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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!
4.08 from 25 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. zainabsiddiqii says

    Could I add Canola Oil instead of butter??? And a bit of cocoa powder to add chocolate colour??? Pls advise me… ๐Ÿ˜€

    • thekitchenmagpie says

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

  2. irishgal says

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

  3. 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 ๐Ÿ™‚  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.  

  4. Ann says

    It took much more to cook for me. A bit too buttery. But nice and crunchy.

  5. 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? ; )

  6. 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.

  7. 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

  8. 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?

  9. 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.

  10. 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!

  11. 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 :/

  12. 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 :/

  13. 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

  14. 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

  15. Annie says

    Amazing recipe! The cookies were sooo tasty. ๐Ÿ™‚

  16. jamesii says

    thank you much, these are the best cookies I have ever baked.

  17. Benjamin says

    I just slide these into the oven. Thanks for posting this recipe! –Benjamin

  18. 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

  19. 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!

  20. 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

  21. 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!! 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 ๐Ÿ™‚

  22. ckbirdy says

    These cookies were absolutely delicious!  Thank you so much for sharing! 

  23. Yve says

    Hi, can I check with you if you use convection or non-convection setting to bake the cookies? Thank you! (:

    • ckbirdy says

      @Yve I used the convection bake setting on my oven and it worked perfectly.

  24. 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) ๐Ÿ˜€ Thanks for doing the dirty work!!!! 

    • Debbie says

      Moral of the story….not even I can mess up butter and sugar ๐Ÿ™‚

    • thekitchenmagpie says

      @Debbie Hahaha! you made me laugh this morning! I am SO glad that you liked them, they are my kryptonite!!!!

    • thekitchenmagpie says

      @Sara Unsalted, but I have been known to use salted and then omit the salt. A lot, actually.

  25. Povane says

    These cookies are amazing! I can’t stop eating them. Crispy and perfect! Definitely making these again! Thanks for the recipe! ๐Ÿ™‚

  26. 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

  27. Farah says

    Just stumbled on to your recipe and I’m wondering if its possible to make the cookies a little thicker but still retain the crunchiness/crispness?

    • thekitchenmagpie says

      @Farah  You could go a little thicker for sure and still have them crisp. Maybe I’ll try making them today and see how I can get them thicker… a thick, crispy chocolate chip cookie.. mmm! 

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