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There are two kinds of chocolate chip cookie people: soft and chewy, and thin and crispy. And while I love a gooey cookie, there’s something about a perfectly crisp, buttery cookie that’s so delicious.
These thin and crispy chocolate chip cookies have deep golden edges, a delicate crunch, and just the right amount of caramelized flavor.
Why You’ll Love These Cookies
These are the cookies I make when I want something easy, fast, and a little different from the usual thick bakery-style version.
- Thin, golden, and perfectly crisp
- Rich, buttery flavor with caramelized edges
- No chilling required
- Simple pantry ingredients
- Ready in less than 30 minutes
Tips for Perfect Thin and Crispy Cookies
- Use melted butter. This is key for that signature thin texture. It helps the cookies spread quickly when in the oven
- Don’t overmeasure flour. Too much flour makes for thicker cookies. To avoid this, spoon your flour into the measuring cup and scrape off the top.
- Bake until golden brown. Slightly darker edges mean better crunch and flavor. I bake these a little longer than I would a soft and chewy cookie
- Give them space. These cookies spread quite a bit, so make sure not to overfill your pan. You will need to bake these on 2 baking trays or bake them in batches.
Storage Tips
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
If they lose a bit of their crispness, you can pop them back in a 300°F oven for a few minutes to bring them back. You can also pop them in an air fryer for a couple of minutes.
More Chocolate Chip Recipes to Try
If you’re as obsessed with chocolate chip cookies as I am, there’s a good chance this won’t be the only recipe you’ll want to make.
I have quite a few chocolate chip variations on the blog. Here are a few of my favorites
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