Thin Crispy Chocolate Chip Cookies

Grab your favorite cookie sheet—this recipe is a staple in my house for good reason. These thin, crispy chocolate chip cookies bake up golden brown and fill the whole kitchen with that warm, buttery smell that makes everyone wander in asking, “Are they done yet?”

They’re paper-thin with a satisfying snap, perfect for stacking in a tin or serving with a scoop of ice cream. I’ve tested this recipe more times than I want to admit, and it’s always a hit—especially with folks who love that classic bakery-style crunch.

Thin and Crispy Chocolate Chip Cookies

I’ll be honest, I wasn’t always a thin-and-crispy person. I grew up on the soft, gooey kind that stayed chewy for days. But one day I tried a store-bought version of the thin ones, and it was like a lightbulb went off. There’s something about the deep caramelized flavor and shattering crispness that feels grown-up and decadent.

My partner is completely on board too—we joke that you can eat three before realizing you’ve even started. They’re dangerous that way.

These days, I love baking up a big batch when friends come over, or during the holidays when cookie swaps are in full swing. They travel well, they stack beautifully, and they’re the kind of cookie that makes people say, “Oh wow, you made these yourself?”

Thin and Crispy Cookies in 3 Steps

1. Preheat the Oven

Unlike my other cookie recipes that use a hotter oven, these bake at 350°F. That lower temp lets them spread slowly and develop that lovely golden edge without burning too quickly.

While the oven preheats, I always line a couple of baking sheets with parchment. I usually pull out every sheet I own because this recipe makes a mountain of cookies. And they need room to cool on the sheets to crisp up properly.

When I’m making these for holiday tins or to freeze for later, I sometimes line three or four sheets and rotate them like a little production line.

2. Make the Cookie Dough

This is the step where patience pays off. I use an electric mixer to really cream the butter and sugar together until it’s light and fluffy—it feels like forever, but it’s the secret to the perfect texture.

Then in go the eggs and vanilla for that familiar cookie smell. When I add the dry ingredients, I switch to the lowest speed or mix by hand so I don’t overwork the flour. Overmixing can make these spread too much or end up oddly tough in the center.

I save the chocolate chips for last. And I know it’s tempting to add extra, but for this style of cookie, less is more. Too many chips can make the cookies break apart or lose their thin, crisp magic.

3. Drop and Bake

I use a small cookie scoop or a tablespoon to portion them out. Make sure you leave plenty of space—these spread like crazy! I’ve definitely made the mistake of crowding them and ending up with one giant cookie slab (still tasty, but a little chaotic for a cookie tin).

They usually take about 10–12 minutes. I watch them closely the first time I bake a new batch—every oven is a little different. When the edges are deep golden and the middle is set, they’re ready.

I let them cool on the sheets for at least 30 minutes. That’s where they really crisp up, turning from soft right out of the oven to that perfect snap you want.

Tips for Perfectly Thin and Crispy Cookies

Room Temperature Ingredients
This is a step I used to skip, but don’t. If your butter is too cold, the dough won’t spread evenly. I leave butter and eggs out for at least an hour. It makes mixing so much smoother too.

More Granulated Sugar
These rely on white sugar for crispness. Brown sugar adds chew thanks to its moisture, so I keep it to just a little for flavor without sacrificing the crunch.

One Tray at a Time
I know it feels like it takes longer, but baking one sheet at a time really does make the bake even. I’ve had batches where one tray was perfect and the other was pale or too dark—so now I just do one at a time and rotate it halfway through.

Watch the Bake Time
I find 10 minutes is my sweet spot for that perfect balance of golden color and snap. If you want a super dark, ultra-crispy cookie, you can push it to 11 or 12. Just keep an eye so they don’t burn.

Don’t Overload with Chips
I’ve learned the hard way—too many chips will mess with the spread and make them clump. Stick to the recipe for best results.

Salt is Your Friend
A full teaspoon might sound like a lot, but it balances the sweetness perfectly. Sometimes I even sprinkle flaky salt on top before baking for that fancy finish.

Can I Freeze the Cookie Dough?

Absolutely. I love making a big batch and freezing half for later. I portion the dough onto a parchment-lined tray and freeze until solid, then store them in a zip-top bag in the freezer for up to 2 months.

When you’re ready to bake, you can put them right on the sheet frozen—just add another minute or two to the bake time.

They’re also fine in the fridge for a few days if you want to bake fresh over the week. Just let them come to room temp so they spread nicely.

If you’re a fan of that buttery, lace-thin, crispy cookie with little pools of melted chocolate, give these a try. They’re amazing on their own, but I won’t lie—I love sandwiching them around a scoop of ice cream for an extra special treat.

Try other recipes:

• Gluten-Free Peach Crisp
• Keto Apple Crisp
• Crispy Belgian Waffles