• Skip to main content
  • Skip to primary sidebar
Modern Honey
menu icon
go to homepage
  • Recipes
  • Top 20
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Top 20
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cookies

    Thin and Crispy Chocolate Chip Cookies

    Published: Nov 4, 2017 · Modified: May 19, 2019 by Melissa Stadler · This post may contain affiliate links · 140 Comments

    26479 shares
    Jump to Recipe

    Thin and Crispy Chocolate Chip Cookies. How to make a perfect thin and chewy chocolate chip cookie. Brown butter chocolate chip cookie recipe. A perfect thin and chewy chocolate chip cookie. www.modernhoney.com

    Thin and Crispy Chocolate Chip Cookies are made with brown butter, a combination of brown sugar and white sugar, and semi-sweet chunks and chips. A perfect chewy chocolate chip cookie!

    I have come to a realization in my search for the perfect chocolate chip cookie...everyone has different taste buds. Some may love the thin  crispy while someone else may prefer a thick and cakey.

    Let's take my family for example. My sister-in-law, Laura, despises cakey cookies (right there with you) and prefers a thin chewy cookie. My Mom loves a thick chewy cookie with nuts. My brother Ryan prefers one with very little chocolate so the cookie flavor comes through. I have created enough chocolate chip cookie recipes to please the masses! Scroll down to find all of my recipes on Modern Honey.

    Thin and Crispy Chocolate Chip Cookies. How to make a perfect thin and chewy chocolate chip cookie. Brown butter chocolate chip cookie recipe. A perfect thin and chewy chocolate chip cookie. www.modernhoney.com

    This is precisely the reason I test out SO many chocolate chip cookie recipes. I have been obsessed with figuring out the BEST Chocolate Chip Cookie Recipe, so for all of you that love a thin chewy chocolate chip cookie, this recipe is for you. But don't worry this isn't a recipe that produces super flat cookies with chocolate chip mountains. They aren't that flat!

    Thin and Crispy Chocolate Chip Cookies. How to make a perfect thin and chewy chocolate chip cookie. Brown butter chocolate chip cookie recipe. A perfect thin and chewy chocolate chip cookie. www.modernhoney.com

    So how do you make these Thin and Crispy Chocolate Chip Cookies? It all starts in the saucepan. Brown butter adds a ridiculous amount of rich toffee flavor to these cookies and is definitely the secret to making killer chocolate chip cookies.  The key is to cook the butter until it is a nice warm amber color.

    The key is to not brown the butter for too long or precious liquids will evaporate and you will lose some of the moisture. I suggest watching it like a hawk and removing it from the heat earlier than you may think to make sure you don't end up with puffy cookies.

    It is imperative to remove the butter from the heat and let it slightly cool, just to room temperature, before adding the rest of the ingredients (specifically the eggs). After the butter is slightly cooled, it is added to the mixing bowl and creamed with the remaining ingredients.

    Thin and Crispy Chocolate Chip Cookies. How to make a perfect thin and chewy chocolate chip cookie. Brown butter chocolate chip cookie recipe. A perfect thin and chewy chocolate chip cookie. www.modernhoney.com

    I love to use a mixture of chocolate chips and chocolate chunks.  My favorite chocolate chips are Ghirardelli, Guittard, and Trader Joe's.  If I can find Callebaut chocolate chips at Restaurant Depot, then I love to mix those in too.

    If you have read my blog for more than two seconds, you know how I feel about Trader Joe's Pound Plus Bar. It is a GAME CHANGER.  It is so good in the chocolate chip cookie dough because it melts just enough to make the cookies rich and chocolatey.  A big bar lasts forever too!

    Of course, it is important to chill your dough. I know it is hard to be that patient when all you want is COOKIES.  But you need to give it that precious time to do its thing. Cookie dough just gets better with time (as long as it is tightly wrapped in the refrigerator). Give it at least 30 minutes in the refrigerator. If you can wait longer, do it! You will end up with an even better cookie. I promise you that.

