Filed Under: Chocolate | Cookies | Dessert

Thin and Crispy Chocolate Chip Cookies

By Tessa Arias
  |  
January 24th, 2019
4.71 from 142 votes
4.71 from 142 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

Butter

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.

Sugar

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 142 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!

Ingredients

  • 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

Directions

  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!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating




  1. #
    Chuck — January 10, 2022 at 7:00 pm

    Great recipe and I will try it this weekend. But, a question…

    You spend some time via a link drawing attention to the importance of properly measuring flour.

    But, this recipe doesn’t indicate whether “flour, sifted” OR “sifted flour,”

    Which method is recommended for this recipe? i.e. sift flour before or after it’s been weighed?

    Thank you!

    • #
      Emily — January 11, 2022 at 10:07 am

      Hi Chuck! We never sift flour in our recipes unless the recipe uses cake flour as cake flour is very fine and more likely to clump together (or unless the recipe specifically states to). If a recipe states “flour, sifted”, you’ll want to measure the flour, then sift. If a recipe states an amount of “sifted flour”, you’ll want to sift the flour as you measure. With this recipe, you will not need to sift your flour at all. I hope that helps! Please let us know what you think when you give this recipe a try 🙂

  2. #
    Aly — December 21, 2021 at 9:24 pm

    I haven’t tried your recipe yet because I just found it but I will try it. So recently I tried another recipe that was a replica for Tates Cookies and they did not come out flat. Was it because I might have added too much flour or is it because I didn’t use an electric mixer? Or is it both?

    • #
      Emily — December 22, 2021 at 7:11 am

      Hi Aly! Check out the pink tip box above the recipe for reasons why your other cookie recipe may not have turned out flat-too much flour is definitely a possibility. Our recipe does not need an electric mixer-please let us know what you think if you give it a try!

  3. #
    Kathleen Floyd — December 11, 2021 at 7:02 am

    THE BEST cookie ever.

    Tessa, I know you don’t like substitutions, so I apologize. However, for people who do not like chocolate, I sometimes substitute toffee chips for chocolate chips, or add coconut and macadamia nuts and/or white chocolate chips. The base is also a very good brown sugar cookie — the flavor reminds me of Pepperidge Farm’s Bordeau cookie (my favorite commercial cookie).

    • #
      Emily — December 13, 2021 at 3:05 pm

      Yummy! That sounds absolutely delicious, I can practically taste that addition! Glad you love this recipe, thanks for sharing 🙂

  4. #
    Sierra — November 2, 2021 at 5:12 pm

    These are my FAVORITE cookies. Even if I don’t get them as crispy as I want, they’re still delicious as “normal” chocolate chip cookies. I would highly recommend!!

    p.s. part of what might make mine not as crispy is that I sub maple syrup for corn syrup because I don’t ever have corn syrup but am a big maple syrup fan! It doesn’t impact the flavor at all in my opinion, but could, as I mentioned, do something to the crispiness. Either way, I am in love.

    • #
      Emily — November 3, 2021 at 10:04 am

      So happy to hear you love these cookies so much, Sierra! You are correct in that your substitution is affecting the crispiness; however, as long as you love the taste, that’s all that matters 🙂

  5. #
    Dave Madland — October 28, 2021 at 10:47 am

    Just made these last night. They did not get crispy but the flavor is great. I do not mind them chewy and neither do my boys!

    • #
      Haley Wehner — October 29, 2021 at 1:57 pm

      So glad you tried this recipe out! 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!

  6. #
    Anita — October 6, 2021 at 1:27 pm

    I wish I could rate it a 4.8. It’s almost as good as the recipe I have lost that I was looking for. The one I was looking for you have to start with oats and grind your own flour, use mini-chocolate chips and there’s twice as much butter. If I had never used that recipe, these would be a 5.

    • #
      Emily — October 7, 2021 at 9:32 am

      That’s pretty close to perfect, we’ll take it 🙂 Glad it was close to the recipe you’re searching for, I hope you find it!

