Thin Crispy Chocolate Chip Cookies
If you love cookies with crisp golden edges, buttery caramel flavor, and plenty of melted chocolate, these thin crispy chocolate chip cookies are for you. Unlike thick bakery-style cookies, these spread into large, thin cookies with a delicate crunch and rich toffee-like flavor. Made with a combination of chocolate chips and chopped chocolate, every bite is packed with crisp edges and pools of melted chocolate.
I’ve always been a soft and chewy chocolate chip cookie person. The thick bakery-style cookies loaded with chocolate were usually my first choice. Then one day I picked up a package of thin crispy cookies at the grocery store and quickly realized there was something dangerously addictive about that buttery crunch.
Unlike soft cookies that feel rich and filling after one or two, these thin crispy cookies practically disappear. The caramelized edges, the crackly texture, and the pools of melted chocolate make it almost impossible to stop at just one. Before you know it, you’ve reached for another… and then another.
After several rounds of testing, I finally landed on the version I was looking for. These cookies spread beautifully in the oven, bake up thin and golden brown, and stay crisp long after they’ve cooled. The combination of chocolate chips and chopped chocolate creates the perfect balance of chocolate in every bite, while the brown sugar gives them a rich buttery toffee flavor. They’re everything I want in a thin crispy chocolate chip cookie, and now they’re one of the most requested cookies in my kitchen.
Why You’ll Love This Recipe
- Thin and crispy with buttery caramelized edges.
- Loaded with both chocolate chips and chocolate chunks.
- Easy make-ahead dough that chills beautifully.
- Perfect for anyone who prefers crunchy cookies over soft chewy cookies.
Ingredients and Substitutes
- Unsalted butter – The high butter content gives these cookies their rich flavor and helps them spread into thin, crispy cookies. Salted butter can be used, but reduce the added salt slightly.
- Light brown sugar – Adds moisture, caramel flavor, and that classic toffee-like taste. Dark brown sugar can be used for a deeper molasses flavor, but the cookies may be slightly softer.
- Granulated sugar – Essential for creating crisp edges and encouraging the cookies to spread. Do not reduce the amount or the texture will change.
- Egg – Provides structure and helps bind the dough together.
- Egg yolk – Adds richness and contributes to the slightly chewy center while keeping the edges crisp.
- Vanilla extract – Enhances the flavor of the butter and chocolate. Pure vanilla extract gives the best flavor, but vanilla bean paste works well too.
- All-purpose flour – Gives the cookies enough structure while still allowing them to spread thin. Measure carefully for the best results.
- Baking soda – Helps the cookies spread and creates a beautifully golden brown color. Make sure your baking soda is fresh.
- Salt – Balances the sweetness and enhances the chocolate flavor. Fine sea salt or table salt both work well.
- Chocolate chips – Provide chocolate throughout the cookies and help create that classic chocolate chip cookie texture. Semi-sweet, milk chocolate, dark chocolate, or a combination can be used.
- Chopped chocolate bar – Creates larger pools of melted chocolate for a more bakery-style look and texture. Any good-quality chocolate bar works well.
- Chocolate –
- Semi-sweet chocolate keeps the cookies balanced and not overly sweet.
- Dark chocolate adds a richer flavor that contrasts beautifully with the buttery cookie.
- Milk chocolate creates a sweeter cookie with extra caramel notes.
- A combination of chocolate chips and chopped chocolate gives the best texture and appearance.
What Makes Cookies Thin and Crispy?
Several factors work together to create thin crispy chocolate chip cookies. The higher ratio of butter and sugar encourages spreading while the moderate amount of flour keeps the dough from becoming thick and cakey. Baking the cookies until deeply golden brown allows excess moisture to evaporate, creating crisp edges and a delicate crunch throughout the cookie.
Step-by-Step: Thin Crispy Chocolate Chip Cookies
- Wet Ingredients – In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes.
Note the consistency of the butter – very soft but not melted!
- Add the egg, egg yolk, and vanilla extract. Mix until smooth and fully incorporated.
- Dry Ingredients – Combine the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix just until combined. Do not overmix.
- Chocolate – Fold in the chocolate chips and chopped chocolate until evenly distributed throughout the dough.
- Chill – Cover the bowl and refrigerate the dough for at least 2 hours.
- Oven and Pan – Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop the dough using: use 2 tablespoons of dough for medium cookies or 3 tablespoons of dough for large bakery-style cookies
- Tray – Place the dough balls on the prepared baking sheets, leaving at least 3 inches between each cookie. These cookies spread significantly during baking.
- Bake one tray at a time for: 10 to 12 minutes for medium cookies 12 to 14 minutes for large cookies. Bake until the edges are deep golden brown, and the centers are set.
How to Store chocolate chip cookies
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Freezing – Scoop the dough onto a baking sheet and freeze until solid. Transfer to a freezer-safe container and freeze for up to three months. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time.
Thin Crispy Chocolate Chip Cookies
Everyone has a preference for their chocolate chip cookies. These are thin crisp chocolate chip cookies. They have a crisp outer edge with a slightly soft and chewy center. However, because they spread and become thin they are more on the crisp side rather than soft. A simple and easy recipe you will love making over and over.