    Since we are discussing chocolate chip cookies, let's chat about all of my recipes on Modern Honey. Let me know which one is your favorite! Find all of the popular recipes below. I am also sharing my favorite cookie baking tools....those that I couldn't live without.

    Levain Bakery Chocolate Chip Crush Cookies, Levain Bakery Cookie Recipe, Levain Bakery Chocolate Chip Cookie Recipe

    Levain Bakery Chocolate Chip Copycat Cookies -- the most unique chocolate chip cookie, using different methods to create a thick  chewy cookie without being cakey. I am sharing all of the secrets, tips, and tricks to make this perfect cookie. I worked for months perfecting this chocolate chip cookie recipe and it was my very first post on Modern Honey. Before I even started this blog, I had a lawyer offer to patent this recipe after trying out the cookies. This is a Modern Honey favorite cookie! There is good reason why Levain Bakery is the number one bakery in New York City. I am saving you a trip because you can make them at home!

    Ultimate Chocolate Chip Cookies. The perfect chocolate chip cookie recipe every single time. www.modernhoney.com

    Ultimate Chocolate Chip Cookies -- a traditional, fool-proof chocolate chip cookie recipe. This is my go-to recipe is if I want to make a classic chocolate chip cookie.

    I Want to Marry You Cookies by Modern Honey. The original recipe for the famous saucepan cookie. Chocolate Chip Cookie with rich, toffee flavor studded with white chocolate chips, chocolate chips, and a touch of oatmeal. The most popular recipe on Cooking Channel in 2012. www.modernhoney.com

    I Want to Marry You Cookies -- this cookie recipe won the Cooking Channel's Perfect 3 Contest to find the nation's most perfect cookie. I filmed a segment for the show, "The Perfect 3" in Food Network Studios in NYC. It became the number 1 recipe on cookingchannel.com in 2012.  This recipe is made in a saucepan (no mixer required) and has a touch of oats, chocolate chips, and white chocolate chips.  It's a winner!

    MJ's Top Secret Chocolate Chip Cookies by Modern Honey l www.modernhoney.com

    MJ's Top Secret Chocolate Chip Cookies -- this is the recipe that started my brown butter love affair.  This chocolate chip cookie recipe is made in one saucepan (no mixer required) and creates a toffee flavored chewy chocolate chip cookie.

    Copycat Doubletree Hotel Chocolate Chip Cookies. The perfect chocolate chip cookie with two secret ingredients. Famous Doubletree Hotel copycat cookie recipe. www.modernhoney.com

    Doubletree Hotel Copycat Chocolate Chip Cookies -- people visit Doubletree hotels just to get their hands on their ultra-popular chocolate chip nut cookies. This recipe has a few secrets to set it apart from the rest. The result is a chewy chocolate chip cookie.

    Chocolate Chip Cookie Bars. Classic buttery chocolate chip cookies in a bar. A favorite cookie bar recipe! www.modernhoney.com

    Chocolate Chip Cookie Bars -- this is a super easy recipe since the cookie dough is baked in one pan. People go crazy for these ooey gooey chocolate chip cookie bars. It's no wonder they are a favorite!

    100K Malted Milk Chocolate Chip Cookies. Two unique, secret ingredients that set these cookies apart from the rest. Milk chocolate malt cookies made with vanilla malt powder and a touch of sweetened condensed milk make them the perfect chewy chocolate chip cookie. www.modernhoney.com

    100K Malted Milk Chocolate Chip Cookies -- the combination of malted milk powder and milk chocolate chips make this a sweet and chewy chocolate chip cookie.  If you love sweet malt, you will love these cookies!

    My Favorite Cookie Baking Tools:

    Baker's Half Cookie Sheets -- I prefer a light colored baking sheet as it ensures the cookies bake evenly on the top and the bottom.  Dark colored baking sheets turn the bottoms too brown very quickly.

