Baking - Thin crispy chocolate cookies recipe
Author: Anne Admire
This spicy chocolate cookies recipes yields crispy, thin, heart-shaped chocolate cookies with just the right touch of spice from cinnamon and cayenne. These cookies are perfectly crispy and full of chocolate flavor.
- Spicy Chocolate Cookies
- Thin and Crispy Chocolate Cookies (GF)
- Crispy Chocolate Cookies
- Truly Crispy Chocolate Chip Cookies
- How do you make thin chocolate chip cookies from scratch?
- How do you make thin and crispy cookies?
- What are thin and crispy chocolate chip cookies made of?
- How do you make frozen chocolate chip cookies with flour?
Spicy Chocolate Cookies
This spicy chocolate cookies recipes yields crispy, thin, heart-shaped chocolate cookies with just the right touch of spice from cinnamon and cayenne.
Provided by: Elise Bauer
Total time: 120 minutes
Cook time: 15 minutes
Prep time: 45 minutes
Yields: 72 servings
Cuisine: American
Number of ingredients: 11
Provided by: Elise Bauer
Total time: 120 minutes
Cook time: 15 minutes
Prep time: 45 minutes
Yields: 72 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
- 1 1/2 cups (195 g) all-purpose flour
- 3/4 cup (70 g) natural, unsweetened cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne
- 8 tablespoons (1 stick, 110 g) unsalted butter, room temperature
- 3/4 cup (150 g) sugar
- 1 egg (size large)
- 1 1/2 teaspoons vanilla
- 1 teaspoon molasses
Nutrition:
- Calories: 34 kcal
- Carbohydrate: 5 g
- Cholesterol: 6 mg
- Fiber: 0 g
- Protein: 1 g
- Saturated Fat: 1 g
- Sodium: 23 mg
- Sugar: 2 g
- Fat: 1 g
- Serving Size: Makes 3 to 6 dozen, depending on size of cookie
- Unsaturated Fat: 0 g
- Mix the dry ingredients: In a large bowl, vigorously whisk together the flour, cocoa, baking soda, salt, cinnamon, and cayenne.
- Beat the butter and sugar, add the egg: In a stand-up mixer, beat the butter and sugar together until fluffy, a couple of minutes on medium speed (start on low speed or else the sugar will fly out). Beat in the egg, vanilla, and molasses. (The mixture may look a little curdled, don't worry about it.)
- Make the dough, then chill: Add the dry ingredients to the wet, a third at a time, beating after each addition. When well mixed, remove the dough from the mixer, and form it into a ball. It should have the consistency of Play-Doh. If not, if it's stiff and unmanageable, work some water into it, a tablespoon at a time until easily pliable. Then wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.
- Roll the dough: When you are ready to roll-out the dough, preheat the oven to 350°F (175° C). Break off a chunk of dough from the ball of dough (about a quarter of it) and place it between two pieces of parchment paper. Use a rolling pin to roll the dough out to an even 1/8-inch thickness.
- Cut with a cookie cutter: Use a cookie cutter or the rim of a small glass to cut out cookie shapes from the rolled out dough. Place on a parchment paper or silicone-lined baking sheet, allowing at least 1/2 inch between cookies on the cookie sheet. (If you are making different sizes of cookies, don't mix them on the baking sheet or the smaller ones will be done before the larger ones.)
- Bake: Bake at 350°F (175° C) in the middle rack for 8 to 10 minutes, less or more, depending on the size and thickness of the cookies. (I recommend doing a test batch of a few cookies to see what is the optimal time for your batch of cookies in your oven.) The cookies should bounce back when you press on their centers, and some of them should be a little dark around the edges. When cool, they should be crispy, but not burnt.
- Cool: Remove from oven and let cool for 5 minutes before removing the cookies from the tray to cool completely on a rack.
Thin and Crispy Chocolate Cookies (GF)
These cookies are perfectly crispy and full of chocolate flavor. They are made gluten-free by using nutritious almond flour.
Provided by: Emily Koch
Total time: 38 minutes
Cook time: 8 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: Gluten-free
Number of ingredients: 8
Provided by: Emily Koch
Total time: 38 minutes
Cook time: 8 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: Gluten-free
Number of ingredients: 8
Ingredients:
- 1 cup almond flour (You can use store-bought, or make your own)
- 1 teaspoon coconut flour
- 2 tablespoons plus 2 ½ teaspoons cocoa powder
- 1/8 teaspoon fine sea salt
- ¼ teaspoon baking soda
- 2 tablespoons coconut oil
- ¼ cup honey (sub agave nectar for vegans)
- 1 teaspoon pure vanilla extract
How to cook:
- Add the almond flour, coconut flour, cocoa powder, sea salt, and baking soda to a food processor. Pulse until the dry ingredients are well combined.
- Add the coconut oil, honey or agave, and vanilla extract. Pulse until the mixture forms a ball of dough.
