How to Make Super Crispy Chocolate Chip Cookies

Sure, there are chewy cookie fanatics out there, but they don’t appreciate the joy of crunching into super crispy chocolate chip cookies. Or dunking a crisp cookie into a glass of milk or—better yet—your morning mug of coffee.

If those crunchy cookies are more your style and you haven’t been satisfied with the typical back-of-the-bag recipe, you have to check out our Test Kitchen’s take. They’re delightfully crisp and chock-full of chocolate chips.

Secrets to Crispy Chocolate Chip Cookies

There’s more to making crispy cookies than leaving them in the oven a little longer. In fact, creating the perfect chocolate chip cookie (in this case, a crunchy one) requires a few modifications to the classic cookie recipe.

Melted butter: Using melted butter helps create a cookie dough that spreads. Cookies that spread and flatten out will be thinner and crisper—something like a Tate’s Bake Shop cookie (one of our Test Kitchen’s favorite store-bought cookie brands).
Don’t chill the dough: Chilling dough firms up the butter and prevents cookies from spreading—two things that won’t give you a crispy chocolate chipper.
No brown sugar: That’s right. You can skip brown sugar when creating cookies with crunch factor. Brown sugar contains significant moisture thanks to the molasses. Skip it and use only granulated sugar to create crispy chocolate chip cookies.
Baking soda only: Baking powder gives cookies a cake-like texture. To avoid that softness, skip it and use baking soda only.

How to Make Crispy Chocolate Chip Cookies

Super Crispy Chocolate Chip Cookies

Ingredients

1 cup butter, melted and cooled slightly
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups chocolate chips

Yield: 48 cookies

Directions

Step 1: Cream ingredients

As with any chocolate chip cookie recipe, start by creaming together butter and sugar in the bowl of a stand mixer until light and fluffy. This process should take about 5 minutes. Don’t rush this part!

Next, add in the eggs and vanilla and beat well—another minute or so should do it.

Step 2: Add dry ingredients

Then add in the remaining dry ingredients—flour, baking soda and salt. Beat until just combined. Overmixing cookie dough will cause the cookies to become tough—not crispy.

The finishing touch for the cookie dough is stirring in the chocolate chips. You can use any chips you like—milk, dark, white—but semisweet is the traditional mix-in for chocolate chip cookies. These are our Test Kitchen’s favorite brands of chocolate chips if you want to get the Taste of Home experience in your kitchen.

Step 3: Bake

All that’s left is to bake these cookies off. Scoop tablespoons of dough onto baking sheets lined with parchment paper. You can use a spoon or cookie scoop for this job.

Bake at 325°F for 11 to 14 minutes or until the edges have started to brown. Remove the cookies from the oven and allow them to cool fully on wire racks before storing them.

How to Store Crispy Chocolate Chip Cookies

Like most drop cookies, these cookies are best stored in an air-tight container. Try to enjoy them within a week for the best flavor and texture.

If you know you won’t be able to enjoy all these cookies within a few days, they can be frozen. Stash them in an air-tight container or zip-top bag. When you’re ready to enjoy, defrost at room temp. You can even crisp them up in the oven; pop them in at 350 for just one or two minutes.

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The Ultimate Chocolate Chip Cookie

Everyone has a favorite type of chocolate chip cookie—a little crispy, a little chewy—but they all have to begin with a classic chocolate chip cookie recipe. This is the best place to start! —Megumi Garcia, Milwaukee, Wisconsin

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