you can never eat too much

Thin & Crispy Chocolate Chip Cookies

I really love a cookie that’s almost as big as my head. If that sounds good to you too, then you’ll love what I’m about to say.

These thin and crispy chocolate cookies are mesmerizingly good. The brown sugar creates such a deep, sweet flavor and the crinkles in these cookies make them extra crispy and full of texture. These cookies are seriously on another level, which is why this is one of my all-time favorite cookie recipes.

What makes these cookies so unique are the ridged edges, which you create by dropping the cookie sheet against the oven rack while the cookies are baking. This causes the puffy cookie to collapse back onto itself, leaving little earthquake ridges in the edges. The more times you do this throughout the baking process the more ridges you get!

Sounds tedious, and it is, but also so so so worth it!

Note that the cookie dough balls are frozen for about 15 minutes before baking, so budget in a little bit of downtime when you’re planning to make these!



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