Thin and Crispy Chocolate Chip Cookies

If you love Tate’s thin and crispy chocolate chip cookies you’re absolutely going to flip for this recipe. The cookies bake up super crisp and buttery, it’s nearly impossible to eat just one!

a stack of thin and crispy chocolate chip cookies

thin and crispy chocolate chip cookies are a new favorite

What’s your chocolate chip cookie style? Do you love them soft and plush, or are you a classic chocolate chip fan all the way? I think if most of us are honest we’d take them any which way, although thin and crispy is on my radar ever since I casually grabbed a bag of Tate’s last week at the supermarket. Thin and crispy cookies rock! They’re so light you (almost) don’t feel guilty downing an extra one or two. I’m so glad I nailed this recipe because mine are even better than the commercial variety.

a stack of thin and crispy chocolate chip cookies on parchment paper

what makes a cookie thin and crispy?

Most of the time, I’m going for a nice chew factor in my cookies, like my Favorite Chewy Ginger Cookies or my Oatmeal Cranberry Cookies. But here the goal is crispy all the way through. How to achieve that? The basic answer is that thin crispy cookies have a higher proportion of butter and sugar than regular cookies. This allows them to spread out while baking and develop that crunchy texture. They get even crispier as they cool.

If you google thin and crispy chocolate chip cookies you should immediately switch to ‘image’ search, because that’s where you’ll be able to distinguish the winners from the losers. Pass on anything that looks pale or ‘puffed’. Follow the cookies that look flat, golden, and slightly wrinkly around the edges (like these!) That signals the real deal.

thin and crispy chocolate chip cookies on a marble surface

ingredients you’ll need

The ingredient list will look familiar because it’s basically the same for most chocolate chip cookies. The difference here will be in the proportions.

  • butter
  • sugar, both granulated and brown
  • flour
  • egg
  • chocolate chips
  • baking soda
  • salt
  • cinnamon
  • vanilla extract
thin and crispy chocolate chip cookies on a cooling rack

tips for baking Tate’s style crispy chocolate chip cookies

Since this recipe is all about achieving a very specific texture, the details count. Here are my most important tips for success…

  • Be precise, don’t be tempted to mess with the ingredients or amounts. The ratio of butter and sugar to the rest of the ingredients is what makes for a cookie that spreads in the oven to a thin, crisp texture.
  • Line your baking sheets with parchment paper so these cookies don’t get stuck to your pan.
  • Keep to the written size for these cookies (about 1 heaping tablespoon of dough). It may seems like a fairly small amount of dough, but they’ll spread quite a bit in the oven, achieving the perfect thin and crispy result. If you use more dough they will take longer to cook and you will get a chewier cookie ~ still good, but not what we’re going for here.
  • Give the cookies space on the baking sheet, they need plenty of room to spread. I could only fit 5-6 cookies at a time on my pan.
  • I bake these one pan at a time, which helps the cookies bake evenly.
  • Cookies are notoriously finicky, so be sure your oven is at the correct temperature, most of ours are not properly calibrated, so get an inexpensive oven thermometer to be sure.
  • Allow the cookies to cool for 5 minutes on the baking sheet before attempting to move them, they will be very soft when they are first out of the oven but will crisp up as they cool.
  • Wait until the cookies are fully cool before packaging them. These cookies keep their ‘crisp’ well, but be sure to let them cool completely before storing away.
  • If you want to make the dough ahead, be sure to let it come to room temperature before baking. If the dough is chilled it won’t spread as well.
packaging thin and crispy chocolate chip cookies for gifting

so which is better, Tate’s or my cookies?

I have the utmost respect for Tate’s, and in fact our ingredient lists are exactly the same. But if you love to bake, these homemade cookies make sense on a few different levels. First, even though I don’t have the mental energy right now to calculate the details, it is more economical to make a fresh batch of these cookies than to buy 12 for around $6. Second, the flavor of homemade cookies always trumps store-bought, no matter how good they are. And once you’ve mastered the recipe, you can have them any time you want, and you can customize them in all sorts of ways. I’m planning to tackle Tate’s coconut crisps next 🙂

let’s fill that cookie jar

Print
5 from 4 votes

Thin and Crispy Chocolate Chip Cookies

Thin and crispy chocolate chip cookies bake up super crisp with a rich, buttery toffee flavor ~ they're even better than Tate's!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 36 cookies
Calories 147kcal
Author Sue Moran

