How to How Do I Make Chocolate Chip Cookies Crisp Again

Tessa's Recipe Rundown...

Taste: These cookies really have that caramelized butterscotch flavor which I think is due in part to the sugars, including corn syrup, thoroughly dissolving in the melted butter.
Texture: Just like the title says, thin and crispy! They're also slightly chewy and crunchy.
Ease: Super easy, you don't even have to wait for butter to come to room temperature or use your electric mixer.
Appearance: You can just see the texture from the flat texture and browned edges of these cookies.
Pros: Quick, easy, and satisfies that thin crispy craving.
Cons: None.
Would I make this again? Yes! Every once in a while this is the texture I want.

With my immense cookie knowledge (don't laugh, that's a real thing), I knew I could create a recipe for thin and crispy cookies. I know some people who love this texture and I do crave it every once in a while.

If you've ever had Tate's Chocolate Chip Cookies, then this recipe creates results that are almost identical. The only difference? My Thin and Crispy Chocolate Chip Cookie recipe has a slight hint of chewiness in the center which I really enjoy.

How to Make Thin and Crispy Chocolate Chip Cookies

Key ingredients for CRISPY cookies!

• Melted butter – to achieve thin and crisp cookies I've discovered melted butter is really crucial. Melted butter helps the cookies to spread out and become flatter with crisp edges.
• Sugar – Another key trick is using more granulated sugar than brown sugar which will also help produce flat, chewy, crunchy cookies.
• Corn syrup – a touch of corn syrup in this dough aids in browning and caramelization, giving the cookies great flavor and browned crunchy bottoms.
• Milk – a splash of milk added into the dough also helps to create flatter cookies by adding more moisture to the dough so it spreads faster in the oven.
• Baking soda – Make sure your baking soda is FRESH for this recipe. It's critical to the spread and browning of these cookies which gives them their crispy thin texture. Learn more about baking soda and baking powder here.

Do I have to use corn syrup?

If you can't find corn syrup, you can use golden syrup instead. If you can't find or don't want to use either, you can technically leave it out of this recipe. You'll still have a delicious cookie but the texture won't quite be as thin and crispy.

The most important part of this recipe = measuring your flour correctly!

Anytime someone tells me they made this recipe and the cookies didn't come out thin and crispy, I can all but guarantee it was because the flour wasn't properly measured.

That's because it's ALL too easy to accidentally over-measure your flour by compacting too much into the measuring cup. If you're not already measuring your flour with a kitchen scale, or at the very least using the spoon & level method, I highly highly recommend you read my post on How to Measure Flour asap.

Also make sure you're using the RIGHT kind of flour. For best results in this recipe, don't use a high protein flour like King Arthur. This recipe was tested successfully with Gold Medal Bleached All Purpose Flour (blue label).

Just take a look at what a difference measuring your flour correctly can make:

Tips for Baking Crispy Cookies:

1. Don't overmix the cookie dough. We really want to avoid activating webs of gluten in this recipe. That's why you should avoid a high protein flour. But you should also avoid over-mixing the dough (which is really more like a thick batter in consistency). Stir in the dry ingredients until JUST combined.
2. Use the correct baking pans. If possible, avoid baking these cookies on nonstick or greased baking sheets. Use unlined metal sheets that have been fitted with parchment paper. The dark nonstick finish of some pans can enhance browning and even cause cookies to burn on the bottom, especially in this particular recipe. Nonstick cooking spray can increase spreading while cookies bake in the oven, which we don't want in this particular recipe since the dough will spread enough on its own.
3. Make sure your oven temperature is accurate. An oven thermometer is the best way to do this. If you're unsure, at the very least preheat your oven for an extra 10 minutes before baking anything. If your oven isn't properly preheated or if it tends to run cold you won't get crispy cookies.
4. Bake time: I've had success with baking these cookies in my oven for about 12 minutes, rotating the tray halfway through for ultra crispy cookie edges.

How to Store Cookies:

These cookies are definitely best served soon after baking, that's when they'll be the crispiest. They will soften slightly the longer they're stored. That's why I recommend freezing this dough so you can have perfectly thin & crispy cookies at a moment's notice! You can also re-crisp by reheating the baked cookies in a 350°F oven for a few minutes.

How to Freeze Cookie Dough Instructions:

I love to scoop out and freeze balls of cookie dough to bake whenever I crave cookies! Check out this post on how to freeze cookie dough and bake from frozen. These cookies will bake up thin and crispy even straight from the freezer! But to ensure that distinct texture, you may want to defrost the dough first.

More Chocolate Chip Cookie Recipes:

• Bakery Style Chocolate Chip Cookies
• Ultimate Chewy Chocolate Chip Cookies
• Peanut Butter Chocolate Chip Cookies
• M&M Cookies
• Soft Chocolate Chip Cookies

Check out ALL of my cookie recipes and cookie baking science tips & tricks here!

• 1 1/3 cups (169 grams) all purpose flour measured correctly
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick (113 grams) unsalted butter, melted and cooled
• 1/2 cup (100 grams) granulated sugar
• 1/3 cup (67 grams) packed light brown sugar
• 2 tablespoons light corn syrup or golden syrup
• 1 large egg
• 1 tablespoon milk (any kind)
• 2 teaspoons vanilla extract
• 1 cup (170 grams) semisweet chocolate chips

1. Preheat the oven to 350°F. Line large baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. In a large bowl, vigorously beat the butter, granulated sugar, brown sugar, and corn syrup with a spatula until very well combined. Add the egg, milk, and vanilla and beat vigorously until very well combined. Gradually add the flour mixture and stir until just combined, being careful not to over-mix. Gently stir in the chocolate chips. The dough will be very loose, sticky, and more like batter in consistency.

4. Drop dough by 1 1/2 tablespoon rounds onto the prepared baking sheets, spacing at least 2 inches apart. Don't worry if the dough isn't perfectly round. Bake for about 12 minutes, or until golden brown and flat, rotating the sheets halfway through baking. Bake one sheet at a time for even cooking.

5. Let the cookies cool on the baking sheets for 5 minutes before using a thin spatula to remove to wire racks to cool completely. Store in an airtight container for up to 5 days at room temperature. If desired, reheat the cookies in a 350°F oven for 3 to 5 minutes, or until warmed through.

This recipe was originally published in 2013 and recently updated with new photos, more tips, and weight measurements. Photos by Ashley McLaughlin.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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