Martha’s Thin and Crispy Chocolate Chip Cookies
Table of Contents
Martha’s Thin and Crispy Chocolate Chip Cookies are famous for their crunchiness and well-balanced ingredients. We tested them. Made with the classic mixture of granulated and light-brown sugar, all-purpose flour, butter, salt, vanilla and eggs, these signature cookies will not disappoint even the most demanding cookie lover. Take our word and make the recipe asap!
If you like cookies, check out our favorites: Nepali Milk Tea Cookies, Persian Chickpea Flour Cookies, and the Double Chocolate Walnut Cookies
💡History Fact
The chocolate chip cookie was reportedly invented by chef Ruth Graves Wakefield in 1938. The legend holds that she accidentally developed it as the chocolate chunks didn’t melt to make the chocolate cookie she initially wanted. But in reality, she created it as an alternative to her popular thick butterscotch nut cookie that she served with icecream in her Toll House Inn restaurant. She then added chopped pieces of the Nestlé semi-sweet chocolate bar. Wakefield later sold her recipe to Nestlé and was paid with a lifetime supply of chocolate from the company.
The recipe appeared in the Toll House Tried and True Recipes book with the name Toll House Chocolate Crunch Cookies.
Since then, thousands of chocolate chip cookies have been made with different recipes, ingredients and baking tools around the country and all over the world. Each of us has a recipe to share together with a personal pairing story: your first ever chocolate chip cookie you will never forget; your grandma’s delicious recipe with extra doses of chocolate chips; and that of the local bakery still a favorite today.
We don’t mind their lack of perfection. In fact, we welcome their unevenness or the unnecessary sweetness. It’s all good. We will take one.
🍪Why this Martha’s Thin and Crispy Chocolate Chip Cookies recipe works
- ✨ Thin and crisp texture: These cookies bake up beautifully golden with a delicate crunch in every bite.
- 🥣 Simple to prepare: The steps are straightforward, making this a reliable recipe for everyday baking.
- 🍫 Widely loved flavor: Even those who usually prefer soft cookies appreciate the buttery, crisp finish.
- 📦 Keeps its crunch: Stored in an airtight container, the cookies stay crisp for days, if they last that long.
🍪 Ingredients
- 🌾 All-purpose flour
- 🧁 Baking soda
- 🧈 Unsalted and salted butter, room temperature
- 🍬 Granulated sugar
- 🍯 Light-brown sugar
- 🌼 Pure vanilla extract
- 🥚 Eggs
- 🍫 Semisweet and/or milk chocolate chips
🕐How to make this recipe
⤵️Be sure to check out the full recipe and ingredient list at the recipe card below
- Mix butter and sugars first, then add the eggs and the vanilla, then the flour; beat the ingredients with a mixer until evenly blended
- Add your favorite chocolate chips
- Bake for 15 minutes
💡 Did you know?
- In 1963 Chips Ahoy! debuts in U.S. supermarkets.
- In 1991, Ben and Jerry’s release the Chocolate Chip Cookie Dough Ice Cream. Craziness!
- In 1997, the Chocolate Chip Cookie is named and recognized as the official state cookie of Massachusetts.
- The National Chocolate Chip Cookie Day is celebrated on August 4 each year.
Did you make this? Follow us on Pinterest @wedesserts and #wedesserts on Instagram and Facebook. We can’t wait to see your creation!
FAQs about Martha’s Thin and Crispy Chocolate Chip Cookies
What will happen to the Thin and Crispy Chocolate Chip Cookies recipe if I make a few mistakes in the ingredients?
Well, you don’t get the desired results. Make sure that you use the exact amount of flour (by measuring it) as stated in the recipe. Too much flour will make dry or dense chocolate chip cookies that barely spread. In addition, make sure that the butter is at room temperature before beating with the sugar. It shouldn’t be greasy or too soft because it will melt and spread the cookies too much.
Can I make these cookies vegan?
Yes, you can. If you replace the butter with plant-based butter like Kite Hill Plant-Based Alternative and the eggs with flax eggs. Make sure that the chocolate chips are also vegan like the Enjoy Life Foods Baking Dark Chocolate Morsels. However, we can’t guarantee the same crispy results. You need to make the recipe multiple times to get it right.
Can I make these cookies gluten-free?
Yes, you can. Alternative flours are largely available so you can use rice, corn, potato, coconut, almond like Bob’s Red Mill Almond Flour or any gluten free flour you wish. However, the substitution ratio varies per flour so play around and test the recipe a few times before you get the desired results. As a rule of thumb, go with the weight and not the volume when you replace flours. Check this article post to find more information.
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📖RECIPE CARD
Martha’s Thin and Crispy Chocolate Chip Cookies
Equipment
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¾ cup granulated sugar
- ½ cup light-brown sugar
- 1 cup semisweet or milk chocolate chips
- 2 sticks butter (one stick salted, one stick unsalted), room temperature
- 2 teaspoons pure vanilla extract
- 2 large eggs
Instructions
- Preheat oven to 350°F degrees
- In a small bowl, whisk together the flour and baking soda; set aside
- In a bowl, combine the butter with both sugars; beat with a hand mixer until light and fluffy
- Add ¼ cup water, vanilla, and eggs. Beat until well mixed for about 1 minute
- Add flour mixture and mix until combined. Stir in the chocolate chips
- Drop tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper
- Bake until cookies are golden brown for about 15 minutes
- Remove from oven and let cool on baking sheet for a few minutes
- Let cool completely before you eat or store them.
Notes
- This Martha Stewart inspired recipe is a classic cookie recipe using a mix of granulated and light brown sugar. As we like less sugary cookies, we cut the sugar by half for our recipe
- We also used one stick of salted and one stick of unsalted butter, removing the salt required in the original recipe
- We used a hand mixer, but you can use the mixer of your preference
- Ideally, let the cookies cool on a rack for even cooling
- You can store cookies in an airtight container at room temperature up to 1 week
