Thin and Crispy Chocolate Chip Cookies

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These easy, thin and crispy chocolate chip cookies are loaded with chocolate chips and topped with flaky sea salt for the best crispy chocolate chip cookies ever!

These easy, thin and crispy chocolate chip cookies are loaded with chocolate chips and topped with flaky sea salt for the best crispy chocolate chip cookies ever!

Thin and Crispy Chocolate Chip Cookies

No matter what type of chocolate chip cookie lover you are, you’re going to fall head over heels for these delicious Thin and Crispy Chocolate Chip Cookies.

These easy chocolate chip cookies are just as the name says – thin and crispy with the perfect crunch!

They’re similar to Tate’s Chocolate Chip Cookies that you can grab at your local grocery store, but WAAY better (in my opinion) and super quick and easy to make (no chilling required).

If you want to learn how to make these thin and crispy chocolate chip cookies, then keep reading below and check out my step-by-step video tutorial over here!

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These easy, thin and crispy chocolate chip cookies are loaded with chocolate chips and topped with flaky sea salt for the best crispy chocolate chip cookies ever!

Crispy Chocolate Chip Cookies (No Chill Cookie Dough)

Wanna know the main reason I love these crispy chocolate chip cookies?

They’re SO EASY and absolutely zero chilling required!

That means, if you’re craving chocolate chip cookies right now, you can be enjoying these delicious cookies in less than 30 minutes time start to finish.

And like most of my homemade cookies, these cookies are made simple with self-rising flour.

 

In case you’re new to self-rising flour, check out my full guide on using self rising flour here and all my best self rising flour recipes here!

And if you’re looking for more cookies, here’s just a few of my most popular self-rising flour cookie recipes:

Thin and Crispy Chocolate Chip Cookies FAQ’s

Curious on the science and ingredients behind thin and crispy chocolate chip cookies? Let’s dive into the details below!

 

What makes a cookie crispier and not chewy?

As a whole, thin and crispy cookies are created with a higher amount of granulated sugar, butter, and less flour than regular cookies.

More Granulated Sugar – One of the main ways to create more thin and crispy cookies is using a higher amount of granulated sugar vs. brown sugar. It helps achieve that perfect, crispy crunch!

Less Flour – Secondly, to ensure you get a crispy cookie, you want to use less flour than you normally would for regular cookies. If you use too much flour, the cookies will turn out more soft and chewy in texture.

 

What makes cookies flat and thin?

Melted Butter – Unlike softened butter which creates a more soft + chewy cookie that maintains its shape when baked, melted butter creates a softer cookie dough and is what results in cookies that spread out flat with nice, crisp edges.

No Chill Time – Lastly, because we want these cookies to spread out thin and crisp, you don’t need to chill this cookie dough. AKA: These cookies are the perfect choice when you just can’t wait to feed your chocolate chip cookie craving!

 

These easy, thin and crispy chocolate chip cookies are loaded with chocolate chips and topped with flaky sea salt for the best crispy chocolate chip cookies ever!

Tips for The Best Thin and Crispy Chocolate Chip Cookies

Wanna know the secrets on how to bake thin, crispy chocolate chip cookies like those sold by Tate’s Bake Shop? Follow my easy tips below!

 

Measure Your Ingredients Precisely

Because this recipe relies on a specific butter, sugar, and flour ratio, it’s SUPER IMPORTANT to be precise with measuring and follow the exact amounts listed.

As with all my cookie recipes, I recommend using this awesome scale to weigh your flour.

It’s truly the most fool-proof method to ensure you aren’t adding too much or too little, and makes all the difference in how your cookies turn out.

*Any changes in ingredients or amounts will most definitely result in a different cookie texture, so please keep that in mind before making substitutions.

 

Use Large Baking Sheets with Parchment Paper

I recommend using these lightly-colored large baking sheets and lining them with parchment paper to ensure your cookies bake to perfection.

If you try to use a dark colored pan, your cookies might brown too much on the bottoms.

Parchment paper will also help ensure your cookies don’t stick to the pan, and make for an easy clean-up.

