Thin and Crispy Chocolate Chip Cookies

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.

  • 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Jay Wyman

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


    • Summer Miller

      Hi, Jay! Sorry they weren’t to your liking. I’m not sure why they were puddles. The dough should’ve still been spoonable. Perhaps an ingredient was forgotten.

  • 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.


  • 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


  • 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!!


  • Cassandra

    I’ve been looking for the perfect chocolate chip cookie recipe and this pretty much nailed it! The only change I made was in the sugar ratio – I cup granulated, 3/4 brown sugar. I may try these again with a pinch more salt just because they were slightly too sweet to me. HOWEVER, I’m not normally one for sweet things, so if you have a natural leaning towards sugary treats, these will be perfect. All 3 of my boys loved them, including the 4th, my husband. Because of the low and slow, it CAN be a little time consuming, but SO worth it. Also, I used a half sheet aluminum baking pan 18×13 approx. Instead of parchment paper, a silicone mat. I easily fit 3 rows of 4 scoops each. I ended up with about 6 dozen cookies. Will be making these again. Thanks!


  • Krick

    Perfect thin, crunchy cookies. Exactly what I was looking for.


  • Karen

    They were so easy to make and turned out just like the photos and tasted amazing!
    Will definitely be making these again!


  • Kelly

    These turned out perfect! Thanks so much!


  • Kaitlyn

    I’m in the process of making them now. How long should I be leaving the dough at room temp to firm up? The batter is still fairly liquidy after about 20 mins. I followed the recipe exactly

    • Emma Christensen

      Hi, Kaitlyn! The batter will still be quite loose. It should look like the bottom photo in Step 5. You should still be able to scoop them out with a cookie scoop though, like the images in Step 6. Let us know if you’re still having trouble!

  • Mimi

    I’m huge fan of tarte cookie but these are little pricy..
    so I decided to try this recipe!!
    I followed the recipe exactly but my cookie turned out crispy in the edge and chewy in the middle… my husband said he like it but I was looking for super crispy like tarte’s so I was little disappointed… do you think did i do something wrong or any advice?? thank you!!

    • Cindy Rahe

      Hi! When they are first out of the oven they have a little chew but should crisp up as they cool. If not, maybe try baking them a little longer? If the edges are too brown, a lower temperature and even longer bake should do the trick.

      • Mimi

        Thank you Cindy!!
        I’ll try the lower temperature trick for more crispness !!
        By the way the chewy one I made still so tasty and so addictive!! My husband keep eating and can’t stop him self lol so dangerous!!!

        • Jayasavithridewi

          You can add corn starch. A tablespoon is enough. I’ll guarantee you that your cookies will be crispy

    • hannah

      white sugar makes cookies crispy so i suggest to use more white sugar than brown sugar.