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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.
Linda Marie says
I followed the recipe exactly. But the cookies spread out very thin and did not get crispy, just greasy.
What a waste of ingredients.
Karlynn J says
These cookies have less butter than most recipes and shouldn’t spread out. I’d guess a cheap high water content butter or using margarine which you shouldn’t.
This is a dry dough!
BCONG says
They spread out, but were crisp and tasty. I weigh a cup of flour at 120 grams.
RR says
Chocolate chip cookies has always been my “kryptonite“… Until I found this recipe! I followed it to the letter and they came out just like the ones advertised in the picture and I gave all of them, except too I had to try one for quality control purposes lol and they were so dang good I had to have another one, so mom got all but two cookies and she was beside herself that they were so delicious and crunchy all the way through the cookie!! Thank you kitchen magpie this is one awesome recipe!! 😁
Kelsie says
These were a nice cookie, but I didn’t find them to be anything special. I had to add more flour as mine was sticky and I read that it should be very dry – which it wasn’t. I even used very high quality butter.
Would love the recipe to be in grams/weight as this is a much more accurate way to bake than measuring by volume.
I would call this cookie crispy but not really crunchy so much.
Maybe when they’ve sat overnight they might be?
Diane says
If you like crispy with just a hint of chewy this is your recipe. My oven needed 15 mins of baking. Delicious and a keeper for me because my husb loves crispy choco chips 😀Thanks!
Chris Bassett says
they are and crunchy after adjustments thanks for sharing
Chris Bassett says
after my adjustments they are GOOD and crunchy. thanks for sharing.
Chris Bassett says
I found it a bit too dry as well, I gave up on the cookie scoop. added about 1/4 cup of cooking oil mixed it in then used my scoop but tipped it into my hands then squeezed it tight to get them to hold together. I had also used 125 g of butter
Nadine says
This is exactly what I was looking for, thank you. I used half salted, half unsalted butter, and baked them 10 1/2 minutes to crispy perfection.
Cyndy says
Dough just ran I to each other into a big mess that didn’t even cook? Followed exactly! What happened?
Lilykins says
Made this today exactly as written and they are perfect! I used Kerry Gold butter. They are crispy and crunchy discs of deliciousness. Thank you for this ultimate chocolate chip cookie recipe, Karlynn.
Vinny says
Seems as though this recipe really is heavily dependent on the right type of butter. My result was soft cookies, still tasty but no crunch.
Carol S says
I’m not sure how to rate these. They absolutely are not bad. But they are not delicious either and I might like them more if they weren’t so hard to make. Lol. I followed the recipe exactly, creamed the butter and sugar, used high quality ingredients and ended up with dough like saw dust with chocolate chips thrown in. It’s a dry dough, but mine was REALLY dry. So I tried to roll into balls to squish with a glass and they just crumbled in my hands. When I managed to shape a ball, there was no squishing flat with a wet glass; it crumbled apart and stuck to the bottom of the glass. So I smashed them with my hands, mushed all the crumbs and chips into a pile in a round shape. I stopped myself from throwing the whole mess in the garbage. I baked them and surprisingly they made a cookie. Not a pretty cookie, but cookie with lots of crumb appendages and rough edges. And ….they actually taste pretty good. Buttery.
Samantha Banville says
Did you weigh the flour?
hal says
My favourite chocolate chip cookie ever…thanks so much Karlynn… delicious flavour and love the crunch…the best!!!!
Lindsay Robinson says
Our new favorite cookies! I found these to have a delicious buttery flavor. Great crunch that actually stayed crunchy after sitting in a Tupperware on the counter for a few days! Definitely making these again!
Vasundhara says
Would love to try this recipe. Can you please provide any substitute for egg?
Vicky says
I love this recipe. Only one thing I would suggest. Your information at the top of the recipe says that baking time is 15 minutes. I didn’t look at the entire recipe for the 9-11 minutes. So my cookies were REALLY crispy. I’m going to try again and cook them at the shorter time. You may want to fix that…I’m not the sharpest knife in the drawer, so maybe no one else had this problem…Thank you
Ananya says
Definitely crunchy! So I made them today and they were very tasty and crunchy. I skipped the salt since I worked with salted butrer. Also since I didnt have baking soda ( the soda had expired!) I made them using baking powder, just trippled the quantity. I was super happy with the result. Its a pity I cant post a picture here…
Watson says
These aren’t crunchy or crispy, just chewy 🙁
Onyinye says
Hello , pls can I get the recipe in metric. I really want to bake these cookies. Thanks.
Cmnk says
Maybe you have found how to do this by now but if not just Google it, in other words look on the computer, I often times do that to get the conversion.
janet says
REALLY? 582 calories per serving? How many cookies per serving? I made these cookies and they are wonderful, but if a serving is not at least 3 cookies I am in big trouble, diet-wise!
Mr. Kitchen Magpie says
Sorry about that, it was reporting incorrectly and I’ve fixed that.
Mickey says
Hi there, I can’t wait to try this recipe but I have a question, what if I substitute the white sugar with coconut sugar? We don’t have white sugar at home now, only coconut sugar, would that still be crunchy?
Ang says
Soo good!
Pearl says
Your recipe says 1 1/4 white sugar and 1 1/4 brown sugar. Do I add both or just 1 1/4white to get it nice and crunchy…
Sarita says
It came out very crispy and yum. Thank you for your recipe.
Valeria says
Quickly became a favourite, thank you for the recipe! I add nuts, raisin, coconut shreds or chocolate chips, depends on what we have at home. Turns out great every time!
Kim says
I baked these cookies and they are perfectly crispy and beautiful. I think I made them a little too big though and I’m not sure if I was supposed to use salted butter? Do you typically use unsalted butter in this recipe? Thank you!!!
Wayne C says
I’ve made this recipe again and it’s still good. I find if you use parchment between the glass and the cookie, they don’t stick!
J Goldbaum says
Specifically wanted a crispy cookie and this recipe works! Used quality butter and chips, but dough was pretty wet. The glass kept sticking while trying to flatten the cookies and wetting it did not help. Also – any tips to keep the cookies crispy . Even though I let them cool completely, some of mine got a little chewy after I put them in plastic bins.
Ann says
Is there any way you could give the recipe in grams please
Wayne C says
I made this recipe last night using Plugra butter and Ghiradhelli chocolate chips. The cookies were awesome! I made 24 but have still leftover dough. Definitely a keeper on the recipe.
Liz says
I thought the batter was very dry when I was making the cookies, in fact double checked the recipe to see if I was missing some liquid. The cookies are certainly crispy but also very hard. Not sure where I went wrong….
Wayne C says
I made this recipe last night using Plugra butter and Ghiradhelli chocilate chips. The cookies were awesome! I made 24 but still leftover dough. Definitely a keeper on recipe.
veronica says
I followed your recipe to the letter and mine did not look like yours. they spread out to thin.
the only thing i can think of is maybe the butter was to watery. i used a store brand.
william affeldt says
I am gonna try this recipe, I want to duplicate the crunchy keebler cocnut chocolate chip cookies that came in a lunch bag shaped bag (1960 s 70’s) so I will be adding some finely shredded coconut…. maybe divide it into 3 batches and experiment with the coconut amount and coarseness. Those keeblers were great ‘dunkers’ …. and they were NOT chewey.