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

3.86 from 7 votes
Crispy Chocolate Chip Cookie Recipe
Chocolate Chip Cookie Recipe: Crispy, Crunchy Delights
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Bakery style chocolate chip cookies, buttery with a chocolate crunch!
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookie recipe, Crispy Chocolate Chip Cookie Recipe
Servings: 10
Calories: 582 kcal
Author: 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 to  crispy cookies is flattening them before baking!

Nutrition Facts
Chocolate Chip Cookie Recipe: Crispy, Crunchy Delights
Amount Per Serving (10 g)
Calories 582 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 17g 85%
Cholesterol 70mg 23%
Sodium 553mg 23%
Potassium 52mg 1%
Total Carbohydrates 78g 26%
Dietary Fiber 1g 4%
Sugars 52g
Protein 5g 10%
Vitamin A 13.4%
Vitamin C 0.3%
Calcium 5.9%
Iron 11.2%
* Percent Daily Values are based on a 2000 calorie diet.

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. I was looking for a recipe for a cookie I’ve tasted in the past. The cookie was very airy yet crunchy. It was delicious. This is not that recipe. In fact, I thought I did something wrong because the dough was so dry I couldn’t really form it into balls. Then I read other reviews that had the same problem so either we all made the mistake or something else is wrong. I tried to bake 6 of the dry dough as an experiment but they fell apart. I added an egg to the rest of the dough and I was able to bake them. They’re ok but not what I was looking for.

  2. Wow! These cookies are just what I was looking for and absolutely perfect. Crunchy, buttery and delicious. Used Ghirardelli semi sweet chips and flattened them down by placing a folded piece of wax paper on top and using my hand. 10 mins seems to be just right. An absolute keeper. Might add some toasted pecans next time. Thanks for a great recipe!!

  3. Hey. These look amazing! How do you take your flour? Straight from the jar or sppon and levelled? Thanks!

  4. My husband prefers crunchy cookies and most recipes I find are for chewy. Tried this one and it came out perfect! I’m at sea level (hot and humid, but I turned on the AC). I had to stick the dough back in the fridge between batches because it became sticky and hard to work with, but otherwise the cookies came out terrific. Made them bite sized plus one huge (hand sized) cookie at my child’s request. For the bite sized, I tried it both flattened and left round. The flat ones were very crisp, the round ones were thicker and rounded, slightly soft in the middle and very crunchy outside. Will definitely make these again! Thank you!

  5. These are excellent. If you want super crunch, use small cookie scoop, flatten and bake for 6 mins. If you want crunchy and soft, use medium scoop and bake for 9 mins.

    These are better than all the other cookies and we made them without eggs!

  6. i am an experienced baker and when I saw your recipe I thought THIS IS THE ONE! Alas and alack the dough was so incredibly dry I couldn’t even form the dough. I used a farm fresh size large egg and that’s the only liquid in the recipe. In desperation I added a wee bit of water to the mixture in order to be able to bake them. Not pleased so far except for the kitchen smells good. I will go back to my own reliable recipe now.

  7. These cookies were delicious and crunchy as promised! After several failures with ‘soft and chewy’ cookies that ended up cakey messes, this was great.

  8. I liked them, and I’m not a big chocolate chip fan. They have a nice buttery taste. I had my taste testers try them and reviews were mixed. Those that like chewy cookies rated them as “ok”. Crunchy fans said “really good”.

  9. Too sweet, bad! Try another recipe . The one on the toll house bag is better…and that’s not my favorite.

  10. I Want to try out this recipe but I have two questions. What temperature do I use if I have a fan assisted oven and how do you measure your flour? Do you dip the cup into the flour or scoop the flour into the cup. Thanks.

  11. I have tried countless recipes for crispy, NOT thin choc chip cookies and have never had success UNTIL NOW!!!! This is an awesome recipe!! I will be making them very often!!! Thank you for this yummy recipe!!!

  12. Debi Aviv Bialas Reply

    Karlynn, I noticed that the flour makes all the difference.What brand of flour and type do you recommend?

  13. the perfect cookie Reply


  14. These came out more crisp than typical chocolate chip cookie recipes but by no means would I call it crunchy. I was expecting something with crunchiness of walker’s shortbread or a chips ahoy cookie. Is that the texture these cookies are supposed to have? If so, then I did something wrong.