    Silicone Baking Sheets -- these are such a genius invention. This makes cleanup a breeze and the cookies remove so easily.  Click HERE for an inexpensive version. Click HERE for the original Silpat version.

    Nylon Turner -- this ensures the cookies come off of the cookie sheets perfectly.

    Spatula Set -- these are imperative to use to remove the cookie dough from the sides of the bowl.

    Cookie Scoop -- this creates uniform, perfectly shaped cookies every single time.

    Cooling Racks -- this helps for the cookies to cool and stops the cookies to continue to cook on hot baking sheets.

    Kitchenaid Mixer -- my favorite mixer. This is a very well-used machine in my home! I can't imagine baking without it.

    Here is the recipe for Thin and Crispy Chocolate Chip Cookies:

    Thin and Crispy Chocolate Chip Cookies. How to make a perfect thin and chewy chocolate chip cookie. Brown butter chocolate chip cookie recipe. A perfect thin and chewy chocolate chip cookie. www.modernhoney.com

    Thin and Crispy Chocolate Chip Cookies

    Melissa Stadler, Modern Honey
    How to make rich and buttery thin, crispy, and chewy chocolate chip cookies.
    4.92 from 60 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Cookies
    Cuisine American
    Servings 24

    Equipment

    • kitchenaid mixer
    • baking sheet
    • parchment paper baking sheets
    • measuring cups and spoons
    • turner
    • spatula set
    • cookie scoop

    Ingredients
      

    Full Recipe:

    • 1 ½ cups Butter (3 cubes, melted in a saucepan)
    • 1 ½ cups Brown Sugar
    • 1 cup Sugar
    • 2 large Eggs
    • 1 Tablespoon Vanilla Extract
    • 2 cups Flour
    • 1 cup Cake or Pastry Flour
    • 1 teaspoon Baking Soda
    • 1 teaspoon Baking Powder
    • 1 ½ teaspoon Salt
    • 1 ½ cups Chocolate Chips
    • ½ cup Chocolate Chunks (chopped from bar)

    Small Half Recipe:

    • ¾ cup Butter (melted in saucepan)
    • ¾ cup Brown Sugar
    • ½ cup Sugar
    • 1 large Egg
    • 2 teaspoons Vanilla Extract
    • 1 cup Flour
    • ½ cup Cake or Pastry Flour
    • ½ teaspoon Baking Soda
    • ½ teaspoon Baking Powder
    • ¾ teaspoon Salt
    • ¾ cup Chocolate Chips
    • ¼ cup Chocolate Chunks (cut from chocolate bar)

    Instructions
     

    • Melt butter in a saucepan over medium-low heat. Simmer until butter starts to turn a warm amber color and gives off a nutty aroma. Watch it carefully and don't allow it to get too brown as the liquids will start to evaporate (see NOTES below). Pour the butter into a mixing bowl, cover, and let cool in the refrigerator for 15-20 minutes.
    • Once it is cooled, add brown sugar and sugar and cream for 4 minutes. Scrape down the bowl. Add eggs one at a time (if making the full recipe), mixing after each addition. Add vanilla and mix.
    • Stir in cake or pastry flour, all-purpose flour, baking soda, baking powder, and salt. Mix until just combined. The total flour amount added will equal 3 cups for the large batch.
    • Add chocolate chips and chocolate chunks and mix.
    • Cover with plastic wrap and refrigerate for at least 20 - 30 minutes. 24 -48 hours is ideal. In order to the cookies to spread, let the cookie dough come to room temperature after it has been chilled. If it stays cold, it may hold its shape.
    • Heat oven to 375 degrees.
    • Scoop the cookie dough onto prepared baking pans. Bake until lightly golden on the edges, 9 -11 minutes for medium-sized cookies or 11-13 minutes for larger cookies.
    • *Recipe adapted from G Bakes Recipe

    Notes

    ** In order for it to be a thin and crispy cookie, it is imperative to not cook the butter too long. If the butter is browned too long, some of the liquid in the butter will evaporate. This will produce less overall butter in the cookies and the cookie dough will be slightly crumbly and dry. This will create a puffy cookie. If you aren't sure how long to let the butter brown, I would suggest letting it melt and simmering for about 2 minutes after it is melted. 
    Keyword crispy chocolate chip cookies
    Tried this recipe?Let us know how it was!

