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?
Tag @chocolatecoveredkatie on Instagram
More Chocolate Chip Cookie Recipes:
Healthy Chocolate Chip Cookies
Jess says
Yum! Can I use any kind of gluten free flour instead? Or will that not work for this recipe.
Jason Sanford says
Unfortunately we only can know the results of the ones we’ve tried, but edible experiments are the best kind, so feel free to experiment with other flours. And be sure to report back if you do 🙂
Jason (media relations)
Kate says
I tried this with extra finely ground almond flour and added 1 1/2 tsp’s of baking powder. I used coconut oil and subbed the sugar for 2 1/2 tsp’s of stevia and a 1/12 cup of applesauce (added with wet ingredients), the chips with chopped dark chocolate chunks and added a handful of crushed dehydrated raspberries and baked for 16:30 minutes. They were really good.
monica says
In other words … You have an entirely different cookie recipe…..?!
Kathryn says
Should these be stored in glass to protect the crispiness?
Jason Sanford says
Yes! Very good point, storing in glass keeps cookies crispier! Katie should change the post to note this.
Pam says
It is noted after Trick #3 & above the cookie picture
Sarah says
I am a huge fan of crispy cookies! These look fantastic!!!
Shea says
What kind of oil is used in this recipe?
Jason Sanford says
Vegetable oil works well. If using coconut oil, make sure it’s melted and that all other ingredients are not chilled/cold.
LT says
Would Olive oil work?
Jason Sanford says
Olive oil has a strong taste so I’m not sure it’s a good flavor for cookies? Texture-wise it should be fine though. Be sure to report back if you try!
Amy says
I just made these, and they didn’t turn out as flat as yours, but they are still crunchy and delicious! Next time I’ll flatten the balls a little more. Love that there were so few ingredients and they came together in minutes. Thanks for another great recipe!
Veronica says
Tried today this recipe and OMG these cookies are what heaven is made of ? absolutely delicious ?
Whitney says
I made this recipe as instructed but did not yield the same results. No worries- they were delicious- just not overly thin or crispy/crunchy. I live in a much different climate than Katie however so I wonder if humidity may play a role. I required at least another tablespoon of milk to even get the dough to come together at all (it was sand before), and then pressed the cookie balls down and baked as directed. They were still a bit pillowy and not browned, chewy inside and a slight crunch to the outside when cooled. Not a fail by any means but didn’t turn out as expected by photos and description! Still would make them again. My toddler loved them (and helped!).
Tina says
How did they turn out with more oil? Mine also came out puffy the first time.
Nina says
These are fantastic. My new favorite.
Rachel says
I made these with rice flour and coconut sugar and there are not totally crispy, but that is okay. They have a real chocolatey flavour, so ideal for the chocolate lover 🙂 <3
Jason Sanford says
So interesting to know they work with rice flour!
Theron says
My oven died at the beginning of the pademic. I just got a new one this past weekend so I’ve been making cookies every day because I now can. I made your soft chocolate chip cookies yesterday and these today. Everyone in my family agreed that these were better even though we all liked both. I had always thought that the way to achieve crispy cookies was to add more fat. I guess, according to the recipe notes and comments, that I also did everything wrong. (I used spelt flour, coconut sugar, olive oil, and regular sized chocolate chips). And I added some walnuts. One of the best cookies ever! And pretty low-fat as cookies go.
Cassie Autumn Tran says
I am not the biggest crispy cookie person, but if I were to snack on cookies like a cracker, this would be perfect! These chocolate chip cookies look splendid and I wouldn’t mind using this batch to make less cookies but fluffier and larger!
Cri says
I maked this, only with coconut sugar and it’s súper! Thank you very much!! ❤ Regards from Spain!
Sarah Chiarantano says
Hello all! … has anyone successfully attempted substituting with oat flour? Thanks.
Jason Sanford says
Hi, this is what the recipe post says about oat flour:
“(Substituting spelt or oat flour is fine to do in this recipe; the results will just be softer and chewier.)”
Mary says
After reading the comments I was a bit nervous to make, but gave it a shot anyways. Mine turned out great. They were almost too sticky to roll into balls with the 2 1/2 TBSP of milk and 2 TBSP of oil. I use a gas stove so baking at 310 degrees was not an option. I baked them at 300 and added a few minutes to the cook time. They were crispy all around except a very small part of the center that was chewy. The chewy-ness went away after about an hour of sitting. I also used Nutpods Hazelnut creamer for the milk…Gave them a nice nutty flavor. Will I make these again….DEFINITELY!!!!! Thanks again.
