If you're looking for a thin, crispy, crunchy on the outside, and slightly chewy in the center chocolate chip cookie, this is the recipe for you! These come together amazingly fast in one bowl, then go straight into the oven, where the cookie dough spreads thin and crisps up as it cools on the pan. My sister said she "loves cookies where the chocolate chips are thicker than the cookie", and that is the perfect way to describe these.
They also make a wonderful gift. If baked up in 1 tbsp./ 20 gram cookie dough balls, they'll spread to about 2 inches and fit perfectly in a wide-rimmed mason jar. Wrapped with a bow, they are the perfect addition to a present or the perfect stocking stuffer!
Special Ingredients: Notes and Tips
Cornstarch: Replacing some flour with cornstarch, which contains no protein, minimizes gluten formation, making these cookies less bready and chewy. It helps with the thin, lacy texture. You may also use Arrowroot or Tapioca starch.
Plant Milk: Adding a splash of plant milk helps thin the dough a little, making it easier to spread in the oven. If you don't have plant milk on hand, use 1 tbsp. of vegan yogurt thinned out with a little water would do the trick.
Baking Soda: There is not any baking powder in this recipe, which would usually help the cookies rise up. By only using baking soda, which encourages spreading, the cookies are going to spread out, which makes the dough thin and helps the edges crisp up in the oven.
Vegan Thin and Crispy Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat the oven to 325 degrees Fareinheit.
- To a large bowl, cream together the vegan butter and both sugars until well incorporated, light, pale, and fluffy. About 3-5 minutes of mixing.113 grams Vegan Butter, 100 grams White Sugar, 50 grams Brown Sugar
- Add the plant milk and vanilla extract. Mix again until fully combined, light, and fluffy.14 grams Plant Milk, 1 tsp. vanilla extract
- In a medium bowl, whisk together the dry ingredients.108 grams All-Purpose Flour, 7 grams Cornstarch, 5 grams Fine sea salt, 3 grams Baking Soda
- Add the dry ingredients to the wet, and mix until almost combined. There should be some dry spots left.
- Add the chocolate chips. Mix until fully combined. Whipe down the sides with a spatula as needed.1/2 cup Semi-Sweet Chocolate Chips
- To a parchment or silicone baking mat-lined cookie sheet, weigh or scoop out 8 cookies per sheet. For small, 2-inch cookies, 18 grams is perfect (roughly heaping 1 tbsp. ball). 30 grams made a 3-inch diameter cookie. Roll the cookies into balls, place them 2 inches apart on the cookie sheet.
- Bake for 8 minutes. After the 8 minutes, rotate the pan. Bake an additional 3-5 minutes until the edges of the cookie are golden brown. When you pull the cookies out, they will be puffy, but once set on the counter to cool, they will fall back down and crisp up. Leave to cool completely on the pan before transfering to a wire rack or plate.
