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 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pin this recipe to your Dessert Boards, and Remember to FOLLOW ME ON PINTEREST!
Heidi says
Yum! These are exactly the flavour and texture that I was after. The only thing that I would the next time around is to omit the 1/4 cup of white sugar. I feel that 1 cup should be sufficient for my tastes.
Patty says
I use this as a base recipe and interchange ingredients such as toasted pecans, toffee bits, m+ms, chocolate chips. They are well loved by all and sell out at charity bake sales. An excellent cookie base and they freeze well. Cheap butter with too much moisture will ruin these cookies, get the best quality butter. I wait until butter goes on sale then I freeze it.
Isla says
It’s the best recipe I’ve ever done! It’s definitely a winner and I will definitely be making it like, every weekend!
Louis says
Great cookies, took them camping. Might be the best chocolate chip cookies I’ve ever had, nice and firm but chewy in the center.
Chris says
I have never been so disappointed and upset by a cookie recipe, not ever. I didn’t think it was possible. I had to go back over the recipe and instructions because I was sure I must have done something wrong but I followed it exactly. Cookies are pretty straight forward, simple, basic. Here’s a comment I never thought I would make – there are too many chocolate chips to have any hope of the cookie sticking together. I worked for 15 minutes to try to get 12 cookies flattened on a cookie sheet and it was just a crumbly mess. I ended up having to leave them in the oven a good 15 minutes to get a decent bake. I do not have crispy cookies that I can dip in my cocoa. The cookies just break up when handled. I was extremely upset. It was an absolute waste of time and ingredients. All I was left with was a mess to clean up. I see a lot of positive comments about these cookies and I’m having trouble wrapping my mind around how anyone got good cookies from following this recipe.
Karlynn J says
Hi Chris,
This recipe was published in 2011, and has been made successfully by hundreds of people over the last 13 years. I’m going to guess that it’s your ingredients, perhaps the butter? Or a mis-measurement of the ingredients?
I’m so sorry it didn’t work out! I make these a few times a year as well as they are my favorite cookie, so I know the recipe works.
Alison says
Best chocolate chip cookies ever
I like mine crispy so I left them in the oven an extra 2-3
Just baked half the mixture and put the rest in the freezer for another day
Will be definitely saving this recipe to past on to my grand kids
Delicious !!!!
Marlee Roche says
How do you store these to keep them crispy?
Susan Sims says
One of the most delicious cookies we have ever eaten. Wonderful recipe. I used dark brown sugar. Had to use my palm to get them flat enough. I baked them for the full twelve minutes. I added some toasted pecans (lots) to about 1/3rd of the dough. That took it over the top for me. Hubby likes his without nuts, just chocolate chips. Dynamite cookie! Thanks for the easy, delicious recipe. I will certainly try more of yours.
Kim Tanigawa says
I would like to know of you use unsalted or salted butter?
Tazmeen says
I would have liked to try this recipe, but as usual only USA cup measurements available – where are the ingredient weights &/or conversion button for the rest of the world? Sorry, but have to zap yet another selfish USA biased site
JJ says
A simple Google will allow you to find the conversions. So many websites will pop up with this information.
Karlynn says
I’m actually Canadian and we also use cup measurements, so it’s not just the USA ✌️
Justin says
Lol, you can’t be serious.
Use the same internet you’re using to whine and look up conversions
Denise says
I haven’t made the cookies because I just found your recipe. But before i make them I’d like to know if the measurements are equivalent to Australian ? Don’t want to have a failed cookie bake
starszy says
props
i have a lot of different cups at home, so which one should i pick? xd
Susan Short says
Finally a truly crispy chocolate chip cookie!! I far prefer a crispy cookie to a soft one. I’ve never enjoyed chocolate chip cookies because I could never find one that was nice and crispy. I made these yesterday and I can hardly stay out of them. I’m so happy to have found this recipe. The cookies are delicious, and they will be my go to chocolate chip cookies for the rest of my days.
Susan
Ann says
These are the best cookies! I added in a half cup of chopped pecans as they were requested. I used to really like soft chocolate chip cookies, now I’m hooked on crispy cookies.
Question: Can you reduce the sugar and still have them turn out as good? I like to reduce sugar any where I can.
Eliana says
I love it! Made awesome ice cream sandwiches for my parents with this recipe. I’ll gladly make it again
Lori says
SERIOUSLY the very best chocolate chip cookie recipe I have ever made. The perfect blend of perfect measurements.
Thank you, thank you!!
Melanie Malone says
TBH, I prefer cookies that are chewy rather than crispy, but I made these for my husband because he prefers the crispy kind. They turned out just perfect and the recipe was easy to follow. I’m definitely going to make these again.
As a tip, I used the bottom of my metal 1/4 c measuring cup instead of a glass. It worked well with very little sticking, and I have one fewer dish to wash.
Christine says
I thought I would give this recipe a go. Absolutely wonderful. I didn’t have choc chips but I did have a bag of Hersheys mixed miniature bars(dark, milk, good bar and krackel). I chopped up a good few and added them to the dough. I really loved the butterscotch flavor of these beauties.
Karlynn Johnston says
I am so glad that you loved them! They are my favorite!
Jim E says
Quick to mix as there are a minimum of ingredients. I found the flavor very bland, no vanilla, no chocolate, nothing much but soft crunch.
Definitely need to moisten the bottom of a glass with water, the dough sticks otherwise. Not what I would call a dry dough.