Jason Sanford says
Your picture looks so good and I really love the hazelnut creamer idea. Definitely need to try that now.
Jason
Shari says
I’m making these again after just finishing the batch I made last week. To be honest, I wasn’t that impressed with them the day I made them, they were ok, but seemed to be missing something. But the next day, the flavor had developed and they’re now amount my favorite chocolate chip cookies. I did make 2 small changes, I replaced the oil with melted butter and replaced 1 tablespoon white sugar with brown, just for a bit of those flavors. I stored them in a lidded, glass casserole dish and though they lost their crispness, they kept their flavor and remained tasty for nearly a week. All and all, a great little cookie! Thanks for the recipe!
Luana says
I made the recipe and the cookies were delicious!
Did you mixed the dough with your hands? I had to do this to gather all the ingredients and at the end the dough became a little sticky.
The final appearance was not the same as yours, mine was more plain at the top. What can I do to make it more lumpy?
Thank you!
Jason Sanford says
They look delicious! What flour, sugar, and oil did you use?
Luana says
I used all purpose flour, white sugar and corn oil. All products from Brazil, that can be a little different from there. But I made then again today and worked! The dough was a little less sticky then yesterday using the same ingredients.
Thank you for the recipe!
Jason Sanford says
Baking is such a mystery, and climate can play a role too – sometimes it’s simply a matter of a rainy vs sunny vs cloudy day because of the amount of moisture in the air. It’s fascinating really. Glad they worked in any case 🙂
Jason Sanford says
What other ingredients did you use? Flour, sugar, etc?
Sara says
Hi,
The others ingredients were the same as the original recipe.
The milk measure is two tablespoon or two cups?
Thank you
Slcosta says
Hi
The ones used in the recipe.
Thank you
Tania says
I tried it and it tasted great ! Thanks for the recipe 😘😘
Nancy says
Hello, thank you so much for this recipe. Would love to make mine this weekend.
My question is this: all the ingredients listed are dry ingredients. How is mixing everything together going to make a dough if I’m not meant to add water?
Secondly, should I place the cookie inside the flat panel directly to bake or I’m to put a brown paper into the pan before placing the cookie on it?
This is my first time trying to make a cookie, would really appreciate a response.
Thank you so much
Nancy says
*flat pan
Jason Sanford says
Hi, milk and oil are liquid ingredients 😉
If you grease the cookie sheet well, there’s no need for parchment. But parchment can be used if you prefer.
Jason
Rosemary says
Just made these this morning and followed your recipe exactly. My only substitute was Olive Oil instead of vegetable but they are just awesome. I have been looking for crispy cookie recipe for ages, I wanted ‘biscuits’ like I had growing up in England. Thank you very much. I am also on a cholesterol watch, so the fact that there are no eggs or butter is great.
Jason Sanford says
I love your idea to use olive oil!
miri dahan says
prepared it with oatmeal flour/ Fantastic gluten free cookies!
Amanda says
The cookies turned out great!
The only issue that I had was needed more liquid because it was such a sand texture so I added an extra tablespoon of I also used maple syrup instead of vanilla extract and turn out perfect
Amanda says
Extra tablespoon of milk*
Michella Lim says
I made the cookies but it turns out different. I made with three trays from the same dough. The first tray was not crispy at all and I thought I have put it too thick. I used the same temperature and time based from you but it turns out, the outside was good but the inside it’s still chewy and too sweet because the sugar was not even melted. The second tray, I made thinner and smaller but its not as crispy as I thought. And the third tray I had to adjust the oven by myself and it is works
Dawn says
I haven’t seen any posts about doubling this recipe.. any known issues with doubling it? Thank you in advance.
con sorts says
got a trick for turning already chewy cookies crispy? costco sells chewey cookies cheap, but i wish i could turn them chrispy. toasting them only seems to burn the edges – please help!
m berkley says
i bake costco cookies at 350 degrees for 10 minutes or so to crisp them up. turn out great!
Melissa M Sworab says
I’ve converted several things To crispy, by putting the item into oven on WARM setting. If they need an extra extra long time, then set to warm, place in oven, then turn oven OFF. Repeat until crisp. It’s like dehydrating them, it might take a few hours but usually doesn’t burn.