    Thin and Crispy Chocolate Chip Cookies. How to make a perfect thin and chewy chocolate chip cookie. Brown butter chocolate chip cookie recipe. A perfect thin and chewy chocolate chip cookie. www.modernhoney.com

    Happy Baking, my friends! Come say "hello" on my instagram @modern_honey. xo

    More Cookies

    • Soft, chewy sugar cookies filled with sprinkles and white chocolate. This festive funfetti cookie recipe has the perfect chewy center with buttery crisp edges filled with rainbow sprinkles.
      Confetti Sprinkle Cookies
    • These are the Best Browned Butter Toffee Chocolate Chip Cookies that are perfectly soft and chewy with crisp edges and ooey gooey centers filled with chocolate and toffee chunks.
      Browned Butter Toffee Chocolate Chip Cookies
    • Soft, chewy thick Levain Bakery Caramel Coconut Cookies made with rich caramel, sweet coconut flakes, and semisweet chocolate chips. This seasonal Levain Bakery cookie recipe is the perfect coconut caramel cookie.
      Levain Bakery Caramel Coconut Chocolate Chip Cookies
    • These Easter Cadbury Mini Eggs Blondies are chewy milk chocolate chip cookie bars filled with mini Cadbury eggs. These are the best mini egg blondies!
      Easter Cadbury Mini Egg Blondies

    Reader Interactions

    Comments

    1. Cass

      August 24, 2018 at 1:13 pm

      5 stars
      These cookies are absolutely amazing. Thank you so much for sharing this recipe. Seriously, they are just perfect.

      Reply
    2. Jewel

      August 01, 2018 at 7:18 pm

      Is the butter salted or unsalted, the brown sugar light brown or dark brown, and is the brown sugar packed firmly or not?

      Reply
    3. Tammy

      June 18, 2018 at 3:45 pm

      I just took these cookies out of the oven and they’re puffy and not flat . The only thing I did different from the recipe was I used apf only. What happened?

      Reply
      • Modern Honey

        June 18, 2018 at 5:32 pm

        Hi Tammy! Thank you for trying my recipe. It could be that the dough was too cold. If it is straight out of the refrigerator, it will hold its shape longer than if the dough was at room temperature. I would suggest bringing it to room temp for about 20-30 minutes before placing in the oven.
        Another thought could be that some of the liquid evaporated from the butter. If the butter is browned too long, the waters from the butter can evaporate and leave you with a more crumbly dough which wouldn't spread as much. I hope that helps solve the mystery. Thanks!

        Reply
    4. Brittany

      June 16, 2018 at 5:55 pm

      In the directions for this recipe it’s says, “2. Once butter is cooled add brown sugar and sugar and cream.” When you say “cream” you mean combine the butter and sugars til it’s a creamy texture right? Not add cream (liquid). Wanted to make sure.

      Reply
      • Modern Honey

        June 18, 2018 at 5:31 pm

        Hi Brittany! You got it! It just means the verb "to cream" which means to mix until it is creamed together. I hope that helps!

