Get ready to shake up your cookie game with this Crispy Chocolate Chip Cookies Recipe that’s gonna turn out some seriously bomb cookies. We’re talking all that buttery, sugary goodness you crave in a chocolate chip cookie, but with a snap that’ll have you swooning. These babies are packed with those chocolate chip morsels that are just begging to take a dive into a tall glass of milk. Trust and believe, after one bite of these delightful treats, you might just find yourself joining the crispy cookie crew for good!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Now, y’all know I’ve got a soft spot for classic Southern treats, but let me let you in on a little secret: nothing—and I mean nothing—hits the comfort-food spot quite like a Crispy Chocolate Chip Cookie. I’m talking about the kind that’s golden on the outside but still packed with gooey chocolatey goodness on the inside. I’ve been tweaking this recipe over the years, perfecting that scrumptious contrast between the crispy edges and the tender heart. It’s the epitome of kitchen alchemy, y’all!
Why You’ll Love These Crispy Chocolate Chip Cookies
Let me spill the tea on why this is the GOAT of crispy chocolate chip cookie recipes. The secret? It’s all in that killer combo of granulated and brown sugar – we’re creating cookies that snap but still keep it tender and lush. Toss in a splash of milk for that just-right texture, and honey, we are in the cookie nirvana zone! And you know I’m all about that real-deal, pure vanilla extract – no shortcuts in this kitchen. This recipe might be straightforward, but the cookies? Honey, they’re anything but basic. So, throw on that apron, and let’s whip up some cookie magic that’s gonna have everyone talking!
- No Need to Chill the Dough. The best part about these cookies is there is no wait time between creating the dough and baking the dough. They go right from the mixing bowl to the oven. This is the perfect time-saver cookie!
- Short Baking Time. No need to wait around the kitchen! These cookies are ready in just 14-16 minutes, giving you more time to enjoy them.
- Adjustable Size. Whether you like them mini-sized for the kiddos or larger for a more indulgent treat, this dough is adaptable to your cookie size preference.
- Shelf-Stable. These aren’t the cookies that get all soggy and weird after a day. Nope, they keep their crispiness, making them ideal for gifting or saving for later (if they last that long!).
- Aroma Therapy. Okay, y’all, let’s not underestimate the power of a home that smells like freshly baked cookies. It’s like a warm, sugary hug for your soul.
Ingredients to Make Crispy Chocolate Chip Cookies
Here’s a look at the main ingredients you will need to make your cookies. Be sure to check the recipe card below for the full ingredient list and the quantities of each.
- All-purpose flour: The main ingredient for baking that gives your cookies their essential structure.
- Salt: Even cookies need salt! It enhances the flavors and brings everything together. If you ever feel like something is missing in your desserts, it’s likely a bit of salt. You may need to use a bit less salt if you decide to salted butter instead of unsalted.
- Leavener: These cookies use a combination of baking powder and baking soda to achieve the right texture.
- Unsalted butter: Essential to giving your thin chocolate cookies plenty of richness! Make sure it’s softened to room temperature before mixing!
- Sugar: This cookie recipe still uses a combination of brown and white sugar but it uses more granulated sugar and less brown sugar than a traditional chocolate chip cookie in order to decrease the moist factor.
- Eggs: This recipe uses whole eggs because the egg whites are essential in contributing to a crisper cookie. They help to dry out the cookies and create stability in the cookie dough.
- Milk: We’re adding milk to help thin the cookie batter making it spread wider and faster as it bakes.
- Vanilla extract: Pure vanilla is better than imitation for baking!
- Chocolate chips: Semi-sweet chips are traditional in chocolate chip cookies because they provide a nice balance of bitter-sweet notes.
How to Make Crispy Chocolate Chip Cookies
Let’s get baking our cookies! Here’s a look at the main steps along with photos. Check the recipe card for all the other details.
Make the Cookie Dough
- Whisk together the flour, salt, baking powder, and baking soda in a medium bowl. and put aside.
