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Crispy Chocolate Chip Cookie Recipe

Crispy Chocolate Chip Cookie Recipe
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.

Crispy Chocolate Chip Cookie Recipe
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.

Crispy Chocolate Chip Cookie Recipe

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.

How to Flatten the Chocolate Chip Cookie Dough

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.
Crispy Chocolate Chip Cookie Recipe
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!


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!
5 from 5 votes
Crispy Chocolate Chip Cookie Recipe
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Karlynn Johnston


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


  1. Kick the tires and light the fires to 375 degrees. 

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

  5. 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.

  6. 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.

  7. Bake at 375 degrees for 9-11 minutes, until golden brown. 

  8. 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 toย  crispy cookies is flattening them before baking!

Nutrition Information

Serving: 10g, Calories: 582kcal, Carbohydrates: 78g, Protein: 5g, Fat: 27g, Saturated Fat: 17g, Cholesterol: 70mg, Sodium: 553mg, Potassium: 52mg, Fiber: 1g, Sugar: 52g, Vitamin A: 13.4%, Vitamin C: 0.3%, Calcium: 5.9%, Iron: 11.2%

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

Iโ€™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. GabrielleCostello says

    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! ๐Ÿ™‚

  2. Anon in Aus says

    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!

    • thekitchenmagpie says

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

  3. KristyWhiteoak says

    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.

    • thekitchenmagpie says

      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!

  4. Eevee Pikamolga says


     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 ๐Ÿ™‚

    • thekitchenmagpie says

      Eevee Pikamolga I don’t sieve the flour and you can chill the dough, but I never do and they turn out fantastic!

  5. Black n Write Reviews says

    I just made my first batch and these taste terrific! Thanks for the recipe ๐Ÿ™‚

  6. Sunshine501 says

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

    • thekitchenmagpie says

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

  7. Barbie says

    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

    • thekitchenmagpie says

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

  8. Jayne says

    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!

  9. tc says

    Just made these cookies today and they turned out very nicely. Thank you very much for the recipe ๐Ÿ™‚

    • thekitchenmagpie says

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

  10. Karlynn says

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

  11. Caynie says

    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!

    • TimHuff says

      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.

  12. Karlynn says

    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.

  13. Marchella says

    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

    • shona says

      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

  14. MLeigh says

    Dear Kitchen Magpie,
    I just made this recipe with a few minor adjustments. I halved the recipe, reduced the white sugar by .25 c, increased the vanilla a tad and used egg beaters. I did not flatten the cookies, they melted into a beautiful round mound in the oven all on their own. And, they are by far the best chocolate chip cookies I have ever made! They actually turned out chewy (oops) but so much better than a bakery cookie and not flat at all like toll house. Just sheer perfection. Thank you!!

    • thekitchenmagpie says

      MLeigh I am so glad that you liked them!!! Thanks for letting me know!

  15. Wave59 says

    This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven.

  16. Karlynn says

    There’s so little flavor that you really do need the vanilla! With so little brown sugar, there’s a lack of depth to them.

  17. SarahBoye1 says

    Do you think these will work without the vanilla?

    • thekitchenmagpie says

      SarahBoye1 You need the vanilla for flavor….

    • Karlynn says

      I get 3 dozen, it varies person to person though, you could stretch it to 4 with smaller cookies.

  18. michelle says

    these are the best cookies ever! everyone who eats them want the recipe!

  19. Ursa says

    I made these yesterday and they were awesome! I really don’t like chewy cookies so these were perfect.

    • Karlynn says

      Aren’t they a great crispy, buttery fix? Glad you liked them!

    • Karlynn says

      Jenny, I am so glad to hear they worked out! They are amazing cookies, I love when I strike recipe gold, just from fiddling around with the ingredients. These are my favorites too, even eclipsing the chewy ones. It must be the crispy butter taste combined with the chocolate..mmmm.

      Thanks for the feedback and the lovely post about them!

  20. Karlynn says

    I hope they turn out! I did leave them sit and they hardened right up, hopefully they turn out for you as well. I was so surprised how much I LOVED these.

    Let me know how it went.

  21. Heidi Namba says

    Hey! I’m making these chocolate chip cookies as I type. The first batch has come out of the oven. They are indeed delicious and the dough is so easy to work with because it’s nice and firm. They are still slightly warm right now and they are just a bit crunchy on the outside edges but the middle is really chewy. I made sure to bake them longer then I usually would leave in a chocolate chip cookie. I wanted to make sure that I achieved the crunch factor. My husband loves crunchy cookies so I wanted to surprise him. I’m hoping that as they cool they will become thoroughly crunchy. If I have time tomorrow I will post the results on my blog. Stay tuned!!

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