Dhaarna Chopra says
HI, the taste was great and they were crispy.
HOwever, they didn’t flatten out or spread out at all. I really want to know a flour replacement choice that without impacting its crispness. I don’t like chewy kind but I don’t wanna use all purpose flour either.
Whats the closest replacement?
Jason Sanford says
Hi! Try flattening them yourself with a spoon, either before or right after baking. Let me know if that works!
Jason
Sharon says
Made these because we like a crspy cookie snd they were good out of the oven but then they got super hard like a hockey puck. I put them in plastic container hoping they’d soften a little but the next day they were still super hard. I put a slice of bread in to see if it would help. So my experience is they are more hard than crispy.
Sharon says
After 2 pieces of bread and a damp paper towel overnight in a plastic container, they finally reached the desired texture of crispy/crunchy and slightly soft. The taste of the recipe is wonderful.
Yana says
Wow. I thought more flour would be more crisp. Thanks for the tips Katie. Awesome as always.
Oti says
Cookies came out crispy and chewy, easy ,simple and small yield recipe. Only commenting what I did hoping to help others with the questions. I had to increase the oven temperature to 350°once I saw they were taking longer than 15min. I had no mini chips, used regular size, I used Almond milk, grapeseed oil, I loosened AP flour prior to measuring, used white sugar.
Jason Sanford says
Those look fantastic!
Eilish says
I used gluten free flour, rice bran oil and soy milk in this recipe. The taste is great but unfortunately they are so brittle and hard that I’m worried about breaking my teeth on them. Took the crunchiness a bit too far for my liking!
Eilish says
I’ve made this recipe two more times since I left this comment- I just added a little bit more soy milk and flattened them down more and they came out perfectly!
Rachel Rose says
Ok- these are so addictive. My husband and I ate the whole batch in one sitting. The perfect amount of crunch with chewiness…. be ware of the addictive nature of this tasty cookie though
Rachel SG says
Wow these are SO good! There’s no way 16 of them is only 70 calories… Am I missing something?!!!
Guessing a serving is really 1 cookie not 16.
Rachel Lew says
Hi! How big should a cookie ball be when i divide them?
Susan says
Yummy. Not as crispy but I only had coconut sugar and semi hardened coconut oil. Probably should have left them in longer or made them smaller. I noticed later you had 16 and I had 8 so… still crispy on the edges. And very satisfying. Thanks for the recipe!!
Evie says
Amazing. First crispy biscuits EVER made. The first batch were in for an extra 2 minutes and came out a little browner, but even the second tray was crispy despite looking quite light.
To work out the size of the balls, I rolled my mixture into a log, cut it into 8 pieces, then cut each piece in half length-ways.
The biscuits turned out the size of my palm (excluding the knuckle-bone part).
Sidnie says
I made these, they turned out wonderful but they just wouldn’t come together so i added another tablespoon of liquid. My oven also sucks so i had to add a few minutes. They were slightly chewy, and crispy outside, but very tasty!
Jasmine says
These are soooo delicious!! This was my first time ever making cookies, and I was nervous, especially when I finished combining everything and it was very very sticky. Also, it made 9 cookies. Nine! I don’t know how that happened, I did everything just like the recipe here. Anyway, baked them for 2o minutes and they are PERFECT! Even my mom, who’s very skeptical about every vegan recipe I make, loved them soo so much. This is now my go-to cookie recipe, thank you so much!!
Jasmine Aeries says
Hi, i just used this recipe as a sugar cookie recipe instead. and since i had no milk on hand i used 1 table spoon of Califia hazelnut creamer and 1 1/2 tablespoon of water. and i did not use vanilla extract because i didnt have any either. i baked them at 350 degrees in the oven for 15-20 minutes. until the outer edges came out light gold. They are amazing!! thanks alot for this recipe. it was too late to run to the grocery store for goods. so finding this recipe was so exciting.
SINYEE says
I have to buy/ bake “breakfast cookies” to make these cookies???
Jason Sanford says
Sorry looks like a typo! Fixing now 🙂
Jason (media relations)
Bri says
I’ve tried a few recipes on here with great results but this one didn’t work out for some reason. The cookies just didnt want to spread out and had an almost oatmeal-like texture. They tasted wonderful though!
It’s very hot and humid here so maybe that had something to do with it.
