If you love a chocolate chip cookie with crisp, golden edges and plenty of chocolate chips in every bite, these Crisp Chocolate Chip Cookies are for you! They’re buttery, perfectly sweet, and have that irresistible crunch that makes it nearly impossible to eat just one.
Chocolate chip cookies. I’m sure you all know by now that my love for chocolate chip cookies runs deep. I love, love, love them, and I’m constantly trying new recipes in search of the next great chocolate chip cookie.
So when I came across this recipe for Crisp Chocolate Chip Cookies, I immediately knew I had to give them a try. As much as I love a thick, chewy chocolate chip cookie with crispy edges and a soft, gooey center, sometimes a thin and crispy cookie just hits the spot. And let me tell you, these cookies definitely deliver!
Unlike soft and chewy chocolate chip cookies, these cookies bake up thin and crispy while still having a delicious buttery flavor. They’re the kind of cookie that pairs perfectly with a cold glass of milk, or even yet, a scoop of vanilla ice cream with chocolate sauce drizzled over the topped!
The edges are golden and crunchy, the centers have just enough tenderness, and the chocolate chunks add little pockets of melty chocolate throughout.
These cookies are simple to make. No chilling the dough or complicated ingredients—just mix, scoop, bake, and enjoy!
Tips for the best crisp chocolate chip cookies:
- Give them room to spread. These cookies spread as they bake, so don’t crowd them on the baking sheet. Six cookies per cookie sheet works well.
- Don’t overbake them. You want the edges to be golden and crisp, but you don’t want them to get overly dark.
- Let them cool completely. The cookies will continue to crisp up as they cool, so don’t worry if they seem a little soft right out of the oven.
- Use good-quality chocolate. Chocolate is a big part of what makes these cookies so delicious! You can absolutely use chocolate chips, but I especially love using chopped chocolate. The chopped chocolate melts into little pockets of rich, gooey chocolate throughout the cookies, making every bite extra delicious.
I know everyone has an opinion about chocolate chip cookies—some people want them thick and chewy, while others love a cookie that is thin, buttery, and crispy. If you’re in that second camp, you are going to absolutely love these!
Even if you think you’re in camp thick and chewy, really need to give these cookies a try! Just don’t blame me when you find yourself reaching for a second—or third!
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Crisp Chocolate Chip Cookies
Ingredients
- 1 cup salted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 eggs, at room temperature
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 2 teaspoons kosher salt
- 12 oz semisweet, milk, and/or white chocolate, chopped in large chunks
- Flaky sea salt for finishing (optional, but highly recommend)
Instructions
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Preheat the oven to 350°F Line baking sheets with parchment paper.
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In a stand cream together the butter, granulated and brown sugar and vanilla on medium speed until creamy, about 3 minutes.
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Add the eggs, one at a time, beating on medium speed until incorporated. Add the flour, baking soda and salt and mix on low speed until just incorporated. Using a spatula, fold in the chopped chocolate.
- Scoop the cookie dough into balls (about 1½-tablespoons of dough) and arrange six dough balls evenly spaced on the prepared cookie sheets. Sprinkle them with flaky sea salt, if desired.
- Bake one sheet at a time, in the middle of the oven for 12 to 15 minutes, until caramelized and quite crispy.
- Repeat with the remaining cookie dough.
- Allow the cookies to cool for about 5 minutes on the baking sheets, then move to a cooling rack
Recipe Source: Zoë Bakes Cookies Cookbook
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