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 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
I haven’t seen any posts about doubling this recipe.. any known issues with doubling it? Thank you in advance.
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!
i bake costco cookies at 350 degrees for 10 minutes or so to crisp them up. turn out great!
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.
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?
Hi! Try flattening them yourself with a spoon, either before or right after baking. Let me know if that works!
Jason
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.
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.
Wow. I thought more flour would be more crisp. Thanks for the tips Katie. Awesome as always.
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.
Those look fantastic!
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!
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!
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
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.
Hi! How big should a cookie ball be when i divide them?