Cookienoob says
Thank you sooooo much for such a simple but awesome recipe!!! Was looking for a crunchy cookie recipe and this definitely delivered!!
We made with spelt flour ( and white choc chips) and they could not have been more CRUNCHY!!!
Epic success for our first ever try at cookie baking!!
Thanks Katie!!!!
Felice Schonfeld says
Wow. I have made this recipe 3x this week. It yields a perfectly crisp thin cookie that is all I could ask for considering it is low fat and low cal too. I NEVER write reviews so it is that good. Thank you!
Chocolate Covered Katie says
Thank you so much for trying them!
Cookienoob says
Here’s a pic before we demolished them ?
Jason Sanford says
Oh man, white chocolate chips sound even better!
Marian says
I just tried this recipe and it came out perfect!
adjustments
Added 2 tablespoons of water for the mixture to come together, used a stand mixer instead of a wooden spoon or hand whisk, replaced the oil with melted butter. For the serving, I used a scale to get equal proportions of cookie. 25grams of the cookie dough yielded 14 baked cookies.
Adding this recipe to my saved list
Mari says
These are great! I often switch things up a little in Katie’s recipes — in this case, I took the sugar down to 1/3 cup and they were plenty sweet for my taste. I had to add about 1 T extra cashew milk. I got about 18 cookies — the balls I rolled were about the size of a jawbreaker, or maybe a tad smaller. I forgot to flatten the cookies in the first batch, so they came out a little “cakey,” but still had a crisp exterior. I flattened the second batch and they seem like they will crisp up more. I baked mine for about 17 minutes. Really, really good!!!
Mari says
I was going to post a pic, but I don’t see an option to do that on the new site… Is it possible?
Jason Sanford says
Hi, unfortunately that plugin was causing problems with the site so we had to get rid of it. We were really sad about not keeping it 🙁
Jason (media relations)
Frankie says
Thank you so much for this recipe and for explaining the tips to keep the cookies crispy. They turned out delicious and I’m so glad they’re vegan! x
Jasmine says
Hi Katie.
I tried this recipe twice and my family and I love the taste and texture.
The only problem I had was a sticky, gooey cookie dough. It was troublesome to roll them and place them onto the cookie trays for baking.
Pls advice me on how I can work better on the batter. Thank you.
Jason Sanford says
Hmm, what about refrigerating it for an hour before rolling?
Rea says
Hi! Great recipe, I was wondering if I can use cane sugar in this instead of white sugar?
Jason Sanford says
You definitely can, just the texture will be different 🙂
Pien says
Hi!
I haven’t tried the recipe yet but it looks great. I’m wanting to make one big cookie for a cake, how long would you recommend to bake them for?
I’m using a 20 cm (8inch) round cake tin.
Thank you!
Belle says
Can I replace plain flour with self rising flour instead as I don’t have plain?
Stefanie says
These were delicious. I forgot the vanilla, so they will be even better next time. I mixed with my hands and added a tiny bit more oil and milk to get the dough wet enough to roll into balls.
Soumya says
The best chocolate chip cookie ever! I loved the crunchy texture. The longer you leave them out on the cooling rack the crispier they will be. I reduced the sugar a little and they still came out great. Definitely going to be my go to cookie recipe. Thank you so much! I am going to try them with whole wheat flour next.
CCK Media Team says
Thank you so much for trying them!
neko chan says
if there is any recipie you can rely on, it would have to be this one!
Jody says
I used Bob’s red mill 1 to 1 gluten free flour and erythritol as the sweetener and avocado oil and they smell horrible while cooking. Almost afraid to taste them. They’re still hot so we will see when they cool. So far, I’m not at all impressed by the smell.
CCK Media Team says
Hi Jody, I’m confused because erythritol is not listed as an option in this recipe. I would recommend trying it with sugar or using a different recipe if you want to use erythritol, such as this one that’s been formulated to work with that sweetener: https://chocolatecoveredkatie.com/keto-cookies-recipe/
Shelley Ross says
I too had a problem with the dough being grainy. I added 2 more teaspoons of milk just to get them to roll into balls. The cookies are crispie on the outside and chewy on the inside. I wish they didn’t break apart while cooking. Will try again. Great taste.
Lyra says
Love this!
PK says
I followed the recipe exactly and they didn’t spread at all. They stayed exactly the same shape, slightly flattened balls.
