I finally cracked the code to the ultimate crispy chocolate chip cookie recipe, boos! I mix white sugar with just enough brown sugar so that the centers stay thin and slightly chewy, while the bottoms crisp up golden brown. They bake up buttery, sweet, and crunchy. And y’all already know I loaded these babies with chocolate chips! ‘Cause that’s exactly how it should be.
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How to Make this Crispy Chocolate Chip Cookies Recipe
Make the Cookie Dough
Step 1: Whisk together the flour, salt, baking powder, and baking soda in a medium bowl. Set aside.
Step 2: Combine the butter, granulated sugar, and brown sugar in another bowl. Cream them together. Add the eggs one at a time, along with the milk. Beat well after each egg. Add in the pure vanilla extract and beat until smooth.
Step 3: Add the flour mixture to the sugar mixture in three intervals, mixing on low after each addition until they’re well-combined.
Step 4: Add the chocolate chips and stir them into the dough.
Scoop and Bake!
Step 5: Scoop the cookie dough into balls the size of a tablespoon.
Step 6: Place the cookies on a parchment paper-lined cookie sheet with at least 2 inches of space between the cookie balls. These cookies spread a lot!
Step 7: Bake in a preheated oven.
Step 8: Transfer the baked cookies to a wire rack and allow them to cool completely.
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PRO TIP: Begin checking the cookies after baking in your oven for around 10 minutes. You want to make sure they don’t burn or brown too much on one side. If necessary, rotate the tray of cookies so they cook evenly.
Crispy Chocolate Chip Cookie Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs at room temperature
- 3 tablespoons milk
- 1 tablespoon pure vanilla extract
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl, whisk together flour, salt, baking powder and baking soda and put aside.
- In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
- Next add in eggs one at a time and milk beating until incorporated. Then add in pure vanilla extract and beat until smooth.
- Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips.
- Scoop cookie dough in balls the size of a tablespoon and place on parchment paper lined cookie sheet at least 2 inches apart. These cookies spread a lot.
- Bake for 14-16 minutes and cool. Tip: Begin checking your oven around 10 minutes to ensure they don’t burn or brown too much on one side. Rotate the cookies if needed.
Notes
- Don’t mess too much with the recipe. Thin and crispy chocolate chip cookies are all about balance. Swap the wrong thing, and you might lose that perfect texture.
- Use a cookie scoop if you have one. It helps keep your cookies even. If you don’t have it, a tablespoon works just fine too.
- Give them space. These flat chocolate chip cookies spread a lot, that’s what gives them their signature crunch. Don’t crowd the pan!
- Rotate that pan. Not all ovens cook evenly, so halfway through, turn the tray if one side’s browning faster than the other.
- Keep an eye on the oven, boos. These bake a little longer to get that crisp texture, but they can go from golden to burnt real quick.
- Room Temp: To keep these crispy chocolate chip cookies crunchy, store them in a container with the lid loosely on. Don’t seal it tight. Avoid storing them with soft cookies, or they’ll lose that crisp bite. They’ll stay good for about a week.
- Freezer: You can freeze the cookie dough after scooping it into balls. Place them on a tray, freeze until solid, then transfer to a container or freezer bag. When you’re ready to bake, let them thaw completely so they’ll spread and crisp up just like fresh dough. They’ll keep in the freezer up to 3 months.
Nutrition
Recipe Tips
- Stick to the recipe, boos. These thin and crispy chocolate chip cookies need the right ratios, and swapping ingredients can change the texture.
- Use a cookie scoop. Keeps the cookies the same size. A tablespoon works too.
- Give them space. These flat chocolate chip cookies spread a lot, so don’t crowd the pan.
- Rotate the pan halfway. Some ovens have hot spots, so turn the tray if one side’s browning faster.
- Watch the oven! These bake longer for that crisp texture, but they can overbrown quick.
Recipe Help
I wouldn’t, boo. Chilling the dough keeps the cookies from spreading. And for this crispy chocolate chip cookies recipe, we want that spread!
It’s probably too much flour. Spoon it into your measuring cup and level it off, don’t scoop straight from the bag.
Your oven might be too hot. Use an oven thermometer to double check, and rotate the tray halfway through.
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How any cookies does this recipe make?
About 2 dozen
I just made these cookies and oh my goodness!! The best chocolate chip recipe ever! I’ll be saving this as my go to! Thank you! & I can’t believe they actually came out looking just like the pictures.
Wonderful! I’m so so glad you enjoyed these.