This post may contain affiliate links. Please read our privacy policy for additional information.
Why You’ll Love My Recipe
Sometimes, a crispy cookie is the best cookie. These buttery and sweet chocolate chip cookies are the perfect treat for when you’re craving a thinner, crunchier cookie.
If you are looking for a thick and chewy chocolate chip cookie instead, head over to this Thick and Chewy Chocolate Chip Cookie Recipe. If you’d like more crunchy treats, try these Crispy Butterscotch Cookies or some Crispy Peanut Butter Cookies.
Reader Review
Never before and I’ve been baking for a few years have I left a recipe review, but these babies are divine. Didn’t change or adjust recipe in any way. Recipe yielded about five dozen crispy buttery toffee tasty 🍪. Five stars for sure!
Karlynn’s Recipe Notes
- Skill Level: These cookies are very easy to make.
- Total Time: Making these cookies will take you approximately 25 minutes from start to finish.
- Variations: Try changing up the type or size of chocolate chips you use for these! Peanut butter chips, butterscotch chips, or Skor bits would be an amazing addition. Mix in your favourite chopped nuts, some shredded coconut, or even some raisins.
- Tools Needed: For this recipe, you’ll need a stand mixer or large bowl and hand mixer, a spoon, a couple of large baking sheets, some parchment paper, and a drinking glass.
What You’ll Need For Ingredients
Butter: This recipe doesn’t specify whether your butter needs to be salted or unsalted, so use whichever you happen to have around. If you use salted butter, you’ll probably want to eliminate the salt elsewhere in the recipe.
Vanilla: While any vanilla extract will work just fine for these yummy cookies, you may find that it’s worth it to use a higher-quality vanilla or even some vanilla bean paste to maximize the flavour. You can also try coconut or almond extract if you prefer a nuttier taste in your cookies. Have fun!
Chocolate Chips: Though this recipe will work best with smaller chocolate chips or chunks, you can use whichever variety you like best. Dark chocolate will give you a hint of bitterness, milk chocolate will be extra creamy, and semi-sweet chips will give you a balanced flavour profile. You can play with this even more by trying non-chocolate baking chip options.
How To Make Crispy Chocolate Chip Cookies
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 375°F. Line baking sheets with parchment paper and set aside.
- In a large bowl or stand mixer, cream butter and sugar until light and fluffy.
- Add egg and vanilla and mix thoroughly.
- Beat in the flour, baking soda, and salt. Fold in the chocolate chips.
- Roll heaping tablespoons of dough into balls and arrange them on the lined baking sheets, 12 per sheet.
- Flatten each cookie with the bottom of a glass.
- Bake for 9-11 minutes until golden brown.
- Cool completely on cookie sheet before removing.
Karlynn’s Tips and Tricks for Making Crispy Chocolate Chip Cookies
Flattening Method: The round bottom of a glass will help you to press each cookie into a flat little disc, hopefully with a fairly even thickness. This dough isn’t normally sticky, but if you’re having issues with the dough sticking to the glass, you can wet the glass slightly with water. Another way to help prevent anything from sticking where it shouldn’t is putting a piece of wax paper or parchment paper over the cookies as you press them.
Folding: When recipes talk about “folding” in an ingredient, that’s just a fancy word for the process of mixing something with extra care, generally with less circular motion or stirring. Depending on the recipe, you may be doing this to avoid overmixing a dough or batter so you don’t end up making it tough. In this recipe, you’re switching from beating the dry ingredients into the cookie dough to gently stirring in the chocolate chips with a spoon.
Storage Instructions
Like most cookies, these will be fine in a lidded container at room temperature for several days. Due to the amount of butter in these, you may find that they get stale more easily than some other cookies, so keeping them in the fridge might be a good idea. You can freeze these for 4-5 months in a freezer safe bag or container. Layer them with parchment paper to make it easier to take individual cookies out when you want to eat them.
More Delicious Chocolate Chip Cookie Recipes
Looking for more chocolate cookie recipes to satisfy that chocolate chip craving?
Try these Chocolate Chip Cookies made without baking soda or baking powder.
Make a batch of Cheesecake Chocolate Chip Cookies or some Double Mint Stuffed Chocolate Chip Cookies for something a bit different.
Round out those cookie assortments with some Walnut Loaded Chunky Chocolate Chip Cookies.
There you go, friends. A perfect recipe for those of you who prefer your chocolate chip cookies to be on the crispier side. Try these and let me know what you think.
Happy Baking!
Karlynn
Chocolate Chip Cookie Recipe: Crispy, Crunchy Delights
Ingredients
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 1 ¼ cups white granulated sugar
- ¼ cup packed brown sugar
- 1 ½ teaspoons vanilla
- 1 egg
- 2 cups chocolate chips
Instructions
- Kick the tires and light the fires to 375 degrees F
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
MargaretAnderson1 says
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 says
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 says
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.
zainabsiddiqii says
Could I add Canola Oil instead of butter??? And a bit of cocoa powder to add chocolate colour??? Pls advise me… 😀
thekitchenmagpie says
zainabsiddiqii No, oil won’t work as well at all! It has to be butter!
irishgal says
hi i’m looking to make these but does anyone know the measurements in grams or onzes instead of cups?
Deborah says
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.
Ann says
It took much more to cook for me. A bit too buttery. But nice and crunchy.
Tara says
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? ; )
Rachel says
Every crispy cookie recipe I’ve tried comes out very flat. Do these actually have some height, like your pictures?
ooohhhCanada says
@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.
Naomi says
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
BB says
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?
Eve says
Hi..i would love to try your receipe. Would appreciate if you could give the receipe in grams instead of cups. Look forward. Thanks.
