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.
More Recipes from Baker Bettie!
If you loved this recipe, you might like to try these other Chocolate Chip Cookie recipes!
Thin and Crispy Chocolate Chip Cookies
Learn how to make perfectly thin and crispy chocolate chip cookies!
- 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 ¼ 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.
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120 Comments on “Thin and Crispy Chocolate Chip Cookies”
Wow, these remind me of my favorite store bought cookies, Tates. I know how hard it is to achieve a truly thin crispy chocolate chip cookie, I've tried! Thanks for the info and a great recipe!
I've never had Tates, but I hear people talk about them all the time. I'll have to try them. Let me know if you try the recipe and if it works out for you!
I love all chocolate chip cookies, thick ‘n chewy and thin ‘n crispy. I’d never turn any of them down! Thanks for all the science behind the way the cookie bakes. Pinned so that I can try these! They’re beautiful, as are your photos!
You are too kind Nancy! I agree with you though. Pretty much all chocolate chip cookies are good cookies. I like them in all forms! Especially right out of the oven!
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These thin & crispy chocolate chip cookies are the best cookies I have ever made and ever eaten !!!! They are perfect in every way and everyone that eats them agrees. Just the right amount of crispy deliciousness and chew. I am so glad I found you !!!
Wow! You already made them? That’s amazing Donna! Thank you for the feedback! I’m so glad they went over well!
Eeeeee this is too much fun! Generally this is not my kind of cookie (you know I’m a thick/chewy girl like you!), but there are def exceptions-sometimes ya want a little crunch in your cookie!
Agree! Sometimes I’m in the mood for it. And I mean, if you put it in front of me I’m going to put it in my face… (that’s what she said)
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Do adjustments need to be made for high altitude? I've been in the Denver area for about a year.
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These are absolutely delicious and will be in my permanent rotation. Thanks for sharing!
If I dun wanna make too many cookies so can I divide the recipe to half?
You can definitely make a half recipe. This makes about 2 dozen large cookies.
I am trying to replicate a cookie that we bought from a local bakery when I was a kid. Nearly white and very fragile. Made with mini morsels. Not really “crispy” and definitely not chewy, but drier and would easily break into pieces if not handled with care. Would replacing the brown sugar with white sugar get work? Any other modifications? I’ve tried so many recipes I’ve lost count. So far yours is the closest!
If you add nuts, will the chemistry be altered enough to make a difference? Will the nuts be better if toasted lightly before adding to the dough? I’ll make them first as your recipe reads but always love a nut in cookies.
Hi Jean! Nuts will not change the chemistry. The cookies may not be quite as flat, but they will still be flat and crispy. I always toast nuts before adding them into backed goods because it brings out the flavor.
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This is THE WORST cookie recipe ever!!!! I can’t believe I wasted an hour of my time and the ingredients making these. I followed the recipe EXACTLY!!
If someone wants a crumbly, large pile of “cookie” this is the recipe for them. FAR from thin, this recipe is nothing it claims to be. I am hugely disappointed and will never try your recipes again. I also am curious what cooking school you went to, certainly not the CIA. And although you tout science in your blog, you must have flunked science 101 because these cookies are neither thin nor crisp. 🙁
Sorry to be so negative, but I am just disappointed beyond belief. I do not have a lot of free time and I basically just wasted it on this experiment.
These cookies sound great.
To Dana (commentary above), that was the most ridiculous overreaction I have ever heard someone have to a recipe not turning out to their liking. Given that every other reviewer gave BakerBettie’s recipe a positive review, I would consider taking some ownership as to why your cookies did not turn out (poor technique, low quality ingredients, faulty oven, etc.). Also, just a reminder, they are just cookies and ‘wasting’ an hour of your time is not the end of the world. Part of what is enjoyable about homemade chocolate chip cookies (or homemade anything) is the baking process.
I have the 2nd batch of cookies in the oven now. These are delicious and the best cc cookies I have ever made. My husband is going to love these. I didn’t make them as big as Bettie; I used a large cookie scoop, so I was able to get 9 cookies on the sheet and baked them for 18 minutes. Thanks Bettie!!!!
do you use light OR dark brown sugar? does it matter which?
p.s. if you want to do 1/2 batch – you split the egg in half?? by weight??
