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
I maked this, only with coconut sugar and it’s súper! Thank you very much!! ❤ Regards from Spain!
Hello all! … has anyone successfully attempted substituting with oat flour? Thanks.
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.)”
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.
Your picture looks so good and I really love the hazelnut creamer idea. Definitely need to try that now.
Jason
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!
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!
They look delicious! What flour, sugar, and oil did you use?
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!
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 🙂
What other ingredients did you use? Flour, sugar, etc?
Hi,
The others ingredients were the same as the original recipe.
The milk measure is two tablespoon or two cups?
Thank you
Hi
The ones used in the recipe.
Thank you
I tried it and it tasted great ! Thanks for the recipe 😘😘
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
*flat pan
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
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.
I love your idea to use olive oil!
prepared it with oatmeal flour/ Fantastic gluten free cookies!
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
Extra tablespoon of milk*