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chappie

Thin and super-crispy chocolate chip cookies (like Otterbein's)

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There is a Baltimore-based company called Otterbein's that sells regionally (in distinct red-and-white checkered bags) a handful of varieties of thin, super-crunchy cookies. Their chocolate chip recipe is probably the best chocolate chip cookie I've ever had -- slightly salty, not too sweet, and the chips have a slightly different taste than most. How do I make something like this at home? If I can't replicate it perfectly, what in general are methods that will help me hone in on a thin, crunchy cookie like this? Several "crispy" CCC recipes I've encountered produce just mildly crunchy edges, with the same over-cakey centers. That's not what I'm after. I want crunch through and through, and thin.


Any ideas? Has anyone else had these cookies and tried to replicate them at home?

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I don't know those cookies, but are they anything like Tate's? I think they make a good thin and crisp chocolate chip cookie. I like thin, crisp cookies of any kind. Alton Brown had a Good Eats episode on CCCs, a link is below. He talked about The Thin, The Chewy, and The Puffy and what makes each one the way it is. I've never tried his thin CCC recipe, I tend to not make CCCs because I am always so disappointed. Although with other cookies, I've discovered that baker's ammonia goes a long way towards thin and crisp. I never thought of trying it with a chocolate chip cookie, but maybe I'll give it a go.

 

http://www.foodnetwork.com/shows/good-eats/episodes/three-chips-for-sister-marsha2

 

 

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I've seen Alton's thin recipe and the reviews make it sound like there's still a little bit of chew to it. I'll try them, though ... but I'm not sure it's on the level of Otterbein's in terms of crunch. I haven't heard of Tate's but I'll keep an eye out.

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I just looked at their website and I see that their CCCs contain both butter and margarine. I'm sure that has something to do with the thinness and crispiness of the cookies. I've never used margarine in a CCC.

 

I also noticed that their lemon cookies and their sugar cookies contain baker's ammonia. Aren't they clever? :)

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47 minutes ago, cakewalk said:

I just looked at their website and I see that their CCCs contain both butter and margarine. I'm sure that has something to do with the thinness and crispiness of the cookies. I've never used margarine in a CCC.

 

I also noticed that their lemon cookies and their sugar cookies contain baker's ammonia. Aren't they clever? :)

Yes, the more fat in a cookie, the more it will spread out. Google Irish Lace cookies.

I've also never tried baker's ammonia but eGullet member @Franci used it in her recipe video (click) for "Rame di Napoli - Copper of Naples" cookies. She also stated that it adds a crispness to the cookie and though the smell may be off-putting when they bake, it disappears completely once the cookie is baked.

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When I do the TollHouse recipe on the bag and scimp a bit flour and go generous slightly on sugar I always get super super crisp and thin - just snuck one out of the Chritmas stash in freezr :)

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I can't remember the recipe I used, but I had some leftover Eggless Chocolate Chip Cookie Dough that I used in a truffle (no eggs and heat treated flour) that I threw in the oven to see what would happen. They baked up incredibly thin and lacey. They were perfectly flat except where the chocolate chips were

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