I have many chocolate chip cookie recipes on the blog: Brown Butter Caramel Centered Chocolate Chip Pretzel Cookies, Smash Cookies, Cookie Breakfast Sundaes, and Peanut Butter Cup Stuffed Chocolate Chip Pretzel Cookies. These are all great options, but sometimes, you just need a classic. Today, I bring you simple, crispy cookies that are versatile and snackable. For anyone who is a fan of Chips Ahoy or Tate’s cookies– I’m looking at my two best friends– these are your perfect match.
1 1/2 c flour
3/4 tsp baking soda
1/4 tsp salt
8 tbsp melted vegan butter/coconut oil
1/2 c granulated sugar
1/3 c light brown sugar
2 tbsp light corn syrup
1 tbsp ground flax + 3 tbsp water mixed
2 tsp almond milk
1 tbsp vanilla
3/4 c chocolate chips
Preheat oven to 375 and line 2 baking sheets. Whisk flour, baking soda, and salt in a large bowl. Beat melted butter, sugars, and corn syrup in the bowl of a paddle-fitted stand mixer on low until incorporated. Add flax mixture, almond milk, and vanilla and beat until smooth. Gradually beat in dry mixture until you have a cohesive dough. Fold in chocolate chips with a rubber spatula. Form dough into 1 tbsp sized balls and space them evenly on the baking sheets. Bake the sheets 1 at a time, for 12 mins each. Let the cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to fully cool.
Tips/Things I Would Change:
- To reach the maximum crispiness, you actually have to let these cookies cool.
- It wouldn’t be a bad idea to make the dough for these cookies in advance and store them in the fridge overnight. This would let the flavor develop and deepen, but it’s totally not necessary. If you do opt for this method, let the dough warm to room temperature before baking.
- Really try to keep your dough balls small or bake these a minute or two past when they look just done to really get a crisp.
One thought on “Thin and Crispy Chocolate Chip Cookies”