Description
Crispy chocolate chip cookies are the ultimate balance of buttery crunch, crackly tops, and an overflow of chocolate chips. Unlike soft-baked cookies, these beauties are thin, golden, and satisfyingly crunchy. They’re the kind of cookie you can’t resist dunking into a glass of cold milk—without losing their crisp texture.
By skipping chilling, using more white sugar, and adding a touch of honey or corn syrup, these crispy chocolate chip cookies deliver a texture experience that’s different from anything else. Picture a very thin cookie with crackling ridges, crisp edges, and just the right amount of chew—plus plenty of melty chocolate in every bite.
Ingredients
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1½ cups (188 g) all-purpose flour
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½ tsp baking soda
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½ tsp salt
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10 tbsp (142 g) unsalted butter, melted and slightly cooled
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½ cup (100 g) granulated sugar
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¼ cup (50 g) packed brown sugar
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2 tbsp (43 g) honey or light corn syrup
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1 large egg yolk (remove the white)
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2 tbsp (30 ml) milk
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2 tsp pure vanilla extract
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1¼ cups (225 g) semi‑sweet chocolate chips
Instructions
1. Prep the Dough
- Preheat oven to 375°F (191°C). Line baking sheets with parchment paper.
- Whisk flour, baking soda, and salt in a bowl.
- In another bowl, whisk melted butter, sugars, honey, egg yolk, milk, and vanilla until smooth.
- Pour wet mixture into dry ingredients and mix until fully combined.
- Fold in chocolate chips.
2. Shape & Bake
- For thin and crispy cookies, skip chilling the dough.
- Roll dough into balls (about 1 tbsp each) and place 2 inches apart on baking sheets.
- Bake for 10–11 minutes until golden and crisp around the edges.
- Cool on the sheet for 3 minutes, then transfer to a wire rack.
Notes
Love extra crunch? Let the cookies cool completely on a wire rack for ultimate crispiness. Pair them with a cold glass of milk or crumble them over ice cream for a delicious twist!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Crispy Chocolate Chip Cookies