    • thekitchenmagpie Reply

      Mia345 They will literally snap, not bend, they are incredibly crispy! Yes, like shortbread and the chips ahoy. 

  15. I  made this recipe. they weren’t the crispiest thing ever, just nice. but mine turned a little bit puffy (even after flattening them). Also, i found that baking them at 170C for a little bit longer produces better results .

  16. Cookie Monster Reply

    Kitchen Magpie – my life is complete!! For years I have searched for the quintessential Choc chip cookie recipe and here it is. Super crunchy, choc full (pardon the pun) of Choc chips and oh so munchie. Excuse me for a moment while I go eat another one……..

    Thank you for your contribution to all things wonderful in the world. We’ll never meet but I will cherish you for years as I serve these puppies up at every opportunity.

    • thekitchenmagpie Reply

      @Cookie Monster Aw well, I”m blushing now haha! I am SO glad that you like them, fellow crunchy cookie lover’s unite!!!!

  17. Just baked these cookies.  I have to admit, they are very crispy and delicious.  Great recipe.  I will definitely make them again.  Thank you for sharing!!

  18. ShirleyMaeSchork Reply

    Did exactly as the recipe and mine turned out flat, spread out, thin and not at all crispy! This is a terrible recipe!

    • thekitchenmagpie Reply

      ShirleyMaeSchork I have never had these fail, so you must be somewhere hot and humid when you baked them. 

      • DewindaWiradinata Reply

        I’ve got the same case.n yes, the weather’s being hot n humid, too bad.i tried to fix it with put the dough in the fridge for a little while, not really working.moreover, it makes the chocochips melt (or because it’s already so soft because the temperature in my kitchen? Then I try to put more flour. And still, put it in the fridge before bake it. kinda works out but I think I gotta flatten it thinner to make it really crispy. Well, this is my experience 🙂

  19. Hi,

    I am confused with “serves 10” when it looks like the recipe make 24. Mine are baking now and I made 34. I used a medium “scoop” to make them.

  20. Very good cookies and really crunchy, however, I found them too much sweet (for my taste)… Next time I will put a little bit less sugar. Thank you Karlynn for this recipe!

  21. AnaMarria09 Reply

    how much is 

    • 1 cup of butter, softened
    • 1¼ cups of white granulated sugar
    • ¼ cup packed brown sugar
    • 1½ tsp vanilla  in gram
  22. SophiaK2121 Reply

    I added the 2 1/2 cups of flour as directed.  However, the mixture came out kind of sand-like so I added 2 more eggs.

  23. Oops I forgot the baking soda but they still turned out ok.  I made a roll of the cookie dough and sliced off several cookies.  I put the rest in saran wrap and into the freezer for the next cookie craving.  Way to dangerous to keep  lying around!  I might try reducing the sugar next time but wonder how much I can get away with?  (I am diabetic…)  (Yes we eat cookies too….but not that often).

  24. littlenook Reply

    I made these yesterday and love them! Thank you very much for the recipe 🙂

  25. JenniferEvans Reply

    Wow !! Thanks so much for this wonderful receipe ! Absolutely loved it and will definitely be making it again and again.

  26. I made this today. It was soo good! Except for, I reduced a lot of sugar quantities since I can’t stand a lot of sugar. Thank you for the recipe! It’s hard to find a good crunchy cookies recipe after all. My family is picky but they loved it. Definitely will make this again and again! 😀

  27. I made this today. It was soo good! Except for, I reduce a lot of sugar quantities since I can’t stand a lot of sugar. Thank you for the recipe! It’s hard to find a good crunchy cookies recipe after all. My family is picky but they loved it. Definitely will make this again and again! 😀

  28. Buttercup0505 Reply

    Hello, I know that your recipe says it serves 10, but I was wondering how many cookies it actually makes as you have more in your pictures? Many thanks 🙂

    • @Rose about 226 gram 🙂 Even though I replied so late X’D

  29. TinyPrinceOfFluff Reply

    I’ve made these three times now, twice with chocolate chips and once with M&Ms and they are delicious! After the first time I did however just half of the sugar, they are incredibly sweet even with just half and more than enough for my sweet-tooth.