Equipment

  • baking sheet
  • parchment paper

Ingredients

  • 1 cup unsalted butter, room temperature Soft butter is important for these cookies to spread properly. See my post on How to Bring Cold ingredients to Room Temperature for tips.
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, lightly packed
  • 1 3/4 cup all purpose flour Measure your flour carefully, too much flour will result in chewier cookies. First fluff your flour, then scoop it into your measuring cup, then level it off with the back of a knife.
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 1/2 cups semi sweet chocolate chips

Instructions

  • Preheat oven to 350F and line two baking sheets with parchment paper. Note: the parchment paper is important for preventing sticking, and getting the right texture in these cookies. Don't substitute silicone mats.
  • In the bowl of a stand mixer or with electric beaters, cream together the butter and sugars until well combined. Scrape down the sides of the bowl as necessary.
  • In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon.
  • Add the egg and vanilla to the butter mixture, and mix until well combined.
  • Add the flour to the bowl in two batches, mixing after each addition just until everything is combined. Add the chocolate chips, and mix briefly once more to incorporate them evenly.
  • Scoop the cookie dough into balls a little more than 1 tablespoon, and roll them into a ball. Space them evenly on your cookie sheet, leaving about 2-3 inches between each cookie to allow for spreading in the oven.
  • Bake for about 14-15 minutes until the cookies are a rich golden brown.
  • Allow to partially cool on the baking sheet, they will be very soft when they come out of the oven but will crisp up as they cool. Then transfer to a baking rack to completely cool.
  • Store in an airtight container at room temperature.

Cook’s notes

We tested and retested these cookies and feel that they are just perfect. They bake up reliably uniform, with that thin, crisp texture you’re looking for. They are buttery with a toffee/caramel flavor, and not greasy at all. We love ’em!

Nutrition

Calories: 147kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 115mg | Potassium: 59mg | Fiber: 1g | Sugar: 11g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.
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10 Comments

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  • Reply
    Su
    November 21, 2021 at 2:22 pm

    5 stars
    Made these ahead for Thanksgiving. They are just as you described. Mine aren’t as flat as yours but damn are they delicious. I froze them and just tried one. They freeze beautifully! I will make again. A nice change from my Mrs Fields copycat recipe that I’ve been making for over 20 years.

    • Reply
      Sue Moran
      November 21, 2021 at 5:26 pm

      Thanks so much Su ~ if you want yours even flatter maybe try a little less flour? And sometimes different cookie sheets make a difference.

  • Reply
    Kei
    November 18, 2021 at 4:08 pm

    5 stars
    Please do the gluten free Tates next! They just use rice flour!

    • Reply
      Sue Moran
      November 18, 2021 at 5:43 pm

      I’ll give it a test Kei!

  • Reply
    Rose
    November 17, 2021 at 2:59 pm

    5 stars
    OK. So I couldn’t wait. Just made these and OMG, they taste just as good if not better than Tate’s and look exactly as in your photos Sue! I couldn’t be more thrilled with the way these cookies turned out! I used plant based “butter” and used about a 1/4 tsp butter extract, but other than that, stuck to the recipe. Baked 15 minutes in my oven. They are PERFECTION! Thank you so, so much, Sue!!

    • Reply
      Sue Moran
      November 17, 2021 at 5:29 pm

      I’m SO happy to hear this Rose, I was so excited to share this recipe 🙂 Can you share what brand of plant based butter you used?

      • Reply
        Rose
        November 17, 2021 at 6:39 pm

        Yes, of course, Sue. I used Becel brand. Worked a treat! SOOOOOO happy!!!

  • Reply
    Rose
    November 17, 2021 at 1:06 pm

    Omg! Omg! Omg! Sue – I’ve been waiting for someone to come up with a Tate’s thin chocolate chip copycat cookie recipe! I am SO excited! Can’t wait to give it a try and I’ll rate and comment when I do. Omg – thank you!

  • Reply
    Gail
    November 17, 2021 at 12:21 pm

    Sounds. Perfect. Any attempt with gluten free?

    • Reply
      Sue Moran
      November 17, 2021 at 5:30 pm

      I haven’t tried but if you want to, I’d try a good quality gf baking mix like King Arthur Flour, or Bob’s Red Mill.

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