 

Make Cookies 1 Heaping Tablespoon in Size

Because these cookies spread so much when baked, stick to the recommended size.

I’ve found 1 heaping tablespoon of cookie dough achieves the perfect cookies with a crispy + crunchy texture.

I just use a regular kitchen spoon, but you can use a measuring spoon if you prefer.

Tip: Make sure you give the cookies plenty of space to spread out on the tray and don’t try to fit too many on the baking tray at a time. I typically do 5-6 cookies on a large baking sheet.

 

Rotate the Pan Halfway + Bake to Texture Preference

Since these cookies are thin and crispy, I recommend rotating the pan halfway through the baking time to ensure they bake evenly.

I also recommend baking times according to your texture preference.

For my oven and texture preference, I find these cookies are amazing at 10 minutes baking time, rotating halfway.

At 10 minutes, they turn out perfectly crispy on the outside edges with a slight chew in the middle.

But, if you prefer an extra crispy cookie with no chewiness you might prefer 11 or 12 minutes bake time.

 

Let the Cookies Cool on The Tray

Most cookie recipes will tell you to let the cookies cool for just 1-2 minutes before transferring to a wire cooling rack, but these cookies need a little longer to firm up.

Allow the cookies to cool for 5 minutes on the cookie sheet, before transferring to a wire cooling rack to cool completely before storing away.

This helps ensure the cookies crisp up nicely and helps give them the perfect crunchy texture.

 

Top with Flaky Sea Salt After Baking

This is completely optional, but just as I do in my Salted Brown Butter Chocolate Chip Cookies, adding a sprinkle of flaky sea salt on top really makes these cookies taste incredible.

Simply add a sprinkle of sea salt to the tops of the warm cookies right after removing them from the oven.

It gives them the perfect sweet and salty flavor that is absolutely divine.

 

Baking and Storage FAQ’s

How can I tell when crispy chocolate chip cookies are done baking?

One of the reasons I love these thin and crispy chocolate chip cookies so much is the fact that they’re pretty fool-proof in terms of baking.

I’ve provided a recommended bake time of 10-12 minutes and the amount will depend both on your oven and texture preference.

If you prefer a cookie with crispy edges and a chewy center – I’d recommend a 10-11 minute bake time.

If you prefer an extra crispy + crunchy cookie, I’d recommend baking for the full 12 minutes.

*Also, keep in mind that these cookies will crisp up further while cooling on the baking sheet and on the wire rack before storing away.

 

How do you store thin and crispy chocolate chip cookies?

Leftover crispy chocolate chip cookies should be stored at room temperature in an air tight container.

They will remain fresh for up to 1 week, although they are best (and crispiest) on days 1-3.

 

Can you freeze crispy chocolate chip cookies?

Yes, you can freeze these cookies after baking them.

Once baked, allow cookies to completely cool and place in a freezer safe Ziploc bag or container and freeze for up to 3 months.

Once ready to eat, simply heat the cookies in the microwave for 30 seconds – 1 minute or until warm.

These easy, thin and crispy chocolate chip cookies are loaded with chocolate chips and topped with flaky sea salt for the best crispy chocolate chip cookies ever!

How to Make Thin and Crispy Chocolate Chip Cookies

Ready to learn how to make thin and crispy chocolate chip cookies? Let’s dive into the recipe below!

As always, I’ve also included a list of recommended kitchen tools you’ll need to make these cookies.

 

Kitchen Tools Needed:

 

Step 1: Prepare Cookie Dough

Combine cooled melted butter with sugar and brown sugar in a large mixing bowl and whisk together until smooth.

Add in milk, 1 large egg, vanilla extract, and sea salt, and whisk until combined.

Next, weigh out the flour with a food scale and add to the batter in increments, stirring until just combined. Do not overmix.

Lastly, fold in chocolate chips and stir until evenly combined.

These easy, thin and crispy chocolate chip cookies are loaded with chocolate chips and topped with flaky sea salt for the best crispy chocolate chip cookies ever!

Step 2: Scoop and Bake

Next, place heaping tablespoons of the cookie dough onto the lined cookie sheet.

