Filed Under: Chocolate | Cookies | Dessert

Thin and Crispy Chocolate Chip Cookies

Recipe By Tessa Arias
January 24th, 2019
4.71 from 137 votes
4.71 from 137 votes

Quick and easy Thin and Crispy Chocolate Chip Cookies for when you're craving that satisfying crunchy chew in a cookie just like Tate's! Download my FREE cookie customization guide here!

Yield: 20 cookies

Prep Time: 15 minutes

Cook: 12 minutes

Tessa's Recipe Rundown...

Taste: These cookies really have that caramelized butterscotch flavor which I think is due in part to the sugars, including corn syrup, thoroughly dissolving in the melted butter.
Texture: Just like the title says, thin and crispy! They’re also slightly chewy and crunchy.
Ease: Super easy, you don’t even have to wait for butter to come to room temperature or use your electric mixer.
Appearance: You can just see the texture from the flat texture and browned edges of these cookies.
Pros: Quick, easy, and satisfies that thin crispy craving.
Cons: None.
Would I make this again? Yes! Every once in a while this is the texture I want.

With my immense cookie knowledge (don’t laugh, that’s a real thing), I knew I could create a recipe for thin and crispy cookies. I know some people who love this texture and I do crave it every once in a while.

Quick and easy Thin and Crispy Chocolate Chip Cookies for when you're craving that satisfying crunchy chew in a cookie just like Tate's!

If you’ve ever had Tate’s Chocolate Chip Cookies then this recipe creates results that are almost identical. The only difference? My Thin and Crispy Chocolate Chip Cookie recipe has a slight hint of chewiness in the center which I really enjoy.

How to make classic buttery thin and crispy chocolate chip cookies

How to Make Thin and Crispy Chocolate Chip Cookies


To achieve thin and crisp cookies I’ve discovered melted butter is really crucial. Melted butter helps the cookies to spread out and become flatter with crisp edges.


Another key trick is using more granulated sugar than brown sugar which will also help produce flat, chewy, crunchy cookies.

Do I have to use corn syrup?

A touch of corn syrup in this dough aids in browning and caramelization, giving the cookies great flavor and browned crunchy bottoms. If you can’t find corn syrup, you can use golden syrup instead. If you can’t find or don’t want to use either, you can technically leave it out of this recipe. You’ll still have a delicious cookie but the texture won’t quite be as thin and crispy.

The most important part of this recipe = measuring your flour correctly!

Anytime someone tells me they made this recipe and the cookies didn’t come out thin and crispy, I can all but guarantee it was because the flour wasn’t properly measured.

That’s because it’s ALL too easy to accidentally over-measure your flour by compacting too much into the measuring cup. If you’re not already measuring your flour with a kitchen scale, or at the very least using the spoon & level method, I highly highly recommend you read my post on How to Measure Flour asap.

Also make sure you’re using the RIGHT kind of flour. For best results in this recipe, don’t use a high protein flour like King Arthur. This recipe was tested successfully with Gold Medal Bleached All Purpose Flour (blue label).

Don’t overmix the dough!

We really want to avoid activating webs of gluten in this recipe. That’s why you should avoid a high protein flour. But you should also avoid over mixing the dough (which is really more like a thick batter in consistency). Stir in the dry ingredients until JUST combined.

Why is there milk in the cookie dough?

Lastly, a splash of milk added into the dough also helps to create flatter cookies by adding more moisture to the dough so it spreads faster in the oven.

Baking Crispy Cookies

Make sure your baking soda is FRESH for this recipe as it’s critical to the spread and browning of these cookies which gives them their crispy thin texture.

If possible, avoid baking these cookies on nonstick or greased baking sheets. Use unlined metal sheets that have been fitted with parchment paper. The dark nonstick finish of some pans can enhance browning and even cause cookies to burn on the bottom, especially in this particular recipe. Nonstick cooking spray can increase spreading while cookies bake in the oven, which we don’t want in this particular recipe since the dough will spread enough on its own.

Make sure your oven temperature is accurate. An oven thermometer is the best way to do this. If you’re unsure, at the very least preheat your oven for an extra 10 minutes before baking anything. If your oven isn’t properly preheated or if it tends to run cold you won’t get crispy cookies.

Serving & Storing

These cookies are definitely best served soon after baking, that’s when they’ll be the crispiest. They will soften slightly the longer they’re stored. That’s why I recommend freezing this dough so you can have perfectly thin & crispy cookies at a moment’s notice! You can also re-crisp by reheating the baked cookies in a 350°F oven for a few minutes.

How to Freeze Cookie Dough

I love freezing balls of cookie dough to bake whenever I crave cookies! Check out this post on how to freeze cookie dough and bake from frozen. These cookies will bake up thin and crispy even straight from the freezer! But to ensure that distinct texture you may want to defrost the dough first.

Thin and crispy chocolate chip cookie dough

More Chocolate Chip Cookie Recipes:

Check out ALL of my chocolate chip cookie recipes and cookie baking science tips & tricks here!

4.71 from 137 votes

How to make
Thin and Crispy Chocolate Chip Cookies

Yield: 20 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Quick and easy Thin and Crispy Chocolate Chip Cookies for when you're craving that satisfying crunchy chew in a cookie just like Tate's! Download my FREE cookie customization guide here!


  • 1 1/3 cups (169 grams) all purpose flour measured correctly
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (113 grams) unsalted butter, melted and cooled
  • 1/2 cup (100 grams) granulated sugar
  • 1/3 cup (67 grams) packed light brown sugar
  • 2 tablespoons light corn syrup or golden syrup
  • 1 large egg
  • 1 tablespoon milk (any kind)
  • 2 teaspoons vanilla extract
  • 1 cup (170 grams) semisweet chocolate chips


  1. Preheat the oven to 350°F. Line large baking sheets with parchment paper.

  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, vigorously beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg, milk, and vanilla and beat vigorously until very well combined. Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently stir in the chocolate chips. The dough will be very loose, sticky, and more like batter in consistency.
  4. Drop dough by 1 1/2 tablespoon rounds onto the prepared baking sheets, spacing at least 2 inches apart. Don't worry if the dough isn't perfectly round. Bake for about 12 minutes, or until golden brown and flat, rotating the sheets halfway through baking. Bake one sheet at a time for even cooking.
  5. Let the cookies cool on the baking sheets for 5 minutes before using a thin spatula to remove to wire racks to cool completely. Store in an airtight container for up to 5 days at room temperature. If desired, reheat the cookies in a 350°F oven for 3 to 5 minutes, or until warmed through.

Course: Dessert
Cuisine: American

This recipe was originally published in 2013 and recently updated with new photos, more tips, and weight measurements. Photos by Ashley McLaughlin.

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Gaby — October 24, 2013 at 6:35 pm

    I think I need to make a batch of these right now! They sound perfect!

    • #
      Celia — April 3, 2021 at 12:56 pm

      Just made them 4 my son in law. Will make sure my daughter keeps this recipe on hand. Can’t wait 4 her to try tje

  2. #
    Abbie @ Needs Salt — November 6, 2013 at 1:32 pm

    I love a thin and crispy chocolate chip cookie! These look phenomenal.
    Pinning! 🙂

  3. #
    Corinne — December 2, 2013 at 9:46 pm

    In searching for a Thin and Crispy Chocolate Chip Cookie on Google, I came upon this recipe. So I made them tonight (been craving a crispy cookie for several weeks now). Three words…..You. Nailed. It.!!!! They are exactly what I was looking for. I never knew a cookie could be Crispy AND Chewy. FANtastic! This one is going in my personal recipe book. This is the kind of cookie you crave and can’t find anywhere but in your kitchen. Texture is perfect and taste is delectable! Thank you so much!

  4. #
    Jennifer — December 9, 2013 at 11:20 am

    I have been searching for a chocolate chip cookie recipe that actually spreads thin when you bake them. I will admit, the corn syrup made me skeptical. Literally, the only time my bottle of corn syrup sees the light of day is when I make homemade marshmallows. I put my doubts aside and made a batch this afternoon. Can I just say … OMG! By far, the best thin, crispy & chewy chocolate chip cookie I’ve ever made from scratch. Fantastic recipe … it’s a keeper!

  5. #
    Jennifer — January 13, 2014 at 8:30 pm

    These cookies are amazing!! I made them this weekend and my husband and mother insisted I make these EVERY weekend. They both said it was the best home made chocolate chip cookie they’ve ever had. They are incredibly chewy and great flavor. My favorite cookie recipe so far.

  6. #
    Molly H — February 14, 2014 at 6:00 pm

    I followed this recipe and my cookies were NOT thin & crispy. They puffed up.. ugh.. what a waste.

