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

31 Comments / Reviews

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Did you make it? Rate it!

  1. JT

    I tried making these cookies yesterday. It was a little too sweet even though I used dark chocolate chips and lessened the sugar but we thoroughly enjoyed. the crisp, the texture and the taste was awesome! Will definitely be making more with lesser sugar! Thank you for sharing :)


  2. Sharon

    Too much sugar and WAY too long a bake time, even at 325. More like 8 minutes! Brown sugar measurement is not correct either. I measured out the 200 grams, which was also specified at 1 cup. It looked like way too much sugar, so I spooned it into the cup and there was a ton left over. I used the lesser amount, and cut out 1/4 cup of the white as well. Brown sugar makes a cookie chewy, white sugar makes it crispy, so the amounts should be more like reversed, not as stated. I am shocked that anybody could bake these for 18 minutes and not get charcoal. 12 minutes burned mine and I have an oven thermometer to make sure it’s correct in there. Also, melting the butter instead of creaming it makes it too loose and I put it in the refrigerator. I would not make these again.


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  3. Jitka

    They are tooo sweet- 2 cups of sugar for less then 2 cups of flower!
    Need to add another cioccolate chips- too little


  4. Nicole

    These were definitely lovely and crunchy but they are so sweet they made me feel sick. The sweetness is overpowering, I must admit I was c
    very worried when I saw the amount of sugar in the bowl. I am wondering if they would be successful with much less sugar?


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  5. Amy

    Ohhhhhhh, I wish I would not have found this recipe, because these are SERIOUSLY DELISH! My waistline may not love these, but I sure do. Thank you for the PERFECT chocolate chip cookie recipe.


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