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Bust out your cookie sheet, because these thin crispy chocolate chip cookies are a must bake! These chocolate chip cookies bake up snap thin, golden brown and smell like heaven! No need to chill the dough, these are one of our favorite chocolate chip cookie recipes ever! Make them gluten free using 1 for 1 gluten free flour.
Thin and Crispy Chocolate Chip Cookie Recipe
Are you a chewy chocolate chip cookie kind of a person… or a thin and crisp chocolate chip cookie kind of a person? Personally, I find myself falling into both categories. It just depends on my mood and what kind of chocolate chip cookie recipe I find myself craving. Variety is the spice of life after all!
But I’ll admit, my love for thin crispy cookies came late in life. Actually, it wasn’t until this year I truly discovered how delicious crispy chocolate chip cookies could be. But once I did, it was love at first bite. Luckily my husband and kids loves them, too.
I don’t know if it’s because they’re thinner than regular cookies, but I can eat like 3 within minutes. So consider this your warning that they’re addicting and incredibly easy to eat! And no need to chill the dough means all you need to do is roll the dough into balls and bake… so easy!
Copycat Tate’s Chocolate Chip Cookies?
Like many, we first fell in love with this variety of cookie thanks to Tate’s Bakery! Their packaged cookies are sold basically everywhere here in NY. And it’s all too easy to swipe up a package – or 3 – to enjoy at home.
But as much as I love those cookies, I was dying to create a homemade version. Ones that were very similar, but a little more buttery and flavorful. I also wanted just the slightest chew in the center. And after about a million and one fails, I finally did it! These are my dream cookie.
They’re so buttery… and sweet… and crispy! They’re paper thin and only get crispier as they cool. And they make a TON of cookies, making them a great recipe to bust out during the holiday season! AKA cookie sharing season.
How to Bake Crispy Chocolate Chip Cookies
- Preheat the oven: Unlike most of my chocolate cookie recipes that call for a higher temperature of 375, these cookies will bake in an oven set at 350 degrees (F). While your oven preheats, line 2 large baking sheets with parchment paper.
- Make the Cookie Dough: You’ll need an electric mixer for this! Because you’ll need to beat the butter and sugar on medium-high speed until light and fluffy. Then you’ll add the eggs and vanilla, and finally the flour, salt, and baking soda, and then the chocolate chips. Be sure to not over mix once you’ve added the flour mixture!
- Drop and Bake: Using a small cookie scoop, drop 1 tablespoon sized balls of dough onto the prepared baking sheets, leaving about 2 inches between each ball of cookie dough ball.
They spread A LOT! Then bake for 12 to 14 minutes. The bake time may vary a bit if your oven runs high/low. So keep an eye. Then cool on wire racks for at least 30 minutes before serving! Repeat with all cookie dough balls.
Note: If you have even more baking sheets, line them! Because this recipe makes a ton of chocolate chip cookies, and you have to let them cool on the baking sheets. So the more the better!
Tips for Perfectly Thin and Crispy Cookies:
- Room Temperature Ingredients: Make sure your butter, eggs, and even milk are all at room temperature before you begin baking. If the butter is too cold, it won’t spread in the oven. And cold ingredients don’t bond.
- More Granulated Sugar: Resist the temptation to use more brown sugar! The reason I only use a 1/4 cup is because brown sugar has more moisture than white sugar. And in this case, that’s not what we want.
- One Tray at a Time: I know this can be annoying, but I really do find baking one tray at a time ensures the most even bake. If you must, you can bake two baking sheets at a time.
- Keep an Eye on Bake Time: I find my cookies are perfectly brown and crispy at 10 minutes. If you want them EXTRA crispy (as in, absolutely no chew in the middle and very dark brown), I suggest going for 11 or even 12 minutes.
- Rotate the Pan: To ensure these cookies bake evenly, rotate the pan halfway through the baking time. Trust me on this one! Otherwise you’ll end up with a few pale and barely baked cookies, and the others overly baked.
- Don’t Add Extra Chocolate Chips: Because the cookies bake up SO thin, adding too many chocolate chips can be problematic. So definitely stick to the called for amount.
- Add the Salt: All of it! I know 1 teaspoon may sound like a lot, but these cookies are very sweet, and the salt helps balance the flavor out. I actually love adding flaky sea salt on top to add even more flavor contrast!
Can I freeze the Cookie Dough Balls?
You sure can freeze this chocolate chip cookie recipe! Just be sure to add a minute or two onto the bake time.
The best way to freeze this cookie dough balls is to line a large baking sheet with parchment, and then drop rounds of the cookie dough on top. Pop the pan in the freezer and chill until cookie dough balls are solid.
Once the cookie dough balls are frozen solid, place them in a freezer safe baggie for up to 2 months! You can also store the cookie dough balls in the fridge for up to 5 days. But let it come to room temperature before baking. Remember, we WANT these cookies to spread!
Can I Chill The Dough?
- I don’t recommend you chill the dough for this chocolate chip cookie recipe!
- Unlike 99% of my chocolate chip cookie recipes, these are better if you don’t chill the dough.
- That’s because we want super thin and crispy cookies! If you chill the dough, the batter will get very firm, and will prevent the dough from spreading in the oven.
