Crispy chocolate chip cookies are highly snackable, ridiculously easy to make, and loaded with dark chocolate chips in every bite! If you like your cookies crisp and crunchy, this will become your go-to recipe.
Even if chewy cookies are your favorite, I bet there are times when you appreciate a good crispy chocolate chip cookie. This simple recipe produces cookies that are crisp, buttery, and loaded with intense dark chocolate flavor—what’s not to love?
Why You’ll Love This Crispy Chocolate Chip Cookie Recipe
- A treat for crispy cookie lovers. Although soft and chewy chocolate chip cookies are super popular, there’s also a place for cookies with a bit more crunch factor. These crispy chocolate chip cookies are perfect!
- Ingredients you probably already have at home. The ingredients in this recipe are staples you likely have in your pantry and fridge right now. (And if not, they’re easy to find at any grocery store!)
- Simple to make. Even if you’re not a master baker, you can make these cookies. No fancy tools or equipment needed!
- Versatile. Once you’ve nailed the basic crispy chocolate chip cookie recipe, there’s so much potential for variation! I share some of my favorite ideas below.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Here’s how to measure flour for baking.
- Baking soda
- Salt
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Granulated sugar – AKA your standard white sugar.
- Brown sugar – You can use either dark or light brown sugar in this recipe. Learn more: Light Brown Sugar vs Dark Brown Sugar: What’s the Difference?
- Egg – Set out the egg so it can come to room temperature. I recommend baking with large eggs.
- Milk – Any milk you have on hand will work.
- Vanilla extract – Use homemade vanilla extract or store-bought.
- Dark chocolate – Either semisweet or bittersweet. Learn more: Types of Chocolate: A Home Baker’s Guide
- Flaky sea salt – For that irresistible sweet-and-salty contrast.
What Makes a Cookie Crispy vs. Soft?
There are a few factors at play, but one of them is in the ingredient list: melted butter. By melting the butter rather than softening it, we create a cookie that spreads more during baking and ultimately has a thinner, crispier texture.
Baking time also plays an important role in achieving the desired cookie texture. For crispy cookies, it’s important to bake them for slightly longer than chewy cookies. This allows the edges to become golden brown and gives the center a chance to crisp up.
How to Make Crispy Chocolate Chip Cookies
- Prepare. Preheat your oven to 325°F and line baking sheets with parchment paper or silicone liners.
- Mix the dry ingredients. Whisk together the flour, baking soda, and salt.
- Mix the wet ingredients. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar; once well-combined, whisk in the egg, milk, and vanilla.
- Finish the dough. Gradually stir the dry ingredients into the wet ingredients, then fold in the chocolate.
- Form the cookies. Scoop tablespoon-sized balls of dough onto the prepared baking sheet and press them down slightly to flatten. (A tablespoon-sized cookie scoop works perfectly!) If you want to add a pinch of sea salt to the tops of the cookies, do that now.
- Bake. One pan at a time, bake the cookies for 15-20 minutes, or until the edges are golden brown but the center is still soft.
- Cool. Set the pans on wire racks and allow the cookies to cool for 5 minutes. Transfer the crispy chocolate chip cookies directly to the wire rack to finish cooling.
Tips for Success
- Cool the butter slightly. If it’s piping hot, it will cook the egg when you make the cookie dough.
- Let the pans cool between batches. If you need to reuse the same pan, let it cool before you add another batch of dough. This will keep the cookies from burning on the bottoms.
- Don’t over-mix the dough. As soon as the dry ingredients are fully incorporated, stop mixing. Over-mixing can lead to tough cookies.
- Try chopping your own chocolate. While you can use chocolate chips, when you chop your own chocolate, you end up with some bigger pieces and some small ones and thin chocolate shavings. I love how this adds both big pockets of chocolate goodness and allows for even distribution throughout the dough with the smaller pieces. Also, the flatter shape of chopped chocolate works well for these thin cookies.
Variations
- If you like your chocolate chip cookies with nuts, you can add a handful of chopped pecans, walnuts, or almonds to the dough along with the chocolate.
- For a tart contrast, try adding dried cranberries or cherries to the dough.
- Switch up the type of chocolate chips used. Instead of dark chocolate, you could use milk chocolate, white chocolate, or a combination. You can even opt for a flavored option like butterscotch chips or peanut butter chips.
How to Store
Once cooled, store your crispy chocolate chip cookies in an airtight container at room temperature for up to 1 week. If they start to lose their crispiness, you can reheat them on a baking sheet in the oven at 325°F for a few minutes.
Can I Freeze This Recipe?
The dough and baked cookies both freeze beautifully. To freeze the dough, scoop it into balls and place them on a parchment-lined baking sheet. Go ahead and flatten them, too, like you would before baking. Freeze until solid, then transfer to a freezer bag or container for up to 3 months. Bake the cookie dough balls from frozen, adding a few additional minutes of cooking time.
For baked crispy chocolate chip cookies, let them cool completely before freezing in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving. The cookies may lose some of their crispiness after being frozen and thawed, but they will still be delicious!
More Chocolate Chip Cookie Recipes
- Cheesecake-Stuffed Chocolate Chip Cookies
- Deep Dish Chocolate Chip Cookies for Two
- Greek Yogurt Chocolate Chip Cookies
- Cookies and Cream Chocolate Chip Cookies
- Brown Sugar Oatmeal Chocolate Chip Cookies
Crispy Chocolate Chip Cookies
These crispy chocolate chip cookies are highly snackable, ridiculously easy to make, and loaded with dark chocolate chips in every bite!
Ingredients
- 2 & 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 1 & 1/4 cups (250g) granulated sugar
- 1/4 cup (50g) firmly packed brown sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 8 ounces (226g) dark chocolate, chopped (semisweet or bittersweet)
- Flaky sea salt, optional
Instructions
- Preheat the oven to 325°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the egg, milk, and vanilla, continuing to whisk until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 3 inches between each cookie. Press them down slightly to flatten. If using the sea salt, sprinkle a pinch on top of each cookie.
- Bake one pan at a time for 15-20 minutes, or until the edges are golden brown but the center is still soft.
- Place the pans on wire racks, and allow the cookies to cool for 5 minutes before transferring the cookies from the pans to a wire rack to cool completely.
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2 Comments on “Crispy Chocolate Chip Cookies”
Can’t wait to try!
Fyi might be a typo here:
“Place the pans on wire racks, and allow the cookies to cool for 5 minutes before transferring to a wire rack to cool completely.”
I.e, “Place . . . on wire racks, . . . before transferring to a wire rack . . . .”
Hope you enjoy the cookies, Nicholas! The directions are correct, although I should perhaps make it clearer. The pans go on the racks and later the cookies are taken off the pans and placed directly on the racks to cool. Hope that helps!