Ultra Thin Chocolate Chunk Cookies

Author Notes:

Adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies (Artisan 2010)

Alice Medrich

Makes: fifteen 5-inch cookies


  • 1 1/3 cups (170 grams) unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 10 tablespoons (140 grams/5 ounces) unsalted butter, melted
  • 1/2 cup (42 grams) quick rolled oats
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) packed dark brown sugar
  • 2 tablespoons plus 1 teaspoon (55 grams) light corn syrup
  • 2 tablespoons whole milk
  • 1/2 teaspoon salt
  • 7 ounces (200 grams) ) bittersweet (I use a 70%) or any dark chocolate, chopped into chunks (or 1 generous cup purchased chocolate chips or chunks if you must)
In This Recipe


  1. Preheat the oven to 325° F. Position racks in the upper and lower thirds of the oven.
  2. Combine the flour and baking soda in a small bowl and mix together thoroughly with a whisk.
  3. In a large bowl, whisk together the melted butter, oats, sugars, corn syrup, milk, and salt.
  4. Mix in the flour mixture. If the batter is warm from the butter, let it cool before adding the chocolate. Stir in the chocolate chunks.
  5. Let the dough rest for at least several hours at room temperature or (better still) overnight in the fridge. The rest produces especially crisp and extra-flavorful cookies!
  6. Divide the dough into 15 equal pieces (each a scant 1/4 cup or about 50 grams). Lay out 3 sheets of aluminum foil, cut to fit your cookie sheets, on the counter. Arrange 5 pieces of dough (4 in a square and 1 in the center) well apart on each sheet of foil, remembering that the cookies will spread to 5 inches. With your fingers, flatten each piece of dough until it is about 3 1/2 inches in diameter (use a measuring stick!). Slide two of the sheets onto baking sheets.
  7. Bake for 20 to 25 minutes, until the cookies are thin and very brown. If they are too pale, they will not be crispy when cool. Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking. Slide the foil with the cookies onto racks to cool completely before removing the cookies from the foil.
  8. Repeat with the third batch—you can even slide the next foil with the cookie dough onto an already-hot baking sheet as long as you put the pan in the oven immediately.
  9. Cool the cookies completely before stacking or storing. They may be kept in an airtight container for at least 3 days.

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Reviews (5) Questions (1)

5 Reviews

Laura H. December 20, 2018
LOVE, LOVE, LOVE this cookie! It is my absolute go to all the time!
daffy December 24, 2015
These cookies look more like an elephant had the scoots!
SwingPuck May 12, 2015
These are delicious, and made particularly good cookies for ice-cream sandwiches. You might want to consider NOT pre-heating the oven before you start the recipe, as it recommends a serious amount of dough-resting-time. I, on the other hand, preheated my oven, forgot about it and found it on the next day! Learn from my stupidity people!
Jaye B. March 14, 2016
OMG, SwingPuck, your caution about pre-heating oven at the right time is essential! This recipe should be corrected with that item specified in a later step. Thank you for pointing it out!
amysarah May 4, 2015
Interesting about using foil instead of parchment - I assume it promotes spreading/crispiness. Do you recommend foil in general for thin cookies, or just this particular one?