CCK Media Team says
Hmm what specific ingredients did you use? Also if you like the recipe otherwise, it might just be a climate thing and you can just flatten them with a spoon before baking 🙂
RPiecho says
Finally someone that likes crispy cookies! Mine looked kinda “anemic” looking when done. However, as they stood awhile they were mostly crispy and delicious. Will try again!
Emily says
Oh my I tried this recipe and my cookie ended up turning as hard as a rock. Almost broke my front tooth biting into these goodies. It taste good but it’s hard. I wonder where went wrong…
Ruqaya says
I like these cookies but they stick to the tray and a bit hard.
CCK Media Team says
Hi, have you tried baking them with parchment paper underneath? No sticking that way, and no need to grease the pan 🙂
Kelly Makela says
could i sub 1 tbsp of oil with 1 tbsp of applesauce do you think?
Matthew says
Crispy cookie recipe is very good. Except for the chocolate chips, everything else was already at hand in our kitchen. Booked marked this recipe as it is now my go to homemade cookies- yum!
Matthew says
I used canned coconut milk and last years frozen M&M’s baking candies-WOW crispy gooood!
izzi says
I’d love to see a video of this recipe. I’ve made these cookies several times now, following the recipe to a T, and have tried every which way from Sunday to get them to form without adding extra liquid, with no luck. All I get is such a crumbly dough that will not hold together even pressing it hard into a ball and they fall apart when cooking. I always have to add at least 1T additional milk. That said …the cookies are good and crunchy.
CCK Media Team says
Hi! It could be so many things… climate/elevation where you live, specific ingredients you use (or brands), humidity of the day, etc. We don’t have a video for these but do have a video for a similar recipe if that could be helpful (https://chocolatecoveredkatie.com/vegan-chocolate-chip-cookies-recipe/). In any case, thank you for making them and we are happy they taste good! 🙂
Kathy L says
These turned out great! I was able to whip up the batch and serve them in only 30 minutes. My husband loves crispy cookies, so he was impressed. I followed the recipe exactly, including pressing the balls flat before baking. Will definitely make them again and again! Thanks so much for this easy, quick, awesome recipe😊
Chocolate Covered Katie says
Thank you so much for making them!
Robyn says
This is my favorite cookie recipe! I love them crunchy! Though I use raisins instead of chocolate chips
Aex says
I don’t drink dairy. What kind of milk can I use? Can I home make it? (Nut/seed). Does it need to be a certain thickness? I usually use a 3 C water, 1C nut/seed. Will that work?
For the sugar, does coconut sugar work as a sugar substitute that’s not moisture heavy?
What’s the best neutral oil for baking ?
Do I have to grease the pan?
I have trouble making baked goods that are crispy. They’re always soft and chewy! The middle is chewy. Not the sides. Any tips?
bblfoods says
wowwwwwwwwwww!!!!!!!!!!!!!!!!!!!
Brittany c says
Would these still be the same amount of calories with regular chocoLate chips? 🙂
Lia says
Those look amazing! I love crunchy cookies. (Well, I love really any cookie…😏) Thanks for this great recipe! I can’t wait to try it!! 🍪
~Lia
Rebecca Benton says
This recipe is the bomb! I omitted the chocolate chips and used Almond flour and coconut milk instead of the suggested due to allergies and it was the bomb! I made two batches. One plain and one with coffee. Can’t wait as I’ll be making a peanut butter version. However the plain (omit the nuts) is a 10/10 on its own…
Oh and I used Nutalex instead of oil. So good.. even raw!!
Nina says
Fabulous recipe… can you tell me in grams how much flour is one cup minus a table spoon and how many grams is 1/2 a cup of sugar. Thank you. Stay safe….
Stella says
IM OBBSESSED. I’ve made these quite a few times and they are delicious every time. They are quick and don’t need any super special ingredients. Almost no equipment! I don’t even have to use a mixer!! For me they never spread out much if at all and they don’t make 16 cookies (mine make about ten cookies). Mine also don’t get super crispy but let me tell you; they are worth your time!! Thank you for sharing this recipe!!
Alex says
Mine came out hard as a rock. I used A flour, soy milk, and I just moved to Denver. Any tips?
CCK Media Team says
Hi! Unfortunately we don’t have any personal experience with baking at high altitudes so aren’t able to say how it affects any of Katie’s recipes. Hopefully google research or maybe talking to friends in high altitude areas who are bakers will have some better ideas, because it definitely is something that affects how one should go about baking recipes for good results.