My new favorite chocolate chip cookie recipe!!! Excellent!! They are crispy!!!
The dough is light and airy so I knew these were going to be different. I made large cookies careful to turn pan halfway thru baking time and allowing extra time to brown up nicely. Love, Love, LOVE!!! The crispy cookie I was looking for and recipe is easy to follow, I made no changes except for allowing 2 or 3 extra minutes baking time. Thank You!!!
Just now tried this recipe! These are absolutely the most perfect chocolate chip cookies I’ve ever made! Such a classic <3 thank you for the amazing recipe!
I just made a batch of your cookies, they were neither thin nor crispy and i would certainly not describe them as delicious! I have on hand a bag of tates cookies and the batches of your cookies aren”t in the same universe. As another before me has commented a waste of my time,oven space to say nothing of ingredients.
So sorry these didn’t work out for you! These cookies have been made and tested many times with the desired results so I’m not sure what went wrong here. Just to help trouble shoot, did you by chance change anything in the recipe? A good number of things could have happened. Measuring flour properly is always a big culprit. Make sure you always lightly spoon the flour into the measuring cup and level it off. Too much flour could have made the cookies not spread enough. Also, if your oven is cooking at a higher temp than what you set it at (a common problem with ovens) they may not spread as much either. Thanks for the honest feedback. I am going to add this one to my list of recipe videos to make to prevent more user errors.
I consider myself in the top one percent of how many types of chocolate chip cookies an individual has eaten. This recipe is one of the best I have ever made, and consumed. Thank you for sharing.
Is it okay if I completely use brown sugar instead of a mix of granulated and brown?
You can use all brown sugar but the cookies will not be crispy. They will be chewier. If that is okay with you, then go for it! Just know that the white sugar is necessary to get the crispiness in the cookie.
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Best crunchy chocolate chip cookies i’ve ever made.
The recipe is perfect!!
I initially did 17 minutes for the first batch. Then i lowered baking time to 16 minutes (15 could be fine too if you they’re becoming too brown on the bottom).
For the ones that didn’t succeed – tough luck. It’s really hard to screw this up.
So glad you enjoyed this recipe Marlon! Thanks for the feedback!
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I’ve been looking for recipes to create crunchy chocolate cookies and I’ve to say that your recipe is the best so far! :3 I really enjoyed the cookies, but I was wondering if I could add less sugar to make it less sweet? However I do know that if I reduce the sugar, the cookies won’t be as crunchy 🙁 but anyway, love your recipe!
Awesome crisp chocolate chip cookies! Just made them today. They came out perfect – the only change I made was to use 2 tsp of vanilla rather than 1 TBSP (was afraid the vanilla would overwhelm the flavor, but it prob would have been fine). Have tried many recipes that just didn’t quite get it – this one did! So glad I didn’t have to try one of the recipes I found that called for light corn syrup – just didn’t want to do that. Thank you!!
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It was hot and humid outside so I stayed in and performed a thin & crispy cookie bake off! You have no idea how many recipes I’ve tried looking for a truly thin AND crisp cookie! Strangely enough, I happened to try this one and the corn syrup recipe. Hands down this was the winner! I really had my doubts about this because the dough was pretty stiff and thick while the corn syrup one was thin and runny. They both baked up about the same thinness, but your recipe was crisp while the corn syrup version was weirdly chewy and sticky. I am going to end my search now, and add this recipe to my cookie collection. Thanks so much!
I made the corn syrup recipe as well, and was greatly disappointed! As you said, they were sticky and chewy. Yuck. These, however, seem to be light and crispy! I’m hoping they STAY crispy. That’s the true test.
Glad to hear you enjoy the cookies!
I just tried making these and may I say they are AMAZING!!! I can’t wait to make them again this is my new favorite cookie recipe to make! Thank you for sharing you’re brilliant!