Video
Ingredients
- 226 g (1 cup) Unsalted butter very soft
- 210 g (1 cup) Light brown sugar
- 100 g (½ cup) Granulated sugar
- 1 large Whole egg
- 1 large Egg yolk
- 2 tsp Vanilla extract
- 250 g (2 cups) All-purpose flour
- 1 tsp Baking soda
- ½ tsp Salt
- 115 g (4 oz) Chocolate morsels or chocolate chips
- 115 g (4 oz) Chopped chocolate bar
Method
- Wet Ingredients – In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes. Add the egg, egg yolk, and vanilla extract. Mix until smooth and fully incorporated.226 g Unsalted butter, 210 g Light brown sugar, 100 g Granulated sugar, 1 large Whole egg, 1 large Egg yolk, 2 tsp Vanilla extract
- Dry Ingredients – Combine the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix just until combined. Do not overmix.250 g All-purpose flour, 1 tsp Baking soda, ½ tsp Salt
- Chocolate – Fold in the chocolate chips and chopped chocolate until evenly distributed throughout the dough.115 g Chocolate morsels, 115 g Chopped chocolate bar
- Chill – Cover the bowl and refrigerate the dough for at least 2 hours.
- Oven and Pan – Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop the dough using: use 2 tablespoons of dough for medium cookies or 3 tablespoons of dough for large bakery-style cookies
- Tray – Place the dough balls on the prepared baking sheets, leaving at least 3 inches between each cookie. These cookies spread significantly during baking.
- Bake one tray at a time for: 10 to 12 minutes for medium cookies 12 to 14 minutes for large cookies. Bake until the edges are deep golden brown, and the centers are set.
- Cool – Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Allow the cookies to cool completely before storing. They will become crispier as they cool.
Notes
- Very soft butter helps create the signature thin, crispy texture.
- Chilling the dough prevents excessive spreading while still producing large, thin cookies.
- For the best texture, use a combination of chocolate chips and chopped chocolate.
- Bake one tray at a time for even browning.
- These cookies continue to crisp as they cool.
- Store in an airtight container at room temperature for up to 1 week.
- Cookie dough can be frozen for up to 3 months. Bake directly from frozen, adding 1 to 2 minutes to the baking time.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Use very soft butter, not melted butter.
- Chill the dough for at least 2 hours.
- Leave plenty of space between cookies because they spread significantly.
- Bake one tray at a time for the most even results.
- Use parchment paper for easier release and better browning.
- Let the cookies cool completely before storing so they stay crisp.
more chocolate chip cookies you may like
- No Chill Chocolate Chip Cookies
- Bakery Style Chocolate Chip Cookies
- BEST Eggless Chocolate Chip Cookies
- Soft Chewy Chocolate Chip Cookies
- Thick Bakery Levain Chocolate Chip Cookies
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Cookies did not spread | Dough too cold | Let dough sit 10 minutes before scooping |
| Cookies spread too much | Dough too warm | Chill longer before baking |
| Cookies are soft | Underbaked | Bake until edges are deep golden brown |
| Cookies are thick | Too much flour | Measure flour accurately |
| Cookies are pale | Oven temperature too low | Verify oven temperature |
Frequently asked questions
They were likely underbaked or stored before cooling completely. Thin cookies become crisp as they cool.
Yes. The dough can be refrigerated for up to 3 days before baking.
Absolutely. Frozen cookie dough works very well for this recipe.
Allow them to cool completely before storing and keep them in an airtight container
Yes, but the combination of chips and chopped chocolate creates better texture and larger pools of melted chocolate.
more cookies to explore
- Soft and Chewy M&M Cookies
- Red Velvet Sugar Cookies
- Irresistible Chocolate Chunk Cookies
- White Chocolate Cranberry Cookies
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Just made these today and they looked exactly like in your pictures – I love that the center is still soft and chewy while the outside has this toffee-like crispiness. Yum, def making this again.
Thank you so much, Robin – Yes, these are my son’s favorite too for the exact same reasons you mentioned. Thanks
These were the best gift I gave this Christmas!! I made the cookies and send them to my two friends and they loved it so much they asked for the recipe. I gave them the link to you blog. Thanks for sharing the recipe.
Thank you so much Borowie. Happy to know that you enjoyed this recipe and so did your friends. We do love it too. Thank you so much for coming back to write this feedback and for send the link to your friends. Thanks.
I LOVE these cookies, the outside is crispy but the inside is soft not dry – you nailed it. Thanks so much – these are in my rotation now.
Thank you so much Amelie. So happy to hear that!!
I like thin and crispy chocolate chip cookies, but most of them I tried online end up becoming dry like toast. I hate that!! But, not these – the center was soft and chewy. I followed your recipe exactly, even the chocolate – dark and semi-sweet combination was just amazing. Thanks, Veena – I think I finally have my favorite chocolate chip cookies.
Aww, thank you so much, Amanda. You made my day!!
These are definitely worth making over and over. Do you think I can double this batch with the same results?
Thank you elCitraKale – I have double this recipe more than once so yes, these work well as a big batch too
Love that these are crispy on the outside but soft and chewy in the center. Perfection Veena.
Thank you so much Marisa
I made them once, and then I made them again.. and now we make them often. Love these so much
Thank you Jessica