Kat says
I am in Salt Lake City UT and I think we have similar altitudes. I baked exactly as directed with all purpose flour (wheat) and oat milk. I haven’t really had any trouble altitude wise with any of her other recipes either. Maybe check you oven temp with a separate thermometer… most ovens are off a bit. Good luck!
Marcella Maloney says
Great recipe thank you! Followed the recipe as you wrote it 😉 and cookies came out perfectly. Been wanting to try crispy cookies and these ones take the cake!
Samantha says
Alex, I live in the Sierra Foothills by Lake Tahoe at 3800ft… We’re nowhere near the elevations of Colorado but I’ll tell ya, these 3800ft have wreaked HAVOC on all of my baking AND even just regular cooking! Google, Google Google!! There’s so many trucks and tips, that are invaluable and absolutely necessary. Good luck and happy baking!
izzi says
I love this recipe and make them over and over because the cookies have much less sugar and oil than others, yet are so good. But I will say that I’ve tried every which way from Sunday and cannot get to a cookie dough consistency without adding at least one more T of milk. Oherwise, it is too crumbly to make a ball and just falls apart.
Suja says
Thank you for the recipe. The cookies came out nice and crisp but I find them far too sweet. How can I reduce the sugar without changing the texture?
Bibi Epstein says
This is exactly what I was looking for! Perfectly crispy cookies and just the right size. And also fast and easy to make. Thanks for sharing:)
Kat says
These are SO easy to throw together on a whim and SO yummy! They kind of remind me of the sleeve of cookie dough you can buy in the cold case but so much better and no weird ingredient list. I think we have a new favorite for school lunches!
Katie-please make a snickerdoodle version and maybe and oatmeal raisin version too 😃
CCK Media Team says
Thank you so much for making them! Crispy snickerdoodles sound amazing!
Kat says
I couldn’t wait for you to post so I just added half teaspoon of cinnamon and half teaspoon cream of tarter. (Maybe more cinnamon next time…) I also used 1/4 c whole wheat flour. They were really good! I like the texture with a bit of WW flour. I am obsessed with this recipe! You are amazing 💕
CCK Media Team says
Yours sound even better than Katie’s version!
Cherry says
I was intending for a healthy cookie so I used plain flour with 25% superfine wholegrain.
I reduced the sugar a little, using 3 tbsp brown sugar & 3 tbsp caster sugar (was trying to use brown sugar for the health factor but when I realized the no brown sugar tip, was a bit too late). But it turned out just the right sweetness.
And added an extra ½tbsp of milk as it was too dry to shape. The dough looked a bit like a clumpy granola, but it turns out great.
The cookies hardly spread at all, my 1st batch was quite round, I didn’t dare to flatten too much cos I thought they’d spread. And as expected, they turned out a little chewy in the center due to the brown sugar. But the outside was super crunchy.
So I flattened the second batch as much as possible to get max crunchiness.
All in all a good recipe. 👍🏻
Larry Royston says
I would like to add pecans. Any tips?
CCK Media Team says
We don’t see why you couldn’t just throw in a handful before stirring the batter together 🙂
Brenda says
These turned out great! I made one batch exactly as recipe and cookies were crisp and delicious. The second batch consisted of AP and Oat flours and brown sugar. They were just as amazing and also crisp. I think I even preferred the batch with 1/2 oat flour.
CCK Media Team says
Thank you so much for making them 🙂
Carol Allen says
I added an extra 1/2 tablespoon of oil (used olive oil) and 1 tablespoon of plain Greek yogurt because the batter was too grainy and would not stick together. I also cooked them for approximately 18 minutes and the results were very good. Thanks for sharing!
Sally Loeb says
Outstanding and easy to make for a crisp cookie. Question: 1/4 cup mini chips was not enough chocolate for me. Can I use more and what would happen if I use regular size chips?
CCK Media Team says
Hi, absolutely you can! And yes regular chocolate chips are fine too 🙂
Hasmah says
No butter?
Elisa Boyd says
Is it possible to make these double chocolate? Add cocoa powder? How much, and the modify other ingredients?
CCK Media Team says
Hmm we need to experiment! Currently Katie only has these (not crispy) chocolate cookies, but she will try to work on a crispy chocolate cookie too 🙂
https://chocolatecoveredkatie.com/chocolate-brownie-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!