Introduction

These Thin & Crispy Chocolate Chip Cookies are delightfully light with a satisfying crunch in every bite. Perfectly balanced with just the right amount of chocolate, they make an ideal treat for anyone craving a classic cookie with a twist.

A tall stack of dark brown, thin chocolate cookies with small nut pieces sits on a black cooling rack on a white marbled surface. The cookies are slightly uneven in shape and look crunchy. To the right of the stack is a clear glass bottle filled halfway with creamy white milk. Some cookie crumbs are scattered on the white marbled surface in front of both items. A light-colored cloth is partially visible behind the bottle, all set against a plain white background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour (or finely ground oat flour if gluten-free)
1 cup brown sugar (packed)
1 1/2 tsp baking soda
1/4 cup powdered sugar
2 tsp salt
1/2 cup vegan butter (room temperature, or regular butter)
1/2 cup soft coconut oil (not melted)
1 cup chocolate chunks
2 tablespoons ground flax + 5 tablespoons water (mixed and set aside for 5 minutes to gel, a “flax egg”, or one regular large egg)

Instructions

Step 1: In the bowl of a food processor, combine the flour, brown sugar, baking soda, powdered sugar, and salt. Pulse to mix. Add the vegan butter and pulse again. Repeat with the coconut oil, scraping down the sides as needed until a dough forms.
Step 2: Pulse the chocolate chunks into the dough a couple of times. For a more even chocolate flavor, pulse longer to distribute the chocolate pieces well, but avoid overworking the dough.
Step 3: Add the flax egg (or regular egg) and mix by hand until fully incorporated. Knead gently if necessary. Refrigerate the dough for 15 minutes while preheating the oven to 350°F (175°C).
Step 4: Line three baking sheets with parchment paper. Use a tablespoon to scoop even portions of dough onto the sheets, leaving about 2 inches between each cookie to allow spreading. Bake for 15 minutes until the cookies are thin and crispy.
Step 5: Let the cookies cool on the baking sheets for 10 minutes before transferring to a cooling rack. Store in an airtight container, preferably glass, to maintain their crisp texture.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with finely ground oat flour.
Use regular butter instead of vegan butter if you prefer a dairy version.
Adjust the amount of chocolate chunks to suit your taste—more chunks for extra indulgence.
If you like your cookies chewier, reduce baking time by a minute or two.

Storage

Store the cookies in an airtight container at room temperature for up to one week. Using a glass container helps keep them crisp. To re-crisp cookies that have softened, warm them in a low oven for a few minutes before serving.

How to Serve

A stack of thin, dark chocolate cookies with visible bits of nuts or chocolate chips is leaning against a small glass jar filled with creamy white milk. The cookies are arranged upright in a slightly curved line on a black cooling rack. In the background, there is a soft white cloth placed on a white marbled surface. The light is soft and bright, creating a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of flax eggs?

Yes, you can substitute the flax egg with one regular large egg. This will work well and slightly alter the texture, making the cookies a bit less dense.

Why do the cookies need to chill before baking?

Chilling the dough helps the fats solidify, which controls spreading during baking and helps achieve a thinner, crispier cookie.

Thin & Crispy Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

These Thin & Crispy Chocolate Chip Cookies offer a delightful twist on a classic treat with a perfectly crisp texture and rich chocolate flavor. Using a combination of vegan butter and coconut oil along with a flax egg or regular egg, these cookies are easy to prepare and bake to golden perfection. Ideal for those seeking a crunchy cookie with even chocolate distribution, they are quick to make and keep well in an airtight container.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 15 minutes per batch
Total Time: 35 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Dry Ingredients

2 cups all purpose flour (or finely ground oat flour if gluten-free)
1 cup brown sugar (packed)
1 1/2 tsp baking soda
1/4 cup powdered sugar
2 tsp salt

Wet Ingredients

1/2 cup vegan butter (room temperature, or regular butter)
1/2 cup soft coconut oil (not melted)
2 TBS ground flax + 5 TBS water (mixed and set aside for 5 minutes to gel, for flax egg) or 1 large egg

Mix-ins

1 cup chocolate chunks

Instructions

Combine Dry Ingredients: In the bowl of a food processor, add all purpose flour (or oat flour), brown sugar, baking soda, powdered sugar, and salt. Pulse several times until the mixture is evenly combined.
Add Fats: Add the vegan butter to the processor and pulse to combine. Then repeat with the coconut oil. Scrape down the sides of the bowl as needed to incorporate all ingredients. The mixture should form a recognizable dough.
Mix in Chocolate: Pulse in the chocolate chunks a couple of times to distribute them through the dough. For a more uniform chocolate presence, pulse longer but avoid overworking the dough to keep texture ideal.
Add Flax Egg or Regular Egg: Pour in the prepared flax egg mixture (or regular egg) and mix by hand until fully incorporated. Knead gently if necessary to bring dough together.
Chill Dough: Place the dough in the refrigerator and let it rest for 15 minutes while you preheat the oven to 350°F (175°C). This step helps the dough firm up for easier handling.
Prepare Baking Sheets: Line three baking sheets with parchment paper to prevent sticking and promote even baking.
Scoop Dough: Using a tablespoon measure, scoop even amounts of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie as they will spread significantly during baking.
Bake: Bake in the preheated oven at 350°F for 15 minutes until the cookies are thin and crispy along the edges and center.
Cool: Allow the cookies to cool on the baking sheets for about 10 minutes so they set properly before transferring to a cooling rack to cool completely.
Store: Once cooled, store cookies in an airtight container—preferably glass—to maintain their crisp texture for several days.

Notes

To make these cookies gluten-free, substitute all purpose flour with finely ground oat flour.
The flax egg is a vegan substitute for a regular egg; if using a regular egg, omit the flax and water mixture.
Do not melt the coconut oil; it should be softened but solid to help maintain the crispy texture.
Allow enough space between the cookies on the baking sheet to prevent them from merging as they spread.
Cookies will be crispier if cooled completely before storage and stored in a glass airtight container.

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