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crispy chocolate chip cookies final-min
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5 from 1 vote

Crispy Chocolate Chip Cookies

These thin and crispy chocolate chip cookies have that satisfying crunch along with the sweet flavor of classic chocolate chip cookies.
Prep Time20 minutes
Cook Time20 minutes
Cooling20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 20
Calories: 140kcal

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
  • ¾ 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. 

Nutrition

Serving: 1cookie | Calories: 140kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 126mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 174IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.5mg