        Reply
    5. claire

      June 16, 2018 at 3:51 am

      hiya, i just made a huge batch of these to satisfy a cookie craving but sadly my cookies didn't spread at all! i was hoping for some thin crispy cookies but my cookie dough didn't thin out in the oven and remained bolus-like so i ended up with thick cookies. they were delicious, but i was disappointed by how thick they were. do you reckon i went wrong somewhere? i tried flattening the dough a little before baking but that just resulted in the cookie keeping its shape throughout baking 🙁

      Reply
      • Modern Honey

        June 18, 2018 at 5:30 pm

        Hi Claire! Thank you for trying my recipe. It could be that the dough was too cold. If it is straight out of the refrigerator, it will hold its shape longer than if the dough was at room temperature. I would suggest bringing it to room temp for about 20-30 minutes before placing in the oven.
        Another thought could be that some of the liquid evaporated from the butter. If the butter is browned too long, the waters from the butter can evaporate and leave you with a more crumbly dough which wouldn't spread as much. I hope that helps solve the mystery. Thanks!

        Reply
      • Sara

        April 16, 2020 at 6:23 pm

        5 stars
        Damn. I NEVER write reviews but I had to. I’m stuck quarantined at home and I have been on the hunt for the perfect crispy/chewy CCC’s. After 4 different recipes I fell upon this one and I’m absolutely in LOVE. Everyone in my house loves it. It’s turned out perfectly crispy on the outside but chewy and warm on the inside. The brown butter definitely made it stand out too! Thank you for this recipe!

        Reply
    6. Linda

      June 12, 2018 at 11:42 am

      How many cookies does the full batch make and how far apart do you put them on the cookie sheet.

      Reply
      • Modern Honey

        June 12, 2018 at 8:05 pm

        Hi Linda! It depends on how large you make the cookies but it makes about 16-24. I don't overcrowd my cookies and only put about 8 per cookie sheet. I hope that helps! Have a great night.

        Reply
        • Modern Honey

          June 12, 2018 at 8:17 pm

          Hi Linda, I actually have a clarification. The small batch makes about 16 and the large batch makes about 24-30. I hope that helps!

          Reply
    7. Ellie

      June 10, 2018 at 8:46 am

      5 stars
      Thank you so much- these cookies are perfect!

      Reply
      • Modern Honey

        June 12, 2018 at 8:23 pm

        Love to hear it! Thank you so much for taking the time to comment, Eliie!

        Reply
    8. Jackie

      May 15, 2018 at 8:39 am

      5 stars
      Finally a cookie that spreads out like the shop bought ones. Would probably reduce the salt on my next batch a bit but yum ????

      Reply
      • Modern Honey

        May 15, 2018 at 5:19 pm

        Yay! I love to hear it. I love the buttery chocolate goodness of these cookies. Thank you for trying the recipe!

        Reply
    9. Rachel

      May 11, 2018 at 2:15 am

      can I substitute the butter for anything?

      Reply
      • Modern Honey

        June 12, 2018 at 8:23 pm

        Hi Rachel! I haven't tried margarine with this recipe but you can try it. I wouldn't brown it for very long since it has a higher water content and could make the dough crumbly. I would suggest just melting it for a short time. I hope that helps!

        Reply
    10. Jacki

      February 25, 2018 at 8:19 pm

      Followed the directions minus using cake flour and the batter is super crumbly. It looks like any normal cookie batter but when trying to scoop out the batter it crumbles. Is it lacking moisture ?

      Reply
      • Modern Honey

        June 12, 2018 at 8:21 pm

        Hi Jacki! It sounds as if some of the liquid evaporated from the butter while cooking. This happens when it is browned for too long. Since some of the liquid is gone, it can create a crumbly dough. I hope that helps solve the mystery. Thank you for trying my recipe!

        Reply
    11. betty b

      February 19, 2018 at 4:58 pm

      Hello! Ok, I have made over 40 different CCC recipes. I'm obsessed with the perfect cookie. I thought I had it narrowed down to 2 favorites. Until I tried this one. It has the perfect crisp, chew and buttery toffee flavor. It may just be my new "go to" CCC. Thank you, thank you. I just made a batch and have already eaten 3.