Make sure you allow plenty of space for the cookies to spread – I usually put 5-6 per cookies per tray.

If desired, add a few extra chocolate chips on top and bake in the oven for 10-12 minutes, rotating tray halfway through.

These easy, thin and crispy chocolate chip cookies are loaded with chocolate chips and topped with flaky sea salt for the best crispy chocolate chip cookies ever!

Step 3: Sprinkle with Sea Salt and Let Cool

Remove from oven and if desired, immediately sprinkle the tops with flaky sea salt.

Let cool for 5 minutes on the tray before transferring to a cooling rack to cool further. This step really helps crisp up your cookies even further.

Serve cookies and enjoy!

These easy, thin and crispy chocolate chip cookies are loaded with chocolate chips and topped with flaky sea salt for the best crispy chocolate chip cookies ever!

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Thin and Crispy Chocolate Chip Cookies

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These easy, thin and crispy chocolate chip cookies are loaded with chocolate chips and topped with flaky sea salt for the best crispy chocolate chip cookies ever!

  • Author: Kindly Unspoken
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 15 1x
  • Category: Dessert
  • Method: Oven, Baking
  • Cuisine: American

Ingredients

Units Scale
  • 1 cup self-rising flour
  • 1/4 tsp sea salt
  • 1/2 cup unsalted butter, melted and cooled for 5 minutes
  • 1/3 cup granulated sugar
  • 3 tbsp brown sugar (I used dark brown sugar)
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 tbsp milk
  • 3/4 cup chocolate chips (I used half milk, half semi-sweet)
  • Optional: Flaky sea salt, sprinkled on top after baking

Instructions

  • Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
  • In a microwave safe bowl, melt butter in microwave and let cool for 5 minutes.
  • Once cooled, combine melted butter with sugar and brown sugar in a large mixing bowl and whisk together until smooth. Add in milk, 1 large egg, vanilla extract, and sea salt, and whisk until combined.
  • Next, weigh out the flour with a food scale and add to the batter in increments, stirring until just combined. Do not overmix.
  • Lastly, fold in chocolate chips and stir until evenly combined.
  • Next, place heaping tablespoons of the cookie dough onto the lined cookie sheet. Make sure you allow plenty of space for the cookies to spread – I usually put 5-6 per cookies per tray.
  • If desired, add a few extra chocolate chips on top.
  • Bake in the oven for 10-12 minutes, rotating tray halfway through.
  • Remove from oven and if desired, immediately sprinkle the tops with flaky sea salt.
  • Let cool for 5 minutes on the tray before transferring to a cooling rack to cool further.
  • Serve cookies and enjoy!
YouTube video

Notes

Baking Tips: Since these cookies are thin and crispy, I recommend rotating the pan halfway through the baking time to ensure they bake evenly. I also recommend baking times according to your texture preference. At 10 minutes, they turn out perfectly crispy on the outside edges with a slight chew in the middle. But, if you prefer an extra crispy cookie with no chewiness you might prefer 11 or 12 minutes bake time.

Storage and Freezing:

Leftover crispy chocolate chip cookies should be stored at room temperature in an air tight container. They will remain fresh for up to 1 week, although they are best (and crispiest) on days 1-3.

To freeze, allow baked cookies to completely cool and place in a freezer safe Ziploc bag or container and freeze for up to 3 months. Once ready to eat, simply heat the cookies in the microwave for 30 seconds – 1 minute or until warm.

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More Chocolate Chip Cookies:

These easy, thin and crispy chocolate chip cookies are loaded with chocolate chips and topped with flaky sea salt for the best crispy chocolate chip cookies ever!


I hope you enjoyed today’s recipe for my Thin and Crispy Chocolate Chip Cookies! Do you prefer thin and crispy chocolate chip cookies, soft and chewy, or both? Let me know in the comments below!

Thanks for stopping by! – Cara

 

 

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These easy, thin and crispy chocolate chip cookies are loaded with chocolate chips and topped with flaky sea salt for the best crispy chocolate chip cookies ever!

2 Comments

    1. Same, but these quickly grew to be a new favorite for me and they’re so yummy! Hope you enjoy them!

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