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 with a big CRUNCH when you bite into one! Melted butter, an egg yolk, a little milk and liquid sweetener are the secrets to the best crispy chocolate chip cookies! Recipe on

We recently had some company over, so I took this as an opportunity to test a new chocolate chip cookie recipe: 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. (I know, one of my friends swears by soft cookies and she LOVED these.)

Crispy chocolate chip cookies with a big CRUNCH when you bite into one! Melted butter, an egg yolk, a little milk and liquid sweetener are the secrets to the best crispy chocolate chip cookies! Recipe on

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 with a big CRUNCH when you bite into one! Melted butter, an egg yolk, a little milk and liquid sweetener are the secrets to the best crispy chocolate chip cookies! Recipe on

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 for chocolate chip cookie dough on

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.

Crispy chocolate chip cookie dough on

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.)

Crispy chocolate chip cookies with a big CRUNCH! Recipe on

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.

Crispy chocolate chip cookie dough on

Crispy chocolate chip cookies with a big CRUNCH when you bite into one! Melted butter, an egg yolk, a little milk and liquid sweetener are the secrets to the best crispy chocolate chip cookies! Recipe on

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

Crispy chocolate chip cookies with a big CRUNCH when you bite into one! Melted butter, an egg yolk, a little milk and liquid sweetener are the secrets to the best crispy chocolate chip cookies! Recipe on

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 2/3 cups (210g) 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 (100g) granulated 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. This might change the taste some, but I used 40 mL of agave syrup in place of the 1/4 cup brown sugar. Used only 1 tablespoon each of milk and honey to reduce the liquid, and added 2-3 mins to the bake time. Worked out well, the cookies tasted great! Thanks Sally, would love to replicate your original recipe when I remember to buy brown sugar!*backs away slowly*

  1. Wonderful. I LOVE crispy cookies, so I was happy to find this recipe. I used dark maple syrup (the kind they don’t generally sell in stores) and a touch of molasses instead of honey/ corn syrup. The taste was sublime. But perhaps for this reason, or because it was a humid summer day, the cookies weren’t as crispy as I like, so I put them in a warm oven (170 degrees) on the rack for half an hour and kept them in there to cool. They were completely crunchy, just how I like them. This is the only chocolate chip cookie I will make from now on.

    1. Just means to spoon the flour into your measuring cup and then once filled scrape off any overflow with something flat, like the handle of the spoon you’re using 🙂

      1. Oh ok, but when they came out of the oven, they were still in the “ball” shape. They didn’t spread out.

  2. I made these cookies for my boyfriend, who loves crispy cookies (he really likes crispy/burnt anything!). My kids and I really love chewy/soft cookies so I’ve never tried this recipe until today. I used Nestle’s new espresso chips in them and they are so good! Crispy, crunchy but not hard as a rock! The espresso chips are phenomenal in these! My boyfriend is going to love them!

  3. I’ve just tried this recipe, I didn’t get it as crispy as I would like, but I LOVE the flavor. And that little bit of honey added a different flavor that I quite like. This recipe is going permanently into my arsenal. Thanks!!!

  4. I made this recipe and the cookies turned out great – honestly the best cookies I have ever made! I had never heard of a scant tablespoon before so ended up doing too much per cookie and they all spread into each other. I managed to save the situation by using a round cutter and putting it into the dough as soon as it came out of the oven. This made perfectly round cookies and once they cooled I could easily pull away the cookie and eat the scraps!

  5. I really wanted to love these cookies but they were disappointing. Instead of crisp thin cookies I ended up with a batch of rounded lumps that are a bit tough and dry. I followed the recipe EXACTLY and don’t know why these were not as promised. I’m not a novice baker (have worked as a pastry chef) so I don’t think the problem can be attributed to “user error “. Sorry, Sally, but this recipe is a fail, at least for me.