      Reply
      • Modern Honey

        June 12, 2018 at 8:18 pm

        Hi Betty! I LOVE to hear that. You made my night. Thank you! I appreciate you trying my recipe!

        Reply
    12. Leslie

      February 04, 2018 at 12:13 am

      Approximately how many medium cookies does the large batch make?
      Can't wait to try this recipe!

      Reply
      • Modern Honey

        June 12, 2018 at 8:18 pm

        Hi Leslie! Great question! The small batch makes about 16 and the large batch makes about 24-30. I hope that helps!

        Reply
    13. Fiona

      January 31, 2018 at 2:13 pm

      5 stars
      These are absolutely amazing! Just wondering if I can freeze half of the dough to defrost and bake later? A big batch is a really big batch. If not, it's ok. I'll just eat them. haha! 🙂 Thank you for this wonderful recipe and I wouldn't change a thing!

      Reply
      • Modern Honey

        June 12, 2018 at 8:15 pm

        Hi Fiona! I am so glad you loved them. Thank you! You can absolutely freeze the dough. I would suggest rolling into balls, place on cookie sheet, and put in the freezer. Let them freeze for 1 hour. Remove from freezer and place in Ziploc FREEZER bag. The dough should last for months in the freezer. Hope that helps!

        Reply
    14. Etta ThomS

      December 30, 2017 at 10:12 am

      What variety of chocolate chips do I use... semi or regular, please??? Approximate yield on the smaller batch?

      Reply
      • Modern Honey

        June 12, 2018 at 8:13 pm

        Hi! I used semi-sweet chocolate chips and I prefer Ghirardelli or Guittard. It depends on how big you want to make the cookies -- approximately 16. I hope that helps!

        Reply
    15. Annie O

      December 11, 2017 at 1:20 pm

      5 stars
      This recipe was the best I've ever made. I used 3 cups of AP flour and used 2 cups of chocolate chips instead of the chocolate bar only because I didn't have it. They came out perfect!!
      They were so delicious! I can't thank you enough. Thank you!

      Reply
      • Modern Honey

        June 12, 2018 at 8:12 pm

        Love to hear it, Annie! Thank you so much for trying them and for leaving such a kind comment.

        Reply
    16. Paul S

      November 23, 2017 at 3:12 pm

      5 stars
      Followed your recipe and left the cookie dough in the fridge for 48 hours. Never had done that before. I liked the addition of cske flour. Texture and taste of the cookies were terrific. Thanks.

      Reply
      • Modern Honey

        June 12, 2018 at 8:11 pm

        So great to hear, Paul! Thank you for trying my recipe and for taking the time to comment. I appreciate it!

        Reply
    17. Meg

      November 21, 2017 at 5:11 pm

      Hi, how big do you scoop each cookie dough? By medium size you mean golf ball size? Or how many Tbsp each scoop? Thank you!

      Reply
      • Modern Honey

        June 12, 2018 at 8:09 pm

        Hi Meg! I usually use a traditional small cookie scoop which holds about 4 teaspoons. You can also use a medium cookie scoop as well. Hope that helps!

        Reply
    18. Roya

      November 20, 2017 at 8:46 pm

      when I take the cookie batter out of the fridge, should I let it get to room temp before scooping it? It's rock hard right now and impossible to scoop out.

      Reply
      • Modern Honey

        November 20, 2017 at 10:13 pm

        Hi Roya! Yes, you can bring it to room temperature. It usually only takes about 5-10 Minutes for the dough to be workable. I hope that helps. Thanks for trying the recipe! 🙂

        Reply
    19. Karly

      November 14, 2017 at 5:39 pm

      Not gonna lie, I'm a little nervous to see what would happen if I were to be left alone with a fresh batch of these bad boys. They look BEYOND amazing!

      Reply
      • Modern Honey

        June 12, 2018 at 8:08 pm

        Hi Karly! Haha you made me laugh! I am so with you girl!

