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Crispy Cookies

4.87 from 65 votes

This homemade thin and crispy cookies recipe is perfect for any time you’re craving a crispy chocolate chip cookie!

How To Make The Best Crispy Chocolate Chip Cookies

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

Crispy Chocolate Chip Cookies

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.)

Super Easy Crispy Chocolate Chip Cookies

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!

The BEST Crispy Chocolate Chip Cookie Recipe
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Crispy Cookies

This homemade thin and crispy cookies recipe is perfect for any time you’re craving a crispy chocolate chip cookie!
Total Time 15 minutes
Yield 14 – 16 cookies
4.9 from 65 votes

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

Also Try This Easy Chocolate Truffles Recipe.
 

Have you made this recipe?

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Published on February 4, 2019

Meet Katie

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124 Comments

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    • 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.

  1. 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!

  2. 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!).

  3. 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

    • 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.

  4. 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!

    • 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.)”

  5. 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

  6. 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!

  7. 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!

      • 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 🙂

  8. 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

  9. 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.

  10. 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

  11. 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.

  12. 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!

    • 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.

  13. 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?

  14. 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.

  15. 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.

  16. 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!

  17. 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

  18. 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.

  19. 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!!

  20. 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).

  21. 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!

  22. 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!!

  23. 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.

      • 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.

  24. 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!!!!

  25. 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

  26. 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!!!

  27. 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)

  28. 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

  29. 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.

  30. 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!

  31. 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.

  32. 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.

  33. 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.

  34. 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.

  35. 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 🙂

  36. 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!

  37. 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…

    • 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 🙂

  38. 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!

  39. 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.

  40. 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😊

  41. 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?

  42. 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

  43. 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!!

  44. 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….

  45. 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!!

    • 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

      5 stars
      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!

  46. izzi says

    5 stars
    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.

  47. Suja says

    4 stars
    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?

  48. 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:)

  49. Kat says

    5 stars
    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 😃

      • 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 💕

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