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The Thin Recipe

The Thin

Alton Brown

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Chips for Sister Marsha

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (87)

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Average Rating:

Total Reviews: 87

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  • on April 22, 2012

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    Tasty, but not as tasty and I was expecting/hoping. My initial gripe with this recipe is that, as far as I could see, it didn't specify whether it called for light brown sugar or dark brown sugar- I chose to use dark. The cookies came out nice & thin, but for some reason, didn't taste as sweet as I am used to choc chip cookies tasting. They just seem to not have that "oomph!" that I look for. Rather than becoming crispy throughout after they cooled, they’ve retained a somewhat chewy consistency. I was hoping to be able to save/store these in an air-tight container for a while, but being they’ve retained some moisture (which is what I was hoping to avoid I know from experience they won’t keep for nearly as long as I was hoping for. To the recipes defense, it may have called for light brown sugar, rather than the dark that I used- so perhaps my complaints all stem from that. Regardless, the cookies are quite good- still tasty- just perhaps not as tasty, or crunchy, as I was hoping for.

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  • on March 10, 2012

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    Hands down the best chocolate chip cookie recipe ever!! Don't alter - follow exactly. And never replace butter with shortening - learned my lesson the last time I made these because I was out of butter. Awesome cookies. Alton is the best!!!

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  • on January 15, 2012

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    After 40 years of baking the classic chocolate chip cookie on the back of the package of chips....I am an enthusiastic convert to Alton's "The Thin" cookie!!! Top choice of all the family as well.....Great job, Alton!!!

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  • on October 01, 2011

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    So perfect! My family loved this cookies better than the regular ones. This is definitely a keeper. Thanks Mr. Brown!

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  • on December 24, 2010

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    I made these cookies for a 2nd time today, and they came out just as well as the first time! They really do come out crispy. The only thing that I do differently is use 1 3/4 sticks of butter instead of the 2. Everybody loved them!

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  • on December 20, 2010

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    This recipe is a good start. As a serious chocolate junky, I needed a few adjustments to suit my tastes. First, I love thin AND crunchy, so I bake for 16-17 minutes until the edges get a little burnt. Second, it needs serious chocolate augmentation. I double the amount of chips to 4 cups. A couple tablespoons of cocoa powder to the batter is another plus. Yeah, I know. I'm a freak,

    Alton is still my hero anyway. His show on the different kinds of chocolate chip cookies was one of my favorates. I really enjoyed the science behind different recipes that make them thin, thick, etc. No other cooking show does that.

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  • on November 13, 2010

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    AB is my hero! dude you rock! and so do your cookies! these will be there for thanksgiving!

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  • on October 16, 2010

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    This recipe has become the one that I always use to make chocolate chip cookies. Alton should bake and eat more of these. He looks very unhealthy at his current weight.

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  • on August 20, 2010

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    soooo delicious. the first time i made them for friends and they were gone super fast. the second time even though i messed up with some measurements, they were still soooo good. (i dont know how they turned out so well the second time even though i messed up SO YUMMY!

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  • on March 06, 2010

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    This recipe is fantastic, and the cookies are delicious. I froze half of the batch for later, rolled into a log in plastic wrap. I made the first half of the batch with large tablespoonfuls of dough, and they were pretty good. I made the frozen half the following day with much larger pieces (about 1/2" thick disks, 2" wide, and they were the perfect size. They baked to about a four or five inch cookie, all nice and crispy the whole way through. They were the best cookies I ever made! Thanks, Alton, you're the man.

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