Flat Chocolate Chip Cookies – Wide, Crispy and Yummy Version
Bakery Best-Seller Chocolate Chip Cookie Recipe
These Crispy Flat Chocolate Chip Cookies are proof-tested because I sold loads of them when I worked in my small home bakery. It was especially popular for companies' events and conference catering orders, where people could walk around, mingle with each other, and meanwhile snack on the huge cookie!
Well, who doesn't love crispy flat chocolate chip cookies?
As opposed to the more common dense and soft chocolate chip cookies, these are large as plates and thickly filled with chocolate chips. They are the best friends of a good strong coffee. There is plenty of room to play with them: classic, dark (that is, with added cocoa), with caramel, with nuts, made from various whole grain flours, and of course, gluten-free versions, etc. It is a very good idea to use, for example, raw chocolate nibs from an organic store.
This time I stuck to the dark buttons, and used regular plain white wheat flour. Both organic though. You can also vary the techniques — making them crumblier, thicker, or crispier. This recipe allows them to become quite crispy and not very dense, but big and wide. Be sure to use dark chocolate for the right result!
As seen on the photos and the headline, this is namely the wide crispy flat Chocolate Chip Cookie recipe. I promise, I will come up with the best plump and chewy Chocolate Chip Cookie recipe as well some day soon, but meanwhile, you can check on my Cinnamon Oatmeal Cookie recipe if chubby little bumps are the cookies that you crave right now: Oatmeal Cookies (egg-free).
Meanwhile, I have no problem with sharing another fellow blogger's recipe: Cookies for days/, which I find works great when the aim is to make more classical soft, gooey, and pillowy cookies. The main difference is on the technical side, such as chilling the dough, shaping the cookies on the sheet, etc. Feel free to compare these recipes!
And one more good piece of news: the cookies can be stored beautifully in a bag or box in the refrigerator for up to two weeks!
The Flour Power: All-Purpose vs. Bread Flour in crispy flat chocolate chip cookies
Flour is the backbone of your cookie. For crispy flat chocolate chip cookies, all-purpose flour is the go-to choice. It contains a moderate amount of protein, which helps create a tender structure. Bread flour, on the other hand, has a higher protein content. This could give your cookies a chewier texture but may also make them denser.
Butter: The Foundation of Flavor and Texture
Butter plays a critical role in flavor and texture. Using unsalted butter allows you to control the saltiness in your cookies.
Sugar Showdown: Brown vs. White Sugar
Sugar not only sweetens but also affects texture. Brown sugar, which contains molasses, retains moisture better, resulting in chewy cookies. White sugar, on the other hand, can help achieve a crisper cookie. A mix of both sugars can create an ideal balance, giving you the best of both worlds.
The Creaming Method: Incorporating Air for Texture
The creaming method involves mixing butter and sugar until light and fluffy. This process incorporates air, which helps your cookies rise and become tender. Aim for a pale color and fluffy texture, which typically takes about 2-3 minutes.
Baking Time: Signs of Doneness and Avoiding Overbaking
Typically, cookies bake for approximately 10 minutes. Look for golden edges and slightly soft centers. They will continue to bake on the tray after removing from the oven, so don’t wait until they’re rock hard!
Beyond Chocolate Chips: Nuts, Spices, and Dried Fruits
Consider adding nuts like walnuts or pecans for crunch. Spices such as cinnamon could elevate the flavor. Dried fruits like cranberries or cherries can also add a delightful twist. Creative flavor combinations can surprise your taste buds. How about salted caramel chocolate chip cookies? Or add espresso powder for a coffee kick? The possibilities are endless, but stick to the main recipe, regarding the base ingredients, cooking time and temperature.
Make sure not to leave out crushed peanuts in these cookies, they elevate the flavor immensely! Of course, if you don't have any nut allergies. But if you do, use sunflower seeds. I used peanuts because they go perfectly with the salty-sweet chocolate cookie!
Another reason the cookies will not turn out very puffy and high (which was trendy for a while by all chocolate chip cookie recipes, making them quite similar) is that I use a smaller amount of baking powder.
The Ultimate Guide to Baking Perfect Large Flat and Crispy Type of Chocolate Chip Cookies
- 160 g Butter (Let it first soften at room temperature)
- 70 g Light soft Muscovado sugar
- 60 g Regular white caster sugar (Organic if available)
- 2 teaspoons Vanilla sugar or natural vanilla extract
- 2 medium Eggs
- 250 g All-purpose wheat flour (Sifted)
- 3/4 teaspoons Baking powder
- 1-2 pinches Salt (Be sure not to leave it out, as it adds significantly to the taste)
- 200 g Dark chocolate buttons, nibs or chopped pieces
- 4 tablespoons roughly crushed peanuts (Chop with knife or pulse a few quick times in food processor)
- Preparing the sheets
Cover 2 similar baking sheets with baking paper.
- Creaming the wet ingredients
Beat the sugars and butter together until creamy.
It is good to use a wooden spoon. - Add the vanilla and egg, and mix until smooth.
- Preparing the dry ingredientsCombine the baking powder with the flour and sift it into the dough.
- Sprinkle with salt and mix well.
- Also add the chocolate pieces and nut crumbs, mixing again to ensure they are evenly distributed in the dough.
- Preparing the oven and shaping the cookies
Preheat the oven to 175 degrees and start placing the cookies on the plates. One heaping tablespoon is about the right amount for one cookie, yielding approximately 15 cookies. Start by putting 7-8 cookies on one sheet, then flatten them with a spoon.
Finally, smooth the edges with your fingers, to be somewhat round.
When one sheet is full, you can place it in the oven to bake while preparing the second, as it takes about the same time to prepare. Again: put 7-8 cookies on the second sheet, then flatten them with a spoon.
Don't overcrowd the sheet, because the cookies will expand!- Bake for 8-10 minutes, depending on your oven. The cookies are ready when they are golden on top and start to turn light brown at the edges. They will keep "baking" from the inside, even after being taken out, so let them be just slightly too raw.
- Cooling and eating
Place them on a wire rack to cool.
These cookies are best when completely cooled, as this allows a nice crispness to develop.
The irresistible aroma, the satisfying chew, the perfect balance of sweet and salty – chocolate chip cookies are a beloved treat enjoyed worldwide. But achieving that perfect cookie can feel elusive. This guide explores the science and art of baking the ultimate chocolate chip cookie, providing you with the knowledge and techniques to create a batch that will impress even the most discerning cookie connoisseur. Get ready to elevate your baking!
Hey, my name is Helena-Laura and I love food.
I'm pretty obsessed with all my creative ideas about it. Like many of us, self-taught foodies, my professional life had been evolving in other areas for many years. However, the last 10 years (starting with the birth of my sweet daughter in 2014) have convinced me that there's no way back and my future will be about cooking and baking. To better understand some of the milestones I have had on my food journey, you're welcome to read the About section.
Thanks for making, rating and sharing this recipe!