  7. #
    Jamie — March 6, 2014 at 8:38 pm

    Just followed this recipe to the T. My cookies came out thin, big, and tasty…but not crispy. They were chewy and soft. The only thing I did differently was let them cool on parchment paper placed on my counter because I don’t yet have cooling racks. I’m hoping this is the only reason they weren’t crispy because I definitely want to try again after I get wire racks. They also need a little more flavor for my liking so I’ll probably add some toasted nuts. Thanks for this post, though. Its really interesting! All the possible cookie outcomes!

  8. #
    Susan — March 15, 2014 at 8:55 am

    I made this recipe , doubled it and used mini-chocolate chips. This recipe is very easy to make and the cookie came out great! It was thin , crispy and slightly chewy. A few changes I will make next time (due to my preference of how I like cookies), is to use less sugar, make smaller sizes, and bake for only 13 minutes.

  9. #
    Katie — May 23, 2014 at 10:39 am

    I followed the recipe exactly because I was desperately craving a crunchy cookie to dip in milk. They came out large and flat and super, duper chewy without a bit of crunch. I was so sad. ): I might try them again because the flavor was good and I am hopeful.

    • #
      Tessa — May 23, 2014 at 10:45 am

      Hi Katie! Sorry to hear they didn’t turn out very crispy. Try baking at 375°F next time, your oven might run a little cold and the higher temperature will help get them darker and crunchier. Good luck!

  10. #
    Temy — June 3, 2014 at 6:14 am

    Tessa…these are ideal for me to make for my sons wedding you please tell me how many cookies this recipe yields? Thank you!

    • #
      Tessa — June 3, 2014 at 7:21 am

      About 20 cookies. Enjoy your son’s wedding!!

  11. #
    Rebecca Heidenreich — June 5, 2014 at 10:26 am

    Is there a way I can NOT use corn syrup? I try to use the most natural ingredients as possible, and I don’t even own corn syrup…and I don’t really want to buy a bottle just for these cookies…

    • #
      Tessa — June 5, 2014 at 11:38 am

      You can leave it out but it does aid in creating the thin texture of these cookies.

  12. #
    Lisa — June 22, 2014 at 4:53 am

    For those that don’t want to use corn syrup (not all corn syrup is high fructose, but it is almost certain to be made with GMO corn, which is a negative in my book), I have read of several people substituting Lyle’s Golden Syrup for the corn syrup. I have not tried this yet, but I did finally find it in a store while traveling and plan to very soon. People seemed to be happy with the substitution results who tried it. Lyle’s is a very British staple ingredient and is not always found at American grocery stores. But it is a standard ingredient across the pond! Hope this helps!

    • #
      Elaine — April 17, 2021 at 1:30 pm

      Golden syrup is sold in Frys(Krogers). I have seen it many times there. They have a special section for British foods so ask if you cant locate it.
      Recipe is a winner!

  13. #
    Wayne Lloyd — July 2, 2014 at 7:51 pm

    I have tried a variety of thin chocolate chip recipes but none of them acually
    came out thin. This did. The color and texture were as I expected; and they
    were thin! Thank you.

    • #
      Tessa — July 3, 2014 at 7:42 am

      So happy to hear that!

  14. #
    KIM — July 6, 2014 at 9:09 pm

    will it be ok if i add nuts to the dough, tq.

  15. #
    Nicole — September 1, 2014 at 3:21 pm

    I don’t usually comment, but these cookies came out perfect!!! This is thee best thin and crispy cookie recipe that I have ever found!

    • #
      Tessa — September 2, 2014 at 1:51 pm

      So glad to hear that! Woohoo 🙂

  16. #
    Lorraine — October 12, 2014 at 6:38 pm

    These are exactly what I was looking for. i’ll try them next week. I wanted a recipe that would emulate Tate’s chocolate chip cookies. They are so delicious and thin. Will keep you posted and thanks for this blog. i love it.

  17. #
    elena — October 25, 2014 at 9:54 am

    i have tried 6 times to make flat ccc so today I just tried yours still got cake like cookies???? Please tell me what I’m doing wrong? Thank you…..

  18. #
    Hira — October 28, 2014 at 11:44 pm

    Will these be fine if i don’t have corn syrup or is it a really crucial ingredient?

    • #
      Tessa — October 29, 2014 at 5:49 pm

      It definitely helps create the thin crisp texture, but you can leave it out if you must.

  19. #
    Duane — November 25, 2014 at 3:13 pm

    Is it ok to add nuts to the batter? Thanks. Can’t wait to try.

    • #
      Tessa — November 26, 2014 at 8:52 am

      Don’t see why not!

  20. #
    Laurie — December 13, 2014 at 9:28 am

    O Thank God for you !!! I have been trying since I was 14 for a cookie just for me …the rest of the family likes the puffy soft kind, but they get stale so quickly ( in my opinion )
    othankGod for you !

  21. #
    Pat — January 8, 2015 at 9:04 pm

    Great recipe! Super easy tomake and turns out wonderful. The cookies are cruncy and chewy in the middle. A keeper! Thank you 🙂

  22. #
    Jules — March 8, 2015 at 5:53 am

    I almost never post comments, yet this recipe absolutely required I do so. I bake a lot and have experimented with almost every chocolate chip cookie you can imagine. This recipe really stood out as something different and with the promise of crispiness I had to try it. I made them last night and all I can say is we have no idea how they taste the day after because we ate them ALL (thankfully the recipe only made 20). They inspired such a binge for everyone in the family. This is the most perfect ccc I have ever come across and my new de facto recipe. Thank you Tessa! You are amazing.

    • #
      Tessa — March 9, 2015 at 3:37 pm

      Thank you so much Jules!! Your comment made me smile 🙂

  23. #
    Lujain — March 16, 2015 at 7:20 am

    Hi Tessa, I LOVE this recipe and it is one of the few cookie recipes that actually worked with me. I want to do this recipe again but unfortunately I ran out of light corn syrup and I can’t find it in stores near me, is it okay if I use dark corn syrup instead? & if I do, do I change the measurements or does it just stay the same? Thankss

  24. #
    Diana — March 24, 2015 at 5:33 pm

    I just made these cookies because I wanted flat crispy cookies and they came out fat chewy and cakey 🙁

  25. #
    Celia — April 10, 2015 at 4:51 pm

    hey, would it be ok to substitute the light corn syrup with honey? thanks in advance!

    • #
      Joel — October 31, 2019 at 3:42 pm

      Made these. They did not come out flat at all. Nor were they crispy. They were puffy and chewy. Not even really that good flavor wise. Used quality ingredients and made no difference. Regular nestle cookies have better consistency and flavor. Would not make again.

  26. #
    Nicole — May 11, 2015 at 10:43 am

    I just made these cookies and they came out perfect and delicious. I follow the recipe exactly as it says only thing I did was turn up my oven to 375 because I know it’s an older oven. I love this recipe will try it again too bad I can’t post pics.

    Thank you,

  27. #
    Dee — December 29, 2015 at 8:42 pm

    Would it be okay to completely use brown sugar instead of some granulated sugar? All I have in the pantry is brown sugar.

  28. #
    Florine — January 3, 2016 at 2:26 pm

    Good dept 🙂

  29. #
    Martha — January 10, 2016 at 5:16 pm

    I made these today and they are soooo good. Just how I like them, thank you for sharing your recioe

  30. #
    Beth Bell — January 21, 2016 at 7:53 pm

    Can u use margarine instead of unsalted butter? Beth

  31. #
    Alex J — February 25, 2016 at 7:10 pm

    Wow – So impressed by your website. Cookies were perfect. Thin, crispy on the edges, good chew to the middle. I found the batter a bit sweet, so I sprinkled sea salt on the top before throwing them in the office. The salt adds a nice edge on top of the sweetness. I also made your old fashioned dough nuts last week. They were amazing!! Thank you so much for your tips and tricks!

  32. #
    Hope — April 16, 2016 at 5:53 pm

    Made these this afternoon, however not to my liking. They came out thinner than I like and were greasy. Guessing from the melted/cooled butter. The taste of cookie itself is good.

  33. #
    Emka — July 10, 2016 at 6:46 am

    I had to let you know, that this is the BEST cookie recipe I have ever come across. I moved to Europe 11 yrs ago, and had all but given up on making a great “American” cookie. Ingredients here are just a little bit different, and it’s enough so that they either always come out too cakey for my taste, or just don’t have the right flavor. Thank you for sharing this recipe. It is now the base for most of my cookies. Made it today with chopped up butterfinger…yum! Crispy, chewy, delicious! 10 out of 10.

    • #
      Tessa — July 13, 2016 at 7:55 am

      Yay! So happy to hear that! 🙂

  34. #
    Michael — July 30, 2016 at 5:31 pm

    Can I double this recipe, and if so should use exactly double of all ingredients?

  35. #
    echo — August 2, 2016 at 1:06 pm

    I made these and they turned out small and about an inch tall, and puffy inside – so far from what I was expecting that it was funny! XD If anyone could let me know why they turned out this way, that would be great!

  36. #
    Jennifer — August 6, 2016 at 6:23 pm

    I followed the recipe exactly. Cookies turned out chewy and a little crispy but the flavor was not good at all. Tasted blah. Money wasted.

