Tessa's Recipe Rundown
Taste: These cookies really have that caramelized butterscotch flavor which 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!
Ease: Super easy, you don’t even have to wait for butter to come to room temperature or use your electric mixer.
Pros: Quick, easy, and satisfies that thin crispy craving.
Cons: None.
Would I make this again? Anytime I crave that crispy texture!
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 Cookies have 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!
Sprinkle of Science
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: Measure 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. To ensure that distinct texture, allow the dough to defrost in the fridge overnight before baking as instructed in the recipe below.
Check out ALL of my cookie recipes here!
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
- 1 1/3 cups (169 grams) all purpose flour, measured correctly
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea 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
Instructions
- 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.
Notes
This recipe was originally published in 2013 and has been updated with new photos and article improvements. Photos by Ashley McLaughlin.
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.
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!!!
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.
Exactly what I was looking for. Delicious.
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?
I followed the instructions but instead I got a thin, cakey cookie… what did I do wrong? thank you!
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?
Came out just like you said! I measured all my dry ingredients, which I think really helped and was quite easy to do.
Best chocolate cookies ever according to my husband. Best flavor and wow didn’t even last 24hrs so this is a win!
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!
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…
There is a print version! At the top of the page and in the recipe card there are printer icons that go to the printable version.
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
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.
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.
These cookies were on point! I’m throwing out all of my other choc chip recipes!