Thin and Crispy Chocolate Chip Cookies

Chocolate ChipCookie

These thin and crispy chocolate chip cookies taste just like Tate’s Bakeshop Cookies from the bright green bag! It's all about baking your cookies low and slow.

Photography Credit: Cindy Rahe

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.

Best Crispy Chocolate Chip Cookies Recipe

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.


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.)


Thin and Crispy Chocolate Chip Cookies Recipe

  • Prep time: 15 minutes
  • Cook time: 18 minutes
  • Yield: about 3 dozen small 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


1 Preheat the oven to 325°F. Line two baking sheets with parchment paper.

2 Combine the dry ingredients: Whisk the flour, baking powder, baking soda, and salt together in a bowl and set to the side.

3 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.

How to Make Crispy Chocolate Chip Cookies add the melted butter

Beat in the eggs: Beat in the eggs one at a time, followed by the vanilla, until combined and smooth.

Flat Crispy Chocolate Chip Cookies add the eggs and combine

5 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.

Tate's Chocolate Chip Cookie Copycat Recipe add the flour and dry ingredients How to Make Crispy Chocolate Chip Cookies combine the flour until no streaks remain Best Crispy Chocolate Chip Cookies Recipe add the chocolate chips

6 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).

Flat Crispy Chocolate Chip Cookies scoop out the dough

7 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.

8 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.

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Cindy Rahe

Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.

More from Cindy

17 Comments / Reviews

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Did you make it? Rate it!

  1. Reir

    These are fantastic. I followed the directions exactly, and they turned out amazing, perfectly crispy. I doubt that I will ever try another chocolate chip recipe again. Thanks so much!


  2. Jay Wyman

    Dough was way too soft and never formed up. The puddles baked well but it took longer than 18 min.


    Show Replies (1)
  3. Elizabeth

    I would describe these cookies as crunchy, not crispy. I only baked a couple of cookies using the method described. I refrigerated the rest overnight and baked them at 350 for about 8 minutes. I preferred them this way instead. They came out crispy rather than crunchy. I think there’s too much sugar in this recipe, though. Maybe decrease the sugars by about a 1/4 cup.


  4. Linda

    Amazing!! My husband said they are the best cookies he ever had!! I followed the recipe except: I browned the butter first then added 2T of softened not melted butter to make up for loss of volume when browning the butter. I also flattened the dough before baking


  5. Jodi

    Thin, crispy and chewy and absolutely delicious! They came out exactly as pictured. The chocolate chips were a little scarce though. I added some by hand to each cookie before putting them in the oven and that worked out great.
    Thank you for this fantastic recipe, Cindy!!


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