If you like a chocolate chip cookie with a crispy outside and chewy inside, this simple chocolate chip cookie recipe is for you. Mixed in one bowl, made with melted butter and 16 cookies ready in about 30 minutes. These thin, crispy edge cookies are like Tate's, but even better since they are homemade!
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I know I'm repeating myself, but I live in a house full of cookie monsters! Classic chocolate chippers are the most requested, but sometimes they ask for a variation.
Chocolate chip cookies with biscoff, check.
We ran out of brown sugar, so chocolate chip cookies with no brown sugar, check.
Need them without eggs? Egg free chocolate chip cookies, check.
Chocolate chip cookies with oatmeal and coconut, check.
While the list of variations goes on from there, I was recently asked about a thinner, crispy edge chocolate chip cookie. Which brings us to today's recipe.
🍪 ingredients notes
Ya'll are busy, like me, so I created another no mixer needed cookie recipe. It uses melted butter and the cookie dough is no chill, so no need to plan ahead.
In my testing, using more white sugar and less brown sugar helped create a thinner cookie with a crispier edge. I also had some taste testers, who said, "oh, these are like Tate's". And with their help, I adjusted the flour amount a few times to get the best crispy and chewy texture.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.
🥣 how to make crispy edge cookies
Preheat the oven to 375°F and prepare two baking sheet pans with parchment paper or silicone baking mats.
In a medium to large bowl, melt the butter and allow it to cool for 5 minutes. Add the granulated and brown sugar and kosher salt and mix until fully incorporated.
Add in the egg and vanilla. Stir until the mixture is combined and smooth.
Sprinkle the baking soda over the mixture and stir well. Then scrape the sides and bottom of the bowl.
Then add the flour and stir until a few streaks of flour remain. Now fold in the chocolate chips.
Use about 1 ½ tablespoons of dough per cookie and place the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookie dough until the edges are lightly golden. Remove the cookies from the oven and allow to cool on the baking pan for five minutes. Then move to a wire cooling rack to cool completely.
👩🏻🍳 tips for the best homemade cookies
- Follow the recipe ~ I develop recipes and test them multiple times, making lots of mistakes along the way. Once I am happy with a recipe, I test it a few more times to make sure it is consistent. Even one small change by you can change the outcome.
- Measure your ingredients correctly! I know I say this all the time, but a kitchen scale is your best friend when baking. A scale ensures you have the proper amount of each ingredient. If you don't have a scale, fluff the flour in its container and then spoon it into the measuring cup; then use a knife to level it off. This Escali scale is a very economical option.
- Let the melted butter cool for 5 minutes. This helps the cookies spread to the right thinness and helps them to be less greasy.
- Use light colored baking pans and parchment paper or silicone baking mats.
- If needed, drop the pan on the stove top or heat resistant area once or twice to deflate the chocolate chip cookies.
- If you like a crispy, crunchy cookie, bake them a minute or two longer.
Remember to snap a picture and tag me on Instagram if you make these Thin and Crispy Chocolate Chip Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Thin and Crispy Chocolate Chip Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- ½ cup unsalted butter melted (113g)
- ½ cup granulated sugar (100g)
- ¼ cup brown sugar packed (50g)
- ½ teaspoon kosher salt
- 1 large egg room temperature preferred*
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- 1 ⅓ cups all-purpose flour (167g)
- 1 cup chocolate chips (170g)
Instructions
- Preheat oven to 375°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
- In a medium to large bowl, melt the butter (½ cup/113g) and allow it to cool for 5 -10 minutes. Add the granulated sugar (½ cup/100g), brown sugar (¼ cup/50g) and kosher salt (½ teaspoon) and mix until fully incorporated.
- Add in the egg (1 large) and vanilla (1 teaspoon). Stir until the mixture is combined and smooth.
- Sprinkle the baking soda (½ teaspoon) over the mixture and stir well. Then add the flour (1 ⅓ cups/167g) and stir until just a few streaks of flour remain. Fold in the chocolate chips (1 cup/170g).
- Use about 1 ½ tablespoons of dough per cookie and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. (My cookie dough scoops were 40g each). You should get 15-16 cookies.
- Bake the cookies for 10-13 minutes, until the edges are set and lightly brown. Allow the cookies to rest on the pan 5 minutes, then remove to a wire rack to cool completely. This should yield thin cookies that are crispy on the outside and chewy inside. If you want them crispy all the way through, they will need another minute or two.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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