Are you familiar with Tate’s Bakeshop Cookies? You know, the unassuming-looking chocolate chip cookies packaged in a green roll-top bag that you can find at the grocery store?
If you have, then you probably know that they are crazy delicious. My son and I can demolish a package of these in no time at all, which is totally dangerous and led to me banning myself from buying them.
It did not stop me from coming up with a homemade version, however.
Why Crispy Chocolate Chip Cookies Are the Best
Usually, I prefer the classic chewy-gooey-in-the-middle and crisp-around-the-edges kind of chocolate chip cookie, but these crispy chocolate chip cookies are an exception.
These cookies are thin around the edges and crispy all the way through. They have a deeply burnished taste, almost like buttery toffee.
The semi-sweet chocolate chips don’t become puddles, as is the trend right now in the world of chocolate chip cookies, but are dispersed throughout the batter. Thank goodness, because it gives you some relief from the addictive buttery crunch of the cookie.
How to Make Crispy Chocolate Chip Cookies
A lower oven temperature and patience are keys to the success with these cookies—along with lots of butter (let’s be real).
Instead of aiming for an under-baked center, like we sometimes do with chewier versions, we want these cookies to bake until they’re done through the center and become thin and deeply browned around the edges, but not burnt.
I bake these at a lower oven temperature for a longer time to ensure they spread a little to create that delicate crisp edge and so they can bake all the way through to crunchy perfection. I use a little extra leavening in the form of baking soda to make the cookies rise and fall which helps with spreading and crisping as well.
There’s also a higher ratio of butter and sugar than many chocolate chip cookie recipes. Along with a longer bake in a lower oven, give these cookies the toffee-like flavor that is one of its signature features.
How to Store Chocolate Chip Cookies to Keep Them Crispy
These cookies can be stored at room temperature in an airtight container for several days. To really ensure maximum crispness, I add a packet of silica gel to the container to absorb any extra moisture. (I usually just reuse the ones from other packaged goods, such as seaweed snacks.)
More Chocolate Chip Cookie Recipes
- Chewy Chocolate Chip Cookies
- Gluten-Free Chocolate Chip Skillet Cookie
- Oatmeal Chocolate Chip Cookies
- Brookies (Chocolate Chip Brownie Cookies)
- Browned Butter Chocolate Chunk Cookies
Thin and Crispy Chocolate Chip Cookies
- 1 3/4 cups (218g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (227g) unsalted butter, melted
- 1 cup (200g) light brown sugar
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (190g) chocolate chips
Preheat the oven to 325°F:
Line two baking sheets with parchment paper.
Combine the dry ingredients:
Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side.
Combine the butter and sugars:
In a mixing bowl or using a stand mixer with a paddle attachment, mix the melted butter and sugars together on medium speed just until combined (don't cream them like you do with other recipes.
Beat in the eggs:
Beat in the eggs one at a time, followed by the vanilla, until combined and smooth.
Add the flour:
Beat in the flour on medium-low speed until there are no more streaky bits of flour visible in the dough.
Mix in the chocolate chips on low or using a spatula, by hand. The dough will be very soft, but that’s okay, as it will firm up a bit as it sits at room temperature.
Scoop out the cookies:
Using a small cookie scoop or a tablespoon measure, scoop the dough onto the prepared baking sheets, leaving several inches of space between the cookies to allow for spreading (I used about 6 per sheet).
Bake the cookies:
Bake the cookies, one sheet at a time, in the center of the oven for about 18 minutes per batch.
They will be brown around the edges and lightly golden in the center when they are done. They may also be puffed in the centers but will deflate as they cool.
Cool the cookies:
Cool the cookies on the sheet pans for about 5 minutes before removing to a baking rack to cool. Store the baked and cooled cookies in an airtight container at room temperature for up to 3 days.