- Combine the butter, granulated sugar, and brown sugar in another bowl.
- Cream them together on high until they’re light and fluffy.
- 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.
- Add the flour mixture to the sugar mixture in three intervals mixing on low after each addition until they’re well-combined.
- Add the chocolate chips and stir them into the dough.
Scoop and Bake
- Scoop the cookie dough into balls the size of a tablespoon.
- 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.
- Bake in a preheated oven for 14-16 minutes.
- Transfer the baked cookies to a wire rack and allow them to cool completely.
PRO TIP: Begin checking the cookies after baking in your oven for around 10 minutes. You want to ensure they don’t burn or brown too much on one side. If necessary, rotate the tray of cookies so they cook evenly.
Tips for Making the Best Crunchy Chocolate Chip Cookies
These are some great tips that will help you create the perfect crispy chocolate chip cookies!
- Keep a Close Eye on Cookies During Baking. The baking time on these cookies is extended a bit to ensure a crisp end product. But you should also watch the oven to make sure they don’t burn.
- Not All Ovens Cook Evenly. Often ovens have hot spots so I recommend checking your cookies about halfway through cooking and rotating the tray 180 degrees if they seem to be cooking more quickly on one side.
- Space Out Your Cookies. These cookies spread a lot which is what helps them turn out so crispy so be sure to leave plenty of room between your cookies.
- Use a Cookie Scoop. It’s the easiest way to ensure even-sized cookies. If you don’t have one you can easily use a tablespoon measure instead.
- Be Cautious Making Substitutions. The ratios of ingredients and their combinations is what makes these cookies cook up crisp. Any changes to them may change the results.
Popular Substitutions & Additions
- Add Nuts: Feel free to replace some of the chocolate chips for chopped peanuts, walnuts, or pecans.
- Change Up the Chips: Semi-sweet chocolate chips are most commonly used for chocolate chip cookies but you can use milk chocolate for a sweeter cookie or a dark chocolate chip for a cookie with a deeper chocolate flavor.
- Add Some Coconut: Chocolate and coconut are a great match! Add it right at the end with the chips.
- Salted Butter: You can easily swap the unsalted butter for salted but I would suggest adjusting the salt and using a bit less. The biggest problem with salted butter is that the amount of salt in it varies by brand so it’s more difficult in recipe development to get the salt just right.
- Add a Sprinkle of Sea Salt: Add a sprinkle of flaky salt over the top just before serving.
What to Serve with Thin Chocolate Chip Cookies
- Planning a Picnic? Take these cookies along with you for dessert! Enjoy other picnic favorites such as vinegar coleslaw, Southern potato salad.
- Love Ice Cream Sandwich Cookies? Add a layer of coffee ice cream or cookie butter ice cream to make delicious ice cream sandwich.
- Add them to a cookie tray along with a variety of cookies. I love these hot chocolate cookies, lemon crinkle cookies, and chewy oatmeal cookies for a variety of textures and flavors.
- They’re a delicious dessert for your next summer BBQ or potluck dinner! Enjoy them with favorites such as tequila lime chicken, grilled ribeyes, and Mexican corn.
How to Store Crispy Chocolate Chip Cookies
The trick with these cookies is to store them in a way that keeps them crispy! Avoid storing them in a container with other types of cookies, especially soft cookies. Place them in a container and loosely cover them with a lid. You want any moisture to be able to escape so they don’t soften the cookies.
How long will chocolate chip cookies last?
They will last about a week stored loosely covered at room temperature.
Can I freeze the chocolate chip cookie dough then bake?
Yep! You can freeze the dough. It’s the perfect way to enjoy cookies any time. I prefer to scoop the dough out onto a baking tray and freeze the cookie balls. Transfer them to a container when they’re frozen and store them for up to three months.
When ready to bake, remove the cookie balls from the freezer and place them on a baking tray. For best results, allow them to fully thaw before baking so they will spread out similar to when the dough is freshly mixed.
