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This Crispy Chocolate Chip Cookie Recipe is my favourite cookie recipe of all time. I love a buttery, snappy crisp cookie more than I love a thick and chewy one.This is such a good recipe it made it into my first cookbook, so you know that you’re getting the best chocolate chip cookies! So if you are a lover of super crunchy, crispy chocolate chip cookies as well, read on to find out how to make them!
If you are looking for a thick and chewy chocolate chip cookie, head to my Thick and Chewy Chocolate Chip Cookie Recipe, that’s one of my most popular cookie recipes.
Perfect Chocolate Chip Cookies
I am completely biased, but these are my personal perfect chocolate chip cookie. They are rich with the butter, sweet and chocolaty and that crunch? Amazing. I have been making these chocolate chip cookies for as long as I have been blogging and decided that it was time to update this recipe with more information and newer ( way better) photos of them.
How to Make Chocolate Chip Cookies
- First, it’s all about the butter, baby. ( isn’t it always). These chocolate chip cookies required a little kitchen science to get them the way they are. This recipe needs a full cup of butter.
- You have to lower the brown sugar amount. Brown sugar is what gives cookies that lovely chewy texture, while white sugar creates a crisper cookie.
- Last, we need only one egg. Eggs create lift in a recipe and that’s not what we are looking for in this chocolate chip cookie recipe.
Kitchen science is amazingly cool.
How to Flatten the Chocolate Chip Cookie Dough
- Wet the bottom of a large drinking glass with water.
- Press each cookie dough ball down with the wet bottom of the glass to make an even disk ( see photo below)
- This is a dry dough, so it will have little cracks in the edges, that’s ok!
Tips and Tricks for Making Crispy Chocolate Chip Cookies
- Use a great butter. There is a strong butter flavour in these cookies, so make sure that it’s a good quality one!
- These don’t bake up that well on humid days, but you can add flour to the mixture to dry it up a bit. Take a good look at what the dough looks like in the photo where I am flattening them with a glass, it is really not a wet batter in the slightest.
- Try refrigerating them on the baking sheets if it’s a hot day.
- Your butter can have a high water content which will make this batter stickier and the cookies fluffier. Again, use a GOOD QUALITY butter and this won’t happen to you! Boo on fillers in butter! Don’t buy a cheap one!
- Use good quality chocolate chips as well.
This chocolate chip cookie recipe turns out wonderfully crispy, crunchy cookies and are surprisingly a hit with everyone, even the chewy chocolate chip cookie lovers. 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!
More Chocolate Chip Cookie Recipes:
- Chocolate Chip Cookie Recipe Without Baking Soda or Baking Powder
- Cheesecake Chocolate Chip Cookies
- Double Mint Stuffed Chocolate Chip Cookies
- Walnut Loaded Chunky Chocolate Chip Cookies
Happy Baking everyone!
Love,
The Kitchen Magpie
Chocolate Chip Cookie Recipe: Crispy, Crunchy Delights
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 1 1/4 cups white granulated sugar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons vanilla
- 1 egg
- 2 cups chocolate chips
Instructions
- Kick the tires and light the fires to 375 degrees.
- 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.
- 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. 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.
- Bake at 375 degrees for 9-11 minutes, until golden brown.
- Cool on the sheets completely. 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!
Notes
Nutrition
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Olumide-Zechariah O.J. says
I just returned to baking cookies after 5years. And your recipe has been the only cookie recipe that has worked for me. I was so confident I left your page on my browser opened. Only to discover it had been closed. I frantically through myself at the Internet looking for you. And voilà, God in heaven showed me mercy and led me here again.
Thank you for this recipe.
It is introduced me as a champ into the baking world of cookies.
Sandy T. says
I will never ever use another chocolate chip cookie recipe ever again! I’ve been making cookies for 55 years. These are by far the best ever! Wow! My favorite is to leave out the Chocolate chips and put in chopped peanut butter cups! So good – the salty peanut butter with sweet cookie. I bake mine in a convection oven. Use a small scoop and the timing and temp is perfect. I’m in love with these.
Emmy says
Very crunchiest choc chip cookies I’ve ever made, crunchy all the way through. After reading all the tips, I made the following adjustments: no brown sugar (going for crunchiest possible the first time around), total sugar 1 1/4 c. Wouldn’t want them any sweeter. Added 1/2 c lightly toasted coarsely chopped pecans (could be 3/4 next time), REDUCED choc chips to1 1/4 (would do 1 c if adding more nuts). Used a medium egg, not large (going for crunchiest outcome again), and would purchase cultured butter next time (the butter I used was decent).
My newer model convection oven auto reduces baking heat by 25 degrees. First batch took almost 30 min. I reset the oven for 400F, oven auto resets for 37F and that went well, at 20 min, for the rest of the dough. Lovely, even colour, no dark edges, great looking cookies. Flattened with the flat base of a heavy mug dipped from time to time in flour. Made 36 cookies, all measured at a heaping tablespoon of dough.