    • #
      Tessa — August 7, 2016 at 8:53 am

      Hi, Jennifer! I’m sorry to hear that. Since I’ve made this recipe many times with rave reviews, and many other readers have made and enjoyed it, I’m wondering if the ‘blah’ flavor had something to do with the ingredients used? I try to use the highest quality ingredients I can get when baking, it truly does make a difference!

  37. #
    Laura Cooper — August 12, 2016 at 6:20 am

    Hello~ I’m just curious, after reading your cookie guide, why does your thin & crisp chocolate chip cookie recipe include brown sugar? I read that if you want crisp to use just white sugar. I don’t think I’ve ever seen a choco chip cookie recipe w/ just white sugar. Is it because of flavor? Thanks!
    I’ve just been having an impossible time of achieving a thin crisp cookie.

    • #
      Tessa — August 12, 2016 at 11:59 am

      If the cookies didn’t have brown sugar, then they’d basically be sugar cookies. You’re right, the brown sugar is necessary in creating that richer more butterscotch sweet flavor 🙂

  38. #
    Liz — August 26, 2016 at 10:01 am

    Made these exactly as stated and they were really good. Thanks for the recipe! Gonna make more this weekend for my sons lunchbox next week:)

    • #
      Tessa — August 26, 2016 at 10:43 am

      Wonderful!! Your son is a lucky kid 😉

  39. #
    Jess — December 2, 2016 at 12:15 am

    I enjoy your cookies recipes. Thanks for sharing.

    Wish you greater success for your baking passion.

    Have a blessed n joyous Christmas.

    Jess Lee

  40. #
    linda — February 24, 2017 at 8:38 pm

    hi Tessa, im experimenting many recipes to get the thin and crisp and melt in mouth choc chip cookies. I come across your website and will do right after works. Will update soon… cross finger to get my dream cookies..

  41. #
    Angie — May 31, 2017 at 9:41 pm

    Top 3 chocolate chip cookie recipes!! My family all loved it…and they are pretty picky!! They are truly the perfect crispy yet slightly chewy cookie. We did half semi sweet chocolate and half milk chocolate chips because that’s what we preferred. Happy to report it taste perfectly delicious the next day too. No ore having to wait for my dough to chill…we can enjoy these in about 30 minutes!! Thanks for sharing this new favorite!!

    • #
      Tessa — June 2, 2017 at 9:28 am

      Yay!! So glad your family enjoyed the recipe 🙂

  42. #
    Rose — December 3, 2017 at 1:33 pm

    I just made these cookies and my family gave them a thumbs up. you do make a huge cookie and they are thin and crispy. I’m going to try and bake at a higher temp as I had to keep adding time. Definitely will make again.

  43. #
    Melissa — February 11, 2018 at 10:31 am

    Perfectly crunchy! My 5 yr old thoroughly enjoyed them!

  44. #
    Dawn — March 27, 2018 at 6:54 pm

    These cookies ROCK!!!!!

  45. #
    SRW — April 15, 2018 at 8:30 am

    Worst recipe ever in all my life! The syrup is nasty and leaves awful taste and consistency, the cookies stuck to the paper so bad I threw out the whole mess! I should have known with milk and syrup there was something really wrong.

  46. #
    Della — May 21, 2018 at 6:22 pm

    Perfect crispy thin with great flavor! Followed recipe exactly so not sure what went wrong with some of the other posters. Will make these again and again! Thank you for the recipe!

  47. #
    J — June 15, 2018 at 3:56 pm

    Can I substitute water for the milk? Can you provide weights for the sugars?

  48. #
    Judy — September 21, 2018 at 4:49 pm

    Baked these cookies today. I substituted maple syrup for corn syrup since I didn’t have any corn syrup. First batch came out a bit cakey and the batter didn’t flatten while baking to give them that thin and crispy cookie that I am looking for. I also like my cookies to be crunchy/crispy all the way through. Not into chewy, cakey or soft middles.

    Decided to turn up my oven to 375 ( my oven is not real hot even on convection) and baked them for 13 minutes instead of 12. I also flattened the batter on the cookie sheet with a fork to make them thinner. Bingo! Much better, crispy and thin if a tad on the sweet side.

    Will do them again with less sugar or omit the maple syrup maybe.

  49. #
    Francid — December 1, 2018 at 6:11 am


    The sugar weight measurements should be 100 grams of white sugar, and 65 grams of brown sugar. No problem:) !!!

  50. #
    Francid — December 1, 2018 at 6:21 am

    Hi Tessa,
    I made these last week and tutu were very good but after about 4 hours, they turned soft.
    Any idea what happened? When they were fresh from the oven, like literally, they could still burn your fingers, i took one and ate it. Boy, it was good, a lot of choc chips and was very crisp on the outside. But the center was kind of not so cooked. I’m suspecting that the gooey center caused the cookies to become soft after a while.

  51. #
    Francid — December 14, 2018 at 12:49 am

    Hi Tessa,
    I’m just speaking my mind and being as honest as i can. And i don’t mean any harm at all. But i think there is a con. U cant make the same cookie with less sugar. I’m very sad to hear this myself. I wish it could. Thank you so much anyway for this recipe that inspired my own! 🙂

  52. #
    Marmonk — January 6, 2019 at 8:18 pm

    I’ve been searching for a thin and crispy cookie recipe, but these turned out more cakey, and my batter was not like batter. I even tried making different sized cookies to get thin batch, but it didn’t work. Not sure what I did wrong…

  53. #
    Martie — January 14, 2019 at 4:44 pm

    I love crispy cookies and these did not disappoint! I made them following your recipe exactly, they are so easy to make and sooo good! Thank you

  54. #
    Shannon — February 3, 2019 at 4:35 pm

    These are a keeper. I followed the recipe with only a minor adjustment or two. I only used a half a cup of mini chocolate chips, half cup of heath toffee bits and quarter cup of chopped bacon. Also, since I was making “miniature” cookies, about 1 tsp, I found using a pipping bag to be a lot quicker and easier. I only baked for 9 minutes. Cookies turned out spectacular. Thank you for sharing this recipe..

  55. #
    Liza — May 30, 2019 at 8:30 pm

    Hi Tessa,
    Thank you for sharing your recipe. This is so far the best choco chip cookie recipe i made. Crunchy and chewy. I freeze the dough overnight but it did not flatten. But im happy with the taste and texture. ❤️❤️

  56. #
    Michelle — June 3, 2019 at 4:25 pm

    The first time o tried this recipe, the cookies didn’t come out flat. The 2nd time, I got it perfect! Thin and crispy and a bit chewy in the middle! YUM!!!

    I made sure to WEIGH the ingredients. I also sifted together the dry ingredients. Lastly, I melted the butter in a pot, not the microwave. I read somewhere that softening butter in the microwave can compromise its structure, so I figured melting would have the same impact. Melted it on a very low heat in a small sauce pan.

    The cookies are AWESOME!!!!!!


  57. #
    Katie — July 11, 2019 at 11:51 am

    Good GOD I feel like I just found the key to heaven!!! I have been searching high and low for this cookie. If you follow this recipe EXACTLY, you will get a perfect flat, caramelized, crispy cookie. Not weighing the flour is definitely what I’ve been doing wrong all these years. Thank you so much!

  58. #
    Lisa — July 21, 2019 at 4:41 am

    Excellent! Came out exactly as expected. I added 1 cup of chopped walnuts. Delicious!
    Wish I could have posted a picture…..

  59. #
    Marilee — August 5, 2019 at 5:21 pm

    How would I adjust this recipe if I wanted to make
    One large cookie ? 9-12” round cookie?

  60. #
    Dana — August 19, 2019 at 8:45 pm

    I think this is the last Chocolate Chip Cookie recipe I’ll ever need. I’ve always been a thin-and-crispy person, and these are my dream cookies. I made a full batch last night and almost none of them lasted more than ten minutes out of the oven. Mine came out thicker than the pictures, but still crispy with a slight chew and an awesome buttery flavor.

    Out of necessity, I used only granulated sugar (no brown sugar), golden syrup, and Cadbury dark chocolate chips and milk chocolate melts. I put more chocolate in than the recipe recommends. I baked them four at a time and over the course of several batches, discovered I could get a better texture by baking them slightly longer, at a lower temperature (about 18 minutes at 150ºC or about 300ºF)

    I woke up this morning to discover that my boyfriend had put the few leftover cookies in the fridge overnight. I may have had cookies for breakfast turns out this sort of improved them? They are now SUPER crispy!

    • #
      humaira — December 27, 2020 at 1:55 pm

      so you replaced the amount of brownn sugar with granulated sugar? did the cookie not get too sweet?

  61. #
    maya — August 28, 2019 at 10:09 pm

    I did not use any syrup for my cookies, and they turned out just as thin and crispy with a nice chew in the middle. The edges were so perfectly caramelized. This is my go-to recipe whenever I want to bake cookies.

