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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 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.
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Judy says
Finally , found the real CRISPY CRUNCHY choc chip cookie recipe. Important to have butter at room temp. 65° not too warm. Cream butter sugar mixture until fluffy- light about 3 min. DELICIOUS.
Thank you!
Mia says
I loved this recipe! these cookies were just how i like them, way to go!
Jean Agrillo says
These are THE BEST CRISPY CHOCOLATE CHIP COOKES EVER! I’ve searched high and low and made many recipes but theses are #1 thank you for sharing this awesome recipe!!
Lori says
Best crispy cookie out there and I have tried many! Thank you for this recipe!!!
Ms Betty says
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!
Nancy says
I’VE FOUND IT!!!!! THE PERFECT CRUNCHY CHOCOLATE CHIP COOKIE RECIPE!!!!! Thank you so much! It checks all the boxes. The search is over!!!
Hilary says
I load mine with one cup of chocolate chips and another two cups of asst nuts, in fact i have even tried 3 cups of nuts – pecans, almonds, walnuts, macadamia and even craisins if you want. They come out divine…
Olumide-Zechariah O.J. says
I just returned to baking cookies after 5years. And your recipe has been the only cookie recipe that has worked for me. I was so confident I left your page on my browser opened. Only to discover it had been closed. I frantically through myself at the Internet looking for you. And voilà, God in heaven showed me mercy and led me here again.
Thank you for this recipe.
It is introduced me as a champ into the baking world of cookies.
Sandy T. says
I will never ever use another chocolate chip cookie recipe ever again! I’ve been making cookies for 55 years. These are by far the best ever! Wow! My favorite is to leave out the Chocolate chips and put in chopped peanut butter cups! So good – the salty peanut butter with sweet cookie. I bake mine in a convection oven. Use a small scoop and the timing and temp is perfect. I’m in love with these.
Emmy says
Very crunchiest choc chip cookies I’ve ever made, crunchy all the way through. After reading all the tips, I made the following adjustments: no brown sugar (going for crunchiest possible the first time around), total sugar 1 1/4 c. Wouldn’t want them any sweeter. Added 1/2 c lightly toasted coarsely chopped pecans (could be 3/4 next time), REDUCED choc chips to1 1/4 (would do 1 c if adding more nuts). Used a medium egg, not large (going for crunchiest outcome again), and would purchase cultured butter next time (the butter I used was decent).
My newer model convection oven auto reduces baking heat by 25 degrees. First batch took almost 30 min. I reset the oven for 400F, oven auto resets for 37F and that went well, at 20 min, for the rest of the dough. Lovely, even colour, no dark edges, great looking cookies. Flattened with the flat base of a heavy mug dipped from time to time in flour. Made 36 cookies, all measured at a heaping tablespoon of dough.