Hi! I’ve been looking for a cookie to satisfy my crispy cookie craving for years- nothing has worked until now! I made these this rainy day and I’m in love. Thank you!
That is so great Alyse! So glad you enjoyed them!
Used 1 cup white sugar and 1/2 cup brown. Used a box of Milk Duds cut in half and 1 cup Toll House Morsels. Added 1 cup chopped toasted pecans. These are amazing~~~~~
Well…. I never post comments, but I had to in this case. I am in England in the UK and was scouring the internet for a ‘crunchy cookie’ recipe. Came across this site and there are a number of things I love, I LOVE, that you put your measurements in in grams as well as cups, we usually use scaled here, not cups.
I also LOVE that you put in the science about how the cookie spreads, and why its best to use granulated sugar.
My cookies came out just like I wanted to, large, crunchy, amazing quality cookies. And they were so easy. Anyone who has criticised this recipe must be mad or have a very fault oven/pair of eyes.
Thanks so much for taking the time to do your blog I am looking forward to using some of your other recipes!!
Hi Kate! That is so nice to hear! I am currently working to get all of my recipes updated to include both weight and volume measurements. It is a work in progress. I’m so happy you liked this recipe! Thanks so much for your comment!
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The cookie recipe is great, except I’m thinking there is a typo in the amount of cookies dough to scoop out for each cookie? The recipe says 3 Tablespoons….but that makes a very big, heavy and not thin cookie…still yummy, especially dipping it into my coffee or tea. However, to make these cookies thin and crispy (and very much more like a Tate’s cookie) you need to use about 3 Teaspoons of cookie dough per cookie, press into a round disc between your fingers and then bake. It takes a few less minutes in the oven, of course, but the end result is perfectly thin and crispy cookies! Yay!
Hi Katherine! 3 TBSP is not a typo. I use my 1.5 oz scoop which is equivalent to 3 TBSP for pretty much all of my cookie recipes and that is what I used for the cookies pictured here. They are large, but that’s how I like them! They should still spread out well, and if yours aren’t, it is possible your oven is cooking hotter than it says it is. That could cause the outside of the cookie to set before it spreads. But you can definitely make them smaller like you did if you prefer!
Hi! So I made these today. They smell like heaven and taste delicious. They are a perfect, right in the middle chocolate chip cookie. VERY crispy!!! However mine did not spread too much. I read through the comments. I believe our oven is cooking at the correct temperature. But I think I either used too much flour…(I use the scoop and level method, but I think I accidentally packed it down with my spoon at one point) Or, maybe my baking soda isn’t super active? My last several batches of cookies (different recipes) have not been spreading. I think I need new baking soda! Regardless the cookies were GREAT and it was a good lesson in baking. I can’t wait to try these again. Just posting so others can hopefully troubleshoot if they encounter any problems that weren’t talked about in the comments yet. <3
Hi Em! I’m so glad you liked these! Can I ask what brand of flour you are using? That could also possibly effect the cookies as some flour tends to be more absorbent. Possible you want to reduce the amount of flour by a tablespoon and see if that effects it at all. You can test to see if your baking soda is still active by putting some in a cup of hot water and seeing if it bubbles up. If it doesn’t, time to get a new container!
Thanks for the feedback! I get generic unbleached all purpose flour. Sometimes from the regular grocery store, other times from a little mom n pop store around here that sells it in bulk so there’s no “label” on the flour if you know what I mean. I think I used too much. Plus I tried the baking soda test. You are right! Time to toss it!
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your cookie recipe is wonderful. thank you! easy, helpful directions. and they came out just beautifully.
i prefer a less sweet cookie. is there any way to cut down on the sugar without comprising the crispiness? thank you for any feedback you can offer.
Hi Jude! Glad you enjoyed these. My first suggestion if you want a less sweet cookie would be to make sure you are using a chocolate chip that isn’t very sweet. A dark or bittersweet chocolate would be good and you could also up the amount of salt to help balance the sweetness. Cutting down the sugar could definitely lend these cookies to not being as crisp or flat. If you do want to try it, I would start by removing only 1/4 up of the sugar.