  62. #
    Kathleen Floyd — August 31, 2019 at 3:06 pm

    Fast, easy, delicious. You can also make the batter and then add different ingredients, e.g., toffee chips and chopped pecans, toffee chips with mini chocolate chips, or no added ingredients to make an awesome thin sugar cookie.

  63. #
    Georgeann — September 1, 2019 at 3:12 pm

    Great cookie, just what I was looking for in a thin and crispy cookie.

  64. #
    Debba — September 12, 2019 at 4:41 am

    These beauties have replaced peanut butter as my go to cookies. I have marginally reduced both white and brown sugars, and use white choc chips with a good handful of dried cranberries. Tonight I took them up a level by sandwiching two together with quality vanilla bean ice cream for a successful dinner party dessert!
    Thanks so much for a recipe that ticks all the boxes.

  65. #
    Signick — October 2, 2019 at 6:37 pm

    This recipe didn’t turn out as I hoped. I rated 5 stars just in case I made it wrong. I followed the recipe and they were not crispy. They were even too soft. Probably due to the corn syrup. Also, brown sugar is softer. I’ve never added milk a cookie mix. The melted butter was a good method to make the cookies thinner. When I make someone else’s recipe, I don’t change anything. Then I’ll make it again and tweak it. I remake this with some changes. Thank you for the recipe!!!!!!!!

  66. #
    Sasa — October 16, 2019 at 9:59 am

    Tried this cookie recipe as I have excess oatmeal that I was trying to clear. So I improvised a little, added the oatmeal, reduced the chocolate chips and added some raisins too. It was absolutely delicious. Love love love this crispy thin cookie recipe! Thank you for sharing

  67. #
    Amy Kulas — October 17, 2019 at 2:12 pm

    This Recipe Nails it!!

  68. #
    Mary — November 7, 2019 at 12:08 pm

    Just finished cooking, cooling and first taste. Very, very crispy with just a satisfying tad of chewiness. Full disclosure: I used dark corn syrup instead of light and 3/4 c. Milk Chocolate chips and 1/4 c. Toffee chips. Possibly the best cookie I’ve ever made and I’ve been baking for many decades. Thanks

  69. #
    andrea Sanft — November 9, 2019 at 8:29 pm

    finally!! my fam is so happy. left out the corn syrup but they were still perfect.

  70. #
    Sheila — November 12, 2019 at 4:34 pm

    The cookies taste good, but they are NOT thin and crispy!
    I did everything according to the recipe except that I used honey instead of the corn syrup.
    I also heated the oven up bit after the first 2 batches.
    PLEASE tell me how I can make cookies that look like the photo you posted!!

    • #
      Tessa — November 13, 2019 at 11:21 am

      Honey won’t work in this recipe. Honey creates cakey cookies. Please make the recipe as written 🙂

      • #
        sheila — November 13, 2019 at 12:15 pm

        Oh dear . My corn syrup had expired and I saw honey used in another recipe so I figured it would work.
        I guess not .
        Thanks for your reply; they were still delicious but I will make them again according to your directions!!!

  71. #
    Joel R Stout — November 18, 2019 at 8:24 pm

    Awesome. And when you said any type of milk, I took that literally and put in a tablespoon of dry malted milk. It’s a wonderful addition to your great recipe.

  72. #
    Juliana — November 21, 2019 at 3:38 pm

    This has become my go-to chocolate chip cookie recipe. These cookies are incredible and are SO easy to make! Everyone loves them. I add some coarse sea salt for a bolder flavor, and they are to die for.

  73. #
    Ginger — November 25, 2019 at 12:19 pm

    These cookies were on point! I’m throwing out all of my other choc chip recipes!

  74. #
    Sam — December 1, 2019 at 11:36 am

    Not sure if I messed up somewhere, but cookies came out as very very thin slices of cake with a slightly crispy top. I followed the recipe to the letter aside from using golden syrup in place of corn syrup.

  75. #
    Breanna — December 1, 2019 at 8:16 pm

    So the first time I made these I used the level and spoon method and they didn’t turn out thin enough like the picture so I went back immediately and remade the recipe using the scale method. The batter did look less thick than the first batch I made and did have that “batter” consistency. Comparing the two cookie batches the 2nd batch using the scale method to measure out the sugars and the flour did yield batter results. Lol. Cookies were a little brown but crispy on the edges and chewy in the center and DID flatten out a bit more after cooling. I would strongly suggest the scale method when using this recipe as she suggests in her videos and instruction tips. It’s very difficult to make a flat cookie when ur trying lol.

  76. #
    Cookie — December 18, 2019 at 10:14 am

    it’d be nice if there was a print version. i won’t bake because it is too difficult to see the recipe with all the ads and page updates. ta-ta…

    • #
      Tessa — December 18, 2019 at 11:01 am

      There is a print version! At the top of the page and in the recipe card there are printer icons that click to the printable version.

    • #
      Mila — May 16, 2020 at 2:02 am

      Good recipe! I didn’t have chocolate chips, so I left those out and added a little bit of cinnamon – a completely different cookie, I know, but the point is the consistency and thinness of the cookie were exactly right. I made them a second time with some dried coconut and substituted half of the butter for coconut butter (the kind sold as a butter substitute) and they came out even crispier! The scale method definitely helps get the right consistency

  77. #
    Deborah — December 25, 2019 at 7:30 pm

    I used a wooden spooon to beat instead of spatula. And i used imitation vanilla extract. I didnt have scale but used 1/16 cup less flour. 1st pan spread too much. So next batch i used much less batter (dough). Seriously maybe size of quarter and not high. Maybe 1/3 inch tall on the parchment. These were pretty perfect. Make sure you lrave on parchment/pan to cool for at least 6 minutes. Also my cooking time was more like 15 in Arkansas mountain area. Love love love Tates. These are just a little softet in the middle just like she states. Perfect!

  78. #
    Stephanie — January 5, 2020 at 3:51 am

    Best chocolate cookies ever according to my husband. Best flavor and wow didn’t even last 24hrs so this is a win!

  79. #
    Jen U. — January 8, 2020 at 5:57 pm

    Came out just like you said! I measured all my dry ingredients, which I think really helped and was quite easy to do.

  80. #
    Maikee — January 10, 2020 at 4:49 pm

    I followed the instructions but instead I got a thin, cakey cookie… what did I do wrong? thank you!

    • #
      Sheri — July 26, 2020 at 11:17 am

      Happened to to me too….but when I made them last time they were thin, crispy, and chewy! Perfect! Why would it be different when made as the recipe says?

  81. #
    K — January 17, 2020 at 11:06 pm

    The best thin and crispy chocolate chip cookie ever! Your recipe is for keeps, Tessa! The only difference I did with the recipe was instead of using 1 whole egg, I only used egg yolk. It turned out still perfect! I was wondering if this recipe works well with oatmeal instead of choco chips? I’m planning to make oatmeal thins with this recipe. Will this work well with oatmeal?

  82. #
    Stephanie Vandervort — January 27, 2020 at 5:15 pm

    Exactly what I was looking for. Delicious.

  83. #
    Terri — February 8, 2020 at 10:57 am

    I made these specifically for my husband who is recovering from his chemo this week who loves crispy cookies. They are LIMP! I’m so disappointed. All of that time and mess wasted!!!

    • #
      Janet Gramlich — February 13, 2020 at 2:05 pm

      I’m giving these cookies 5 stars because they really do come thin and crispy. However, I think I just ruined them. I stored them in a plastic bag after they cooled and now they are soft! I am so disappointed this happened. I put them in the freezer hoping they might crisp up again. I also read they should be stored in an airtight container. Live and learn, I guess.

  84. #
    Janet Gramlich — February 13, 2020 at 2:03 pm

    I’m giving these cookies 5 stars because they really do come thin and crispy. However, I think I just ruined them. I stored them in a plastic bag after they cooled and now they are soft! I am so disappointed this happened. I put them in the freezer hoping they might crisp up again. I also read they should be stored in an airtight container. Live and learn, I guess.

  85. #
    Tom — February 21, 2020 at 7:37 am

    Absolutely the best! The second time I made these I added a pinch extra salt to bring out the flavor and they tasted even better

  86. #
    DP — February 29, 2020 at 8:50 am

    i have used this recipe WITHOUT CORN SYRUP over a dozen times and it turned out perfectly every single time. I made sure to use a FOOD SCALE. the right amount of flour and butter really makes a difference.

  87. #
    za — March 6, 2020 at 2:13 am

    how many cookies can be made using the amount of ingredients

  88. #
    jim — March 9, 2020 at 11:26 am

    just curious: First , which cooking school did you attend? Second, is it possible to get these crispy and not chewy? And how does Tate get theirs to stay crisp? And lastly, I weigh my ingredients religiously but I’m always wondering why there seems to be no agreement on how much a cup of flour weighs> According to your measurement, 1 1/3 cups of flour weighs 169g. That works out to `126.75g per cup. Very odd measurement. Explain, please. Thanks for all the great work.

