent of $10/bottle here in the UK last time I looked, I’ll have to pass. I also wouldn’t be able to figure out the right amount of salt to use unless I special ordered Diamond Crystal from the USA - please consider giving salt amounts in weight rather than volume.

Followed recipe to a T. Not crispy nor thin. Too salty. Dough was way to dry.

finally I was able to make exactly the kind of chocolate chip cookie I have always dreamed of. I used the idea of rolling the dough into a log and refrigerating, then cutting 1/4 inch to cook. Also like the idea of sprinkling on flaked salt instead of adding 1Tablespoon to the dough. I will try that next time. So happy to have a thin crisp cookie!!!

This will forever be my go to chocolate chip cookie....delicious!

I’ve made these a few time and the only change I made was omitting the corn syrup. Never missed it. They are so yummy.

I make these (or a version of them) all the time. I leave the salt out of the batter entirely and sprinkle with flakey sea salt before they go in the oven. For the holidays I replaced half of the chocolate with chopped green and red m&m's. Everybody loves them.