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This Crispy Chocolate Chip Cookie Recipe is my favourite cookie recipe of all time. I love a buttery, snappy crisp cookie more than I love a thick and chewy one.This is such a good recipe it made it into my first cookbook, so you know that you’re getting the best chocolate chip cookies! So if you are a lover of super crunchy, crispy chocolate chip cookies as well, read on to find out how to make them!
If you are looking for a thick and chewy chocolate chip cookie, head to my Thick and Chewy Chocolate Chip Cookie Recipe, that’s one of my most popular cookie recipes.
Perfect Chocolate Chip Cookies
I am completely biased, but these are my personal perfect chocolate chip cookie. They are rich with the butter, sweet and chocolaty and that crunch? Amazing. I have been making these chocolate chip cookies for as long as I have been blogging and decided that it was time to update this recipe with more information and newer ( way better) photos of them.
How to Make Chocolate Chip Cookies
- First, it’s all about the butter, baby. ( isn’t it always). These chocolate chip cookies required a little kitchen science to get them the way they are. This recipe needs a full cup of butter.
- You have to lower the brown sugar amount. Brown sugar is what gives cookies that lovely chewy texture, while white sugar creates a crisper cookie.
- Last, we need only one egg. Eggs create lift in a recipe and that’s not what we are looking for in this chocolate chip cookie recipe.
Kitchen science is amazingly cool.
How to Flatten the Chocolate Chip Cookie Dough
- Wet the bottom of a large drinking glass with water.
- Press each cookie dough ball down with the wet bottom of the glass to make an even disk ( see photo below)
- This is a dry dough, so it will have little cracks in the edges, that’s ok!
Tips and Tricks for Making Crispy Chocolate Chip Cookies
- Use a great butter. There is a strong butter flavour in these cookies, so make sure that it’s a good quality one!
- These don’t bake up that well on humid days, but you can add flour to the mixture to dry it up a bit. Take a good look at what the dough looks like in the photo where I am flattening them with a glass, it is really not a wet batter in the slightest.
- Try refrigerating them on the baking sheets if it’s a hot day.
- Your butter can have a high water content which will make this batter stickier and the cookies fluffier. Again, use a GOOD QUALITY butter and this won’t happen to you! Boo on fillers in butter! Don’t buy a cheap one!
- Use good quality chocolate chips as well.
This chocolate chip cookie recipe turns out wonderfully crispy, crunchy cookies and are surprisingly a hit with everyone, even the chewy chocolate chip cookie lovers. The butter flavor really is apparent in these ones due to the lack of flavor that comes with white sugar, but that isn’t a bad thing at all. Buttery, crispy little bites of chocolate heaven!
More Chocolate Chip Cookie Recipes:
- Chocolate Chip Cookie Recipe Without Baking Soda or Baking Powder
- Cheesecake Chocolate Chip Cookies
- Double Mint Stuffed Chocolate Chip Cookies
- Walnut Loaded Chunky Chocolate Chip Cookies
Happy Baking everyone!
Love,
The Kitchen Magpie
Chocolate Chip Cookie Recipe: Crispy, Crunchy Delights
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 1 1/4 cups white granulated sugar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons vanilla
- 1 egg
- 2 cups chocolate chips
Instructions
- Kick the tires and light the fires to 375 degrees.
- Cream together your butter and sugar until it’s light and fluffy.
- Add in the egg and vanilla, mixing thoroughly.
- Beat in the flour, baking soda and salt.
- When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
- Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough – no sticky chewiness going on here- but it’s just wet enough to make perfect little flat cookie patties.
- Bake at 375 degrees for 9-11 minutes, until golden brown.
- Cool on the sheets completely. These turned out to be wonderfully crispy, crunchy and were surprisingly a hit with everyone. The butter flavor really is apparent in these ones due to the lack of flavor that comes with brown sugar, but that isn’t a bad thing at all. Buttery, crispy little bites of chocolate heaven!
Notes
Nutrition
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Iman says
Hi is your degree in Celsius?
J M Noor says
I live in a hot and humid country. I’ve been looking for a crispy crunchy chocolate chip cookie recipe for some time. I’m glad to say I’ve finally found it!
I reduced the white sugar to 1 cup and kept the other ingredients the same. It tastes great and my colleagues at work thoroughly enjoyed them.
Thanks for sharing the recipe.
Akuma says
I don’t think so. Celsius will be around 187º.
Valeria says
I bake these on 170 celcius.
Just until the skirt starts turning golden.