  89. #
    Sierra — March 9, 2020 at 7:53 pm


  90. #
    Tiziana — March 16, 2020 at 1:43 pm

    I am so sorry…but this is the worst chocolate chip cookie ever. I thought I would try something new. Big mistake! What waste of my time and ingredients! This really upset me. I followed step by step. Did nothing different. I put 1 1/2 tablespoon of dough, left two inches space…I ended up with one big giant cookie!!!
    I will stay with what I know next time.

    • #
      Tiziana — March 16, 2020 at 1:58 pm

      I had a little left over dough enough to make 4 more cookies. I think 1 1/2 tablespoon of dough is way too much. The cookies expand really a lot…That is why I ended up with one huge cookie. They also stayed flexible and not very crunchy. The other batch…that only had four cookies…They also expanded a lot but because they were just a few they had enough space and did not attach. Also I think there is way to much butter. The flavor is good…but it needs adjustments…I would say 1 teaspoon dough and at least two inches apart.

  91. #
    Frank — March 16, 2020 at 1:59 pm

    Followed your recipe to a T! Weighed out measurements and O….M….G! In my opinion, better than a Tate. That warm chewy center and those crispy edges…..this is bad…..gonna need more self control before I make these again…..Thank you!

  92. #
    Shae — March 17, 2020 at 6:52 pm


  93. #
    LXFolsom — March 19, 2020 at 1:56 pm

    The recipe was easy to follow and came out great. I didn’t just melt the butter, I took it almost to the point of caramelization. It added a great flavor. I used morsels vs. standard chips and I think it was a mistake. The morsels overpowered the cookie. I’ll definitely make this recipe again and try using standard chips.

  94. #
    Deb — March 20, 2020 at 7:10 am

    Best thin and crispy recipe ever!!! They turned out exactly as you described and so delicious. They are now my husband’s favorites!
    Than you for sharing.

  95. #
    Lois — March 27, 2020 at 8:19 am

    My brother-in-law’s favorite cookie. He’s in a nursing home and can’t eat something soft and he loves these the problem is his roommates always steal the cookies Thanks for a great recipe

  96. #
    Jody — March 29, 2020 at 4:21 pm

    I didn’t have the corn syrup but these still turned out great! Glad I measured the flour because I had enough with just over one cup (guess mine was more packed lol). I turned my oven up to 365C cuz it’s old and they turned out thin and crispy like I wanted. Very pleased!

  97. #
    Alex — March 30, 2020 at 2:28 am

    Can these be made any crispier by chilling the dough?

  98. #
    Suzanne K. Moore — April 1, 2020 at 1:25 pm

    I have been looking for a better recipe for years and this one is The best one I have found after
    trying many along the way! For some reason my
    Cookies always turned out in a lump and were never the right consistency although they tasted ok. These cookies spread out beautifully and are a wonderful texture- chewy in middle with crisp edges. So happy I found this recipe !!! My exhaustive search has finally ended!

  99. #
    Jake — April 4, 2020 at 1:15 pm

    Tried this recipe probably 5-6 times. Unsure of what the issue is but the cookies rise and end up the opposite of what I want every time. I do not have a scale unfortunately but I use the leveling off method. I’ve tried different variations of the recipe in order to try to obtain the flat crunchy cookie I want. Even tried adding less flour than it calls for since that’s a common mishap but they end up the same.

    • #
      Peter Carlstedt — January 8, 2021 at 11:51 pm

      Many of us have the same disappointing results: not at all thin and crispy, but thick, puffy and cakey. What is happening here? I also followed the recipe to the letter, though I admit I used monk fruit sugar instead of traditional cane sugar.

      • #
        Tessa — January 12, 2021 at 4:02 pm

        I’d recommend using a digital scale to measure your flour as puffy cookies are due to too much flour in the dough! And monk fruit sugar will definitely not yield the same results, granulated sugar is a must for this recipe. I hope this helps!

  100. #
    Lexi — April 8, 2020 at 7:47 pm

    I may have rated these already but omg they are so good! I made them according to weight and added a few extra grams of chocolate chunks, as well as sea salt on top. I found mine only needed 9-10 mins to bake. (Maybe my oven runs hot?) They are delightful and a perfect comfort food during quarantine. Thank you so much, Tessa!

  101. #
    Emily P Griffin — April 10, 2020 at 11:12 am

    AMAZING! THANK YOU for educating me on the proper way to measure flour! I followed the directions to a tee and the cookies were PERFECT! My family loves them! The only problem is….now they expect me to make these every day!

  102. #
    Frances Bauman — April 10, 2020 at 1:21 pm

    These are the best cookies ever! I was a huge fan of Tate’s cookies, I even bought their cookbook and made the recipe many times. I was very happy with them, until I tried your recipe Tessa. These cookies blow them out of the water, such a wonderful butter flavor and the exact crispness and chewy center. They are irresistible! Thank you Tessa!

  103. #
    Beth — April 12, 2020 at 8:05 am

    Oh my! These are good cookies!!!
    Followed the directions to a T and they came out great!!

  104. #
    Angela — April 12, 2020 at 8:12 pm

    I don’t have corn syrup… is there anything I can sub?

  105. #
    angela — April 12, 2020 at 8:16 pm

    I don’t have corn syrup is there anything I can sub??

  106. #
    Laura — April 14, 2020 at 9:21 am

    Well, they look the part but that’s as far as it goes . As with any other recipe for cookies that’s called for corn syrup, this is no different as far as results go. I was super excited when I looked in the oven because they LOOKED perfect! However, they are chewy, sticky, and only sort of crispy on the very edges. If we weren’t in the middle of a quarantine, I’d go buy more chocolate chips and try them without the corn syrup because I think they might have potential, also a bit more salt. Sorry to leave a negative review.

  107. #
    Michelle — April 14, 2020 at 10:31 am

    Came out perfect, thank you so much for the recipe!

  108. #
    Kristen — April 19, 2020 at 6:48 am

    I’ve been on the hunt for the perfect thin and crispy chocolate chip cookie for forever, and this was such a great find! Turned out perfect and so delicious. My only complaint is that the corn syrup did seem to slightly alter the flavor, but maybe I used too much. 10/10!

  109. #
    Lindsay G — April 19, 2020 at 5:42 pm


    We doubled the salt (by accident) but it made them so much better!

    We also didn’t add syrup of any kind since we didn’t have any so would like to try it in the future! Didn’t make them taste any different in my opinion.

  110. #
    Raquel — April 23, 2020 at 11:36 am

    I didn’t use the corn syrup at all and it was absolutely perfect after I dropped the balls on the sheet I flattened them with a spatula — they were absolutely perfect you do have to wait for them to be completely cooled for them to be as crispy as possible. Mine came out exactly like Tate’s Thank you so much next batch I’m going to decrease the sugar a little bit (I felt they were a tad too sweet, as are Tate’s!) and I’m going to add a sprinkle of sea salt!! Delish. Thank you!!

  111. #
    Raquel — April 23, 2020 at 11:40 am

    Perfect! I left out the corn syrup completely and actually I would reduce the sugar just a little next time.. I used sated butter but I think I would also add a sprinkle of sea salt on the cookies — I’ll try that next time! They’re perfect. Make sure they’ve completely cooled for that perfect crispness. I put some in a container and they were even crispier the next day. Thank you!

  112. #
    Emma — April 24, 2020 at 4:39 pm

    Worked great! My family had eaten the entire first tray before the second had come out!

  113. #
    Kim — April 25, 2020 at 8:55 pm

    I made these cookies for my husband and daughter. They loved them. My husband said they were the yummiest cookies ever!

  114. #
    Liz — April 27, 2020 at 4:58 pm

    Fantastic results!!!!

  115. #
    Far — April 27, 2020 at 11:39 pm

    hello. do i need to chill the dough before baking it?

  116. #
    Jasmine — April 29, 2020 at 1:40 am

    Thanks so much for this awesome recipe! I’ve tried countless cookie recipes but none of them compared to this awesome one. My family absolutely loved it. Keep up the awesome work Tessa!

  117. #
    sasha — May 3, 2020 at 8:32 pm

    hi! this recipe is wonderful and very delicious! however I have a lot of batter leftover, is there any way i can save this? thanks so so much!

  118. #
    Elizabeth Clark — May 4, 2020 at 12:07 pm

    Amazing- Just as they said it would turn out.

  119. #
    KIM W — May 13, 2020 at 6:14 pm

    LOVE THE COOKIES. My husband has been asking for thin crispy chocolate chip cookies for years. I made his mother’s recipe but they were never thin. He always liked hers but kept asking for thin cookies. Well this one is a hit. Thank you

  120. #
    Wendy — May 15, 2020 at 1:53 pm

    I have never left a comment on anything before – but because people are going crazy over these cookies – I just had to let someone, ANYONE, know that they are amazing!!! Be sure to sprinkle coarse sea salt on top before baking I think that is the game changer!

