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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.
- We have to raise the amount of flour slightly so that the cookies don’t puff up and out, they need to hold together better.
- 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
I start by wetting the bottom of a glass with water. Press each ball down with the glass to make an even disk. 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.
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
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Chocolate Chip Cookie Recipe: Crispy, Crunchy Delights
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Total Time
- 25 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 48
- Calories
- 121
- Author
- Karlynn Johnston
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!
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Please rate this recipe in the comments below to help out your fellow cooks!
Terri Emerine says
I’ve been looking for a crispy chocolate chip cookie recipe that wasn’t all dried out. These cookies are absolutely delicious. My new go to recipe ♥️
Andrea says
This is my third time baking these cookies. My husband and I love crunchy cookies and I could never find a recipe that we both like. I found your recipe while on the search for the perfect recipe and let me tell ya this was it! They’re crunchy and a little bit chewy at the end of each bite which I’m not mad about, It adds to the deliciousness of the cookie!
Louise says
Hands down best cookies ever. Makes a lot, but I still have to hide half of them so my family doesn’t eat them I’m 2 days!!! I sit the cookie dough up and add diff ingredients. family favs are choc chip and walnut, walnut and raisin, white choc chip, and of course, dark choc chip. I make these nearly every week. Thanks for the recipe x
lily says
My boyfriend really only likes crispy cookies so I have these a try. they were absolutely perfect !! I’m not a huge fan of chocolate chips though, so I substituted half the chocolate chips for chopped walnuts and they turned out great
Susan King says
Followed recipe exact. Finally a crispy chocolate chip cookie. Definitely will make again.
Lily says
I have a recipe for soft and chewy chocolate chip cookies that everyone else loves, but personally I like crispy/crunchy. Followed this recipe EXACTLY as given…this is just what I wanted! Thank you very much! Rich, crispy, and doesn’t last long (they disappeared within the day).
Jeff says
PERFECT! These are the crunchy chocolate chip cookies I’ve been looking for. And, this has been the only recipe that delivers on the crunchy cookie promise. These cookies will be in regular rotation at my house. Thank you! (P.S. I did have to add about 1/4 cup extra flour to get the right texture. It’s hot and humid today, that might be why.)
Jeff says
Follow up—unfortunately, the cookies didn’t stay crisp. Right after baking and cooling, they were absolutely, perfectly crisp. But, after storing them (properly) overnight, the next day they had lost that crispness. They were still delicious, but I miss that super crispness they had the first day. I don’t know if there’s any way around this? I thought maybe making all of the sugar white, no brown sugar?
Jeff says
Follow-up #2: I just had to make these again since they were so nice and crisp the first day, and just a good cookie overall. So, I did what I said in the previous post and used all white sugar, no brown sugar. And, it worked! They came out great, as good as the original recipe. Plus, it’s the next day and they’re still as crispy as they were freshly-baked! This recipe (with that one change) is my go-to recipe for crispy chocolate chip cookies!
Vickie says
Perfect amount of crisp with a slightly chewy center. Love them!
Nicole says
Wow! These are like Tates crispy cookies. I did not have chocolate chips SO I shaved a chocolate Easter bunny down for 2 cups. I would say upping the time gets them crispier. So 13 minutes was good for me.