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
More Chocolate Chip Cookie Recipes:
Healthy Chocolate Chip Cookies
Yum! Can I use any kind of gluten free flour instead? Or will that not work for this recipe.
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)
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.
In other words … You have an entirely different cookie recipe…..?!
No kidding!
Lol. That’s what I was thinking also.
Should these be stored in glass to protect the crispiness?
Yes! Very good point, storing in glass keeps cookies crispier! Katie should change the post to note this.
It is noted after Trick #3 & above the cookie picture
I am a huge fan of crispy cookies! These look fantastic!!!
What kind of oil is used in this recipe?
Vegetable oil works well. If using coconut oil, make sure it’s melted and that all other ingredients are not chilled/cold.
Would Olive oil work?
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!
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!
Tried today this recipe and OMG these cookies are what heaven is made of ? absolutely delicious ?
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!).
How did they turn out with more oil? Mine also came out puffy the first time.
Good helpful suggestions for making Crispy Cookies, my husband favorite
Can I use parchment paper to bake on or is it better to use the greased sheet?
These are fantastic. My new favorite.
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
So interesting to know they work with rice flour!
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.
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!