This post may contain affiliate links. Read our disclosure policy.
If you’re a fan of Thin and Crispy Chocolate Chip Cookies, this recipe is for you!
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.
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 that same crunch but also a slight hint of chewiness in the center, which I really enjoy.
They’re positively addictive!
Be sure to read through the pink tip box just below for some crucial tips and tricks to make these cookies thin, crispy and utterly delicious!
How to Make Thin and Crispy Chocolate Chip Cookies
Key Ingredients for CRISPY Cookies!
- Melted butter – To achieve thin and crisp cookies, I’ve discovered that 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. Learn more about sugar’s role in baking here.
- Corn syrup – A touch of corn syrup in this dough aids in browning and caramelization, giving the cookies great flavor and browned crunchy bottoms.
- Milk – A splash of milk added to the dough also helps to create flatter cookies by adding more moisture to the dough, so it spreads faster in the oven.
- Baking soda – Make sure your baking soda is FRESH for this recipe. It’s critical to the spread and browning of these cookies which gives them their crispy thin texture. Learn more about baking soda and baking powder here.
- Salt – Not a key ingredient for crispiness but since these crispy cookies contain three kinds of sugar for maximum spread, we want to be sure to balance the sweetness with the salt. I prefer fine sea salt but you can also use table salt. Just don’t use kosher salt because it won’t dissolve and mix in as evenly. Learn about the different types of salt here.
Do I Have to Use Corn Syrup?
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 Thin and Crispy Chocolate Chip Cookies 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. It’s ALL too easy to accidentally over-measure your flour by compacting too much into the measuring cup. Here are some flour tips:
- If you’re not already measuring your flour with a digital 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).
- Just take a look at what a difference measuring your flour correctly can make:
Tips for Baking Crispy Cookies:
- Don’t overmix the cookie 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.
- Use the correct baking pans. If possible, avoid baking these cookies on nonstick or greased cookie sheets. Use unlined light-colored metal baking pans lined 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. Learn more about ovens here.
- Bake time: I’ve had success with baking these Thin and Crispy Chocolate Chip Cookies in my oven for about 12 minutes, rotating the tray halfway through for ultra-crispy cookie edges.
How to Shape Thin and Crispy Chocolate Chip Cookies
A spring-loaded cookie scoop makes quick and easy work of portioning out the cookie dough. Especially because this dough is more wet and sticky than others. Use a 1 1/2 tablespoon or medium-sized cookie scoop. Spray the inside of the scoop with nonstick cooking spray if you find your dough is sticking.
How to Store Thin and Crispy Chocolate Chip Cookies
These cookies are definitely best served soon after baking, as 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 Instructions
I love to scoop out and freeze 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 straight from the freezer! But to ensure that distinct texture, you may want to defrost the dough first.
More Chocolate Chip Cookie Recipes:
Check out ALL of my cookie recipes and cookie baking science tips & tricks here!
If you like this recipe, find it and 50 others plus TONS of information on the science of baking in my cookbook – now available on Amazon US: The Ultimate Cookie Handbook!
-
1 1/3
cups
(169 grams) all purpose flour,
measured correctly
-
1/2
teaspoon
baking soda
-
1/4
teaspoon
fine 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,
at room temperature
-
1
tablespoon
milk (any kind)
-
2
teaspoons
vanilla extract
-
1
cup
(170 grams) semisweet chocolate chips
-
Preheat the oven to 350°F. Line baking sheets with parchment paper.
-
In a medium bowl, whisk together the flour, baking soda, and salt.
-
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.
-
Using a medium (1 1/2-tablespoon size) spring-loaded scoop, drop balls of dough onto the prepared baking sheets, spacing at least 2 1/2 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. When you remove the baking sheet from the oven, tap it against the counter.
-
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 3 days at room temperature. If desired, reheat the cookies in a 350°F oven for 3 to 5 minutes, or until warmed through.
This recipe was originally published in 2013 and updated with new photos and article improvements. Photos by Ashley McLaughlin.
Hi…Thanks for the recipe! I took my time and followed the recipe to the letter…but they didn’t turn out thin. I’ve made them before and they were super thin. Not sure what I did wrong. I do prefer salted butter.
Hi Chrissy! Salted vs unsalted butter will alter flavor, but that won’t change the outcome of cookie thickness. It sounds like you may have added too much flour accidentally! How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure ingredients (particularly flour) and throw off the entire chemistry of a recipe – and in this case, if there’s too much flour, the cookies won’t be as thin as pictured. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here! I hope that helps! 🙂
I tried this recipe last year and by far my favorite chocolate chip cookie. My whole family loves them! I also loved your piece on measuring flour that was so informative. Thank you!
