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Crispy Chocolate Chip Cookies Recipe

Even soft chocolate chip cookie lovers will reach for these crispy chocolate chip cookies. Crackly and buttery, you’ll love the satisfying crunch you get in every bite. They’re so irresistible that it’s almost impossible to eat just one.

Crispy vs. Chewy: The Different Types of Chocolate Chip Cookies

All chocolate chip cookies—whether they’re soft, chewy, or crispy—are made from the same ingredients. It is the ratio of ingredients and a few simple modifications that create the textural differences. Let’s take a look at some of our chocolate chip cookie recipes and how the proportion of ingredients can make or break your cookie. (Literally!)

If you love extra crispy cookies, you’ll want to try my chocolate chip cookie bark, too!

Tell Me About These Crispy Chocolate Chip Cookies

  • Texture: For that pleasing buttery CRUNCH when you take a bite, let the cookies cool completely. The longer the cookies cool, the crispier they will be. I suggest using a cooling rack if you have one. It circulates air to the bottoms of cookies and, as a result, cools them quicker and more evenly.
  • Flavor: Crispy chocolate chip cookie fans will love the rich, buttery flavor contrasted with sweet chocolate chips in every bite.
  • Ease: This quick and easy recipe makes a lot of cookies in a short amount of time. Perfect for no-fuss bakers who want big flavor without a big mess.
  • Time: Unlike many cookie doughs, chilling isn’t required (see Note), so this recipe comes together in minutes. Here are all of our cookie recipes without dough chilling.

Recipe Testing Crispy Chocolate Chip Cookies: What Works & What Doesn’t

Chocolate chip cookies can turn out differently depending on a few different factors, particularly the proportion of ingredients. Every ingredient has a job to do. That’s cookie science! The good news is that as long as you know which type of cookie you want, you can learn how to make it successfully each and every time. Here are the secrets to making a crispy chocolate chip cookie:

To Chill or Not to Chill?

It’s entirely up to you—baker’s choice! The first time I made these cookies, I chilled the cookie dough for my usual 2 hours, and the cookies had a lovely crisp edge with a chewy center. They were delicious but tasted like my soft chocolate chip cookies. I wanted something different: a thinner cookie with an overall crunch so I continued testing the recipe. Here’s what I discovered:

  • No chilling: For thin and mega-crispy cookies, skip chilling the dough entirely.
  • Chill for 1 hour: For cookies that are a little thicker, have a little chew and a lot of crisp, chill the dough for 1 hour.
  • Chill for 2+ hours: For thicker cookies with less crisp, chill the dough for 2 hours or longer.

I appreciate that this cookie recipe works all 3 ways.

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Cuisine:
Courses:
Servings: 32
Description

Crispy chocolate chip cookies with a satisfying crunch. With their crackly tops, crisp buttery edges, and overflow of chocolate chips, I have a feeling even soft chocolate chip cookie fans will get a kick out of these.

Ingredients You’ll Need
  • 1 and 1 1/2 cups (188g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 Tablespoons (142g)
  • 1/2 cup (100g)
  • 1/4 cup (50g)
  • 2 Tablespoons (43g)
  • 1 large egg yolk
  • 2 Tablespoons (30ml)
  • 2 teaspoons pure vanilla extract
  • 1 and 1 1/4 cups (225g)
Instructions
  1. 1
    See step 4. If not chilling the cookie dough, preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. 2
    Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
  3. 3
    Whisk the melted butter, granulated sugar, brown sugar, honey, egg yolk, milk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips. (You can use a mixer for this step if needed.) Dough will be soft.
  4. 4
    For thin and crisp cookies, do not chill the cookie dough and proceed with step 5. For slightly thicker and crisp cookies, cover and chill the cookie dough in the refrigerator for 1 hour then preheat the oven. For slightly thicker cookies with soft centers and crisp edges, cover and chill the cookie dough in the refrigerator for 2 hours then preheat the oven.
  5. 5
    Roll cookie dough into balls, 1 scant Tablespoon of dough per cookie, and arrange 2 inches apart on the baking sheets. Bake for 10-11 minutes or until browned on top and around the sides.
  6. 6
    Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. Cookies crisp up as they cool.
Keywords: all-purpose flour, brown sugar, butter, chocolate chips, eggs, granulated sugar, honey, milk, vanilla extract
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