Featured Comment:
“Ummm, okay- this recipe is from heaven. Thank you!” ~Nikki
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!
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.
“These might be the best chocolate chip cookies I have made. They also look exactly like the Tate’s cookies. I’m in cookie heaven. Just sayin’!“
Marsha
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.
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
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.
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
- Classic Peanut Butter Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
- Favorite Chewy Ginger Cookies
- Maple Glazed Oatmeal Cookies
- Oatmeal Cranberry Cookies
- Acorn Meringue Cookies!
- Double Chocolate Peppermint Cookies
- Peanut Butter Chocolate Chip Shortbread Cookies
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Thin and Crispy Chocolate Chip Cookies
Video
Equipment
- parchment paper
Ingredients
- 1 cup unsalted butter at 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 as 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.
Notes
Nutrition
This really was the perfect cookie recipe, didn’t need to adjust a thing including bake time. Definitely saving this in my forever recipes pile 🙂
I made this recipe and my husband loves these cookies and I wanted to ask you if these cookies have to much calories and sodium and how much should we eat from gaining weight?
The calories and nutritional info is at the bottom of the recipe, so you can see that info there. You can cut down on sodium by omitting the salt in the recipe.
The bake time is far too long. 14 minutes turned them a dark brown, and the second batch of ten minutes still crisped up the edges darker than I’d like. Make sure to check them 9-10 minutes in, especially if you have a convection oven
If you use a convection oven you will always need to convert baking times since most all recipes are written for regular ovens. To convert for convection you’ll need a lower temp as well as shortened time.
Why have a print button if you can’t print!?
Not sure what you mean Anne, all my recipes are printable.
These turned out pretty good. My oven ran a bit hot so my first batch was very crisp. I adjusted my bake time to 11 minutes and they turned out great. I did dock a star because I wanted to use metric measurements since I personally find it easier but I read a review from someone earlier that said the cookies won’t turn right so that’s sad.
Anyways, I appreciate the tip about using parchment paper because I tried a similar recipe using silicone mats and they didn’t turn out well.
I used metric weights for this recipe and I’m happy to say they were perfect – thin, crispy and buttery at exactly 14 minutes. The metric weights seem spot-on to me!
These cookies are phenomenal!! One of the times i made them, i realized i was out of vanilla so i used a tablespoon of whiskey instead and NOW my husband won’t let me make them any other way. I usually do 1/2 tbsp vanilla and 1/2 tbsp whiskey. So good.
Omg now I can’t think of anything else!
I’m making these now. First sheet is in the oven. Fingers crossed!
How many cookies does this make. I’m trying to calculate nutrition
The yield and calories are in the recipe Janice ~ this makes 36 cookies.
Please help! I was really excited for this recipe because I’ve been looking for a crispy cookie, but the cookies spread so much they were thin enough to see through them in places. They felt all greasy and got dark, but not crispy. I measured all my ingredients by weight and followed the recipe exactly, including using parchment paper and baking one sheet at a time with no more than 6 cookies per sheet. What went wrong?
It’s hard to know without all the details Shirley. It could be not enough flour. Also make sure your butter is soft but not melted. And I used a large egg, not extra large or jumbo. That’s all I can think of, but feel free to email me and we can troubleshoot further.
Thank you for the advice! I measured my flour so I don’t think that was it, and my egg was large, but the butter might’ve gotten too warm by the time the cookies went in the oven. I’ll try chilling the dough before baking next time!
Crispy and Yummy , followed recipe and they were perfect. Be careful not to overcrowd or too large. A nice change from my usual cookies, but crispy was the request and this recipe nailed it.
This is one of my favorite cookie recipes! These cookies are delicious!
Thanks Deb!!