  121. #
    Joe — May 15, 2020 at 4:37 pm

    These are truly amazing and so simple a caveman can make them.
    Second batch I added cinnamon, if I had to guess, about 2 tbs. It took this great recipe to a whole other level

    Thanks abunch!

  122. #
    Caroline — May 15, 2020 at 4:57 pm

    They are so so so good however they don’t look exactly like the image, they are not as crisp or thing. Nevertheless, they are still very good!!!

  123. #
    Cee — May 17, 2020 at 2:24 pm

    I made this with maple syrup instead of corn syrup since I that’s all I had. It came out oh so yummeeeee!

  124. #
    susan — May 18, 2020 at 5:26 pm

    I made these cookies with everything but the corn syrup which I didn’t have and they did not turn out like Tate’s.

  125. #
    Bryce Mann — May 23, 2020 at 2:56 pm

    Love love love these! Thank you so much for providing this recipe! It has become an instant favorite! I substituted Splenda brown and white sugar, and it was still wonderful!

  126. #
    Evangeline — May 25, 2020 at 4:53 am

    I am making them for my mum’s b-day tomorrow. 🙂
    they looked amazing and if it didn’t taste as nice it was probably me I suck at cooking. Xd

  127. #
    Janice — May 25, 2020 at 12:51 pm

    This is the best chocolate chip cookie I have ever made! So chewy and crispy, and my husband loves them. I didn’t have any corn syrup so I used honey as a substitute, which worked fine. Thanks a bunch!

  128. #
    Diane — May 26, 2020 at 8:03 am

    I’ve made this recipe twice now and neither time did the cookies turn out crispy. Flattened out wonderfully, but soggy. Got 30;cookies out of each batter so the cookies were smaller than the recommended 20 cookies. Baked them for 16 minutes as well. Crispy…never gonna happen! Moving on to another recipe.

  129. #
    Ruth — June 1, 2020 at 9:55 am

    I made these even though I didn’t think they’d turn out as great as they did. And, great they are. Just made another batch and added a tablespoon of cocoa to the flour mix. Even better. A keeper of a recipe.

  130. #
    Debbie Ebert — June 3, 2020 at 12:54 pm

    First time I’ve made them they came out perfect and they’re absolutely delicious

  131. #
    Donna Lee — June 15, 2020 at 7:50 pm

    Accurate recipe. The corn syrup really does help create a caramelized flavor and a crunchy texture. It’s a little bit on the sweet side which makes sense since it is after all, a cookie made out of sugar. However, I may do a a lower sugar to flour ratio next time, although I’m not sure how that will turn out. Any ideas on how to adjust the sweetness level?

  132. #
    Bryce Mann — June 19, 2020 at 8:53 am

    What do you use as a spatula? A picture would be useful. Thank you

  133. #
    Liz — June 19, 2020 at 4:10 pm

    Awesome recipe! I actually chopped up my chocolate chips so that they were distributed more evely and didn’t stick up like the picture and it was a good decision lol! I’m actually writing this review on my second time around!

  134. #
    Lucy — June 22, 2020 at 7:30 pm

    These are so easy to make and so yummy! I doubled the recipe to use up a full bag of chocolate chips. The cookies are super quick to make since they use melted butter and only two bowls/spoons!

  135. #
    ED MARTIN — June 23, 2020 at 2:16 pm

    I have made thare twice and each time they were slightly raised in the middle and not crispy enough. But I have an easy fix. After they cool and before serving I put them in a 200-225 oven for five minutes and then turn off the heat and let them cook and cool. I keep an eye on them and they turn brown in color and are deliciously crispy.


  136. #
    Hafsah — July 9, 2020 at 11:52 am

    Incredible! Lovely flavour and texture, I ate over 6 in one go.

  137. #
    miriama — July 9, 2020 at 8:39 pm

    Not sure what went wrong followed all the instructions and they spread so thin they wouldn’t come off the paper without holes in them and they didn’t even go crispy ended up throwing them out because I couldn’t be bothered peeling off the paper stuck to them so tried without paper. Still spread so thin and even after cooling on tray were flimsy when transferring to cooling rack, rolled these into balls so not to waste all the ingredients and time.

  138. #
    Ruthie Selch — July 10, 2020 at 5:17 pm

    20 cookies is hardly worth getting everything out to make them!

  139. #
    mary ellen — July 14, 2020 at 6:40 pm

    can I substitute honey for corn syrup

    • #
      Stephy — July 24, 2020 at 5:45 pm

      I used honey and it came out great!

  140. #
    Keith — July 17, 2020 at 9:26 pm

    I’ve made this recipe at least a half-dozen times now and I love it. I struggled for a long time trying to find a recipe where I can get a CRISP chocolate chip cookie, because that’s what I prefer for dipping in milk. So many recipes have failed me but once I found this one I’ve never looked back, thank you very much!

  141. #
    Elizabeth White — July 19, 2020 at 11:27 am

    I’ve tried lots of recipes, but these are the first cookies from my Texas kitchen to actually come out delightfully crisp! I think I might try them with brown butter for an even richer flavor next time. Unbelievable. Better than any of the food network recipes!

  142. #
    D — July 20, 2020 at 8:09 pm

    Is there any vegan substitute of egg in this recipe?

  143. #
    Eddie — July 20, 2020 at 8:46 pm

    Great crunch!

  144. #
    Karon — July 22, 2020 at 12:17 pm

    I followed the recipe exception doubled & add pecans…not thin at all. Help on this please.

  145. #
    Gerry quek — July 24, 2020 at 8:11 pm

    Best recipe in the world, I had to double bake-off Crispiness strangely and it’s perfect after

  146. #
    Judith — July 25, 2020 at 1:24 pm

    Followed the directions and used my new scale to measure the flour.

    Came out perfect.

    Trying to freeze some of the dough.

  147. #
    Mike Lawrence — July 26, 2020 at 6:06 pm

    Everything I have been wanting in a cookie! Thanks!

  148. #
    david — July 28, 2020 at 1:03 pm

    Hi! I baked the cookies using your recipe. I do like the taste, however, they did not come out “thin” and crispy. What am I doing wrong? The picture you displayed of the cookies is exactly how I want my cookies to look. Thanks!

  149. #
    Patricia Housum — July 31, 2020 at 1:22 pm

    Excellent! I made them with a 1:1 gluten free flour and they are wonderful. I’m making my second batch now. They are easy to make and come together quickly. No mixer required. I’m going to try replacing half of the vanilla with a chocolate liquor. No more $5 bags of Mrs. Tates cookies.

  150. #
    Karrie — August 12, 2020 at 5:34 pm

    I was not impressed by this cookie recipe. As a chocolate chip cookie, these tasted OK, but they were not at all flat and crispy—definitely very puffy and cake-like. I actually made these at the same time as another “thin and crispy chocolate chip cookie recipe,” (by Modern Honey) just to do a paired comparison, and the other recipe won in terms of flavor and crispiness (although, I was still hoping for something crispier still, which is why I had tried this recipe). I did make one modification to the recipe—I used margarine instead of butter (my family likes this better), but in paired-comparison testing that I have done in the past, this had no impact on the crispiness. I will say that I didn’t use parchment paper, and I did use a nonstick pan (I have since learned an Air Bake pan works better for getting the cookies to spread), but this should have affected the two recipes similarly.

  151. #
    Heather — August 15, 2020 at 2:30 pm

    You definitely know how to appeal to everyone’s preference and my many different cravings. Majority of the time I prefer chewy and chocolatey cookies. Then there are other days when I want a crunchy cookie to dip in milk and this is perfect!!

  152. #
    Melissa Curewitz — August 16, 2020 at 8:50 am

    Yummy. When I asked my husband how they were, he said go make more that are delicious.

  153. #
    Clairy — August 17, 2020 at 7:06 am

    Made these for a socially distanced b-day party drive by, individually packaged and easy to take away – i.e. no cake. I have gotten rave reviews and several asks for the recipe. I made the cookies rather large (to fit the baggies) so added a dash more milk depending on consistency and about 1/4-1/3 cup more chocolate chips. Also, definitely weigh out all the ingredients (except chocolate chips and tsp + tbp measures).

  154. #
    Susan — August 18, 2020 at 2:00 pm

    Is is 169 grams or 1/3 cup of flour?

  155. #
    Mel May — August 21, 2020 at 12:13 am

    Really easy and very delicious.

  156. #
    Mary — August 25, 2020 at 8:51 am

    Best ever thin and crispy chocolate chip cookies. Do make extra and freeze the batter in cookie sized blobs as is recommended. Then, thin, crispy and WARM chocolate chip cookies in whatever time it takes to preheat your oven plus 10 minutes or so. Also, I often add about 1/4 c of toffee chips to recipe. Kicks these up a notch.

  157. #
    Heena — August 28, 2020 at 8:18 pm

    Hey, can you please suggest a gluten-free, sugsr-free and vegan version of the same. I am really looking forward to be getting the same texture and crunchiness though.

  158. #
    Kat — September 2, 2020 at 8:55 am

    I made the cookies and they are delicious, thin, and crispy. However, mine are chewy in the middle and they “bend” in the middle if you break them in hf rather than “snapping”. Did I miss something? I did weigh my ingredients.

    • #
      Tessa — September 16, 2020 at 7:23 pm

      Hi Kat – I’m glad to hear that! Please refer to the blog post where the intended chewy center to describe the texture of this recipe is mentioned a couple times 🙂

  159. #
    Nicole S. — September 11, 2020 at 5:50 am

    Yummy & crunchy! I didn’t have any corn syrup or golden syrup, so I omitted it and they still came out great. Baked in my toaster oven. Will make again!

  160. #
    WB valentine — September 19, 2020 at 6:27 am

    Excellent Do you suggest chilling the dough

  161. #
    April — September 21, 2020 at 3:44 pm

    These turned into giant puffy muffin-like things. I weigh al ingredients so it’s not that. What have I done wrong!?

    • #
      Peter Carlstedt — January 9, 2021 at 12:01 am

      Same happened to me, and many others. Very disappointing. Tessa, help us out here.

  162. #
    Shashana Kaplan — September 26, 2020 at 11:04 pm

    Loved these cookies and I learned a few things . I have been altering cookie recipes to get the right crunch for years…Finally a thin crunchy delicious cookie. The chocolate chips were a bonus because melting the butter and using golden syrup, I used agave syrup, made this dough so rich and just yummy!

  163. #
    Nanette — October 6, 2020 at 10:36 am

    I stumbled over this recipe. Can substitute pancake syrup for the corn syrup?

    • #
      Ri — December 6, 2020 at 11:02 am

      Yup, I didn’t have corn syrup, only pancake syrup, it tasted wonderfull, maybe cut down the sugar a bit though, but that’s just an preference….

  164. #
    Cynthia — October 10, 2020 at 11:05 am

    Just as promised… thin crispy and delicious..
    And so very easy to whip up!! They were all gone before they were properly cooled
    Thank you

  165. #
    percidia a norris — October 13, 2020 at 9:46 am

    Finally .Thank you for a recipe that allowed me to make the kind of cookies that I was only able to buy at a bakery in the past. Great recipe .I added nuts and it did not alter the results much.

  166. #
    Kristi B — October 18, 2020 at 8:29 am

    Just finished last batch. This is my new favorite cc recipe! As a side note, I only had Kerry’s Irish Butter and it gave the cookies a wonderful rich salty flavor.

  167. #
    Paul Beauchesne — October 28, 2020 at 1:02 pm

    Hi – you grams don’t change when you change the recipe amount.

  168. #
    Meg Starr — October 29, 2020 at 12:22 pm

    Absolutely the best?
    The recipe is for a small batch.
    Can it be doubled?

    • #
      Tessa — November 5, 2020 at 2:28 pm

      You definitely can double this recipe!

  169. # — November 2, 2020 at 3:15 pm

    This recipe is perfect! Directions are so easy to follow and ingredients are most likely things you already have. I would say cut dow on the sugar a little bit, but that is simply preference.

    • #
      Tessa — November 5, 2020 at 2:04 pm

      So glad you loved these cookies!

  170. #
    Pam — November 7, 2020 at 5:20 pm

    Just the kind of cookie I was looking for!

  171. #
    Daniel — November 15, 2020 at 10:31 am

    I loved this recipe! Only change I made was browning the butter and I exchanged balsamic reduction for the corn syrup. Everyone loved these cookies! When you brown the butter you will lose weight and have to add additional butter to equal the correct weight. Weigh everything Don’t rely on measuring cups

    • #
      Tessa — November 16, 2020 at 1:12 pm

      Ooh such yummy changes! I’ll have to try that sometime!

  172. #
    Mariana — December 3, 2020 at 3:40 pm

    I was looking for a cookie that provided a similar texture to Tate’s cookies, and these are perfect. Addicting texture — flat, crispy, but chewy. Thanks Tessa!

    • #
      Tessa — December 4, 2020 at 11:07 am

      I’m so glad you love these cookies! Hooray!

  173. #
    Ri — December 6, 2020 at 10:57 am

    They turned out so brilliant! They tasted delicious, even though I’m so bad in the kitchen!!

    • #
      Tessa — December 7, 2020 at 10:40 am

      So glad you loved these cookies!

  174. #
    Nikki Hendrix — December 8, 2020 at 1:17 pm

    Could nuts be added?

    • #
      Tessa — December 8, 2020 at 2:41 pm

      Hi Nikki! I haven’t tried that with this recipe, but I think it should work! I’d suggest trying these cookies with 1/2 cup of chocolate chips and 1/2 cup of nuts. Let me know how it turns out!

  175. #
    Joanne D Felzer — December 25, 2020 at 7:04 am

    Tessa: Tate’s Bake Shop also makes an Oatmeal Raisin cookie that is wonderful – thin and crispy. Have you also created a recipe for these delicious cookies? Joanne

  176. #
    Kristin — December 25, 2020 at 8:30 pm

    Who still cooks/bakes with corn syrup? YUCK. Obesity pandemic anyone?

  177. #
    humaira — December 27, 2020 at 1:30 pm

    is it fine if i skip brown sugar coz i dont have it ? also do i melt the butter annd then use it or use it at room temp ?

  178. #
    Svetlana B. Nikitina-Kim — January 2, 2021 at 4:35 pm

    Super easy to make, even for a novice baker like myself. Thank you!

  179. #
    Peter — January 8, 2021 at 8:30 pm

    Followed the recipe exactly. Cookies turned out thick and soft. I think it’s due to old baking soda that had been in the fridge too long in an open box. Is that the possible cause? What does baking soda normally do? So disappointed.

  180. #
    Dana Atherton — January 16, 2021 at 1:02 pm

    Turned out as promised – two comments:
    The recipe is for a moderate number of cookies. I suggest cutting back on the number of chocolate chips to 3/4 cup at most.
    The size of dough drop to achieve a “Nate’s” crispy cookie should be no more than 1 1/2 tbs per. I believe following this amount will successfully lead to what you are looking for in this very good recipe.

    • #
      Tessa — January 18, 2021 at 9:48 am

      So glad you tried this recipe out!

  181. #
    Erica S — January 25, 2021 at 2:22 pm

    These turned out perfect and just as expected. I followed all the notes and even went to the store to buy a lower protein flour since I only had King Arthur on hand. Thank you for all the tips and trick for these delicious cookies!

  182. #
    Cari Southworth — January 29, 2021 at 8:08 am

    I have been looking for a crisp, chewy, buttery chocolate chip recipe for some time with no avail. This was very close to what I was craving! I browned the butter before adding it to the recipe. Yumm! Delicious and added a bit more of a toffee flavor.

    • #
      Tessa — January 29, 2021 at 3:48 pm

      So glad you tried these cookies out!

  183. #
    Ellen — January 31, 2021 at 7:30 pm

    Mine came out soft. Not sure what I did

    • #
      Tessa — February 1, 2021 at 4:25 pm

      Did you use a digital scale to measure your ingredients? Too much flour will result in puffy cookies versus thin!

  184. #
    PAULINE BRYANT — February 2, 2021 at 10:09 am

    how do i print this recipe

    • #
      Tessa — February 2, 2021 at 11:35 am

      Hi Pauline! To print a recipe, scroll to the recipe on this page, then hit the red printer icon button!

  185. #
    Joan — February 2, 2021 at 3:30 pm

    These ARE very very similar to Tate’s cookies, crisp with a bit of chew. Will definitely use this recipe and replace the old Tollhouse recipe. Very very good recipe. Will try without the corn syrup next time to see the difference. Thank you!

    • #
      Tessa — February 3, 2021 at 2:54 pm

      So glad you enjoyed these cookies!

  186. #
    alex — February 8, 2021 at 4:51 pm

    These are the cookies I have been searching for my whole life. Thin chewy and crunchy. So delicious. never naking another chocolate chip cookie recipe again!

  187. #
    Laura — February 12, 2021 at 5:47 pm

    I did not have enough batter for 20 cookies using 1 1/2 tbsp for each cookie so I did 1 tbsp instead. The first batch was burned by the end of 12 minutes. And I remembered to turn the sheet halfway through. For the second batch I left them in for 9 minutes, turning the sheet after 5 minutes. I was going to do 10 minutes but the cookies would have burned. Sounds like I should have just done the 1 1/2 tbsp and not bother doing 20 cookies, since it would have been one or the other. Extremely disappointed.