Tamara Silochan says
For years I have been looking for a crispy chocolate chip cookie recipe that is fool proof and can be made in our humid climate.. And OMG… This is it right here. Every bit of information was so helpful, and everyone I shared them with loved them. They were so tasty, rich and that crisp.. second to none. Hands down best Crispy Chocolate Chip Cookie Recipe EVER!!!!!.. Bookmarked, Printed and Saved on cloud.. can’t loose this recipe. This is pure gold!
Tamara Silochan says
5 stars.. not 4
Cynthia says
Followed the recipe exactly. Perfection! Thought I preferred chewy cookies but I have been converted. These are the potato chips of cookies, impossible to eat just one! Thank you for sharing.
Abz says
Tried it and they came out amazing the first time! Love the flavour and crispiness; couldn’t stop munching on them while baking them
Charlotte says
Hi from New Zealand! I just made these…I made it as per your recipe but with 1 exception…I didn’t use the chocolate chips. Instead I used macadamia nuts & white chocolate chunks. It didn’t quite come to 2 cups though – so I added approx 2/3rds of a cup of Rice Krispies. Utterly delicious & the rice krispies add a special taste & texture that I recommend you try too! Lovely recipe. I have put it into my 5 Star Recipe folder & look forward to trying with regular chocolate chips plus trying other variations such as with caramilk chocolate. Thank you!
Patricia Boyle says
Delicious cookies. The whole family loved them. Lovely and crunchy. Great recipe thanks.
Natalie says
Unfortunately these did not turn out well for me. I followed the recipe exactly (very unlike me actually) and got some very very thin cookies that burned around the edges after just 8 minutes. Not sure what went wrong.
Marie says
I found the dough a little to dry to handle it kept falling apart..can I have added something wet..the cookies delicious..but a little more time consuming!
Karlynn Johnston says
Add a little bit of milk or cream until it just comes together! Sometimes it depends on your butter and how much water content it has, some butter has less moisture in it than others. Just make up for it with a little milk!
April says
These turned out pretty good for me. I’m not a fan of thin & crispy cookies, but that’s how my husband prefers them so I plan on switching off recipes. He likes these. I found dipping my fingers in water and wiping them on the bottom of the glass for each dough ball worked best–otherwise the dough would stick to the glass or get soaked in water if I just dipped the glass. I used 1 cup chocolate chips and 3/4 cup toffee bits. I think they turned out a bit thinner than I would’ve liked but they’re for my husband anyway and he likes them thin! I used a small scoop (probably 1 Tbsp?) and mine baked in 8-9 minutes at 7,000 feet.
Ananda says
Kind of modified it for my needs: wheat instead of white flour, lemon lavendar instead of choco chips. Ghee instead of butter. And flax egg instead of egg. The mixture was too dry i thought so i added a bit more flax egg and sugar/ghee mixture. Also felt like having chewy cookies so i underbaked them and they were delicious hehe
Homemom says
So, not this recipe at all 🙂
Tania says
How much is a cup of butter for god’s sake?, How much is a cup of flour, 1 1/4 sugar. Its hard to bake precisely with this kind of measurements. Can you add weights please?
Amy says
I followed this recipe exactly as it was written. Unfortunately, the chocolate chip amount was too high. The cookies were very difficult to form and falling apart because there wasn’t enough dough to hold the chocolate chips in. I would recommend using less chocolate chips.
Rachel says
Hi Tania,
You can just Google for conversions, for example:
1 cup of butter is 225 grams or 7.9 ozs
1 cup of flour is 136 grams or 4.8 ozs
Laura says
Is there a recipe that has grams rather than cups?
R says
How many cookies can you make exactly? Because 10 sounds a little less in comparison with all the ingredients.
lovess
Karlynn says
It’s a solid 2 dozen, the recipe card can be flakey sometimes.
S says
i made around 3 dozen, dropped it by tablespoons
S says
Best chocolate chip cookies ever!
I’ve been baking for a very long time and I keep looking for different recipes to satisfy my chocolate chip cookie craving.
This is it! Tastes so buttery, crispy, and i used dark chocolate chips because I prefer that. This was not dry at all as some comments mentioned. I also used less sugar.
Excellent!
Asia Ali says
Hi does anyone know what flour to use? Is it slef raising or plain?
