Chocolate Chip Cookie Recipe: Crispy, Crunchy Delights

chocolate chip cookie recipe

This chocolate chip cookie recipe challenged me on so many levels.

We were having an open house – as we have listed the house for sale just recently- and trying to overcome my natural instincts to make a mother of a mess while baking was almost impossible.

Watch the flour and don’t flick it all over.

Use only one spoon.

Wash everything up almost AS I use it, to control the mess on the counters.

Put all ingredients back in the cupboard.

Who bakes up a chocolate chip cookie recipe like this? Who can handle the stress? I don’t get it.

So that in itself was a challenge unlike any other for this messy baker.

The second was overcoming my love of chewy, moist chocolate chip cookies and purposely trying to make a batch as crispy and crunchy as I could.

In order to do that, we have to raise the amount of flour slightly, lower the brown sugar amount and cut it down to one egg. The ratios in all the recipes I have been trying are all adjusted to make a different cookie from one master chocolate chip cookie recipe.

Kitchen science is amazingly cool.

Ingredients Needed:

2 1/2 cups of flour
1 tsp baking soda
1 tsp salt
1 cup of butter, softened
1 1/4 cups of white granulated sugar
1/4 cup packed brown sugar
1 1/2 tsp vanilla
1 egg
2 cups of chocolate chips

Kick the tires and light the fires to 375 degrees.

chocolate chip cookie recipe

Cream together your butter and sugar until it’s light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.

When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.

chocolate chip cookie recipe

Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.

Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.

chocolate chip cookie recipe

Flatten each of them as much as you can. This is a dry dough – no sticky chewiness going on here- but it’s just wet enough to make perfect little flat cookie patties.

chocolate chip cookie recipe

Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets completely.

chocolate chip cookie recipe

This chocolate chip cookie recipe turned out to make wonderfully crispy, crunchy cookies and were surprisingly a hit with everyone. The butter flavor really is apparent in these ones due to the lack of flavor that comes with white sugar, but that isn’t a bad thing at all. Buttery, crispy little bites of chocolate heaven!

Happy Monday everyone! I hope we all are getting outside in the beautiful spring weather, throwing our windows open to let the fresh air in and embracing spring to it’s fullest!

Love,

The Kitchen Magpie

** Remember to join ZIPLIST to create your own online recipe box and then click SAVE on my recipe below to add it! I use my online recipe box ALL the time! **

 

5.0 from 1 reviews
Chocolate Chip Cookie Recipe: Crispy, Crunchy Delights
 
Prep time
Cook time
Total time
 
Bakery style chocolate chip cookies, buttery with a chocolate crunch!
Author:
Recipe type: cookies,dessert
Serves: 10
Ingredients
  • 2½ cups of flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup of butter, softened
  • 1¼ cups of white granulated sugar
  • ¼ cup packed brown sugar
  • 1½ tsp vanilla
  • 1 egg
  • 2 cups of chocolate chips
Instructions
  1. Kick the tires and light the fires to 375 degrees.
  2. Cream together your butter and sugar until it’s light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
  3. When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
  4. Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.
  5. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.
  6. Flatten each of them as much as you can. This is a dry dough – no sticky chewiness going on here- but it’s just wet enough to make perfect little flat cookie patties.
  7. Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets completely.
  8. These turned out to be wonderfully crispy, crunchy and were surprisingly a hit with everyone. The butter flavor really is apparent in these ones due to the lack of flavor that comes with brown sugar, but that isn’t a bad thing at all. Buttery, crispy little bites of chocolate heaven!

65 comments
Buttercup0505
Buttercup0505

Hi there. I'm looking to try baking these soon, but I was wondering roughly how many cookies this makes? The serving size says 10, but I assume that isn't 10 cookies. They look great, can't wait to try them!

