No ImageThin and Crispy Chocolate Cookies

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  1. 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

  2. Laurie Tosh

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

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  3. 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.

  4. Will

    Thank you for the weight measurements…and the tips on thickness and spacing…I have a spade shape for these and dip them in melted white chocolate at times…. Just these alone are addictive tho….so I suggest only a tip dip so you can savor the chocolate flavor and the snap…. Will in Michigan

  5. Paul

    You are the real deal. I know that you know this, but any food blogger who posts critical recipe ingredients in volume, not weight, is a non-starter for me. I don’t waste my time.

    Thank you for providing the gram weight of the ingredients. I may be a U.S. citizen, but I live and die in the kitchen by the metric system!

    -Paul

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