This homemade thin and crispy cookies recipe is perfect for any time you’re craving a crispy chocolate chip cookie!
Crispy Chocolate Chip Cookies
When it comes to chocolate chip cookies, you fall into one of two categories: soft and chewy, or thin and crispy.
This is the recipe for anyone on Team Crispy – a classic chocolate chip cookie recipe with such alluringly delicious powers that it might just convert chewy chocolate chip cookie lovers too!!!
50 More Recipes: Healthy Cookies Recipes
How To Make Crispy Cookies – The 3 Tricks
Trick #1: Don’t Use Brown Sugar: It has more moisture than white and is also more acidic, meaning it reacts with baking soda to produce air that helps cookies to rise. Cookie recipes made without brown sugar will be harder, flatter, and crispier.
Trick #2: Lower your oven temperature. Baking at a lower temperature allows the cookies to spread before rising so they are even and crispy all around. I’ve lowered the oven temperature in this recipe to 310 degrees.
Trick #3: No Eggs. If you’re vegan, you’ve already got this one covered! Eggs add structure and moisture to a recipe, which will detract from the crispiness of the finished cookie. Leave them out for the perfect crunchy chocolate chip cookies.
Other tricks to crispy cookies include using less flour, not chilling the dough before baking, storing in a cookie jar or glass instead of a plastic container, and making the recipe with all purpose flour because it has a higher protein content that helps with crisping and browning.
(Substituting spelt or oat flour is fine to do in this recipe; the results will just be softer and chewier.)
Crispy Thin Cookies
Many test batches of homemade chocolate chip cookies were devoured along the way to getting this crispy cookie recipe *just* right.
The first batch was too soft, the second too chewy – baking experiments are the best kind, because you get to eat all of the results!
Treating it as a true science experiment, I would only change one thing about the recipe each time. (Why didn’t we get to bake cookies in science class in school?? It would have been my favorite subject for sure.)
The final results reminded my tasters of the popular Tate’s Bake Shop cookies, with a thin and crispy texture, and chocolate in each delicious bite.
The cookies get even crispier as they sit, so don’t eat them all straight from the oven… if you can resist!
Crispy Cookies
Ingredients
- 1 cup minus 1 tbsp flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar (for sugar free chocolate chip cookies, try these breakfast cookies)
- 1/4 cup mini chocolate chips
- 2 1/2 tbsp milk of choice
- 2 tbsp oil
- 1/4 tsp pure vanilla extract
Instructions
- *The easiest way to measure the flour is to add a full cup to the mixing bowl, then remove 1 tbsp from the bowl. All purpose flour will yield the crispiest results, but spelt or oat flour also work.Preheat oven to 310 F. Grease a cookie sheet. Combine first 5 ingredients in a large bowl. Stir in remaining ingredients to form a dough – it will be very dry at first, so keep stirring and breaking up clumps until it turns into cookie dough. You should not need more liquid. Roll balls. Place on the greased tray, then press down to flatten. (I rolled 16 balls, which turned into the cookies in the photos. They expand a lot as they cook, so leave room between cookies.) Bake 15 minutes, then let cool 10 minutes before removing from the tray. They also get crispier as they sit. As a general rule, crispy cookies are best stored in a cookie jar or glass container instead of plastic. If you try the recipe, be sure to leave a comment or rate it below!View Nutrition Facts
Notes
Have you made this recipe?
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More Chocolate Chip Cookie Recipes:
Healthy Chocolate Chip Cookies
Debra Marcoux says
I’ve made these a few times according to the recipe but really struggle with getting them to stick together. If I was to add more liquid would you suggest milk or oil? My son does loves them even though they fall apart a bit.
CCK Media Team says
Hi! Do you mean that they don’t stick together before baking or after? What specific ingredients do you use, and are you at a high elevation or dry climate? Adding more milk will make the cookies more puffy, so we would probably go with oil if you only need to add a little more.
Debra Marcoux says
I find it difficult to get them to stick together before baking and then they break apart slightly after. I follow the recipe exactly. I live in central Alberta Canada so don’t think it’s an elevation issue. I will try adding a bit more oil. Thanks
Samantha says
In regards to the crispy chocolate chip cookies… When I was little, a looooong time ago, my Dad used to get a brand of cookie that I can’t find anywhere these days, they had a touch of toasted coconut in them. SO good! Famous Amos has come out with a mini cookie, “wonders of the world” series that touts Philippine Coconut and white chocolate. It’s WAY too sweet!! I’m dying for a crispy cookie recipe which I found here, but how and how much toasted coconut? Any ingredient changes when adding coconut? and bittersweet chocolate would be my obvious choice instead of white chocolate. THANK YOU!!
CCK Media Team says
Those sound delicious! You should be fine to add some shredded coconut, but because we haven’t tried it, we don’t have an amount to recommend or know if you’d need any extra liquid. If you do experiment, be sure to report back!
Victoria says
Been following online recipes for convenience for a long time now… and I just have ONE question to all you online cooking bloggers: when you say yields 14 cookies, is it true or…? Haha. I swear, every time, I get 8 cookies and they are tiny! usually taste great and everything but I get half the yield even though they are pretty small cookies. Anyways, thanks.
Victoria says
Me again! The cookies were so yummy that I doubled the recipe and now have lots of cookies! Thank you 🙂
CCK Media Team says
Thank you so much for trying them 🙂
Cookie Monster says
Yo! CCK! I followed your directions. Less flour, lower baking temp, no egg. I added a little water to the mix. Next time I might try dark corn syrup. Anyway, it’s the cookie I’ve been looking for for a long long time…the cookie of my dreams. I ain’t kiddin’ one bit about that. Chocolate Covered Katie, Thank You!
Donna Jackson says
So I used parchment paper instead and the cookies didn’t get crispy. Also I highly recommend doubling this recipe because it only makes like 8 cookies and I also added 3 tablespoons of milk because there wasn’t enough liquid to make a dough. On the next batch I tweaked the recipe and added more milk, turned the oven up to 350 and cooked for 10 minutes and they turned out crispy and delicious. Not a bad recipe..just needs a few adjustments.
Teta says
Exactly as promised- crispy and yummy!
Pam says
I detest soft cookies, and I’m looking forward to trying this recipe. Ive even bought cookies from the grocery store that were to soft, and stuck them in the oven to make them crispy. And if you love crispy cookies and don’t feel like baking them, I am hooked on Dads Cookies, SCOTCH OATMEAL, if you love cookies with crunch, you must try them.