Thin & Crispy Chocolate Chip Cookies Recipe
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.
- 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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