Thin and Crispy Chocolate Chip Cookies

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listen...I am a fan of butter really...but I do think you could lessen the recipe at least by 1 stick of butter - mine actually came out chewy and thin- not what I was looking for at all.
I can see how shaving chocolate would make a much nicer cookie.
sadly disappointed in this recipe.

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Hands down my favorite thin chocolate chip recipe. Excellent in flavor and texture.I I did not freeze the cookies for an hour before backing i froze them for about 10-15 min . I will definitely make these again.

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By far, the best chocolate chip cookies I have ever made. This recipe is GREAT...that is if you like thin and crispy cookies like me. When they first came out of the oven I was a little disappointed and thought I had done something wrong because they were incredibly thin. (the chocolate chips were taller than the cookies. However upon tasting them, I was amazed! Never have I ever found a recipe that works so well!

Sidenote: When making the cookies, I did not freeze the dough and followed the suggestion by @janrussak_2308199 and only baked them for 11 minutes.

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Excellent recipe. I tried it after freezing them for 1 hour and also without freezing them. The freezing made absolutely no difference. Except I found it harder to time doneness if the dough was frozen first. The unfrozen dough was easier to gauge. Cooked them for about 11 minutes unfrozen. The dough is just incredible. I think the "freeze the dough" thing is because (quote "This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. " The restaurant needs to freeze mass quantities so that they have it on hand. The freezing is not strictly necessary if you are not saving dough for later. Just adjust cooking times accordingly.

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These cookies are absolutely divine!! I'll admit they are VERY buttery and sweet, but I don't know if the end result would be the same if you lessened the amount; I may have to try that.

A few notes: use the 1/3 c. water, even though it doesn't list it in the ingredients, use small scoops rather than large, probably no more than an inch across, as the cookies spread a lot (if you choose to use bigger scoops, then you definitely want to only do about 4 to a pan when cooking, and you absolutely must bake the cookies on parchment, or you won't be able to get them off the pan (lesson learned <cough>. After baking them on the parchment, let them cool a bit and then you can just peel them off for perfect cookies. Don't try to remove the cookies before they cool though.

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The first instruction is to preheat the oven, which I did. Then, after everything is mixed and ready to go, it instructs you to freeze the dough. So the oven is just supposed to sit there hot for over an hour while you mix, prepare and then freeze the cookies. Ummm....

The cookies were tasty. Huge hassle with the freezing dough.

**tried these a second time and YUM! I actually replaced the white sugar with Regular xylitol and I replaced half of the brown sugar with xylitol brown sugar. The other half of the brown sugar I just used brown sugar. I used organic whole wheat flour instead of white flour. These turned out amazing in spite of all of my substitutions, crispy little chocolate chip discs of love (and not all that unhealthy or sugar laden!

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Oh yeah! So good! Used chocolate chips, so I had to press down the middle when I rotated the pan. Will try the chocolate discs shown on the show. Keeper!!!

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Awesome recipe, saw it on Sugar Rush the other day. Googled the recipe and was pleasantly suprised to see it available to anyone.
Baked and OMG what a treat :
Firm favourite in the household now.
Pity the coronary arteries after a few though ;

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These cookies are AMAZING!!! I honestly don't understand how anybody COULDN'T like these! Unless they didn't have taste buds... but anyway THESE COOKIES ARE WONDERFUL! You will not be sorry! You bite in to crisp perfection and then smooth chocolaty goodness! They dough stays good for DAYS! My BEST friend and I only made like 12 cookies and ATE the rest of the dough! That's how good it is! So if you like delicious and amazing food MAKE THESE COOKIES!

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I followed this recipe exactly, and must say it turned out just as advertised. Very thin and crispy, and excellent. Dough does expand quite a bit, so 4 is maximum per sheet, if using big spoon to drop dough on sheets. Does make quite a bit of dough, so will be interested to see how they turn out when make again when dough has been frozen. Overall, will definitely make again!