AvaniDesai says
Do u have eggless recipe?
denise says
These are incredible! I stayed true to the recipe except I cut it down to 1 cup chocolate chips (tryimg to lose a few pounds right now but still need my treats. :) ). Love the crunch. Love the texture. Thank you!!! I finally have found my ‘go to’ chocolate chip cookie recipe!
thekitchenmagpie says
@denise So glad that you love them! These are my absolute favorite cookie ever!
Jas says
Just made these and they turned out amazing! I used 1 1/2 c. Reese’s Pieces minis (found them in the baking aisle with the chocolate chips) and 1/2 c. chocolate chips. I am going to have to try not to eat the whole batch myself :/
Jas says
Just made these and they turned out amazing! I used 3/4 c. Reese’s Pieces minis (found them in the baking aisle with the chocolate chips) and 1/4 c. chocolate chips. I am going to have to try not to eat the whole batch myself :/
CrispyCookieCrazy says
Hi, Karlynn! Just made your cookie dough. I’m freezing the flattened cookies and was wondering what your suggestion is for baking them. Would you recommend that I preheat the oven to a higher temperature and bake them longer? It’s been so hard to find a good crispy chocolate chip recipe, but I’m sure yours must be good because there are so many positive comments! Can’t wait to try them! xo
barbham says
Oh my. I’m 72 years old and have been looking for the perfect chocolate chip cookie…. crispy… this is it!!
Thank you!!
thekitchenmagpie says
barbham I am so glad that you found them!!! These are my favorite cookie ever, I’m so happy when other people find and love them!
kornyray says
barbham I also am 72 yo (guy) not much of a baker. Always enjoyed others ch.chp crispy cookies & I will now have a following…kornyray
Annie says
Amazing recipe! The cookies were sooo tasty. 🙂
thekitchenmagpie says
@Annie So glad that you liked them!
jamesii says
thank you much, these are the best cookies I have ever baked.
Benjamin says
I just slide these into the oven. Thanks for posting this recipe! –Benjamin
nisasna says
Love this! Thank you so much. I altered the recipe though, took out the brown sugar and they are still amazing! Thanks again! <3
Buttercup0505 says
Hi there. I’m looking to try baking these soon, but I was wondering roughly how many cookies this makes? The serving size says 10, but I assume that isn’t 10 cookies. They look great, can’t wait to try them!
thekitchenmagpie says
Buttercup0505 I will fix it! Its around 3 dozen!
Awesome 10 says
Thank you these were a big hit for my family I made them and I am a 10 year old girl they are real easy to make
Here’s a good idea I tried them with m&ms and they were the best I have ever had they were nice and crunchy and if you had them warm they would melt in your mouth
lisanazir73 says
Thank you, thank you , thank you!! I’m in the UK and I’ve been hunting for a crispy chocolate chip cookie recipe for years! I think it’s a British thing, that we tend to prefer a crunchy cookie to a chewy one! I made these today and oh..my..word!! My quest is over! I’ve eaten 5 already today & hubby hasn’t even come home from work yet! Hope there’s still some for him to try! I used salted butter so I think next time, I’d leave out the salt, but still perfection! Can’t wait for hubby to try one!
thekitchenmagpie says
lisanazir73 I am SOOO glad that you liked it! Yes, some of us just LOVE a crispy cookie and recipes are hard to find! Thanks for letting me know!
lisanazir73 says
Well-update… hubby loved them, his work colleagues loved them..everybody loved them! Yay!! I had to make a second batch! I’ve now run out of chocolate chips! Will have to hit Costco to look for giant catering size tubs of them! I also meant to check with you, when U.S recipes say “flour” as in your recipe, do you mean plain flour or self raising flour? I’ve been using self raising but just thought I’d check!
thekitchenmagpie says
lisanazir73 We call it all-purpose here and it’s not self raising though! I’d say it’s just your plain flour. BUT if it ain’t broke don’t fix it! If they work for you, keep it up!
LarraineBell says
lisanazir73 All purpose Flour in Canada and America is Plain Flour in The UK and Australia.
I am from Australia and I am living in Canada and I love to cook so I had to find out all these things too 🙂
ckbirdy says
These cookies were absolutely delicious! Thank you so much for sharing!
Yve says
Hi, can I check with you if you use convection or non-convection setting to bake the cookies? Thank you! (:
thekitchenmagpie says
@Yve Non-convection!
ckbirdy says
@Yve I used the convection bake setting on my oven and it worked perfectly.
Debbie says
SoOoOoOoO I grabbed the wrong sugar by mistake, only had 1/2 a cup of white, and had to use brown sugar for the rest. However, I’m a big fan of brown sugar and it didn’t seem to effect the outcome at all. That being said, best darn crispy cookie I’ve made. No cakiness at all. I’ve never been able to get the right consistency before (crispy is my fave) 😀 Thanks for doing the dirty work!!!!
Debbie says
Moral of the story….not even I can mess up butter and sugar 🙂
thekitchenmagpie says
@Debbie Hahaha! you made me laugh this morning! I am SO glad that you liked them, they are my kryptonite!!!!
Sara says
Do you use salted or unsalted butter in these?
thekitchenmagpie says
@Sara Unsalted, but I have been known to use salted and then omit the salt. A lot, actually.
KitchenMagpie says
GRosswurm You are my cookie soulmate! Those are my favorite EVER! #chocolatechipcookies #forthewin
Povane says
These cookies are amazing! I can’t stop eating them. Crispy and perfect! Definitely making these again! Thanks for the recipe! 🙂
vyzzkid says
Your recipe was sooo fun to read. I don’t enjoy reading recipes and you didn’t bore me even for a second. Will try this out soonest! Love