With my immense cookie knowledge (don’t laugh, that’s a real thing), I knew I could create a recipe for thin and crispy cookies. I know some people who love this texture and I do crave it every once in a while.
If you’ve ever had Tate’s Chocolate Chip Cookies then this recipe creates results that are almost identical. The only difference? My Thin and Crispy Chocolate Chip Cookie recipe has a slight hint of chewiness in the center which I really enjoy.
How to Make Thin and Crispy Chocolate Chip Cookies
To achieve thin and crisp cookies I’ve discovered melted butter is really crucial. Melted butter helps the cookies to spread out and become flatter with crisp edges.
Another key trick is using more granulated sugar than brown sugar which will also help produce flat, chewy, crunchy cookies.
Do I have to use corn syrup?
A touch of corn syrup in this dough aids in browning and caramelization, giving the cookies great flavor and browned crunchy bottoms. If you can’t find corn syrup, you can use golden syrup instead. If you can’t find or don’t want to use either, you can technically leave it out of this recipe. You’ll still have a delicious cookie but the texture won’t quite be as thin and crispy.
The most important part of this recipe = measuring your flour correctly!
Anytime someone tells me they made this recipe and the cookies didn’t come out thin and crispy, I can all but guarantee it was because the flour wasn’t properly measured.
That’s because it’s ALL too easy to accidentally over-measure your flour by compacting too much into the measuring cup. If you’re not already measuring your flour with a kitchen scale, or at the very least using the spoon & level method, I highly highly recommend you read my post on How to Measure Flour asap.
Also make sure you’re using the RIGHT kind of flour. For best results in this recipe, don’t use a high protein flour like King Arthur. This recipe was tested successfully with Gold Medal Bleached All Purpose Flour (blue label).
Don’t overmix the dough!
We really want to avoid activating webs of gluten in this recipe. That’s why you should avoid a high protein flour. But you should also avoid over mixing the dough (which is really more like a thick batter in consistency). Stir in the dry ingredients until JUST combined.
Why is there milk in the cookie dough?
Lastly, a splash of milk added into the dough also helps to create flatter cookies by adding more moisture to the dough so it spreads faster in the oven.
Baking Crispy Cookies
Make sure your baking soda is FRESH for this recipe as it’s critical to the spread and browning of these cookies which gives them their crispy thin texture.
Make sure your oven temperature is accurate. An oven thermometer is the best way to do this. If you’re unsure, at the very least preheat your oven for an extra 10 minutes before baking anything. If your oven isn’t properly preheated or if it tends to run cold you won’t get crispy cookies.
Serving & Storing
These cookies are definitely best served soon after baking, that’s when they’ll be the crispiest. They will soften slightly the longer they’re stored. That’s why I recommend freezing this dough so you can have perfectly thin & crispy cookies at a moment’s notice! You can also re-crisp by reheating the baked cookies in a 350°F oven for a few minutes.
How to Freeze Cookie Dough
I love freezing balls of cookie dough to bake whenever I crave cookies! Check out this post on how to freeze cookie dough and bake from frozen. These cookies will bake up thin and crispy even straight from the freezer! But to ensure that distinct texture you may want to defrost the dough first.