Thin and Crisp Chocolate Chip Cookies Recipe

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Servings:

36

Yield:

3 dozen

These thin and crispy chocolate chip cookies from decorvow are for all the crunchy cookie lovers out there. Our easy recipe uses two types of sugar: granulated gives them their signature texture while light brown sugar lends a warm, caramely flavor. You’ll need an electric mixer to bring the dough together, but there’s no chilling or waiting involved, meaning you can make a batch whenever the craving for homemade cookies strikes. Use milk chocolate chips for a more mellow flavor or semi-sweet for added depth. Buttery, crispy, and wonderfully delicious, these cookies might even win over team chewy as well.

Key Ingredients for Ultra-Crispy Cookies

To ensure these chocolate chip cookies have just the right texture, we look to three key ingredients: granulated sugar, butter, and baking soda.

Granulated sugar: Using more granulated sugar than brown sugar—which holds onto moisture for more chew—makes for a drier, crispier cookie. It also caramelizes more rapidly than brown sugar, giving these cookies their crispy, golden edges.

Butter: A generous amount of butter encourages the dough to flatten and brown more quickly. It also makes for an extra-rich flavor with a touch of nuttiness from the browned milk solids.

Baking soda: Like butter, baking soda speeds up browning and helps baked goods spread in the oven for a thinner result.

The Best Chocolate for This Recipe

When choosing the chocolate pieces for this recipe, opt for chips rather than chunks. Chocolate chips (also called chocolate morsels) contain stabilizers which help them hold their shape when baked. As the dough spreads in the oven, chocolate chips stay relatively firm, resulting in thin cookies with distinct bits of chocolate in every bite. Chunks, on the other hand, melt into gooey, irregular pools of chocolate—delicious in chewy or cakey cookies but not ideal here.

Why We Skip Chilling The Dough

Chilling cookie dough before baking has plenty of benefits—more browning and better flavor, to name just two. But it also firms up the fat, which prevents the dough from spreading. And since spreading is necessary for cookies this crispy and thin, we skip the chilling step and bake them straight away.

Directions

Ingredients for baking cookies arranged on a countertop — Brie Goldman

Preheat oven, prep baking sheets, and combine dry ingredients:

Preheat oven to 350°F. Line baking sheets with parchment paper. In a small bowl, whisk together the flour and baking soda; set aside.

Brie Goldman
Cream butter and sugars; add eggs, water, and vanilla:

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, water, vanilla, and eggs. Beat until well mixed, about 1 minute.

Brie Goldman

Brie Goldman
Add dry ingredients, then chocolate chips:

Add flour mixture; mix until just combined. Stir in the chocolate chips.

Brie Goldman
Drop dough onto prepared sheet:

Drop heaping tablespoon-size balls of dough about 2 inches apart onto baking sheets lined with parchment paper.

Brie Goldman
Bake and cool:

Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Brie Goldman

How to Store

Store the cookies in an airtight container at room temperature for up to 1 week. As always, make sure cookies are completely cool before storing to avoid trapping excess moisture.

Other Way to Enjoy Thin and Crispy Cookies

Besides being delicious on their own (or alongside a cold glass of milk), these cookies are perfect for layering in icebox cakes, like this impressive, towering recipe. They'd also work well for ice cream sandwiches or crumbled onto a sundae.