Awesome 10
Awesome 10

Thank you these were a big hit for my family I made them and I am a 10 year old girl they are real easy to make

Here's a good idea I tried them with m&ms and they were the best I have ever had they were nice and crunchy and if you had them warm they would melt in your mouth

lisanazir73
lisanazir73

Thank you, thank you , thank you!! I'm in the UK and I've been hunting for a crispy chocolate chip cookie recipe for years! I think it's a British thing, that we tend to prefer a crunchy cookie to a chewy one! I made these today and oh..my..word!! My quest is over! I've eaten 5 already today & hubby hasn't even come home from work yet! Hope there's still some for him to try! I used salted butter so I think next time, I'd leave out the salt, but still perfection! Can't wait for hubby to try one!

ckbirdy
ckbirdy

These cookies were absolutely delicious!  Thank you so much for sharing! 

Yve
Yve

Hi, can I check with you if you use convection or non-convection setting to bake the cookies? Thank you! (:

Debbie
Debbie

SoOoOoOoO I grabbed the wrong sugar by mistake,  only had 1/2 a cup of white, and had to use brown sugar for the rest. However, I'm a big fan of brown sugar and it didn't seem to effect the outcome at all. That being said, best darn crispy cookie I've made. No cakiness at all. I've never been able to get the right consistency before (crispy is my fave) :D Thanks for doing the dirty work!!!! 

Sara
Sara

Do you use salted or unsalted butter in these? 

Povane
Povane

These cookies are amazing! I can't stop eating them. Crispy and perfect! Definitely making these again! Thanks for the recipe! :)

vyzzkid
vyzzkid

Your recipe was sooo fun to read. I don't enjoy reading recipes and you didn't bore me even for a second. Will try this out soonest! Love

Farah
Farah

Just stumbled on to your recipe and I'm wondering if its possible to make the cookies a little thicker but still retain the crunchiness/crispness?

GabrielleCostello
GabrielleCostello

We are a gluten and dairy free household so I adapted this recipe in hope for crunchy cookies and they came out great! I changed the flour to 1 cup rice flour and 1.5 cup almond meal (which helps give it a nutty flavour) with about 1/8 teaspoon of xanthan gum, same amount of butter but used cacao butter, same amount of choc chips but replaced with cacao nibs (both help give it chocolatey and buttery taste without the dairy) and 1 1/4 cups of coconut sugar in replacement of all the sugar in the recipe.

I cooked the first batch at 190 degrees C and they came out a bit firmer than a subway cookie ( I made them that big as well) so the second batch I cooked at 170 degrees C for a little longer and made them thinner than the first batch and they came out CRUNCHY! woohoo! Thank you for the recipe! :)

crystal
crystal

These are wonderful! Thanks for sharing :)

Anon in Aus
Anon in Aus

I've been searching the the perfect choc chip cookie for years! These are amazing and taste exactly like the ones my mum made when I was a kid. Thanks so much for perfecting the crispy choc chip cookie!

KristyWhiteoak
KristyWhiteoak

Eating one right now. They turned out great, we are not a chewey cookie family and it's hard to find a good crunchy cookie recipe. Thanks for this, I will be keeping this one handy for sure.

Eevee Pikamolga
Eevee Pikamolga

Hi

 First of all, i must say, the cookies look great! I would like to know if the flour needs to be sieved and does this dough require chilling before baking?

Thank you!   

Jacquelyn :)

kiki
kiki

Hoping these come out delsih

Black n Write Reviews
Black n Write Reviews

I just made my first batch and these taste terrific! Thanks for the recipe :)

lnury
lnury

Amazing cookies. Again, thanks.

Sunshine501
Sunshine501

I ate so many of these, I got sick.  These are the best chocolate chip cookies ever.

Barbie
Barbie

Just made these cookies for my son, that wanted crispy cookies and this recioe is absolutely great! One thing I may alter is reduce the salt, I don't like the afer salt tashte in cookies. Thank you for this geat redipe. Barbara from Vicenza Italy

tc
tc

Just made these cookies today and they turned out very nicely. Thank you very much for the recipe :)

Jayne
Jayne

I made this for my mom's Chinese New Year cookie table. Everyone raved about it! It's so hard to come by a good crispy chocolate chip recipe. I swear it tastes like Famous Amos. Awesome recipe!

