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Thin and Crispy Chocolate Chip Cookies Recipe

Thin and Crispy Chocolate Chip Cookies

Recipe courtesy Terri Wahl, Auntie Em's Kitchen

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

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  • on August 06, 2012

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    okay firstly.. i have tried a number of online recipes from different websites and i NEVER post reviews.. even if the recipe wasnt good, BUT for these i just had to! They are just AHH-MAY-ZING!!!!! OMG! you get like.. crispy buttery cookie followed by chunks of delicoous chocolatly goodnesss!!! my gosh! i also froze some in the freezer to make anothe day:: thanks so much for the recipe:

    xoxoxoxo

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  • on July 27, 2012

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    OMG! THIS IS THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER! My BEST friend and I made these when we were sitting at home with nothing to do, and they turned out AMAZING. At first, we didn't have butter, so we got lazy and decided to substitute it with something else. Some idiot on Yahoo said vegetable oil was a good substitute, so we used that instead. NOTE TO ALL: NEVER SUBSTITUTE BUTTER FOR ANYTHING. BUTTER IS ESSENTIAL! So the next day we were determined to get it right, and although we had to walk a mile to get butter, it was totally worth it! So screw you haters who didn't make them right. We made them right, and they were DELICIOUS. They are like flat little crispy pieces of heaven. I swear an angel went on the internet and posted this recipe to spread more goodness into the world. So no more comments or reviews saying they were horrible or too greasy, because these cookies should be served to canadian gods!

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  • on December 09, 2011

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    these cookies are just a mass of grease from all the butter. i won't be trying them again, they really aren't worth the cost of the ingredients

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  • on November 01, 2011

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    I made these over the weekend and they are good, not great. I still have half of the batch in my freezer and will definitely bake them, but only when my oven is on for something else. Also, the texture of the cookie changes the next day so if you want the crispiness, bake them the day you want to eat them. I will not make this recipe again.

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  • on October 09, 2011

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    Made these cookies today. They were a winner. Very rich. I think though I might add a little more flavoring and little less butter. I used self rising flour and added just a 1/4 teaspoon salt and no baking powder.

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  • on September 27, 2011

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    love these cookies, would make them again Love you guys at Auntie Ems amazing food, was just there yesterday....

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  • on September 25, 2011

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    I ♥ the recipe!!!

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  • on September 16, 2011

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    No problem with the recipe...even included the water. Used Guittard wafers. After freezing the dough, baked out several "scoops" at 375degF using a "air-bake" pan (with parchment which normally gives great results. Cookies spread to about 6" in diameter and ran into each other even with only 4 on a sheet. All the chips were in a 2" diameter clump in the middle of the cookie. They don't flow with the dough. Hard to tell what they should look like from TV, so tried again today. Used regular baking sheet with parchment but lowered oven to 350degF & shortened time to about 10-11 minutes. Pretty much same results. They look like caramel doilies from all the broken bubbles on the surface. They ARE tasty (why wouldn't they be with all that sugar, butter & chocolate? Maybe I was expecting something a bit more like a cookie with a chewy center.

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  • on September 12, 2011

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    I have a question and hope someone can help. I have made these and all though they are amazing I would like for them to come out like the picture, mine are much thinner, not sure if i shoud decrease the butter or add more flour. Any thought??

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  • on September 09, 2011

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    I would say this was a big bome for me.Now I have a head ache :(

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