LOVE the way you list the weight of ingredients!!!!!!! ❤️
Didn’t turn out how I was hoping. Cookies were large & soft. Not crunchy at all. Plus the worst part was they all stuck to the wax paper, everyone of them. Not sure what I did wrong but definitely disappointed.
Hi Kelly! I’m sorry to hear these cookies didn’t turn out as you had hoped! It sounds like there was too much flour, and/or maybe not enough sugar in your cookies. How do you measure your ingredients? By volume (using cups), or by weight (using a digital kitchen scale)? When measuring by volume, it’s so easy to mis-measure flour/sugar/etc and throw off the entire chemistry of a recipe. Tessa talks about how to best measure ingredients to ensure accuracy every time, in this article here! I hope that helps 🙂
Do the the baked cookies really softened after a night?
Is there any way to keep the cookies crispy and crunchy for a day without putting it in the refrigerator?
BTW. I’ve already try the recipe, it’s good and Delicious.
Hi Kimberly! It definitely depends on the climate you live in – the more humid your area, the softer the cookies will get overnight. Keeping them in a paper bag, rather than plastic or an airtight container, can help maintain their crispness! Tessa also recommends 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. I hope that helps! Happy baking 🙂
They turned out wonderful I really prefer thin and crispy and these hit the mark
Hi Kenna! That’s so terrific to hear! So glad you enjoyed these cookies!!
thank you for the recipe! very well written and easy to follow 🙂 something about the flavor of these cookies wasn’t my taste, so probably won’t make these again. that being said , the texture was perfect. thin and crisp, as promised
Hi Bea! I’m glad to hear the texture of these cookies was what you were looking for, even if the flavor wasn’t bang-on! Feel free to reach out to us with some more details if you wish to troubleshoot at all; we’re always happy to help!
I give up trying to print the recipe – I just get a blank page
Hi there! I’m sorry to hear you were experiencing issues printing this recipe! Were you having trouble bringing up the printable version, or was your printer having issues? In case this helps, here is the link to the printable version of the Thin & Crispy Chocolate Chip cookies. I hope that helps 🙂
Perfect. Made as you said. Measured with scale. Added 2 minutes to cooking time. My ovens a bit off. I only had sugar free chocolate chips. But they were fine too. Thank you
I’m so glad you loved these cookies, Gina! I just want to suggest purchasing an oven thermometer, so you can know exactly where your oven is at! They’re pretty inexpensive – here is a link to one of Tessa’s favorites. Tessa talks about how helpful they are in this article here! I hope that helps! Happy baking 🙂
Making for Pediatric Brain Cancer fundraiser , loovvvvvvveee thessssseeee
So happy you love these cookies, Barb!! 🙂
Going to try this recipe today but will NEVER go back to your website! WAY TOO MANY ADS that cover what I need/want to read and interrupt the flow of reading the recipe. Know this is what keeps you going, but not for me. Do you REALLY need all the obnoxious ads?
I’m so sorry to hear that you’re experiencing so many ads, Judy! This is something we’re currently working to improve! There should be a small “x” to close some of the ads. If this happens again, please take a screenshot of what you’re seeing and email me at [email protected] so I can share it with our tech team. In the meantime, if you click on the print icon for any of our recipes, it will “reformat” the recipe without ads. Here is a link for the Thin & Crispy Chocolate Chip Cookies in this ad-free, printable format. I hope that helps!
I love this recipe! I use the little mini chips because I think with the thin & crispy they just belong there..anyway..I see people complaining about the pop-up ads & I don’t get any. There’s only one that comes up at the bottom but you might want to let them know it’s usually the device they use. All have ad blockers & if not they can download a free version. Thanks so much for sharing.
So glad to hear you love these cookies, Bea!!! Thanks for the tips for other readers regarding pop-ups 🙂
that’s how she makes income in order to keep providing you with her recipes
Does it matter what chocolate chips you use? I have mini chips & the Ghirardelli dark chocolate chips which seem bigger than regular chips. I know sometimes the chocolate you use can make a difference in the recipe. I’m excited to make these and I want them to turn out thin & crispy. Thanks for your thoughts on this.
Hi Jamie! We use normal-size chocolate chips in this recipe, but feel free to experiment with minis and just weigh out the same amount! Let us know how they turn out 🙂
Can’t wait to try out this cookie version.
Can’t wait to hear what you think of this recipe, Ella!