Karlynn
Karlynn

Old baking soda, high humidity that day, oh, sometimes they can be so finicky!

Caynie
Caynie

Hi! I was on the hunt for a crispy cc cookie and landed in your nest! Tried these and they were perfection--followed the recipe exactly and they even looked like your photo! The second time I made them (again, following the recipe to a T), they were totally flat--like cookie creeps with the chips rising from them like mountains on a plain. Do you have any idea what could have happened? I thought I'd ask since you've done so much experimenting. Thanks!

Karlynn
Karlynn

The batter should be quite dry as there's only one egg and more flour. However, is it high humidity where you are baking? Rain, snow or generally a humid place? This can add moisture to baking. I've never had them too wet, in fact sometimes it seems they are too dry but always turn out. Try adding in another 1/4 cup of flour or perhaps cut the butter by 1/4 cup.

Marchella
Marchella

hi karlynn.. I just made this recipe. But batter was not dry, they quite wet. And my cookies turn out chewy, they only crispy on the edge. Do you know what is wrong?? I follow your recipe exactly the same, I only change the chocolate chip with chocolate chunk. 

Thank you

thekitchenmagpie
thekitchenmagpie moderator

@lisanazir73 I am SOOO glad that you liked it! Yes, some of us just LOVE a crispy cookie and recipes are hard to find! Thanks for letting me know! 

ckbirdy
ckbirdy

@Yve I used the convection bake setting on my oven and it worked perfectly.

thekitchenmagpie
thekitchenmagpie moderator

@Debbie Hahaha! you made me laugh this morning! I am SO glad that you liked them, they are my kryptonite!!!!

Debbie
Debbie

Moral of the story....not even I can mess up butter and sugar :)

thekitchenmagpie
thekitchenmagpie moderator

@Sara Unsalted, but I have been known to use salted and then omit the salt. A lot, actually.

thekitchenmagpie
thekitchenmagpie moderator

@Farah  You could go a little thicker for sure and still have them crisp. Maybe I'll try making them today and see how I can get them thicker... a thick, crispy chocolate chip cookie.. mmm! 

thekitchenmagpie
thekitchenmagpie moderator

@Anon in Aus Thanks for stopping in and letting me know! Nothing is as good a compliment as saying "like mom made!"!

thekitchenmagpie
thekitchenmagpie moderator

@KristyWhiteoak I am SO glad you liked these! I am a crunchy cookie gal too, nothing like a buttery,crunchy cookie! Thanks for stopping in!

thekitchenmagpie
thekitchenmagpie moderator

@Sunshine501 Oh my goodness LOL! Hope you recovered from the sugar coma!

thekitchenmagpie
thekitchenmagpie moderator

@Barbie Glad you liked them! Thanks for stopping in, all the way from Italy!

thekitchenmagpie
thekitchenmagpie moderator

@tc You are so very welcome! Thanks for stopping in!

TimHuff
TimHuff

If your butter in the dough is too warm the result is often a flat cookie. Try refrigerating the dough for an hour or so.

shona
shona

marcella i had the same problem. i added 1 and a 1/2 cup of flour to the matter and it was still soft....couldnt be rolled in a ball but when i kinds spread it out a bit the cookies were amazing.     i tried adding more flour and rolled those and squished them flat with my hand. those cookies were also crispy, they were better shaped but i prefered eating the batch that only had the 1 1/2 flour added

lisanazir73
lisanazir73

Well-update... hubby loved them, his work colleagues loved them..everybody loved them! Yay!! I had to make a second batch! I've now run out of chocolate chips! Will have to hit Costco to look for giant catering size tubs of them! I also meant to check with you, when U.S recipes say "flour" as in your recipe, do you mean plain flour or self raising flour? I've been using self raising but just thought I'd check!

thekitchenmagpie
thekitchenmagpie moderator

@lisanazir73 We call it all-purpose here and it's not self raising though! I'd say it's just your plain flour. BUT if it ain't broke don't fix it! If they work for you, keep it up!