- Remove the dough onto parchment paper. Use your hands to form the dough into a ball. Place another piece of parchment paper on top of the dough and use a rolling pin to roll out the dough to a ¼ inch thickness. Place the dough in the freezer for 15 minutes, or until it’s hard.
- While the dough is chilling preheat your oven to 350 degrees. Also prepare a cookie sheet by lining it with parchment paper or a silpat mat, and set the cookie sheet next to your cookie-rolling work station.
- Once the dough is firm use a 4 inch circle cookie cutter* to cut circles out of the dough. Carefully transfer the cutout cookies to the prepared baking sheet. Once you have cut as many cookies from the dough as you can, use your hands to reshape the dough into another ball and roll it out to a ¼ inch thickness. Place back in the freezer for 5 minutes. Repeat the process of cutting out the cookies and re-rolling the dough until all of the dough has been used. You should get 12 to 15 cookies out of the batter.
- Bake the cookies for 7 to 8 minutes*, or until the cookies are dry to the touch. Allow the cookies to cool completely on the cookie sheet before removing.
- Store cookies in an airtight container on the counter for up to several days.
Crispy Chocolate Cookies
I made up this recipe but it tastes very good. The outside will be crunchy. It sort of tastes like an Oreo® cookie without the cream. I love the recipe and shared it with many. I hope everyone loves it.
Provided by: ChefLilli118
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 24 items
Number of ingredients: 9
Provided by: ChefLilli118
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 24 items
Number of ingredients: 9
Ingredients:
- 1 cup unsalted butter
- 1 ½ cups white sugar
- 1 egg
- 2 cups all-purpose flour
- 1 cup cocoa powder (such as Hershey's®)
- 1 teaspoon baking soda
- 1 pinch salt
- ¾ cup water
- 1 teaspoon vanilla extract
Nutrition:
- Calories: 165.8 calories
- Carbohydrate: 22.4 g
- Cholesterol: 28.1 mg
- Fat: 8.5 g
- Fiber: 1.5 g
- Protein: 2.1 g
- Saturated Fat: 5.2 g
- Sodium: 64.1 mg
- Sugar: 12.6 g
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter, sugar, and egg in a bowl. Beat with an electric mixer until light and fluffy.
- Mix flour, cocoa powder, baking soda, and salt together. Add to the butter mixture, 1 cup at a time, until evenly incorporated. Gradually beat in water, then vanilla extract.
- Drop spoonfuls of the cookie dough onto the prepared baking sheets. Press gently to flatten the mounds of dough.
- Bake in the preheated oven until firm, about 20 minutes. Cool for 3 minutes before removing from the baking sheets.
Truly Crispy Chocolate Chip Cookies
Today I'm sharing a recipe for truly crispy chocolate chip cookies. Crunchy, snappy, and soo good, these are easy to make and use a surprising (but easy to find!) ingredient. No chilling, they can be ready in under 30 minutes! Recipe includes a how-to video!.
Provided by: Sam Merritt
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 70 servings
Cuisine: American
Number of ingredients: 10
Provided by: Sam Merritt
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 70 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
- 1 cup unsalted butter (softened (226g))
- 1 cup sweetened condensed milk ((237ml))
- 1 cup granulated sugar ((200g))
- 1 cup light brown sugar, firmly packed ((200g))
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour¹ ((280g))
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips ((170g))
- ⅔ cup mini chocolate chips ((110g))
Nutrition:
- Serving Size: 1 cookie
- Calories: 99 kcal
- Carbohydrate: 14 g
- Protein: 1 g
- Fat: 4 g
- Saturated Fat: 3 g
- Cholesterol: 9 mg
- Sodium: 57 mg
- Fiber: 1 g
- Sugar: 10 g
- Preheat oven to 325F (165C) and line a baking sheet with parchment paper.
- In a large bowl using an electric mixer (or in a stand mixer fitted with a paddle attachment) beat butter until creamy. Add condensed milk, sugars, and vanilla extract and beat well until creamy and well-combined (about 30-60 seconds on medium speed). Pause to scrape the sides and bottom of the bowl to ensure all ingredients are well-combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- With mixer on low speed, gradually add flour mixture to the butter mixture until completely combined (scrape sides and bottom of bowl with spatula as needed).
- Use a spatula to stir in chocolate chips.
- Scoop cookie dough by Tablespoon-sized scoop and drop onto prepared baking sheet (for more uniform, round cookies, you can roll cookies into balls between your palms before placing on baking sheet, this will be a bit messy as the dough is very soft), spacing cookies at least 2” apart.
- Transfer to 325F (165C) preheated oven and bake for 17-18 minutes or until cookies are golden brown all over (if your oven bakes unevenly, rotate baking sheet halfway through). Cookies will still be soft at their centers until they are cooled completely.
