Crispy Chocolate Chip Cookies

Even soft chocolate chip cookie lovers will reach for these crispy chocolate chip cookies. You’ll love the crackly tops, buttery edges, and that satisfying crunch when you take a bite!

crispy chocolate chip cookies on a cooling rack

Crispy chocolate chip cookies with a satisfying crunch: with their crackly tops, crisp buttery edges, and overflow of chocolate chips– even soft chocolate chip cookie fans get a kick out of these.

Crispy chocolate chip cookies

Let’s Talk Chocolate Chip Cookies

All chocolate chip cookies– whether they’re soft, chewy, or crispy– are made from the same ingredients. However, it’s the ratio of ingredients and simple modifications that create the textural differences. Let’s take a look at some of my chocolate chip cookie recipes and how they differ from others.

  1. Soft chocolate chip cookies: Creamed butter and sugar create a light base. More brown sugar than white sugar and the addition of cornstarch add to their softness.
  2. Chewy chocolate chip cookies: Melted butter, an extra egg yolk, and more brown sugar than white sugar create a supremely chewy cookie. Melted butter also creates a buttery and dense cookie. Cornstarch keeps them soft.
  3. Crispy-edged chocolate chip cookies from Sally’s Cookie Addiction cookbook (page 26): More white sugar than brown sugar and milk help create spread and a crispier cookie, creamed butter and sugar create a soft and light center. I’d say these are the perfect blend of soft, chewy, and crispy. Definitely one of my favorites!

Crispy Chocolate Chip Cookies

And that brings us to these crispy chocolate chip cookies! Here are some wonderful details about today’s new cookie recipe:

  • Butter: Melted butter = a chewy and dense center. Use 10 Tablespoons of butter. This is 2 Tablespoons more than 1 traditional stick of butter. The extra 2 Tablespoons add enough fat to the cookies so they (1) spread out more and (2) taste more buttery!
  • Sugars: We use more white sugar than brown sugar. Brown sugar is soft and we want less softness in the cookie.
  • Milk: Helps the cookies spread which produces crispier edges.
  • Honey: Liquid sweetener like honey melts and crisps. It also creates crackly tops.
  • Egg Yolk: One egg yolk adds richness and structure. We leave out the egg white. Why? Egg whites fluff up when beaten or whisked. Awesome for meringue, not so much for crispy cookies. We want to avoid the fluff, so leave the egg white out.
  • Roll cookies smaller: This way the entire cookie can crisp up in the oven.
  • Higher oven temperature: We bake these cookies at a higher temperature for overall crisp– extra crisp tops and edges.

Every ingredient has a job to do. Cookie science!

crispy chocolate chip cookies on a yellow polka dot plate

Overview: How to Make Crispy Chocolate Chip Cookies

These cookies couldn’t be easier to make! Let’s review:

  1. Whisk the dry ingredients together.
  2. Whisk the wet ingredients together. 
  3. Combine the wet and dry ingredients together.
  4. Add chocolate chips.
  5. Roll into balls & bake.

Wet ingredients in a glass bowl with a whisk

Fun fact: Creaming butter and sugar together, like you do for most cake recipes, aerates the cookie dough. This creates a fluffy base and a softer cookie. We’re not looking for that today, so we use melted butter. Whisk it with white and brown sugars, a little liquid sweetener (honey), 1 egg yolk, vanilla extract, and milk. Liquids like honey and milk help the cookies spread out and crisp up. Too much milk, however, can produce a soft cookie– so honey makes up for the difference. It also gives the cookies a crackly top and a little extra sweetness. Light corn syrup can serve as a substitute for the honey.

Chocolate chip cookie dough in a glass bowl with a spatula

To Chill or Not to Chill?

I’m leaving this up to you! When I first made these cookies, I chilled the cookie dough for 2 hours, my usual amount of time, and the cookies had a lovely crisp edge with a chewy center. They were delicious, but tasted like my soft chocolate chip cookies. I wanted something different– a thinner cookie with an overall crunch so I continued testing the recipe. Here’s what I discovered:

  • No chilling: For thin and mega crispy cookies, skip the dough chilling all together.
  • Chill for 1 hour: For cookies that are a little thicker, have a little chew and a lot of crisp, chill the dough for 1 hour.
  • Chill for 2+ hours: For thicker cookies with less crisp, chill the dough for 2 hours or longer.

I appreciate that this cookie recipe works all 3 ways. The great news is if you want a thin and crisp cookie, you can completely skip the chilling. (Here are all of my no chill cookie recipes.)

4 chocolate chip cookies showing the difference between not chilling and chilling the cookie dough

Rolling Cookie Dough Balls

Regardless if you chill the cookie dough or not, roll the balls on the smaller side. The oven, heated to a higher temperature, can bake the edges AND the centers more evenly when they’re small. Use about 1 Tablespoon of cookie dough per cookie.

cookie dough balls on a silpat lined baking sheet

crispy chocolate chip cookies on a cooling rack

Baker’s tip: For that pleasing CRUNCH when you take that first bite, let the cookies cool completely. This is a true test to your self control! The longer the cookies cool, the crispier they’ll be. I suggest using a cooling rack– a cooling rack circulates air to the bottoms of cookies and, as a result, cools them quicker and more evenly.

More Cookie Recipes

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crispy chocolate chip cookies on a cooling rack

Crispy Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours, 25 minutes
  • Yield: 32-36 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Crispy chocolate chip cookies with a satisfying crunch. With their crackly tops, crisp buttery edges, and overflow of chocolate chips– I have a feeling even soft chocolate chip cookie fans will get a kick out of these.


