Crispy Chocolate Chip Cookies

There’s something nostalgic and comforting about the sound of a crispy cookie breaking in your hands, followed by that satisfying crunch with the first bite. These Crispy Chocolate Chip Cookies deliver just that, with a delicate snap. Perfect for cookie lovers who prefer their chocolate chip cookies on the crispier side, these are rich with buttery flavor and subtle caramel notes from the brown sugar. Especially perfect for dipping into milk.

Notes & Tips

• I used King Arthur all-purpose flour in testing, but bread flour also works if you’re aiming for slightly firmer, crunchier cookies. It gives a little more structure without making the cookie too dense.

• This recipe makes about 22 cookies using a 1.5 tablespoon cookie scoop. You can use a larger scoop for bakery-style cookies—just be sure to space them out and add 1–2 minutes to the bake time.

• If you prefer your cookies crispier and darker, bake them a little longer—closer to 14–15 minutes instead of pulling them early. You’re looking for a golden brown color across the edges, not pale.

• Convection vs Conventional: I baked these in a conventional oven at 350°F. If you’re using a convection oven, reduce the temperature by 25°F (to 325°F) and start checking at 10–11 minutes. Convection tends to bake faster and more evenly, so keep an eye on them for that perfect golden color.

• I shared a video in the “Carter’s Bakeshop Group” Facebook group that shows how I shaped the dough and what the finished cookies look like. If you're more of a visual learner, it’s a great reference before baking.

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Crispy Chocolate Chip Cookies

Author: Carter

Ingredients

• 240g all-purpose flour (2 cups – I used King Arthur, but bread flour works too for a firmer crunch)
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt (or 1 tsp kosher salt)
• 227g unsalted butter (1 cup – Kerrygold preferred, softened to room temp)
• 100g granulated sugar (½ cup)
• 50g light brown sugar (¼ cup, packed)
• 30g milk (2 Tbsp – bring to room temperature if possible; I tested with cold milk straight from the fridge)
• 1 tsp vanilla bean paste (or vanilla extract)
• 170g semisweet chocolate chips (about 1 cup)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream butter and sugars: In the bowl of a stand mixer or large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for about 90 seconds. I use speed 3 on my KitchenAid for this step. Scrape down the sides of the bowl.
4. Mix in the vanilla and milk until fully incorporated.
5. Scrape down again and slowly add in the dry flour mixture on low speed. Mix just until no flour is visible.
6. Fold in chocolate chips and mix just until evenly distributed.
7. Scoop and shape: Using a 1.5 Tbsp cookie scoop, scoop and roll the dough into smooth balls. Place on the baking sheet 1.5 to 2 inches apart.
8. Flatten slightly: Gently press each dough ball down using the bottom of a glass or your hand until about ½ inch thick. They should resemble small pucks.
9. Bake for 12–14 minutes, or until the edges are light golden brown. The centers should no longer look raw but the cookies should not be pale or white.
10. Optional tip for extra crunch: If the cookies appear a bit puffy when pulled from the oven, drop the baking pan onto the counter once to deflate. Let the cookies rest...this helps them firm up and become even crunchier as they cool.