Suzie says
❤ We love these, have no trouble with dough being too dry at all. I didn’t flatten them, just scooped and they were a little thicker, I baked them in the oven 5 more minutes just in case. 🍪 Great crisp when cooled, going to cut sugar a little next time. I would like to know if I can freeze the dough? Thank you very much for the recipe, greetings from Chile 🤗
Cheryl says
I had heaps of compliments on this recipe, turned out wonderful but i omitted the 1/4 cup brown sugar completely and it still turned out amazing. My only question is – it’s only Day 3 now and the cookies have gone so much softer. How can i maintain that crisp ? Also, how long are the cookies good for on shelf after baking ? Should i keep in fridge for longer shelf life?
I would like to also do 1 with chocolate batter- is it possible for me to add 80gms to 100gms of cocoa powder for the chocolate taste without changing the texture too much ?
Waiting eagerly for your reply!
XOXO
Cheryl
Andrea Mexted says
Hi, I just swapped 1/4 cup of flour for 1/4 cup of cocoa and it turned out great. And used white choc chips. 😋
cindy in SC says
During crazy stay-at-home [well my governor is a moron, so it’s not a rule here, but other than grocery store for us and my Mom (81) and MIL(77) I’ve been home since 3/11/2020]
Anywhooo, my DH is a huge fan of crispy choc chip cookies.
The recipe was delish exactly as stated … I used a hair less white sugar and a hair less butter. I did use both chips and chopped dark choc. Sadly our stores has no flour, so this may be my only batch for a while.
Well done, and thanks.
Lauren says
I am always on the hunt for a crispy cookie that stays crispy and so far this one does! I didn’t have any issues with the dough being too dry at all; I used the spoon In and level off method for my flour. I like them and hopefully so will everyone else ?.
Wanphen Ketchanchai says
Do we have to add milk and do we use all purpose flour thanks!??
Rachel says
The only reason to add milk would be if you feel the dough is too dry/crumbly and want to moisten it a little more.
Yes, all purpose flour (or plain flour), not self-raising flour.
Tessa says
Perfect for crispy cookie lovers
Bob Lablaw says
Made these last weekend. They were perfect as is and required no tweaking.
Ann says
Very delish!
Joanna Bowman says
Karolyn…
this recipe is like the one my mum used to make. Her recipe has long been lost. I loved the cookie!!!! Thank you for bringing back memories of my childhood. i will look for more of your recipes.
Kathy says
Great cookie, I used a little chocolate, white and butterscotch chips. The key was whipping the butter with the sugars till it is fluffy.. flattening the cookies made them crisp. This is now my go to cookie recipe.
Cara says
This is a fantastic receipe! Just baked it yesterday. Not only does my kitchen smells nice, the cookies turn out fantastic. Well loved by my family and friends.
Thank you Karlynn for sharing such a wonderful recipe.
joanne says
I only like crisp cookies and I was thrilled to find your recipe. It is very good. Thank you.
Tim Bixby says
I was looking for a recipe for a cookie I’ve tasted in the past. The cookie was very airy yet crunchy. It was delicious. This is not that recipe. In fact, I thought I did something wrong because the dough was so dry I couldn’t really form it into balls. Then I read other reviews that had the same problem so either we all made the mistake or something else is wrong. I tried to bake 6 of the dry dough as an experiment but they fell apart. I added an egg to the rest of the dough and I was able to bake them. They’re ok but not what I was looking for.
Colin says
Sugar could be less,over. Sweet.Love the crisp.
Lisa says
Wow! These cookies are just what I was looking for and absolutely perfect. Crunchy, buttery and delicious. Used Ghirardelli semi sweet chips and flattened them down by placing a folded piece of wax paper on top and using my hand. 10 mins seems to be just right. An absolute keeper. Might add some toasted pecans next time. Thanks for a great recipe!!
Ash says
Hey. These look amazing! How do you take your flour? Straight from the jar or sppon and levelled? Thanks!
Aly says
My husband prefers crunchy cookies and most recipes I find are for chewy. Tried this one and it came out perfect! I’m at sea level (hot and humid, but I turned on the AC). I had to stick the dough back in the fridge between batches because it became sticky and hard to work with, but otherwise the cookies came out terrific. Made them bite sized plus one huge (hand sized) cookie at my child’s request. For the bite sized, I tried it both flattened and left round. The flat ones were very crisp, the round ones were thicker and rounded, slightly soft in the middle and very crunchy outside. Will definitely make these again! Thank you!
Beth says
Does each cookie have 582 calories?
Greg K says
approximately
yes.
Neha Shah says
These are excellent. If you want super crunch, use small cookie scoop, flatten and bake for 6 mins. If you want crunchy and soft, use medium scoop and bake for 9 mins.
These are better than all the other cookies and we made them without eggs!