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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.
Helen says
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.
Raufikat says
These cookies were delicious and crunchy as promised! After several failures with ‘soft and chewy’ cookies that ended up cakey messes, this was great.
Chris says
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”.
Dee says
Too sweet, bad! Try another recipe . The one on the toll house bag is better…and that’s not my favorite.
Abi says
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.
Cindi says
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!!!
Debi Aviv Bialas says
Karlynn, I noticed that the flour makes all the difference.What brand of flour and type do you recommend?
the perfect cookie says
THIS RECIPE IS ABSOLUTELY THE BEST PERFECT CRISP AND GOOD TO EAT I TRIED THEM YESTERDAY AND CAME OUT PERFECT I REDUCED A BIT IN SUGAR AND CAME OUT GOOD AS WELL, THANKS FOR THIS AWESOME RECIPE!
Mia345 says
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 says
Mia345 They will literally snap, not bend, they are incredibly crispy! Yes, like shortbread and the chips ahoy.
fahmi123 says
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 .
Cookie Monster says
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 says
@Cookie Monster Aw well, I”m blushing now haha! I am SO glad that you like them, fellow crunchy cookie lover’s unite!!!!
Shari M says
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!!
thekitchenmagpie says
@Shari M You are welcome!
ShirleyMaeSchork says
Did exactly as the recipe and mine turned out flat, spread out, thin and not at all crispy! This is a terrible recipe!
thekitchenmagpie says
ShirleyMaeSchork I have never had these fail, so you must be somewhere hot and humid when you baked them.
DewindaWiradinata says
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 🙂
Zoe says
What can I do to get them perfect, I live in a very humid country…90+% humidity all the time. I made them as the recipe calls but thay are a bit chewy and flat. HELP PLEASE???
Rozamond says
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.
Elina G says
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!
AnaMarria09 says
how much is
TiffanyNg91 says
375 degrees or F?
SophiaK2121 says
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.
baker246 says
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).
littlenook says
I made these yesterday and love them! Thank you very much for the recipe 🙂
iamana says
BAD BAD DONT DO IT
iamana says
this sucks
1 egg no 2 and not good fractions
JenniferEvans says
Wow !! Thanks so much for this wonderful receipe ! Absolutely loved it and will definitely be making it again and again.
thekitchenmagpie says
JenniferEvans Awesome! They are my favorite!
Freitheia says
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! 😀
Freitheia says
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! 😀
Buttercup0505 says
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 🙂
thekitchenmagpie says
Buttercup0505 2-3 dozen
iamana says
thekitchenmagpie Buttercup0505 IT SUCKS SO DO A NOTHER ONE
Rose says
Hi, can i know 1 cup of Butter equal to how many gram ?
Freitheia says
@Rose about 226 gram 🙂 Even though I replied so late X’D
TinyPrinceOfFluff says
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.
Mallika says
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 says
@Mallika I would cool them for sure between batches!
Mallika says
thekitchenmagpie Thanks for the response! Heading to the kitchen right now 🙂
jdragneel14 says
can i add oatmeal and raisin ?would these affect the crispness of the cookies?thanks
thekitchenmagpie says
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!