Thin and Crispy Chocolate Chip Cookies
Learn how to make perfectly thin and crispy chocolate chip cookies. The science of the chocolate chip cookie is explored to create your perfect cookie!
- Skill Level: Beginner
- Technique Used: The Creaming Method for Cookies
Not everyone can agree on what makes the perfect cookie so perfect. I personally don’t think there’s one type of cookie that is above all others. Sometimes I want a thick and cakey cookie, sometimes more of a soft and chewy cookie, but today I’m craving a crunchy cookie.
This chocolate chip cookie recipe is the one for you if you’re looking for a buttery, thin, and crispy cookie. The cookie spreads just the right amount for perfect crispy edges and a slightly softer middle.
What makes a cookie crispy?
Most chocolate chip cookie recipes include the same ingredient list.
So what makes a cookie crispy instead of soft and chewy? There are a few distinctions in this recipe that make it what it is: thin and crispy.
- Type of Sugar: This recipe contains both white sugar and brown sugar however, you will notice that the amount of brown sugar is much lower than white sugar. White sugar is going to create a more crispy cookie while brown sugar will make a more chewy chocolate chip cookie.
- Creaming the Butter and Sugar: The Creaming Method for Cookies is a common mixing method for drop cookies. The longer creaming time in this recipe will ensure that your cookies spread. When a cookie spreads during baking the thinner and crunchier the baked cookie will become.
- No Chilling Time: A lot of cookie recipes require you to chill the dough before baking. This is to ensure that the cookies do not spread too much in the oven. Because we want them to spread, we do not need to chill the dough.
- Baking Time: This isn’t the kind of cookie that we want to leave even slightly underbaked. A longer baking time will ensure the cookie is baked all the way through and will produce a crispy product.
How to make Thin and Crispy Cookies
To make our thin and crispy cookies we will be using the creaming method for cookies. This means it is very important that your butter and eggs are at room temperature before you start. Here is how you can quickly bring your ingredients to room temperature if needed.
Step 1: Cream the Butter and Sugar
Start with your butter, white sugar, and brown sugar in your stand mixer, or a large mixing bowl with a hand mixer, and beat at medium/high speed until light and fluffy. You want to do this for about 5 full minutes, scraping down the bowl halfway through.
This amount of creaming time will ensure your cookies spread and crisp up.
Step 2: Add the wet ingredients
Add the egg and vanilla extract to the bowl and mix in.
Step 3: Add the dry ingredients
Slowly stream in the baking soda, salt, and flour to the mixing bowl. Mix just until combined but do not over-mix! Over-mixing will cause the texture to be more chewy than crispy.
Step 4: Add the Chocolate Chips
Add the chocolate chips to the bowl and gently fold them in until evenly distributed.
Step 5: Scoop the Dough
Using a cookie scoop or spoon, scoop dough balls onto a baking sheet. Scoop about 3 tablespoons per cookie. Leave plenty of room in between for the cookies to spread. Do not scoop more than 8 cookies per baking sheet.
If desired, top each cookie with a few extra chocolate chips.
Step 6: Bake
Bake cookies until the edges are browned and the middle is set. Remove from the oven and let cool completely.
Can I add nuts or other mix-ins to these cookies?
Yes! Add up to 1 cup of other solid mix-ins at the same time you add the chocolate chips. Recommendations include: chopped nuts, pretzels, sprinkles, or chopped candies.
Soft mix-ins like raisins, dried cranberries, and oats are not recommended as they will change the texture of the cookie to more chewy than crispy.
Can I make mini cookies?
Yes! Because these cookies intentionally spread, they end up as fairly large cookies. You can reduce their size by scooping dough balls 1 ½ – 2 tablespoons each.
Prep & Storage
Cookie dough is perfect for chilling and freezing for when you want to plan ahead!
How to store dough in the refrigerator
While this recipe does not require any chilling time, you can store the dough in the refrigerator until ready to use.
Chill the dough in an airtight container or wrap the dough in plastic wrap. Alternately, you can pre-scoop the dough balls onto a baking sheet and then wrap the entire baking sheet in plastic wrap.
The dough can be refrigerated for up to 3 days.
When ready to bake:
- Let the cookie dough sit out at room temperature for about 30 minutes to soften. Then scoop the dough balls and bake as directed.
- Pre-scooped dough balls still need to sit out before baking. If you bake them straight from the refrigerator, they will not spread and crisp up because they are too cold. Let the chilled dough balls sit out at room temperature for about 30 minutes before baking.
How to store dough in the freezer
Pour all of the cookie dough onto a large sheet of plastic wrap and flatten into a disc. Wrap tightly and then place the disc into a plastic zipper bag.
Alternately, you can pre-scoop the dough balls onto a baking sheet and freeze. Once frozen, you can move the dough balls into a zipper bag. Because they were pre-frozen they will not stick together.
The dough can be frozen up to 3 months.
When ready to bake:
- Remove the disc of cookie dough from the freezer and let thaw in the refrigerator overnight. Let the cookie dough sit out at room temperature for about 30 minutes to soften. Then scoop the dough balls and bake as directed.
- Frozen pre-scooped dough balls can be thawed in the refrigerator overnight. Let them sit out at room temperature for about 30 minutes before baking.
How to store baked cookies
Baked cookies can be stored in a loosely covered container at room temperature for up to 1 week. If you store them in an airtight container, they will start to soften and become less crispy.
Baked cookies can be stored in the freezer for up to 2 months.
- 226 grams (2 sticks) unsalted butter, room temperature
- 250 grams (1 ¼ cups) granulated sugar
- 50 grams (¼ cup) brown sugar, light or dark
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 270 grams (2 ¼ cups) all-purpose flour
- 300 grams (2 cups) chocolate chips, dark, semi-sweet, or milk
- Preheat oven to 350ºF (175ºC). Set a rack in the middle position in your oven.
- Line 3 baking sheets with parchment paper or baking mats.
- In the bowl of a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, cream the butter (226 grams, 2 sticks) with the granulated sugar (250 grams, 1 ¾ cups) and brown sugar (50 grams, ¼ cup) on medium high speed. Cream for a full 5 minutes, until light and fluffy, scraping down the bowl periodically throughout. This amount of creaming time will ensure your cookies will spread.
- Reduce the speed and add the egg (1 large) and vanilla extract (1 tablespoon) and mix until well combined.
- Slowly add the salt (1 teaspoon), baking soda (1 teaspoon), and flour (270 grams, 2 ¼ cups) to the mixing bowl, scraping the sides of the bowl until thoroughly combined. Mix just until combined, do not over-mix.
- Stir in the chocolate chips (300 grams, 2 cups).
- Scoop dough (about 3 tablespoons each) onto the prepared baking sheets. It is best to only scoop about 8 cookies or less per sheet to allow enough room for spreading.
- Bake one cookie sheet at a time for 15-18 minutes.
- Let cool for about 5 minutes on the baking sheet then remove and place on a wire rack to cool completely.