These thin and crispy chocolate chip cookies have that satisfying crunch along with the sweet flavor of classic chocolate chip cookies.
It is officially chocolate chip cookie week! Yes, the second week in March is chocolate chip cookie week and we're celebrating with a fun twist on the classic soft and chewy chocolate chip cookies: the thin and crispy chocolate chip cookie.
Similar to Cookie Dough Brittle, this delicious cookie is for all those cookie lovers that prefer their chocolate chip cookies super thin and crunchy, but still full of the classic chocolate chip flavor.
The secret to keeping these cookies light and crisp is the butter to flour ratio. We're using less flour than a classic cookie recipe, which keeps the cookies thinner and buttery. And, by keeping the brown sugar to granulated sugar ratio equal, that also helps increase the crispness of these cookies. Finally, a small splash of liquid is the final key to a perfectly light and crispy chocolate chip cookie recipe.
Why you'll love this recipe:
- Quick and Easy! This recipe is super quick and easy. Similar to these oatmeal chocolate chip cookies, this recipe does not requiring chilling the dough before baking and can be made using one bowl if desired.
- Customizable! You can mix up the flavors by using dark or white chocolate, or a sprinkle of sea salt on top.
- Delicious! It's such a fun variation on the typical soft and chewy cookie.
Ingredients
- Chocolate: For a classic flavor, toll-house semi-sweet chocolate chips are a staple. But, if you prefer a more melty, gooey, or high end chocolate, you can Ghiradelli or Guittard brand chocolate chips. You can also use chopped up dark chocolate or milk chocolate bars or chocolate chunks.
- Butter: This recipe calls for unsalted butter, but you can substitute salted by reducing the added salt by ¼ tsp. Make sure your butter is softened and at room temperature.
How to Make
Step 1: Make Dough
In medium bowl whisk together the flour, salt, and baking soda and set aside.
Cream butter, brown sugar, and granulated sugar 2-3 minutes in a large bowl with a hand-held mixer, or in a standing mixer with a beater attachment.
Mix in the water and vanilla until combined, scraping down the sides of the bowl with a spatula as necessary. Add the egg and mix until fully combined but not overmixed.
Mix in the flour mixture until just combined. Do not overmix the dough once the flour has been added. Then, using a spatula fold in the chocolate chips.
The great thing about this recipe is that the cookie dough does not require any chilling. You can go right to baking the cookies!
Step 2: Bake
Spoon or drop 1-2 tablespoon balls of cookie dough onto a baking sheet lined with parchment paper. A small ice cream scoop is helpful for getting even sized cookies, but don't overfill as the cookies will spread when baking. Keep them at least 2-3 inches apart as well when placing on the cookie sheet.
Bake one sheet at a time in a preheated 350 ℉ oven for 11-13 minutes, or until brown and crispy around the edges. The longer you bake them, the firmer and crisper the whole cookie will be.
When done, remove from oven and let cool for 5-10 minutes until they start to firm up. Then, move to a cooling rack. The cookies will continue to firm up as they cool. Once cool and crisp, enjoy!
Tips and Tricks
- For measuring flour use a kitchen scale or the spoon and swipe method of fluffing up the flour and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe and they won't have that light and crispy texture.
- Try using an ice cream scoop for the cookie dough to get even sized cookies.
- These cookies spread a lot, so be sure to space them out at least 2-3 inches apart when baking.
- This recipe makes about 18 – 20 three inch cookies and can be halved for a small batch or doubled for a large batch of cookies.
FAQ
Unlike soft or chewy cookies, which should be stored in an airtight container, these cookies can be stored loosely covered in a container or on a plate. They can also be stored in the refrigerator as well as at room temperature.
These cookies will stay crispy about 2-3 days if stored loosely covered at room temperature.
Yes, the baked and cooled cookies can be frozen up to a month and the unbaked cookie dough can be frozen in balls up to a month. Just bake a few minutes longer until done.
Looking for more chocolate chip recipes? Check these out!
- Double Chocolate Chip Cookies
- Pecan Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Jacques Torres Chocolate Chip Cookies
- Chocolate Chip Dip
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Crispy Chocolate Chip Cookies
Equipment
- Mixer
- Baking Sheet
- Parchment Paper
INGREDIENTS
- 1 cup all-purpose flour 128 grams
- ½ tsp baking soda
- ½ cup unsalted butter see notes for using salted
- 1/2 tsp salt
- 1/4 cup plus 2 tbsp granulated sugar
- 1/4 cup plus 2 tbsp dark brown sugar firmly packed
- ½ tsp water
- 1 tsp vanilla
- 1 large egg
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 ℉.
- Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium bowl whisk together flour, baking soda, salt and set aside.
- Using a large bowl with a hand held mixer or standing mixer with a paddle attachment, cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes.
- Mix in vanilla and water, scraping down the sides of the bowl as needed.
- Then, add the egg and mix until combined.
- Add the flour mixture and mix until just combined, scraping down the bowl as needed. Do not overmix once the flour has been added.
- Stir in the chocolate chips.
- Drop 1 to 2 tablespoons of dough onto the prepared baking sheet about 2-3 inches apart as they cookies will spread quite a bit while baking.
- Bake one sheet at a time for 11-13 minutes, or until the cookies are nicely browned.
- Remove from the oven and let cool on the cookie sheet about 5 minutes. Once they start to firm up, move to a cooling rack to finish cooling.
- Once cool, enjoy!
Notes
- If using salted butter, decrease added salt by 1/4 tsp.
- For measuring flour use a kitchen scale or the spoon and swipe method of fluffing up the flour and then spooning into the measure cups and swiping the excess off the top with a knife.
- Try using an ice cream scoop for the cookie dough to get even sized cookies.
- These cookies spread a lot, so be sure to space them out at least 2-3 inches apart when baking.
- This recipe makes about 18 – 20 three inch cookies and can easily be halved or doubled as needed.
- The baked cookies will last 3-5 days loosely covered at room temperature.
Hi, I hope everyone enjoys this recipe as much as I do! You can read more user reviews on this Pinterest Pin for my Crispy Chocolate Chip Cookies!