- If you must chill the dough, I suggest letting the cookie dough sit at room temperature for 1 hour before baking.
- Then roll the dough into dough balls, place on the baking sheet, and bake as directed.
If you love super buttery, lace thin, crispy chocolate chip cookies, you have to try these! So delicious on their own, or with a giant scoop of ice cream on top!
More Incredible Chocolate Chip Cookie Recipes:
- Everyday Chocolate Chip Cookies
- The Most Wonderful Vegan Chocolate Chip Cookies
- Coconut Oil Chocolate Chip Cookies
- Baileys Irish Cream Chocolate Chip Cookies
- Chewy Oatmeal Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
Thin Crispy Chocolate Chip Cookies
Ingredients
- 2 and 1/4 cups (270g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon sea salt
- 10 ounces unsalted butter room temperature
- 1 and 1/3 granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 1 Tablespoon milk room temperature
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
- In a medium sized bowl whisk together the flour, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium-speed for about 2 minutes, or until light and fluffy, scraping the bowl as needed.
- Add in the vanilla and beat smooth. Add the eggs, one at a time, beating well after each addition. Beat in the milk.
- On low speed, add the flour mixture, beating until just combined. Beat in the chocolate chips.
- Drop 1 tablespoon sized balls of dough onto the prepared baking sheets, leaving 2-inches between each cookie for inevitable spreading.
- Bake, one tray at a time, for 12 to 14 minutes, rotating the baking tray halfway through baking.
- Let cookies cool for 15 minutes on the baking sheet before using a thin spatula to transfer them to a wire rack to cool completely. Repeat with all cookie dough.
This recipe is incredible! I can finally stop trying new chocolate chip cookie recipes. Exactly what I was looking for – truly thin and crispy with a little chew in the middle. The only thing I changed was a little less chocolate chips (personal preference). I do wish this recipe was in grams though, but I saved my measurements below:
280 g flour
10 oz butter (2.5 sticks)
274 g granulated sugar
48 g brown sugar
274 g choc chips (1.5 cups)
These took about 12 min for me. It was important to use room temp ingredients and turn half way I thought.
Best chocolate chip cookie recipe EVER ! I halved the recipe because my family wouldn’t finish 3 dozen cookies before they go bad. We are also eggless vegetarians so I just didn’t add the eggs and substituted them with the littlest splash of apple cider vinegar when it called to add the eggs. They turned out amazing ! Super thin and crispy. I am going to make them again and just leave out the eggs as a whole (no substitute) because I don’t even see a need for a rising agent if they are supposed to be thin and crispy ! Thank you so much for this delectable recipe !
This recipe is everything! I can finally make and eat thin, crispy chocolate chip cookies. I played around with the size & crunchiness of the cookies and they’re flexible and equally as delicious.
Leave out the milk and add another tablespoon of butter. Perfect! These are my favorite chocolate chip cookies. I usually add a heaping cup of walnuts. Pecans just soften the finished cookie, so avoid them.
I’m so glad I tried this recipe! (I’ve tried many.) They are dangerous…lol! I read someone saying they tasted chewy after storing so I froze many cookie balls. I’m glad I did since I can’t stop eating, but the extras I did store are still crispy! Yum! Thank you! I can stop looking for thin crispy cookies now.
These cookies are so good! I love the crispy texture.
Can you use sugar substitutes for this recipe ?
Hi. I’ve made these cookies multiple times and they are AMAZING. I am now baking at a higher altitude and wanted to know if there are any adjustments I need to make. Thank you.
I can’t wait to try these. I am addicted to the Kodiak Thin and Cprisy cookies and want something similar to makenat home. Kodiak has five grams protein. I wonder how to successfully get that result. Any ideas?
Hi Carla! Unfortunately I don’t! But let me know if your experiment 🙂
Thanks for this amazing recipe! I have made these SOOOOOO many times now, because they are INSANE! You will get invited back to any party you bring these to! Half of the recipe makes about 23 cookies. Here is the halved recipe, with the ingredient amounts IN the directions (I don’t like cross referencing, gives me a headache!) If you’re thinking of making these, just do it! Thanks again, so much, for this incredible recipe!
1. Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
2. In a medium sized bowl whisk together the 1 cup flour, ½ teaspoon baking soda, and ½ teaspoon salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the 10 Tablespoons butter and 2/3 cup granulated sugar, 2 tablespoons cup lightly packed light brown sugar on medium-speed for about 2 minutes, or until light and fluffy, scraping the bowl as needed.
4. Add in the 1 teaspoon vanilla and beat smooth. Add the one egg, beating well. Beat in the 1 ½ teaspoons milk.
5. On low speed, add the flour mixture, beating until just combined. Beat in the chocolate chips.
6. Drop 1 tablespoon sized balls of dough onto the prepared baking sheets, leaving 2-inches between each cookie for inevitable spreading.
7. Bake, one tray at a time, for 10 to 11 minutes, rotating the baking tray halfway through baking.
cook 6 minutes, then swivel cookie sheet, cook 6 more minutes.
8. Let cookies cool for 15 minutes on the baking sheet before using a thin spatula to transfer them to a wire rack to cool completely. Repeat with all cookie dough.