Jcasale says
I have to say that I am not normally a crispy choc chip cookie kind of person but my husband loves crispy cookies. These are amazing and now I’m converted. He told me to not lose this recipe and they are the perfect texture and flavor and are great for dunking in milk. So this will now be my go to recipe. I followed the recipe almost exact. The only thing I did differently was 1tsp of vanilla and 1tsp of butter flavor extract. Thank you for this awesome recipe
Eric Beutter says
OMG! This recipe for crispy chocolate chip cookies is the best I’ve found. Crispy (did I say crispy?), buttery, scrumptious.
I did not have regular chocolate chips in the pantry, but I did have a bag of mini morsels. The up-side is that you can press the cookies even thinner. I used a 1-Tbs scoop for consistency and baked them at 350ºF with convection for exactly 9 minutes. Any high-end bakery would be proud of these cookies. They are addictive.
My next adventure is to make this recipe using 1/2 tsp of almond extract instead of vanilla. My sense is that they will be just as good (maybe better!).
Thank you Katlynn for a truly exceptional recipe.
Melissa says
I like the idea of a crispy cookie, however the flavor of these was disappointing. Of course I understand that everyone has different tastes.
Ajak says
I haven’t made this cookies yet but planning to. Just one question. Do you think it would be easier to roll the dough – perhaps between 2 parchment paper if it is sticky, and then cut out circles?
Lori F says
Legitimately amazing! Seriously the best chocolate cookie I have made. They are crispy yet a bit soft/chewy. I was worried with my batter as it seemed crumbly but I trusted the process. So glad I found this recipe. Thank you from Winnipeg, Canada!
Gigi Cookie Head says
Ok. I understand what Chris the one star reviewer experienced!! Same here. I realized the issue wasn’t the 🧈 butter, but how SMALL the balls need to be. They literally need to be a perfect tablespoon, which isn’t much dough, certainly not what I would refer to as “HEAPING.” After making my first batch, which took 22 mins to cook 12 cookies, I realized my balls were more than twice as big as they should have been! This recipe is for 48 cookies. I didn’t see that until after I ruined my first batch, which was more than half the dough. 🤦♀️😭 I was only able to make a total of 31 cookies.
I humbly ask that the recipe be revised to STRESS how small the balls need to be and to add that in the directions that this recipe makes 48 cookies. The remaining cookies took only 9 mins to cook.
I would not make these again because the dough was very difficult to work with. It’s like shortbread dough. Crumbly and falls apart too easily.
Lucy Sowell says
I’m a chocolate chip cookie snob but I have to say this recipe produces a yummy cookie👍👍👍
Kelly says
Made these today, and they baked up nicely. I will be using this recipe as my go to now. Added some chopped pecans but kept to the original recipe. Just love the crispy consistency!
Patricia Allerby says
Made these before and they are the best ever crispy biscuits I put sultana as I didn’t have chocolate chips but this time I have
Terri Emerine says
I’ve been looking for a crispy chocolate chip cookie recipe that wasn’t all dried out. These cookies are absolutely delicious. My new go to recipe ♥️
Andrea says
This is my third time baking these cookies. My husband and I love crunchy cookies and I could never find a recipe that we both like. I found your recipe while on the search for the perfect recipe and let me tell ya this was it! They’re crunchy and a little bit chewy at the end of each bite which I’m not mad about, It adds to the deliciousness of the cookie!
Louise says
Hands down best cookies ever. Makes a lot, but I still have to hide half of them so my family doesn’t eat them I’m 2 days!!! I sit the cookie dough up and add diff ingredients. family favs are choc chip and walnut, walnut and raisin, white choc chip, and of course, dark choc chip. I make these nearly every week. Thanks for the recipe x
lily says
My boyfriend really only likes crispy cookies so I have these a try. they were absolutely perfect !! I’m not a huge fan of chocolate chips though, so I substituted half the chocolate chips for chopped walnuts and they turned out great
Susan King says
Followed recipe exact. Finally a crispy chocolate chip cookie. Definitely will make again.
Lily says
I have a recipe for soft and chewy chocolate chip cookies that everyone else loves, but personally I like crispy/crunchy. Followed this recipe EXACTLY as given…this is just what I wanted! Thank you very much! Rich, crispy, and doesn’t last long (they disappeared within the day).
Jeff says
PERFECT! These are the crunchy chocolate chip cookies I’ve been looking for. And, this has been the only recipe that delivers on the crunchy cookie promise. These cookies will be in regular rotation at my house. Thank you! (P.S. I did have to add about 1/4 cup extra flour to get the right texture. It’s hot and humid today, that might be why.)
Jeff says
Follow up—unfortunately, the cookies didn’t stay crisp. Right after baking and cooling, they were absolutely, perfectly crisp. But, after storing them (properly) overnight, the next day they had lost that crispness. They were still delicious, but I miss that super crispness they had the first day. I don’t know if there’s any way around this? I thought maybe making all of the sugar white, no brown sugar?
Jeff says
Follow-up #2: I just had to make these again since they were so nice and crisp the first day, and just a good cookie overall. So, I did what I said in the previous post and used all white sugar, no brown sugar. And, it worked! They came out great, as good as the original recipe. Plus, it’s the next day and they’re still as crispy as they were freshly-baked! This recipe (with that one change) is my go-to recipe for crispy chocolate chip cookies!
Vickie says
Perfect amount of crisp with a slightly chewy center. Love them!
Diane M Braund says
These came out Great!! Thanks for the recipe. I mixed milk chocolate/dark chocolate chips.
Nicole says
Wow! These are like Tates crispy cookies. I did not have chocolate chips SO I shaved a chocolate Easter bunny down for 2 cups. I would say upping the time gets them crispier. So 13 minutes was good for me.