Thin and Crispy Chocolate Chip Cookies
on Feb 05, 2025
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Craving something sweet and satisfying? These crispy chocolate chip cookies are the perfect treat—golden, crunchy edges with just the right amount of gooey chocolate in every bite. You’re going to want to bake these ASAP!
I’ve been baking cookies for years, but these crispy chocolate chip cookies are my absolute favorite when I’m craving something with a satisfying crunch. The delicate, golden-brown edges shatter perfectly with each bite, while pockets of melted chocolate add just the right amount of richness.
I spent months tweaking this recipe until I got it just right, and I discovered that the real secret lies in melting the butter and using more white sugar than brown. Trust me – if you’re tired of soft, chewy cookies and want something that’ll give you that perfect snap, these are going to become your new go-to. I love making a double batch because they stay crispy for days in an airtight container (though they rarely last that long in my house).
Table of Contents
Why You’ll Love These Crispy Chocolate Chip Cookies
- Perfect Crunch: They’re deliciously crisp from edge to center, with a satisfying snap that makes them perfect for dunking in cold milk or hot coffee. Unlike chewy cookies that can get soft and stale, these maintain their crunch for days when stored properly in an airtight container.
- Easy to Make: With simple ingredients and no fancy techniques, these cookies come together quickly—perfect for when you need a sweet fix fast.
- Super Versatile: These cookies are incredibly sturdy enough to use for ice cream sandwiches, crush up for pie crusts, or pack in lunch boxes without turning into crumbs. Plus, they make your house smell absolutely amazing while they’re baking.
- Make-Ahead Friendly: The dough can be prepped ahead of time and baked whenever you’re ready, so you can enjoy fresh cookies anytime.
You’ve got to try this small batch chocolate chip cookies recipe—it’s just enough to satisfy your sweet tooth without a mountain of leftovers!
Recipe Ingredients
- Unsalted butter – Melted and cooled
- Granulated sugar
- Brown sugar -light brown
- Milk
- Light corn syrup – or maple syrup
- Egg yolk
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips -Semi-sweet
See the recipe card below for full information on ingredients and quantities.
How to Make Crispy Chocolate Chip Cookies
Step 1: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the milk, egg yolk, and vanilla extract, stirring until well combined. You don’t need to over mix here, just a minute or so of mixing is fine for this recipe.
Step 2: Sprinkle in the flour, baking soda, and salt. Stir with a spoon or spatula until the dough comes together.
Step 3: Gently stir in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 4: Scoop about 1½-inch balls of dough and place them 2 inches apart on the baking sheet. This should be about 1.5 tablespoons of dough.
Step 5: Bake for 12 minutes, or until the edges are lightly golden and the centers look just set.
Step 6: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling.
Recipe FAQs
If your cookies turned out softer than expected, it might be due to over-measuring the flour or under-baking them. Make sure to measure your ingredients accurately and bake them until the edges are golden brown.
I recommend using softened butter for this recipe. Melted butter can make the cookies spread too much and lose their crispiness.
Definitely! Feel free to add chopped nuts, oats, or even a sprinkle of sea salt on top for extra flavor. Just keep the total amount of mix-ins to about 1 cup so the cookies don’t lose their texture.
Expert Tips
- Measure Flour Correctly: Spoon and level your flour when measuring—don’t scoop directly from the bag. Too much flour can make the cookies dry and less crispy.
- Bake Until Golden: Bake the cookies until the edges are golden brown but the centers are still slightly soft. They’ll firm up as they cool for that ideal crunch.
- Space Them Out: Leave enough space between cookies on the baking sheet (about 2 inches) to allow for even spreading and baking.
- Cool Completely: Let the cookies cool completely on the baking sheet before moving them. This helps them set and keeps their crispy texture intact.
Storage Tips
To keep your crispy chocolate chip cookies fresh and crunchy, store them in an airtight container at room temperature for up to 5 days. If they start to soften, you can revive their crispiness by placing them in a 300°F (150°C) oven for 3-5 minutes.
For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months—just thaw and enjoy! You can also freeze the dough balls and bake them straight from the freezer whenever a cookie craving strikes.
More Cookie Recipes To Consider
Cookies
Mini Chocolate Chip Cookies
Peanut Butter Cookies
Best Peanut Butter Chocolate Chip Cookies
From Scratch Recipes
Best Chocolate Chip Cookie Recipes
Dessert Recipes
Chocolate Chip Cookie Cake
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Thin and Crispy Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, melted and cooled
- ½ cup granulated sugar
- ⅓ cup light brown sugar, packed
- 2 tablespoons milk
- 2 tablespoons light corn syrup, or maple syrup
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a baking mat.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the milk, egg yolk, and vanilla extract, stirring until well combined. You don't need to over mix here, just a minute or so of mixing is fine for this recipe.
- Sprinkle in the flour, baking soda, and salt. Stir with a spoon or spatula until the dough comes together.
- Gently stir in the chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop about 1½-inch balls of dough and place them 2 inches apart on the baking sheet. This should be about 1.5 tablespoons of dough.
- Bake for 12 minutes, or until the edges are lightly golden and the centers look just set.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to finish cooling.
Notes
- No need to chill the dough—just mix, scoop, and bake!
- The cookies will crisp up as they finish cooling. The fully cooled cookie will be crisp and delightful.
- If you want even flatter cookies you can sub the chocolate chips for chopped chocolate. You’ll need about 4 1/2 ounces of chopped chocolate.
- The corn syrup helps to make a slightly shiny crackled top because it melts at different temperature than the other sugars. It’s a great addition to this recipe. You can sub maple syrup if you want.
- The milk in this recipe helps to thin the cookies out so they spread when baking.
