I had to recipe test this one a million times until I got the perfect thin chewy crinkly cookie.
I don’t want my cookies to be thick stodgy cakes in disguise; they should be beautifully thin and have crinkly edges round the side and be slightly chewy in the middle.
If you are on the same page as me then this is the ultimate cookie recipe for you.
You might also like my legendary soft chocolate cake which is made from dreams.
If you don’t know about this chocolate cake then I question your life choices.
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So here’s the trick to getting that thin crinkly edge. You will need to BASH the tray of cookies about ¾ of the way through baking.
I bake them for around 11 mins in total at 175°C (345°F) so I take them out at around 7 mins and I bash them on the kitchen counter until they collapse and flatten out.
No need to get too crazy or they’ll fly off the tray.
I’m going to give you the basic cookie dough and you can add chocolate chips or pistachios or whatever you want.
I use baking soda (bicarbonate of Soda in the UK) to help the cookies spread and an extra egg yolk to make them chewy.
I also add a tiny drizzle of mild olive oil if the dough is too dry, this will also help them become crispy.
The most important thing in baking is to try and get the ingredients to room temperature before as apparently it makes a difference (don’t ask me how i’m not a scientist).
The other thing is to not over-mix the dough or they’ll become tough in a bad way, so just combine them until you see no white pockets of flour.
These cookies don’t need chilling for hours or overnight which is good as usually when I bake cookies I want to eat them immediately.
This is why this is the most perfect recipe.
📖 Recipe
Best Thin Chewy Crinkly Cookies
The perfect cookie that’s crisp round the edges and chewy in the middle
Ingredients
-
1
cup
butter
room temperature -
1
cup
light brown sugar -
½
cup
granulated sugar -
1
large egg + 1 yolk
room temperature -
2
cups
plain all purpose flour -
¾
teaspoon
baking soda -
¼
teaspoon
salt - drizzle of mild olive oil
-
½
cup
of chocolate chips or crushed pistachios
Instructions
-
In a bowl, sieve the flour, baking soda, add a pinch of salt and mix well
-
In another larger bowl (either with a hand whisk or stand mixer), whisk the butter, light brown and granulated sugar until light and fluffy, then add the egg and yolk, and drizzle of mild olive oil and whisk again for another minute
-
Add the dry ingredients and with a spatula gently fold until just combined. Add your chocolate chips or crushed pistachios
-
Preheat the oven to 175°C (345°F) and line the baking tray with parchment paper
-
Spoon on a tablespoon of mixture about 2 inches apart on the baking tray and transfer to the preheated oven
-
After around 7 mins of baking, take out the tray and bash it firmly on the counter
-
When the cookies begin to brown around the edges (after approx 11 minutes in total), bash them again on the counter. Leave to cool for a few minutes then transfer to a wired rack to finish cooling
-
Store in an airtight container for around 3 days.
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