Chocolate Thins

These chocolate cookies bake thin and crispy in a sheet pan, more like a chocolate cracker than a traditional cookie. The batter spreads into one thin layer across the entire pan, gets topped with chopped walnuts, and bakes for barely 10 minutes at high heat.

The batter is mixed in one bowl with a spoon. No creaming, no chilling, no shaping. Oil instead of butter keeps things simple and gives the finished thins a clean snap rather than a crumbly break.

Cut them into squares while still warm. Once they cool, they harden and shatter instead of cutting cleanly.

Chef Tips

• Spread the batter as thin and even as possible. Thick spots stay soft in the middle while thin spots burn. Use an offset spatula for the most uniform layer.
• Watch them carefully in the oven. At high heat, the window between done and burnt is narrow. Pull them when the edges just start to darken.
• Let them cool completely in the pan before removing. They’re fragile when warm and firm up as they cool.

Variations

• Use pecans or almonds instead of walnuts for a different nut crunch.
• Sprinkle flaky sea salt over the top before baking for a salty-sweet chocolate bark effect.
• Drizzle with melted white chocolate after cooling for a more decorative finish.