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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.
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
- 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.
- 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.
- 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.
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.
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.
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:
- Chocolate Chip Cookie Recipe Without Baking Soda or Baking Powder
- Cheesecake Chocolate Chip Cookies
- Double Mint Stuffed Chocolate Chip Cookies
- Walnut Loaded Chunky Chocolate Chip Cookies
Happy Baking everyone!
Love,
The Kitchen Magpie
Chocolate Chip Cookie Recipe: Crispy, Crunchy Delights
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Total Time
- 25 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 48
- Calories
- 121
- Author
- Karlynn Johnston
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 1 1/4 cups white granulated sugar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons vanilla
- 1 egg
- 2 cups chocolate chips
Instructions
- Kick the tires and light the fires to 375 degrees.
- 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!
Recipe Notes
Nutrition Information
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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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!