– Kiersten @ HTH
hola.. muchas gracias.. estoy buscando recetas de galletas para empezar a vender.. las probare y te escribire.. un abrazo.
Made it Will NEVER make it again. Chewing to an a trend. Not crispy in the least. I followed the directions to a t
Do you have a scale to measure your ingredients? Anytime we hear that the cookies didn’t come out thin and crispy, it’s typically because the flour wasn’t properly measured OR the flour used has too high of protein. We actually talk about this in the pink box above the recipe as well as include other tips from Tessa on achieving a perfectly thin and crispy cookie. You could also 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. We’d love for you to try this again, please let us know if you do!
Fantastic cookie recipe! Years ago I was able to make my cookies thin and crispy from the standard toll house recipe but something changed and I could not figure it out. Anyway, we tried your recipe today and it was Perfect! We did increase our oven bake time by 2 min and we used dark corn syrup. Thanks for sharing!
Can you refrigerate dough for baking the next day?
Hi Jackie! I don’t think we’ve actually tried that, though refrigerating the dough may result in thicker cookies (see this article HERE for more details). I hope that helps!
I already filled gave my comments and asked for a solution to get the perfect crispy cooky. ;AND somehow when I lost the whole page and here I am again. I’m 82 YO and have been trying to make the perfect CHOC chip cooky. You I
would think I ‘d have the steps down pat. I have made your recipe three times and they come out the same – SOFT.
HELP a Grandma please!
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 our 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!
I have done so much research about making thin chocolate chip cookies and it seems everyone has a different method! I love this recipe- this was the closest I got. I have made these about 7 times and I am successful around 40% of the time. (3 out of 7 batches came out thin and crispy). I do everything like you say, even bought the blue label flour. Is it the mixing? My oven? The freshness of my baking soda? Do you have an idea how many stirs would be considered over-mixing? I can’t think of anything else that makes them puffy and cake-like. It’s my life’s quest now!
Do you weigh your ingredients with a digital scale? The most common reason why cookies turn out more cake-like is due to too much flour being added. Have you noticed anything else different in the way you’ve made each batch?
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!
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 🙂
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?
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!
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).
Yummy! That sounds absolutely delicious, I can practically taste that addition! Glad you love this recipe, thanks for sharing 🙂
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.
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 🙂
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!
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!
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.
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!
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
So happy you found this recipe, thanks for taking the time to comment! 🙂
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!
Great to hear! We always appreciate hearing how substitutions work, thanks for commenting!
Best chocolate chips ever!
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!
Glad your substitution worked and that your cookies were a hit, Valerie!
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 .
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!
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!
Wow, I’m happy to hear it worked with pancake syrup haha! So glad you enjoyed these cookies 🙂
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.
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.
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.
You are absolutely correct! Butter makes everything better 🙂 Glad you enjoyed these cookies!
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.
Happy to hear they still turned out ok!
I used maple syrup instead of golden and added some crushed pecans. Worked really well.
Glad you enjoyed these cookies, Wayne!
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.
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!
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.
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.
Mine came out fluffy with no crisp. I blame it on the freshness of my ingredients. Will try again with fresher ingredients
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!
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.
My cookies were flat and brown but soft! I followed your directions exactly, other than using milk chocolate chips.
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!
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
I haven’t tried that, let me know how it goes! It definitely sounds delicious!
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!
So happy your family got to enjoy and love these cookies, Alma 🙂
Loved this recipe for making on a rainy afternoon for my family GREAT recipe
I absolutely love baking on rainy days! So happy you enjoyed this recipe 🙂
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.
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!
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.
So happy to hear everyone enjoyed this recipe!
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.
Hi Suzanne! Please send an email to [email protected], and Haley would be happy to look into that for you! Sorry for the inconvenience!
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?
I don’t bake with almond flour so I’m not sure, sorry!
Made the chocolate chip cookies thin, crunchy and chewy. Weighed ingredients for the first time. Great tip, thankyou.
It was so easy to follow and they baked up so light and crisp they felt almost guilt free
So glad you enjoyed these cookies!
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.
Ooh love the idea of the almond extract! So glad you enjoyed these cookies.
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).
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.
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/
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!
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!
So glad you enjoyed these cookies!
how do i print this recipe
Hi Pauline! To print a recipe, scroll to the recipe on this page, then hit the red printer icon button!
Mine came out soft. Not sure what I did
Did you use a digital scale to measure your ingredients? Too much flour will result in puffy cookies versus thin!
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.
So glad you tried these cookies out!
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!