  7. #
    R — September 27, 2021 at 6:06 pm

    Exactly what I was looking for! As a child I accidentally melted the butter too much I start making thin crisp cookies and became a lover of them. Forgot the recipe because it’s been about 15 years if not longer and this is it! Will definitely make again!I did not use the corn syrup it’s not necessary and just adds extra calories to be honest. If you want them fully crisp, leave them in for half an hour flip halfway through drop the heat to 300 at the 20 minute mark

    • #
      Emily — September 28, 2021 at 10:48 am

      So happy you found this recipe, thanks for taking the time to comment! 🙂

  8. #
    Janna — August 22, 2021 at 2:49 pm

    I love all of Tessa’s recipes but these were AMAZING! I made mine with King Arthur Gluten-Free Measure-For-Measure flour and Green Valley lactose-free butter. They are so sweet and so crispy! I’m in love!

    • #
      Emily — August 23, 2021 at 10:08 am

      Great to hear! We always appreciate hearing how substitutions work, thanks for commenting!

  9. #
    Sue — August 1, 2021 at 8:32 am

    Best chocolate chips ever!

  10. #
    Valerie — July 29, 2021 at 4:12 pm

    I just made these, and they are great! My grandchildren loved them! I didn’t have any of the syrups, so I used honey. The came out perfect! Thank you for this recipe!

    • #
      Emily — July 30, 2021 at 9:47 am

      Glad your substitution worked and that your cookies were a hit, Valerie!

  11. #
    Cindy — June 21, 2021 at 4:58 pm

    I followed the recipe accordingly and my cookies were nice and crispy the way I like it ! It didn’t thin out as much as shown in the picture. I subbed corn syrup for a little bit of honey. I want to make this next time but I don’t have butter anymore and I was wondering if subbing butter for oil will the cookies still be crispy. Also my whole family loved these cookies these were so delicious! Definitely making this a whole lot more .

    • #
      Tessa — June 22, 2021 at 9:20 am

      I’m glad you enjoyed them! The honey would definitely have changed the texture a bit, but I’m sure they still tasted delicious 🙂 I haven’t tried substituting the butter for oil, so I can’t say for sure how they’d turn out, but I don’t think it would work well in a thin and crispy cookie as the melted butter is crucial (see the pink tip box above this recipe). I have experimented in the past with coconut oil in my Ultimate Guide to Chocolate Chip Cookies, check that out here: https://handletheheat.com/the-ultimate-guide-to-chocolate-chip-cookies-part-3/. Hope this helps!

  12. #
    Wadi — June 11, 2021 at 11:05 pm

    After reading all the comments, I decided to just weigh everything correctly. Worked out perfectly.
    I didn’t have golden syrup or corn syrup, so subbed it with pancake syrup!
    Still worked beautifully. 6 cookies on one cookie tray, used a mechanical ice cream scoop for uniformity.
    6 mins then turned the trays round then another 6 mons at 175deg C.
    Perfect flat discs of browned, crunchy CCC.
    Thank you! This recipe is a keeper!

    • #
      Tessa — June 14, 2021 at 11:52 am

      Wow, I’m happy to hear it worked with pancake syrup haha! So glad you enjoyed these cookies 🙂

  13. #
    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.

  14. #
    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!

  15. #
    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!

  16. #
    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!

  17. #
    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.

  18. #
    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!

  19. #
    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.

  20. #
    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.

  21. #
    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

  22. #
    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.

  23. #
    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!

  24. #
    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!

  25. #
    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 🙂

  26. #
    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 🙂

  27. #
    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!

  28. #
    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!

  29. #
    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 haley@handletheheat.com, and Haley would be happy to look into that for you! Sorry for the inconvenience!

  30. #
    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!

  31. #
    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.

  32. #
    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!

  33. #
    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.

  34. #
    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).

  35. #
    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: https://handletheheat.com/oven-101-what-you-need-to-know/

  36. #
    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!

  37. #
    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!

  38. #
    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!

  39. #
    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!

  40. #
    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!

  41. #
    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!

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed