Crispy Chocolate Chip Cookie Recipe

close up stack of Crispy Chocolate Chip Cookies
Crispy Chocolate Chip Cookie Recipe

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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.

stack of Crispy Chocolate Chip Cookies in black cooling rack
Crispy Chocolate Chip Cookie Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

close up stack of Crispy Chocolate Chip Cookies

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.

Flattening the Chocolate Chip Cookie Dough using a glass with water

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.
close up stack of Crispy Chocolate Chip Cookies
Crispy Chocolate Chip Cookie Recipe

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:

Happy Baking everyone!

Love,

The Kitchen Magpie

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My absolute favorite chocolate chip cookie recipe, it makes buttery, crunchy, heavenly chocolate chip cookies! Simply to die for! #cookies #crispy #chocolatechip #chocolatechipcookies #baking #dessert #sweet #treat

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Chocolate Chip Cookie Recipe: Crispy, Crunchy Delights

Bakery style chocolate chip cookies, buttery with a chocolate crunch!
4.93 from 118 votes
Crispy Chocolate Chip Cookie Recipe
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

The key to  crispy cookies is flattening them before baking!

Nutrition Information

Calories: 121kcal, Carbohydrates: 16g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 112mg, Potassium: 11mg, Fiber: 1g, Sugar: 11g, Vitamin A: 140IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg

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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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Vicky says

    I love this recipe. Only one thing I would suggest. Your information at the top of the recipe says that baking time is 15 minutes. I didn’t look at the entire recipe for the 9-11 minutes. So my cookies were REALLY crispy. I’m going to try again and cook them at the shorter time. You may want to fix that…I’m not the sharpest knife in the drawer, so maybe no one else had this problem…Thank you4 stars

  2. Ananya says

    Definitely crunchy! So I made them today and they were very tasty and crunchy. I skipped the salt since I worked with salted butrer. Also since I didnt have baking soda ( the soda had expired!) I made them using baking powder, just trippled the quantity. I was super happy with the result. Its a pity I cant post a picture here…5 stars

  3. Onyinye says

    Hello , pls can I get the recipe in metric. I really want to bake these cookies. Thanks.

    • Cmnk says

      Maybe you have found how to do this by now but if not just Google it, in other words look on the computer, I often times do that to get the conversion.3 stars

  4. janet says

    REALLY? 582 calories per serving? How many cookies per serving? I made these cookies and they are wonderful, but if a serving is not at least 3 cookies I am in big trouble, diet-wise!5 stars

    • Mr. Kitchen Magpie says

      Sorry about that, it was reporting incorrectly and I’ve fixed that.

  5. Mickey says

    Hi there, I can’t wait to try this recipe but I have a question, what if I substitute the white sugar with coconut sugar? We don’t have white sugar at home now, only coconut sugar, would that still be crunchy?

  6. Sarita says

    It came out very crispy and yum. Thank you for your recipe.5 stars

  7. Valeria says

    Quickly became a favourite, thank you for the recipe! I add nuts, raisin, coconut shreds or chocolate chips, depends on what we have at home. Turns out great every time!5 stars

  8. Kim says

    I baked these cookies and they are perfectly crispy and beautiful. I think I made them a little too big though and I’m not sure if I was supposed to use salted butter? Do you typically use unsalted butter in this recipe? Thank you!!!

  9. Wayne C says

    I’ve made this recipe again and it’s still good. I find if you use parchment between the glass and the cookie, they don’t stick!

  10. J Goldbaum says

    Specifically wanted a crispy cookie and this recipe works! Used quality butter and chips, but dough was pretty wet. The glass kept sticking while trying to flatten the cookies and wetting it did not help. Also – any tips to keep the cookies crispy . Even though I let them cool completely, some of mine got a little chewy after I put them in plastic bins.5 stars

  11. Ann says

    Is there any way you could give the recipe in grams please

  12. Wayne C says

    I made this recipe last night using Plugra butter and Ghiradhelli chocolate chips. The cookies were awesome! I made 24 but have still leftover dough. Definitely a keeper on the recipe.

    • Liz says

      I thought the batter was very dry when I was making the cookies, in fact double checked the recipe to see if I was missing some liquid. The cookies are certainly crispy but also very hard. Not sure where I went wrong….

  13. Wayne C says

    I made this recipe last night using Plugra butter and Ghiradhelli chocilate chips. The cookies were awesome! I made 24 but still leftover dough. Definitely a keeper on recipe.

  14. veronica says

    I followed your recipe to the letter and mine did not look like yours. they spread out to thin.
    the only thing i can think of is maybe the butter was to watery. i used a store brand.5 stars

  15. william affeldt says

    I am gonna try this recipe, I want to duplicate the crunchy keebler cocnut chocolate chip cookies that came in a lunch bag shaped bag (1960 s 70’s) so I will be adding some finely shredded coconut…. maybe divide it into 3 batches and experiment with the coconut amount and coarseness. Those keeblers were great ‘dunkers’ …. and they were NOT chewey.

    • J M Noor says

      I live in a hot and humid country. I’ve been looking for a crispy crunchy chocolate chip cookie recipe for some time. I’m glad to say I’ve finally found it!
      I reduced the white sugar to 1 cup and kept the other ingredients the same. It tastes great and my colleagues at work thoroughly enjoyed them.
      Thanks for sharing the recipe.5 stars

    • Valeria says

      I bake these on 170 celcius.
      Just until the skirt starts turning golden.

    • Tamara Silochan says

      For years I have been looking for a crispy chocolate chip cookie recipe that is fool proof and can be made in our humid climate.. And OMG… This is it right here. Every bit of information was so helpful, and everyone I shared them with loved them. They were so tasty, rich and that crisp.. second to none. Hands down best Crispy Chocolate Chip Cookie Recipe EVER!!!!!.. Bookmarked, Printed and Saved on cloud.. can’t loose this recipe. This is pure gold!4 stars

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