    • #
      Tessa — February 15, 2021 at 3:27 pm

      Hi Laura, I’m sorry your cookies didn’t turn out! It sounds like your oven might be at a much higher temperature than what it’s reading. Have you checked if your oven temperature is accurate using an oven thermometer? Check out how to do so here:

  188. #
    Catha — February 12, 2021 at 7:09 pm

    These were great and the tips were really helpful. Sorry if we are repeating a comment below, but we realized that it definitely helped (us at least) to keep them on the smaller side to get them uniformly crispy. Whenever we got a little over-zealous on the size they were a bit chewy (but still delicious).

  189. #
    Janet Ward — February 19, 2021 at 11:02 am

    I have made this recipe with chocolate chips and butterscotch chips, and both turned out fantastic. I also switched one of the tsps of vanilla with a tsp of almond extract and put in almonds and coconut instead of chocolate chips. Also fantastic! I am at a loss for why some people don’t get the thin and crispy result.

    • #
      Tessa — February 19, 2021 at 11:56 am

      Ooh love the idea of the almond extract! So glad you enjoyed these cookies.

  190. #
    Andrea — February 27, 2021 at 6:11 pm

    It was so easy to follow and they baked up so light and crisp they felt almost guilt free

    • #
      Tessa — March 1, 2021 at 11:46 am

      So glad you enjoyed these cookies!

  191. #
    Lynn Day — March 4, 2021 at 8:37 pm

    Made the chocolate chip cookies thin, crunchy and chewy. Weighed ingredients for the first time. Great tip, thankyou.

  192. #
    Varnika Sanath — March 15, 2021 at 8:10 pm

    Can i use almond flour instead of all purpose flour cause i want it to be gluten free,and if i can change should i change the measurements of the ingredients?

    • #
      Tessa — March 16, 2021 at 1:41 pm

      I don’t bake with almond flour so I’m not sure, sorry!

  193. #
    Suzanne Fahy-Lang — March 23, 2021 at 3:25 pm

    Loved the cookies.
    BUT, I tried three times to get the Cookie Customization Guide. Never got an email from you, so no link to download the guide…I see it’s also called the Cookie Customization Chart.
    Can you help me?
    Thank you.

    • #
      Tessa — March 24, 2021 at 9:29 am

      Hi Suzanne! Please send an email to, and Haley would be happy to look into that for you! Sorry for the inconvenience!

  194. #
    ashok — March 23, 2021 at 9:33 pm

    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    • #
      Tessa — March 24, 2021 at 8:43 am

      So happy to hear everyone enjoyed this recipe!

  195. #
    MikeG — March 30, 2021 at 3:39 pm

    I keep trying and I can’t get them just like this. Nothing better than that super / wafer thin CC Cookie that’s crispy on the outside, a little chewy toward the middle, and a hint of carmel. I’m following this and getting a great taste but. Not the thinness I’m looking for. Are smaller portions a trick? Not sure what I’m getting wrong. Help me avoid some common mistakes. – thanks!!! These are delicious either way and I’ll keep at it.

    • #
      Tessa — March 31, 2021 at 10:03 am

      Sorry you’re having troubles with this recipe, Mike! Do you have a scale to measure your ingredients? Anytime someone tells me they made this recipe and the cookies didn’t come out thin and crispy, I can all but guarantee it was because the flour wasn’t properly measured OR the flour used has too high of protein. I talk about this in the pink box above the recipe. Honestly, there’s quite a few problems that could pop up, and I talk about them all in the pink box. Please let me know if you have any more questions, I’d love to help! Good luck!

  196. #
    Olivia Daniels — March 31, 2021 at 7:28 am

    Loved this recipe for making on a rainy afternoon for my family GREAT recipe

    • #
      Tessa — March 31, 2021 at 9:00 am

      I absolutely love baking on rainy days! So happy you enjoyed this recipe 🙂

  197. #
    Alma — April 3, 2021 at 8:47 am

    These were delicious & just as described. The whole family loved them & I didn’t feel too guilty letting the kids have 2 since they’re so thin. This recipe is definitely a keeper!

    • #
      Tessa — April 5, 2021 at 1:20 pm

      So happy your family got to enjoy and love these cookies, Alma 🙂

  198. #
    Sarah — April 11, 2021 at 5:39 am

    Would like to add nuts and snipped dried cherries. Recommend 1/3 cup of morsels, cherries and nuts or is the dough to thin to support add in’s?

    Thank you

    • #
      Tessa — April 12, 2021 at 9:50 am

      I haven’t tried that, let me know how it goes! It definitely sounds delicious!

  199. #
    Heidi — April 12, 2021 at 12:39 pm

    My cookies were flat and brown but soft! I followed your directions exactly, other than using milk chocolate chips.

    • #
      Tessa — April 13, 2021 at 1:45 pm

      Did you use a digital scale to measure your ingredients? Too much flour will result in puffy cookies versus thin! Is your baking soda fresh? Hopefully by reading over my tips in the pink box above the recipe, it will help you figure out what went wrong as there are quite a few reasons as to why these cookies can turn out soft. I’d love for them to turn out perfectly for you, please let me know if I can help more!

  200. #
    Caitlin — April 15, 2021 at 3:03 pm

    Followed exactly – used food scale to measure ingredients; they came out bake like and fluffy – was sure not to over mix..batter was definitely thinner than I was used to but did not expect fluffy cookies!

    • #
      Tessa — April 16, 2021 at 9:39 am

      How strange, Caitlin! I’m sorry they didn’t turn out right for you! Normally the first thing I’d make sure is that you measured your ingredients, especially the flour, which you said you did, so that’s good. If you haven’t already, I’d recommend checking out all my other tips in the pink box above the recipe as there’s quite a few things that could make these cookies not thin and crispy.

  201. #
    Tami — April 21, 2021 at 5:47 pm

    Mine came out fluffy with no crisp. I blame it on the freshness of my ingredients. Will try again with fresher ingredients

  202. #
    Lillian Tisdale — April 25, 2021 at 1:56 pm

    I was unhappy with this recipe. The crispy texture was not what i wanted. It was not like Tates cookie. Wasn’t happy with taste either. I’ll never use this recipe.

  203. #
    JIll M. — April 26, 2021 at 11:37 am

    Great recipe for thin & crispy cookies! I also like that they are not over the top sweet. I did modify mine slightly by using almond flour in place of all purpose flour. The only additional ingredient I added was one egg white, because almond flour does require a little extra binding. I also found that only a very small portion of dough per cookie needed to be put on baking sheet, as they do spread quite a bit.

  204. #
    Mimi — April 29, 2021 at 5:23 am

    This is a heads up for anyone trying to make these Gluten Free: I made these using GF flour and they didn’t turn out thin and crispy, they were definitely cakey. I didn’t add extra binding agent which I might try next time (I’m allergic to xantham gum, but would try again using psyllium husk instead). I also added a bit ofextra milk as the batter was too thick from what I could see. I know GF results are very dependent on flour, and I used Orgran Plain All purpose flour for these. I have had thinner / crispier results in the past using Dove Free From brand. Orgran uses guar gum instead of xantham and doesn’t have buckwheat. My rating doesn’t reflect my results as I’m sure it’s a good recipe if made as specified!

  205. #
    Kathleen — April 29, 2021 at 12:42 pm

    Excellent. You can be creative with these cookies — if you don’t like chocolate, add toffee chips — or add toffee chips to the chocolate chip recipe.

  206. #
    Wayne Crockett — May 5, 2021 at 8:35 am

    I used maple syrup instead of golden and added some crushed pecans. Worked really well.

    • #
      Tessa — May 5, 2021 at 9:33 am

      Glad you enjoyed these cookies, Wayne!

  207. #
    Tony — May 17, 2021 at 4:56 am

    Doubled the recipe but forgot the extra egg and the cookies still turned out perfectly! Now it is time to start playing with adjustments and ingredients. Thank you, Tessa.

    • #
      Tessa — May 17, 2021 at 1:11 pm

      Happy to hear they still turned out ok!

  208. #
    Laurie — May 20, 2021 at 6:57 pm

    These were excellent cookies! Crispy and thin just as hoped. I used 1/2 cup Skor bits and reduced chocolate chips to 1 and 1/2 cups. Don’t sub margarine, you will not get the same result as with butter because margarine has a higher moisture content.

    • #
      Tessa — May 21, 2021 at 9:56 am

      You are absolutely correct! Butter makes everything better 🙂 Glad you enjoyed these cookies!

  209. #
    DLevy — June 7, 2021 at 2:15 pm

    Hi Tessa
    I really want to make these cookies but I have 2 bags of King Arthur AP flour on hand on don’t want to buy more flour. I do have cake flour on hand, which is low in protein. Could I possibly use all cake flour or a mixture of the King Arthur AP and cake flour? Interested in your thoughts here. Thanks.

    • #
      Tessa — June 7, 2021 at 2:48 pm

      I haven’t tried cake flour so I can’t say for sure how it’d turn out. Normally cake flour in recipes results in a very fine, light, and delicate cake-like crumb with pale color and little browning.