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
Thank you for the recipe. The cookies came out nice and crisp but I find them far too sweet. How can I reduce the sugar without changing the texture?
This is exactly what I was looking for! Perfectly crispy cookies and just the right size. And also fast and easy to make. Thanks for sharing:)
These are SO easy to throw together on a whim and SO yummy! They kind of remind me of the sleeve of cookie dough you can buy in the cold case but so much better and no weird ingredient list. I think we have a new favorite for school lunches!
Katie-please make a snickerdoodle version and maybe and oatmeal raisin version too 😃
Thank you so much for making them! Crispy snickerdoodles sound amazing!
I couldn’t wait for you to post so I just added half teaspoon of cinnamon and half teaspoon cream of tarter. (Maybe more cinnamon next time…) I also used 1/4 c whole wheat flour. They were really good! I like the texture with a bit of WW flour. I am obsessed with this recipe! You are amazing 💕
Yours sound even better than Katie’s version!
I was intending for a healthy cookie so I used plain flour with 25% superfine wholegrain.
I reduced the sugar a little, using 3 tbsp brown sugar & 3 tbsp caster sugar (was trying to use brown sugar for the health factor but when I realized the no brown sugar tip, was a bit too late). But it turned out just the right sweetness.
And added an extra ½tbsp of milk as it was too dry to shape. The dough looked a bit like a clumpy granola, but it turns out great.
The cookies hardly spread at all, my 1st batch was quite round, I didn’t dare to flatten too much cos I thought they’d spread. And as expected, they turned out a little chewy in the center due to the brown sugar. But the outside was super crunchy.
So I flattened the second batch as much as possible to get max crunchiness.
All in all a good recipe. 👍🏻
I would like to add pecans. Any tips?
We don’t see why you couldn’t just throw in a handful before stirring the batter together 🙂
These turned out great! I made one batch exactly as recipe and cookies were crisp and delicious. The second batch consisted of AP and Oat flours and brown sugar. They were just as amazing and also crisp. I think I even preferred the batch with 1/2 oat flour.
Thank you so much for making them 🙂
I added an extra 1/2 tablespoon of oil (used olive oil) and 1 tablespoon of plain Greek yogurt because the batter was too grainy and would not stick together. I also cooked them for approximately 18 minutes and the results were very good. Thanks for sharing!
Outstanding and easy to make for a crisp cookie. Question: 1/4 cup mini chips was not enough chocolate for me. Can I use more and what would happen if I use regular size chips?
Hi, absolutely you can! And yes regular chocolate chips are fine too 🙂
No butter?
Is it possible to make these double chocolate? Add cocoa powder? How much, and the modify other ingredients?
Hmm we need to experiment! Currently Katie only has these (not crispy) chocolate cookies, but she will try to work on a crispy chocolate cookie too 🙂
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