These chocolate chip cookie crisps are thin, crunchy, and wonderfully dunkable. They have the crisp bite of a cracker with the familiar flavor of a chocolate chip cookie, but they are only lightly sweet, making them an easy snack for coffee, tea, milk, or a simple after-dinner treat.
If you are expecting soft, gooey, buttery chocolate chip cookies, these chocolate chip cookie crisps are something entirely different. They are crisp, thin, and more restrained in sweetness, with a texture that leans toward a homemade cracker while still offering the comfort of chopped chocolate in every bite.
The appeal of this recipe is its balance. The dough is rolled very thin, sprinkled with a simple mixture of coarse sea salt and sugar, and baked twice so the crisps dry out and become properly crunchy. The result is a snackable cookie crisp that feels a little more grown-up than a classic cookie, though it is still simple, familiar, and fun to eat.
Use semisweet, bittersweet, or milk chocolate depending on how sweet you want the finished crisps to be. Darker chocolate keeps them more sophisticated and less sugary, while milk chocolate gives them a softer, sweeter cookie flavor. However you make them, these chocolate chip crisps are especially good for dunking.
Chocolate Crisps FAQs
Yes. Testers had success using all-purpose gluten-free flour in this recipe. If you use gluten-free flour, add an extra 2 tablespoons of flour to help the dough hold together properly.
Use chocolate you enjoy eating. Milk chocolate will make the crisps sweeter, semisweet chocolate gives them a familiar chocolate chip cookie taste, and dark or bittersweet chocolate creates a less sweet, more intense flavor.
Chocolate Chip Crisps
David Leite
Ingredients
- 2 cups unbleached all-purpose white flour, plus more as needed
- 7 tablespoons packed dark brown sugar
- 1 1/2 teaspoons baking powder
- Scant 1/2 teaspoon table salt
- 2 teaspoons vanilla extract
- 1/2 cup water, at room temperature, plus more as needed
- 1/3 cup mild vegetable oil, plus more for the parchment paper
- 6 ounces semisweet, bittersweet, or milk chocolate, chopped fairly finely, about 1 cup
- 1/2 teaspoon coarse sea salt
- 1/2 teaspoon granulated sugar
Instructions
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Preheat the oven to 350°F (176°C). Set an oven rack in the middle position. Have 2 baking sheets ready and lightly oil 4 large sheets of parchment paper.
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In a large bowl, stir together the flour, brown sugar, baking powder, and table salt. Press out any lumps of brown sugar with the back of a spoon so the dry mixture is evenly combined.
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In a small bowl, whisk the vanilla and water. While whisking, slowly add the oil until blended. Immediately stir this liquid mixture and the chopped chocolate into the dry ingredients. Mix just until the dough comes together. If it seems crumbly, add water 1 teaspoon at a time until it can be rolled. If it feels too soft, stir in up to 2 tablespoons more flour.
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In a small bowl, combine the coarse sea salt and granulated sugar.
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Divide the dough in half. Place each half between 2 sheets of oiled parchment paper. Using a rolling pin, roll each portion into a thin 12-inch square. Trim, patch, and press the edges as needed to make the sides reasonably even.
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Remove the top sheet of parchment from each dough square. Sprinkle the exposed dough evenly with up to one-quarter of the salt-sugar mixture.
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Replace the parchment and gently roll over the dough so the salt and sugar adhere. Flip each square over, remove the top parchment, and repeat with the remaining salt-sugar mixture. Roll lightly again.
Tester Tip: These crisps are intentionally salty-sweet. If you prefer a sweeter finish, use less of the salt-sugar mixture.
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Remove the top sheets of parchment. With a pizza cutter, pastry wheel, or large knife, cut each sheet of dough lengthwise and crosswise into 8 equal strips, forming a grid of roughly 1 1/2-inch crisps. Try not to cut through the parchment underneath. Slide the parchment and dough onto the baking sheets, leaving the uneven edge pieces in place.
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Bake 1 sheet at a time on the middle rack for 15 to 18 minutes, until the dough is set but still not completely firm in the center. Transfer the baking sheet to a wire rack and repeat with the second sheet. If the crisps have baked together, cut along the lines again to separate them.
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Reduce the oven temperature to 225°F (107°C).
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Trim away the uneven edges. Save them for snacking, dunking into coffee, or crumbling over ice cream. Separate the squares and arrange them on baking sheets lined with fresh parchment paper.
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Bake for 20 minutes, turning the crisps once halfway through. Turn off the oven and let the crisps remain inside for 20 to 30 minutes so they dry and become fully crisp.
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Remove the crisps from the oven and let them cool completely to room temperature. Store them in an airtight container for up to 2 weeks, or freeze them for up to 2 months.
Adapted From
Simply Sensational Cookies
Nutrition
Calories: 17 kcal
Carbohydrates: 3 g
Protein: 1 g
Fat: 1 g
Saturated Fat: 1 g
Monounsaturated Fat: 1 g
Sodium: 19 mg
Fiber: 1 g
Sugar: 1 g
Nutrition information is automatically calculated and should be used only as an approximation.
Recipe Testers’ Reviews
This chocolate chip cookie crisps recipe was tested by home cooks, and their feedback highlights what makes it work: a thin, crisp texture, a restrained sweetness, and plenty of chocolate flavor. Several testers noted that the dough is easy to mix but benefits from careful rolling and gentle handling.
Ozoz Sokoh
This recipe delivers on its promise with very little effort. The chocolate crisps are thin, crunchy, and filled with just enough chocolate to make them feel like a treat without becoming overly sweet.
The first batch disappeared almost immediately. Everyone, from adults to children, enjoyed the crisp texture and the lightly sweet chocolate flavor.
Tracey G.
This is a clever variation on the chocolate chip cookie. Even though chewy cookies are usually my preference, I found myself going back for more of these crisp, fresh-from-the-oven bites.
I especially liked the subtle use of sugar. Next time, I would finish them with Maldon salt or fleur de sel rather than kosher salt, because the salt flavor became more pronounced the next day.
Kara Vitek
These are a fun little treat. The dough came together easily, and the finished crisps were crunchy, chocolatey, and lightly salty in a pleasant way. They are not too sweet, which makes them easy to snack on.
A pastry cutter worked beautifully for making clean lines in the dough. This would be a fun baking project with children, and the finished crisps freeze well.
Sofia Reino
These chocolate chip cookie crisps were absolutely fantastic: not too sweet and just right. The recipe can feel a little involved if baking is not your comfort zone, so it helps to read the instructions carefully before beginning.
I used gluten-free all-purpose flour and added 2 extra tablespoons, which helped the dough. When rolling, it was useful to have someone hold the parchment steady and to keep turning the dough to shape it into a square. Cutting the crisps again while still warm after the first bake made the final separation easier.
Linda M.
These chocolate chip cookie crisps were very tasty, especially the edge pieces. The dough was somewhat delicate and needed small splashes of extra water to help it hold together.
The center pieces may benefit from slightly longer baking if you want maximum crunch. A little more salt and sugar on the outside can also give the crisps a bolder finish.