  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 Tablespoons (145g) unsalted butter, melted + slightly cooled
  • 1/2 cup (100ggranulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 2 Tablespoons (30ml) honey or light corn syrup
  • 1 large egg yolk
  • 2 Tablespoons (30ml) milk
  • 2 teaspoons pure vanilla extract
  • 1 and 1/4 cups (225g) semi-sweet chocolate chips


  1. See step 4. If not chilling the cookie dough, preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
  3. Whisk the melted butter, granulated sugar, brown sugar, honey, egg yolk, milk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips. (You can use a mixer for this step if needed.) Dough will be soft.
  4. For thin and crisp cookies, do not chill the cookie dough and proceed with step 5. For slightly thicker and crisp cookies, cover and chill the cookie dough in the refrigerator for 1 hour then preheat the oven. For slightly thicker cookies with soft centers and crisp edges, cover and chill the cookie dough in the refrigerator for 2 hours then preheat the oven.
  5. Roll cookie dough into balls, 1 scant Tablespoon of dough per cookie, and arrange 2 inches apart on the baking sheets. Bake for 10-11 minutes or until browned on top and around the sides.
  6. Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. Cookies crisp up as they cool.


  1. Make Ahead Instructions: Cookies stay fresh lightly covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature, preheat the oven, then continue with step 5. Keep in mind that cookies are the thinnest and crispiest when baked right away. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Special Tools: Glass Mixing Bowls | Heart Spatula | Whisk | Silpat Baking Mat | Baking Sheet | Cooling Rack
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.


  1. My husband loves crispy cookies so I have been looking for a new recipe. This was a total hit. I’ve made it twice – once with honey and once with light corn syrup (because I was out of honey). I used dark chocolate chips in the first batch and half mini m&m’s half mini chocolate chips in the second. Both were terrific. Here’s what I LOVE about this recipe…
    1. It works at high altitude (I live above 7,000 ft.) with no changes.
    2. The recipe comes together easily without taking over the kitchen – not a lot of dirty dishes. The dough is very manageable so clean up is easy.
    3. You end up with plenty of cookies, but not tons – I can bake the whole batch in 2 rounds on a large baking sheet.
    Thank you for the wonderful recipe.

  2. Every time I use the weight measurement for these, the batter comes out very cake/cup cake batter like… is there any typo in the grams? Besides that, I always make this using the cup measurements, and it always turns out perfect! I love this cookie recipe! Easy and quick to make

    1. Me too! I weigh all of my ingredients in grams, except for the butter. My batter was like pancake batter, very wet. The only thing I can think is the butter, although 10 tbsp, in grams was wayyy more. My mother-in-law had this problem earlier this year when I shared a cookie recipe with her. Her cookies were spreading across the entire pan, and I asked if she was weighing her ingredients. Once her scale arrived and she weighed the butter, she ended up needed 2 -3 tbsp less than the recipe called for.

      I ended up eyeballing adding flour and they turned out like regular cookies.. def not crispy. I def want to try this again though. Thoughts, Sally?

  3. Can I make a combination nut and chocolate chip? Should I cut back on the chocolate chips if I do?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, definitely! Just keep the total amount of chips plus nuts to around 1 and 1/4 cups.

  4. This was amazing, I loved it so much.

  5. Loved this recipe! Cookies came out really crispy and DELICIOUS. Will be making this again. Thank you so much Sally! Love your website.

  6. I just pulled these out of the oven, and they are so bad. I followed the recipe—and chilled for an hour exactly—and they are so flat … it’s the thinnest cookie possible with lumps of chocolate chips. Not even sure if my kids will eat them (well, let’s be real—they will). I’m going to chill the rest of the dough for several hours in hopes I can salvage the rest of the dough.

  7. I’m wondering about the mention in the story about cornstarch. I don’t see it in the recipe. Otherwise, amazing cookies!!

  8. Madison Ramirez says:

    I’ve made these recipe so many times & its my favorite hands down. I love crispy cookies & hate soft ones & this has exceeding my expectations. I was curious if I can replace the chocolate chips with regular size m& m’s to avoid a soft chewy texture?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, you can use M&Ms instead!

    2. Hi Sally, I’ve made many of your recipes with great success starting with the pizza dough! Would it be OK to substitute the flour with a little cocoa to get dark chocolate chip cookies? My son want them dark and crisp.

  9. May I know up to how much sugar can I reduce? I reduced 5g for each sugar but it’s still sweet for me. Thanks

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Valerie, We don’t recommend altering the amount of sugar as it does more than simply sweeten the cookies– it adds texture and encourages spread. You could try leaving out a small portion of the granulated sugar– just keep in mind that it will also alter the texture. Try sprinkling a bit of course salt on top which will help cut the sweetness and add a delicious level of salty sweet flavor!

  10. Hi, I followed this recipe today but my cookies didn’t spread as much as I liked. I’m not sure where I went wrong but they taste great! I thought it would be more flat but it came like a small dome shape. I didn’t chill it as I wanted crispy cookies. Thank you.

    1. So good.Love these cookies

  11. Hi Sally, this looks delish and can’t wait to try it! Is it possible to make with just white sugar and no brown?

    1. Trina @ Sally's Baking Addiction says:

      Hi Rithika, we recommend brown sugar. Muscovado sugar or coconut sugar would work in its place though!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally