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The Thin
Alton Brown · Good Eats / Food Network · 2000 · Original Recipe
Designed for thin, crispy, lacy cookies. Melted butter, more sugar relative to flour, egg plus extra white for structure without richness, oat flour for lace-like texture. The crispiest of the Alton trio.
1
chewiness
5
crispiness
1
cakeyness
1
thickness
5
spread
3
richness
4
sweetness
2
complexity
thincrispylacycrunchywafer-likesnappyhigh spread
Ingredients
all-purpose flour2.25 cups (281g)
butter(melted)2 sticks (226g)
granulated sugar1 cups (200g)
packed light brown sugar0.5 cups (110g)
egg1 each (50g)
egg white1 each (33g)
vanilla extract1.5 tsp (6g)
baking soda1 tsp (6g)
salt1 tsp (6g)
semi-sweet chocolate chips12 oz (340g)
Total dough weight1.3kg
Process
- Mixing
- melted butter
- Butter
- melted
- Eggs
- mixed
- Bake Temp
- 375°F (191°C)
- Bake Time
- 9-11 min
- Chill
- None
- Yield
- ~48 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.8. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.24 (30th percentile)
Flour:Sugar0.91 (14th percentile)
Brown:White Sugar0.55 (29th percentile)
Egg:Flour0.30 (63th percentile)
Chocolate:Flour1.21 (79th percentile)
Fat %17.9 (67th percentile)
Sugar %24.6 (85th percentile)
Hydration0.30 (55th percentile)
Bake Temp375 (86th percentile)
Key Ratios
Flour:Fat
1.24
Flour:Sugar
0.91
Brown:White Sugar
0.55
Egg:Flour
0.30
Chocolate:Flour
1.21
Fat %
17.9
Sugar %
24.6
Flour %
22.3
Hydration
0.30