    1. This recipe didn’t work for me and I’m a very experienced baker. The dough was dryish and crumbly and didn’t spread at all when I baked it. I didn’t chill it. I expected a flatter, crispy cookie but had to resort to pressing each cookie with a spoon to flatten it somewhat. They certainly aren’t very appealing looking.

  6. I loved these. I didn’t have time to chill the dough two hours so I decided to put it in the freezer for about 10 minutes and they were still crispy on the outside and soft on the inside.

  7. Hi… I’m from India and I really love your recipes. Yesterday I made the favourite white cake from your recipe. It turned out awesome. Everyone loved it. Now for this crispy cookie, I’d love to use almonds and cashews instead of chocolate chips. Do I have to dry roast them first? Please help

  8. I don’t bake well. I follow recipes but they never taste great except for your chocolate chip crispy cookies. They were GREAT. I appreciate most of all your explanations of why milk works, why honey, brown sugar, egg yolk versus egg white.
    Baking is a science, a chemical reaction. For me, understanding why certain ingredients gel is important. Maybe that’s why your recipe works for me. You answered my cookie ingredients question. THANK YOU

  9. The cookies turned out crispy and super yummy, but they didn’t spread much like the ones in the photos. Wonder what I did wrong in the mixing process. Should the butter be melted to a point that it would look clear?

    1. Hi Patty, Your butter should be melted just until there are no solid pieces left and then slightly cooled. I would double check the way you are measuring your flour. Make sure you spoon and level it instead of packing it into a measuring cup. When there’s too much flour, it absorbs all the wet ingredients preventing cookies from spreading.

  10. My cookies never spread when I bake these cookies. They always stay in the ball shape without spreading at all! What am I doing wrong?

    1. Hi Ester, Make sure you are measuring your flour correctly (spoon and level instead of scooping). Extra flour will soak up the liquid and stop the cookies from spreading. You can always help them along and use the back of a spoon or fork to gently press them down to help them spread!

  11. I knew that I’ll find the best cookie recipe on your page . I just made it with my kids , it’s absolutely amazing very tasty, crunchy and balanced .
    I thought the honey will give a honey taste to the cookies but actually it improved the taste .
    Seriously those cookies what you would die for

  12. hi sally, can i use baking powder instead of baking soda for this recipe…waiting dor your reply to make it ASAP..

  13. Girl this is my new chocolate chip cookie recipe. After wasting a lot of ingredients on disappointment I’ve finally found it. I panned mine up and put them in the fridge for about 45 minutes. I also used some local raw honey. Perfection. Thank you!

    1. Hi Kass, For thinner crisper cookies you do not have to chill the dough. If you want thicker softer cookies then I recommend chilling for a minimum of 2-3 hours.

  14. These cookies taste pretty good, but turned out neither crispy nor flat. They stayed in a rounded shape.

  15. Without a doubt these are the absolute best chocolate chip cookies I have ever made and I have been baking for many many years. When you bite into them they have just the right amount of crispness and they taste so buttery. I used the corn syrup and did not chill the dough. Because the dough was wet I thought they would spread too thin but they did not. This is now my go to chocolate chip cookie recipe. Thank you so much!

  16. Made these for my boyfriend (and friends) are part of a valentine’s treat and these were gone in a minute!!! I’ve previously made the chewy cookies and they were amazing, but even these beat them! Also added in white chocolate chips (his favorite). Can’t wait to make another batch (half of the dough is in my freezer waiting for us)!

  17. I have never made these. About to do so. What brand and type of flour, Sally? Perhaps your flour is softer than those who have rounded or dry cookies. I am about to use organic all purpose flour, it may be King Arthur, or I also have conventional King Arthur all purpose.

  18. Hey Sally. I’m entitled to my opinion – I said a couple of days back that honey should not be added to chocolate chip cookies because it didn’t taste as good. And I don’t see my comment on here. This moderation is badddd.

    1. Hi Joyce! You certainly are, but I don’t see any original comments from you in my system. Just this one. Thanks for trying this recipe though!

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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