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
This is my favorite cookie recipe! I love them crunchy! Though I use raisins instead of chocolate chips
I don’t drink dairy. What kind of milk can I use? Can I home make it? (Nut/seed). Does it need to be a certain thickness? I usually use a 3 C water, 1C nut/seed. Will that work?
For the sugar, does coconut sugar work as a sugar substitute that’s not moisture heavy?
What’s the best neutral oil for baking ?
Do I have to grease the pan?
I have trouble making baked goods that are crispy. They’re always soft and chewy! The middle is chewy. Not the sides. Any tips?
wowwwwwwwwwww!!!!!!!!!!!!!!!!!!!
Would these still be the same amount of calories with regular chocoLate chips? 🙂
Those look amazing! I love crunchy cookies. (Well, I love really any cookie…😏) Thanks for this great recipe! I can’t wait to try it!! 🍪
~Lia
This recipe is the bomb! I omitted the chocolate chips and used Almond flour and coconut milk instead of the suggested due to allergies and it was the bomb! I made two batches. One plain and one with coffee. Can’t wait as I’ll be making a peanut butter version. However the plain (omit the nuts) is a 10/10 on its own…
Oh and I used Nutalex instead of oil. So good.. even raw!!
Fabulous recipe… can you tell me in grams how much flour is one cup minus a table spoon and how many grams is 1/2 a cup of sugar. Thank you. Stay safe….
IM OBBSESSED. I’ve made these quite a few times and they are delicious every time. They are quick and don’t need any super special ingredients. Almost no equipment! I don’t even have to use a mixer!! For me they never spread out much if at all and they don’t make 16 cookies (mine make about ten cookies). Mine also don’t get super crispy but let me tell you; they are worth your time!! Thank you for sharing this recipe!!
Mine came out hard as a rock. I used A flour, soy milk, and I just moved to Denver. Any tips?
Hi! Unfortunately we don’t have any personal experience with baking at high altitudes so aren’t able to say how it affects any of Katie’s recipes. Hopefully google research or maybe talking to friends in high altitude areas who are bakers will have some better ideas, because it definitely is something that affects how one should go about baking recipes for good results.
I am in Salt Lake City UT and I think we have similar altitudes. I baked exactly as directed with all purpose flour (wheat) and oat milk. I haven’t really had any trouble altitude wise with any of her other recipes either. Maybe check you oven temp with a separate thermometer… most ovens are off a bit. Good luck!
Great recipe thank you! Followed the recipe as you wrote it 😉 and cookies came out perfectly. Been wanting to try crispy cookies and these ones take the cake!
Alex, I live in the Sierra Foothills by Lake Tahoe at 3800ft… We’re nowhere near the elevations of Colorado but I’ll tell ya, these 3800ft have wreaked HAVOC on all of my baking AND even just regular cooking! Google, Google Google!! There’s so many trucks and tips, that are invaluable and absolutely necessary. Good luck and happy baking!
I love this recipe and make them over and over because the cookies have much less sugar and oil than others, yet are so good. But I will say that I’ve tried every which way from Sunday and cannot get to a cookie dough consistency without adding at least one more T of milk. Oherwise, it is too crumbly to make a ball and just falls apart.