Frequently Asked Questions
Absolutely, but keep in mind that dark brown sugar has more molasses and will give your cookies a richer, more caramel-like flavor.
I don’t recommend it! Chilling cookie dough reduces the amount of spreading when they’re baked. For a crispier cookie, you want the cookies to spread out more. If you want to make the dough in advance to bake cookies later just be sure to allow the cookie dough to come up to room temperature before baking.
If your cookies turn out soft and you didn’t make any substitutions and followed the instructions exactly as written the most likely cause is that you didn’t measure your flour correctly. The best way to measure flour is to use a spoon to scoop it into the measuring cup and then level it off with a knife. When you scoop from the container or bag and don’t level it off you are likely adding too much flour which will throw off the ratio of ingredients for crispy cookies in this recipe. Also, make sure you don’t use chilled dough and that you bake your cookies a bit longer.
If your cookies are browning too fast but still appear raw in the center, your oven temperature might be too high. Consider using an oven thermometer to ensure accurate temperature settings. You can also try rotating the baking sheet halfway through the baking time.
These Crispy Chocolate Chip Cookies will have you coming back for more every single time. Seriously, we’re talking the ultimate trifecta: that buttery richness, just the right amount of sweetness, all wrapped up in a crispy, can’t-get-enough texture. So, the next time your fam is on that cookie hunt, whip up a batch of these homemade crispy wonders and watch their faces light up with joy.
More Chocolate Chip Cookies Recipes
- Lavender Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Walnut Chocolate Chip Cookies Recipe
- Salted Caramel Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Crispy Chocolate Chip Cookies Recipe
Want to Save This Recipe, Boo?
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
- Keep a Close Eye on Cookies During Baking. The baking time on these cookies is extended a bit to ensure a crisp end product. But you should also watch the oven to make sure they don’t burn.
- Not All Ovens Cook Evenly. Often ovens have hot spots so I recommend checking your cookies about halfway through cooking and rotate the tray 180 degrees if they seem to be cooking more quickly on one side.
- Space Out Your Cookies. These cookies spread a lot which is what helps them turn out so crispy so be sure to leave plenty of room between your cookies.
- Use a Cookie Scoop. It’s the easiest way to ensure even-sized cookies. If you don’t have one you can easily use a tablespoon measure instead.
- Be Cautious Making Substitutions. The ratios of ingredients and their combinations is what makes these cookies cook up crisp. Any changes to them may change the results.
Nutrition
pinterest 
facebook 
twitter 
email
After reading a comment that the cookies spread too much, the only change I made was to lose the milk and replace it with 2T of powdered (dried) milk. No spreading but nice flat crunchy cookies just waiting for a glass of milk.
Nos encantó esta receta, quedan muy crujientes, definitivo se expanden mucho así que es importante dejar bastante distancia entre cada una. Se pueden hacer con otras variantes como m&ms, maní, chocolate blanco con macadamia … deliciosas…
Exactly what I’ve been dreaming of. A buttery snap followed by a chocolate smootch, very good. Thanks.
Oh yes indeed!
I followed the recipe exactly and the came out nothing like the ones shown. They spread all over and are barely an 1/8 in height. Very disappointed.
Hi Dee, I’m sorry you had problems with the cookies. These definitely spread more than my chewy ones because they are supposed to be thin and crisp. If you want them much thicker, you can refrigerate the dough for a bit.
I have waited all 66 years of my life to find the perfect cookie and THIS IS THE ONE! Not only did mine look just like the photograph, the recipe was spot on! The taste is perfect and all were gobbled up with the hour! Thank you for sharing this phenomenal recipe with all us wannabe cookie bakers!
Crispy cookies are my favorite kind!!!! All I need now is a BIG glass of milk and I’m sorted! 😀
I like the way you think!
Oh but I love crispy cookies! These looks so fantastic! Would it be bad if I ate like ALL of them?!!! 🙂
I will take my cookies pretty much anyway — I LOVE my cookies! These look so good!