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
Yummy. Not as crispy but I only had coconut sugar and semi hardened coconut oil. Probably should have left them in longer or made them smaller. I noticed later you had 16 and I had 8 so… still crispy on the edges. And very satisfying. Thanks for the recipe!!
Amazing. First crispy biscuits EVER made. The first batch were in for an extra 2 minutes and came out a little browner, but even the second tray was crispy despite looking quite light.
To work out the size of the balls, I rolled my mixture into a log, cut it into 8 pieces, then cut each piece in half length-ways.
The biscuits turned out the size of my palm (excluding the knuckle-bone part).
I made these, they turned out wonderful but they just wouldn’t come together so i added another tablespoon of liquid. My oven also sucks so i had to add a few minutes. They were slightly chewy, and crispy outside, but very tasty!
These are soooo delicious!! This was my first time ever making cookies, and I was nervous, especially when I finished combining everything and it was very very sticky. Also, it made 9 cookies. Nine! I don’t know how that happened, I did everything just like the recipe here. Anyway, baked them for 2o minutes and they are PERFECT! Even my mom, who’s very skeptical about every vegan recipe I make, loved them soo so much. This is now my go-to cookie recipe, thank you so much!!
Hi, i just used this recipe as a sugar cookie recipe instead. and since i had no milk on hand i used 1 table spoon of Califia hazelnut creamer and 1 1/2 tablespoon of water. and i did not use vanilla extract because i didnt have any either. i baked them at 350 degrees in the oven for 15-20 minutes. until the outer edges came out light gold. They are amazing!! thanks alot for this recipe. it was too late to run to the grocery store for goods. so finding this recipe was so exciting.
I have to buy/ bake “breakfast cookies” to make these cookies???
Sorry looks like a typo! Fixing now 🙂
Jason (media relations)
I’ve tried a few recipes on here with great results but this one didn’t work out for some reason. The cookies just didnt want to spread out and had an almost oatmeal-like texture. They tasted wonderful though!
It’s very hot and humid here so maybe that had something to do with it.
Thank you sooooo much for such a simple but awesome recipe!!! Was looking for a crunchy cookie recipe and this definitely delivered!!
We made with spelt flour ( and white choc chips) and they could not have been more CRUNCHY!!!
Epic success for our first ever try at cookie baking!!
Thanks Katie!!!!
Wow. I have made this recipe 3x this week. It yields a perfectly crisp thin cookie that is all I could ask for considering it is low fat and low cal too. I NEVER write reviews so it is that good. Thank you!
Thank you so much for trying them!
Here’s a pic before we demolished them ?
Oh man, white chocolate chips sound even better!
I just tried this recipe and it came out perfect!
adjustments
Added 2 tablespoons of water for the mixture to come together, used a stand mixer instead of a wooden spoon or hand whisk, replaced the oil with melted butter. For the serving, I used a scale to get equal proportions of cookie. 25grams of the cookie dough yielded 14 baked cookies.
Adding this recipe to my saved list
These are great! I often switch things up a little in Katie’s recipes — in this case, I took the sugar down to 1/3 cup and they were plenty sweet for my taste. I had to add about 1 T extra cashew milk. I got about 18 cookies — the balls I rolled were about the size of a jawbreaker, or maybe a tad smaller. I forgot to flatten the cookies in the first batch, so they came out a little “cakey,” but still had a crisp exterior. I flattened the second batch and they seem like they will crisp up more. I baked mine for about 17 minutes. Really, really good!!!