        Reply
    20. Nichole Whiting

      November 06, 2017 at 9:43 am

      so I did the recipe of the Thin and Crispy cookies and refrigerated overnight- the cookies all melted together in the pan! Is it because I didn't use cake or pastry flour? xoxo! PS the cookie dough flavor is AMAZING!!!

      Reply
      • Nichole Whiting

        November 06, 2017 at 9:48 am

        ohhhh boy.... I didn't add the regular flour! I am missing 2 cups of flour, eek!!! Guess I just have to eat the dough! 🙂

        Reply
        • Modern Honey

          November 06, 2017 at 11:39 am

          5 stars
          Hi friend! Haha! I have done that so many times so you are not alone! I bet the cookies turned out very decadent with only that much flour (even if they spread like crazy). Try them again and you can substitute all-purpose flour for the cake flour (for a total of 3 cups), no problem. I will add a little more detail in the instructions to help clarify. Thanks for trying them out and for your support. You are awesome! - Melissa 🙂

          Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Melissa Stadler Modern Honey

    Hi, I'm Melissa Stadler! I am an Award-Winning Recipe Creator. Cover of Food Network Magazine. Two-Time Pillsbury Bake-Off Finalist. I am passionate about sharing the best recipes so you have success in the kitchen!

    More about me →

    Popular

    • Chinese Orange Chicken that is better than take-out. How to make ORANGE CHICKEN at home with a sweet orange sauce. www.modernhoney.com
      Chinese Orange Chicken
    • The Best Chicken Marinade Recipe makes chicken extra juicy and flavorful. This savory marinade makes grilled chicken mouthwatering! This Grilled Chicken Marinade Recipe is made with extra virgin olive oil, freshly squeezed lemon juice, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, garlic, salt, and pepper. The perfect chicken marinade recipe! www.modernhoney.com
      The Best Chicken Marinade Recipe
    • Levain Bakery Famous Chocolate Chip Cookies. The BEST Chocolate Chip Walnut Cookie Recipe. The perfect chocolate chip walnut cookies. #levainbakery #chocolatechipwalnutcookies #chocolatechipcookies
      Levain Bakery Chocolate Chip Crush Cookies
    • The Best Snickerdoodle Cookie Recipe. Soft and Chewy Snickerdoodle Cookies. The popular cinnamon-sugar soft and chewy sugar cookie recipe. A recipe that has been in the family for over 30 years! #snickerdoodle #snickerdoodles #snickerdoodlecookies #snickerdoodlecookie #cookie #cookies #christmascookies #christmascookies www.modernhoney.com
      The Best Snickerdoodle Cookie Recipe

    Recent Recipes

    • This Caprese Tortellini is made with cheese Tortellini tossed with sauteed garlic and tomatoes in extra virgin olive oil, fresh basil, and fresh mozzarella and spices. This fresh tortellini caprese pasta is perfect for summer!
      Caprese Tortellini
    • How to make the best pasta salad with Italian meats, cheese, pasta, and vegetables, all tossed with a homemade creamy red wine vinaigrette. This is such an easy, popular pasta salad recipe.
      Italian Pasta Salad
    • Creamy Homemade Chicken Salad made with tender chicken, crunchy celery, green onion, sweet grapes, and crunchy almonds in a mayonnaise dressing. This is a classic chicken salad recipe that everyone loves and is perfect for a quick lunch or potluck.
      Chicken Salad
    • This is the easiest baked chicken recipe that is so flavorful and juicy. This homemade spice rub is perfect for oven baked chicken and makes it perfectly spiced. I am sharing my tips for making the best baked chicken.
      Juicy Baked Chicken

    Footer

    ↑ back to top

    Info

    About

    Recipe Index

    Travel

    Privacy Policy

    Contact

    melissa@modernhoney.com

    Subscribe to my Recipes

    Follow

    Instagram

    Facebook

    Pinterest

    TikTok

    Copyright © 2023 Modern Honey