  30. Hi Karlynn! Thanks for posting such wonderful recipes with helpful instructions.

    I have a teeny tiny convection oven and can only about fit 6 cookies at a time. How long can this dough sit out so that I can bake multiple batches? Should I put it in the fridge while it waits its turn in the oven? I live in India and it is pretty warm and humid where I am. Realllly keen to make these because they sound just perfect! 🙂 Thanks in advance!

      • thekitchenmagpie Thanks for the response! Heading to the kitchen right now 🙂

  31. jdragneel14 Reply

    can i add oatmeal and raisin ?would these affect the crispness of the cookies?thanks

    • thekitchenmagpie Reply

      jdragneel14 You can sub raisins, I know someone who doesn’t like chocolate and she loves raisins in these cookies. Oatmeal…I would try it with half a recipe to see what you can come up with, I DO have an oatmeal raisin cookie on the site though, search it up!

  32. MargaretAnderson1 Reply

    Just made this recipe and of course it has a buttery taste with two whole cubes of butter for a small batch of cookies.   Not a healthy cookie.  Will not make again.

    • thekitchenmagpie Reply

      MargaretAnderson1 Oh my word, of course they aren’t healthy! Wherever did I give off that impression with all the chocolate and butter?  I also say that they are butter flavored as well. If you were looking for a healthy cookies, you’re on the wrong recipe 😉

      • MargaretAnderson1 Reply

        thekitchenmagpie MargaretAnderson1 hahahahaha thank you for being nice and I apologize for being so snarky. Of course they are too die for but my cholesterol I think went into overdrive.  Have a good day.

  33. zainabsiddiqii Reply

    Could I add Canola Oil instead of butter??? And a bit of cocoa powder to add chocolate colour??? Pls advise me… 😀

    • thekitchenmagpie Reply

      zainabsiddiqii No, oil won’t work as well at all! It has to be butter!

  34. hi i’m looking to make these but does anyone know the measurements in grams or onzes instead of cups?

  35. I made these with half butter and half coconut oil and added a couple tablespoons chia seeds which added a nice little crunch 🙂  Wow…I’m a fan of your recipes!  I have 5 kids, 4 of them boys, home-schooled too and holy cow!  How do you manage all of this! You must be… organized?  Or a chocolate chip cookie addict!  :)  In response to people commenting about the height etc… I just spooned them onto the sheet and tho’ they had some height they were still wonderfully crispy and crunchy and sort of substantial because of the height.

    Oh…by the way…just tried my THIRD batch (gee…do you think my family LIKES these? )  and this time…I hope it doesn’t ruin them!…I added the chia seeds, flax meal, and unsweeted coconut.  And I forgot to mention I always add at least a generous cup of walnuts medium chopped.  This is the BEST basic chocolate chip recipe I’ve ever used.  I’M addicted too!

    Bravo!  I had tried so many times to find the crunch I wanted w/out the greasy over rich thing happening.  Excellent recipe.  

  36. The recipe is great, but I did an experiment with flattening and not flattening the cookies balls. From my one go with these, i prefer the non-flattened cookies. They spread out in the oven anyway, into lovely round cookies with a bit more height. And both versions are crunchy, so why work harder? ; )

  37. Every crispy cookie recipe I’ve tried comes out very flat. Do these actually have some height, like your pictures?

    • ooohhhCanada Reply

      @Rachel Yes! I just made them exactly as she instructs, flattened with a glass (all the while thinking oh boy) and they have height – at least 1 cm high! Beautiful and sooo delicious. And I am a cookie snob…these fit the bill.

  38. Thank you SO much for these delightfully crispy crunchy delicious cookies! I’ve tried so many recipes and they all turn out like depressing soft dry flat little cakes. Cookies are supposed to be crunchy!. This recipe is just perfection! Thank you xx

  39. I too have been searching for a crispy cc cookie for my husband. He’s come to accept my never fail cakey cookies but it always upsets me I can’t get them crunchy. I never would have thought more flour less butter. I used to think the secret was less flour more butter for crunchiness….now you’ve set me straight. Can’t wait to make these!! All I need now is eggs. Have you ever subbed anything for an egg if you’re out?

  40. Hi..i would love to try your receipe. Would appreciate if you could give the receipe in grams instead of cups. Look forward. Thanks.

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