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!

Thin & Crispy Chocolate Chip Cookies


  • Serves: 8
  • Yield: 8 huge cookies


  • 2 cups all-purpose flour
  • 2 tablespoons water
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • 1/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 pound unsalted butter, room temperature
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 ounces bittersweet chocolate, rough chopped into bite-size pieces


  1. Preheat the oven to 350°F. Line 3 Baking Sheets with aluminum foil, dull side up. This helps create the crinkles in the cookies.
  2. In a small bowl, whisk together the flour, baking soda, and salt.
  3. In the bowl of a stand mixer (or using a good old-fashioned wooden spoon!) beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate and fold into the batter.
  4. Scoop the dough into 1/3c sized balls. Place 4 balls an equal distance apart on a prepared pan and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer. This step is essential for getting the crinkles on the edge.
  5. Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down (this will feel wrong, but trust me). After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Mine baked perfectly in 14 minutes, but aim to have them in the oven for no more than 16-18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
  6. Transfer the baking sheet to a wire rack; let cool completely before removing the cookies from the pan.

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