Thin and Crispy Chocolate Cookies

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Crispy thin chocolate cookies, with a touch of spice.

Photography Credit: Elise Bauer

What is it about thin, crispy cookies?

I guess I love them because they appear so insubstantial; it doesn’t seem like you’re eating much, a guilt-free mini-indulgence.

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The only problem I run into is that if they’re good, it’s sort of hard to eat just one, isn’t it?

thin crispy chocolate cookies

Take these chocolate cookies for example.

They seem so innocuous. Thin, light.

But with a deep chocolate flavor from natural cocoa, and lightly spiced with cinnamon, vanilla, molasses, and just a sprinkling of tongue-tingling cayenne, these cookies are hard to resist after the first bite.

They’re sort of seductive that way. Perfect for a Valentine sweetheart. Enjoy.

Thin and Crispy Chocolate Cookies Recipe

  • Prep time: 1 hour, 45 minutes
  • Cook time: 15 minutes
  • Yield: Makes 3 to 6 dozen, depending on size of cookie

Although the prep time is stated as 1 hour 45 minutes, an hour of that is the resting time for the dough.

If using salted butter, skip the added salt in the recipe.

When you measure out flour, if you don't have a kitchen scale, gently scoop the flour using a spoon into the measuring cup, leveling the top off with a knife. Do not pack down the flour.

Ingredients

  • 1 1/2 cups (195 g) all-purpose flour
  • 3/4 cup (70 g) natural, unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne
  • 8 tablespoons (1 stick, 110 g) unsalted butter, room temperature
  • 3/4 cup (150 g) sugar
  • 1 egg (size large)
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon molasses

Method

1 Mix dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa, baking soda, salt, cinnamon, and cayenne.

2 Mix wet ingredients: In a stand-up mixer, beat the butter and sugar together until fluffy, a couple of minutes on medium speed (start on low speed or else the sugar will fly out). Beat in the egg, vanilla, and molasses. (The mixture may look a little curdled, don't worry about it.)

3 Make dough, chill dough: Add the dry ingredients to the wet, a third at a time, beating after each addition. When well mixed, remove the dough from the mixer, and form it into a ball. It should have the consistency of Play-Doh. If not, if it's stiff and unmanageable, work some water into it, a tablespoon at a time until easily pliable.

Then wrap it in plastic wrap, and chill it in the refrigerator for half an hour.

dough for chocolate cookies

4 Roll out dough: When you are ready to roll-out the dough, preheat the oven to 350°F (175° C). Break off a chunk of dough from the ball of dough (about a quarter of it) and place it between two pieces of parchment paper. Use a rolling pin to roll the dough out to an even 1/8-inch thickness.

5 Cut forms with cookie cutter: Use a cookie cutter or the rim of a small glass to cut out cookie shapes from the rolled out dough. Place on a parchment paper or silicone-lined baking sheet, allowing at least 1/2 inch between cookies on the cookie sheet. (If you are making different sizes of cookies, don't mix them on the baking sheet or the smaller ones will be done before the larger ones.)

6 Bake: Bake at 350°F (175° C) in the middle rack for 8 to 10 minutes, less or more, depending on the size and thickness of the cookies. (I recommend doing a test batch of a few cookies to see what is the optimal time for your batch of cookies in your oven.)

The cookies should bounce back when you press on their centers, and some of them should be a little dark around the edges. When cool, they should be crispy, but not burnt.

7 Cool on rack: Remove from oven and let cool for 5 minutes before removing the cookies from the tray to cool completely on a rack.

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thin crispy chocolate cookies

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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43 Comments / Reviews

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Did you make it? Rate it!

  1. Mr Ross

    Followed recipe exactly. Literally threw the finished batch in the landfill. Bland, chalky. On the plus side- easy to make…

    xxxxxyyyyy

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  2. Teresa

    These were so easy and delicious! I doubled the pepper and it left a pleasant tingle without being overpowering!

    xxxxxyyyyy

  3. Tania Klutts

    so grateful a reviewer shared she pressed these in sugar! I do not care for average sweet, finding this too sweet, however, even adding a 1/4 cup sugar and 1/2 stick butter left them not sweet enough. In my view when a cookie or tart is this grade of sweet it has almost a chocolatey chalky taste. Now I know why there was input about icing in the center and using the cookie for ice cream sandwiches….I love the depth of dense chocolate and spice and also added 1/2 tsp instant espresso to dissolve in the vanilla while sifting dry ingredients

  4. Laurie Tosh

    Would these work baked as a sheet and then building a cake on top?

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  5. J McKinnon

    The second time I made these, I dipped them in chopped pecans after I rolled them out. It added about a minute to the baking time, but I liked the way the batch turned out. Just an idea.

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