These thin and crispy chocolate chip cookies have super buttery edges and a chewy gooey middle! They require no chill time, and only one bowl. Start to finish in 25 minutes or less!
Okay I don't mean to sound dramatic but these are literally my DREAM cookie. They're super thin and crispy, but also chewy and gooey all at once. They have pools of chocolate in every bite, and are topped with flakey sea salt.
The wrinkly edges of the cookies are layered with SO much flavour. They are super buttery and the crisp of them takes them to a whole other level.
If you love a thin cookie, you have to try this recipe!
For more cookie recipes, try Salted Pistachio White Chocolate Chip Cookies, Eggless Chocolate Chip Cookies, and Classic Chocolate Chip Cookies.
Jump to:
Why this recipe works
Thin, crispy cookie - Like Tate's, but way better!
Buttery - The wrinkly crisp edges of these cookies are layered and SO buttery.
Easy to make - No chill time and only one bowl required!
Ingredients Notes
Here are a list of a couple key ingredients in these cookies. Full measurements are available in the recipe card below!
Butter – I always use unsalted. This will be melted.
Brown sugar – I used light brown sugar. Dark brown sugar works as well.
Chocolate chips – Semi-sweet chocolate chips and mini chocolate chips are used in this recipe. They are added both into the cookie dough and on top of the cookies after baking. You can also use milk or dark chocolate chips, or a chopped up chocolate bar.
Maple syrup - A touch of maple syrup adds to the caramelization of the cookies and helps give cookies a crisp golden brown bottom! You can also use corn syrup instead.
Milk - Added to create a 'runnier' cookie dough, which in turn helps the cookies spread out faster in the oven.
Sea salt – I like sprinkling the cookies with a bit of maldon sea salt after they’re out of them oven. It really balances the sweetness and brings them to that next level bakery style cookie!
Vanilla – Using a good quality vanilla is key to adding flavour to the cookies!
White sugar – Using granulated sugar is vital for those layered wrinkly crisp edges in the cookies.
Step by step instructions
Here is how to make and bake these thin and crispy chocolate chip cookies. You will need one tray lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Prep. Line your baking tray with parchment paper and set aside.
Step 2 – Mix butter and sugars. Whisk the cooled melted butter, white sugar, brown sugar, and maple syrup in a large bowl. Then whisk in vanilla, egg, and milk.
Step 3 – Add in dry ingredients. Fold in flour, baking soda, baking powder, and salt.
Step 4 – Add in chocolate chips. Next, add in the semi-sweet chocolate chips and mini chocolate chips. Use a rubber spatula to fold them in. The dough will be sticky and resemble more of a batter consistency.
Step 5 – Scoop the dough. I used a large cookie scoop. Scoop 6 cookie dough balls onto a prepared baking tray and place at least 3 inches apart as they spread super thin! Don't worry if the dough balls aren't perfectly round.
Step 6 – Bake the cookies. Bake the cookies for 12-15 minutes. Mine took 14 minutes exactly. The edges will be a dark brown and the middle will be a lighter brown. Sprinkle with flakey sea salt and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Don't worry about a soft center. The best part about baking thin and crispy chocolate chip cookies is that it's okay to over-bake them! That just means they'll be more crispy. Achieve the perfect crisp cookie by removing them from the oven when the edges are well done and the middle is a lighter brown and slightly puffed. They'll flatten out as they cool.
- Sprinkle flakey sea salt as soon as they are out of the oven. The cookies are extra buttery and might even have some chocolate puddles on top showing, so it's easier for the salt to stick to.
- Bake the cookies right away. I noticed that if you let the dough sit around for even 15 minutes, the texture and colour of the crisp cookie turns out completely different.
Storing and Freezing
Store thin and crispy chocolate chip cookies in an airtight container for up to five days. The cookies are crispiest when they are fresh, so the quicker you eat them the better 😉
Check out these recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Thin and Crispy Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter melted and cooled
- 3/4 cups white sugar
- 1/4 cup light brown sugar
- 2 tbsp maple syrup or corn syrup
- 1 large egg room temperature
- 1 tsp milk room temperature
- 1 tbsp vanilla
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1/4 cup mini chocolate chips
- Flakey sea salt optional
Instructions
- Preheat the oven to 350℉. Prep the baking trays by lining them with parchment paper and set aside. Melt the butter in the microwave or using a double boiler method and set aside to cool for at least 10 minutes while you prep the rest of your ingredients.
- Into a large bowl, whisk the brown sugar, white sugar, maple syrup, and melted butter.1/2 cup unsalted butter, 3/4 cups white sugar, 1/4 cup light brown sugar, 2 tbsp maple syrup
- Add in egg, milk, and vanilla and continue whisking.1 large egg, 1 tsp milk, 1 tbsp vanilla
- Add in flour, baking soda, baking powder, and salt. Fold until a dough forms. The dough will be loose and resemble a batter more than a cookie dough.1 1/3 cups all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt
- Mix in both chocolate chips.1/2 cup semisweet chocolate chips, 1/4 cup mini chocolate chips
- Scoop 6 cookie dough balls and place on the prepared cookie sheet at least 3 inches apart from one another. They spread a lot in the oven! Don't worry if the cookies aren't perfectly round when scooping.
- Bake for 12-15 minutes. Mine took 14 minutes. The cookies will be ready when the edges are crisp dark brown, and the middle will be a light brown and slightly puffed. Remove from oven and immediately sprinkle flakey sea salt (optional but recommended).Flakey sea salt
- Let the cookies cool on the hot pan for a few minutes before transferring to a rack and enjoy! Cookies taste best and have the best crisp when eaten fresh, but they can be stored in an airtight container from up to 5 days at room temperature.
Nicole Marie Bartos says
These cookies are super delicious.
They are thin and crispy yet chewy and gooey. Family loves them.
Ania says
Hey Nicole! So happy to hear you and your family love the cookies - they are one of my favourites!! Thanks for sharing ❤️
Tom says
The texture is interesting. Its chewy but thin and crispy. Definitely a keeper. Thank you!
Ania says
Hi Tom! I'm so glad to hear this recipe is a keeper for you - thanks for sharing! 🙂
Tom says
The only adjustment I made is I did equal parts brown and white sugar, and baked for 14 minutes exactly. They are the perfect texture and so yummy. I made this every two weeks. No more Tates for me!
Michelle Marie Fretz says
Can you make these with glutten free flour?
Ania says
Hi Michelle, I haven't tried this, but as long as you use a 1:1 Gluten-free baking flour such as Bob's I don't see why it wouldn't work 🙂
Nene Collier says
This is the BEST Chocolate Chip Cookies Recipe. I did adjust the sugar. I did 1/2 white and 1/2 brown. I also added finely chopped pecans/walnuts. So Delicious 😋 I will be trying more of your recipes.
Ania says
Thanks Nene! I’m soo happy to hear you like the cookies, they’re one of my favourites! Enjoy 🙂
Tom says
Can I switch out the chocolate chips for almonds If I want to make almond cookies?
Ania says
Hi Tom, yes you can replace them with almonds. Enjoy the cookies!