Hi Bettie! My kids were looking for a crispy chocolate cookie and boy were they happy! They turned out exactly the way we wanted them! The boys say “THANKS FOR THE YUMMY RECIPE!!” and I say thanks for the fun (and worthwhile) baking!!
April, Jase and Ethan
You’re welcome April, Jase, and Ethan! Thanks so much for trying them!
Finally! A crispy cookie recipe that does exactly what it says it does! I’m so happy these turned out absolutely crunchy and I’ll be sure to share this recipe with my friends 🙂
I’m so glad you enjoyed it Eunice!
Just wondering how to sub regular butter for the unsalted
Hi April, if you want to use salted butter instead of unsalted butter you want to remove 1/4 tsp of salt for every stick of butter (4 oz) the recipe calls for. So for this recipe you would reduce the salt to 1/2 tsp. Hope that helps!
Thank you for this delicious and perfect recipe!! I have been on the hunt for a crispy chocolate chip cookie and this is exactly what I was hoping for! Easy to make and easy recipe to follow. I love that the measurements are in grams too so I could use my scale to be precise. I added some macadamia nuts after trying a first batch of just the original recipe. The nuts were a good addition but they were also delicious without. Thanks again!
That is so great to hear Miranda! So glad you enjoyed them! <3
I used this recipe and didn’t have measuring cups( kids took them) I dump and prayed. My cookies had a nice Crisp edges and a soft middle. Will make again after I get new cups.
This is by far the best cookie recipe I’ve ever used! It was exactly what I was looking for as I wanted a thin cookie. I can’t wait to try other toppings with this cookie base. I’ll definitely keep this recipe in the books! Super easy!
That makes me so happy Harriet! Glad you enjoyed them! <3
These cookies are the best chocolate chip cookie I have every made. People who try them love them as well and want the recipe. My great grandson’s birthday is next week, the theme of the party is Cookie Monster so I have made 3 dozen and froze and will make another 3 dozen this week, I know they will be a hit! Thank you so much for sharing the recipe!
What about thin and crispy oatmeal cookies? I have a recipe that seemed to be working and lately it hasn’t then. It’s one cup of flour, and 2 and a 1/2 cups of rolled oats, 3/4 of a teaspoon baking powder, 1/2 a teaspoon baking soda and a 1/2 a teaspoon of salt. Along with 1 cup of white sugar, a 1/4 cup of Brown sugar, 1 egg, 1 tsp of vanilla and 14 tbls of butter. I do sometimes melt my butter before I mix it with the sugar could that be a problem? Is there any way I can adjust this recipe to make it crispier?
Hi Kathleen! Melted butter can lead to a chewier cookie because the melted moisture of the butter develops a stronger gluten structure with the flour. If you used to use solid butter and cream it with the sugar and were getting the desired results I would definitely think that would be the culprit. Oats will always lead to a chewier texture than cookies without oats as well. They just have a chewy texture about them. Hope that helps!
THE TASTE IS DELICIOUS, AND THEY DO GET CRISPY, BUT I CAN’T GET THEM TO SPREAD. THEY MOUND. I TRIED PRESSING THEM DOWN. I TRIED DIFFERENT COOKIE SHEETS. THEY JUST DON’T SPREAD MUCH. I TRIED REDUCING FLOUR SLIGHTLY. NO BIG CHANGE. I AM MIXING SO IT DOESN’T TURN TO GLUTEN. OTHER IDEAS?
Hi there! How are you measuring your flour? It sounds like you might be getting too much into your dough. Make sure you fluff the flour up with a spoon and then lightly spoon it into your measuring cup without packing it down at all and then level it off. It is easy to accidentally measure out too much. You could also weight the flour if you have a kitchen scale to be really sure. Also make sure you are creaming your butter and sugar together really well. Until very light and fluffy. This is really important for helping them spread. Hope that helps!
Amazing! Have tried dozens of recipes and this is the only one that actually turned out! So good!!thankyou
That makes me so happy Liz! So glad you enjoyed them!