Thin and Crispy Chocolate Chip Cookies
Sweet, buttery, crisp, and loaded with melty chocolate- if you like your chocolate chip cookies thin and crunchy, then this is the recipe for you! Be sure to scroll all the way to the bottom of the post, for a fun giveaway from White Lily flour!
This is a sponsored post, written by me, and created in partnership with White Lily. All opinions expressed herein are straight from my heart.
Chocolate chip cookies. Thick, chubby, soft and gooey? Or thin and crispy? I fully realize that this can be a very controversial and polarizing topic. But we are going there.
In my family, 75% of us pledge our allegiance to the former. One person, who shall remain nameless, prefers the thin and crispy chocolate chip cookie.
Some people! Right?
In his defense, the Tate’s Bake Shop cookies he craves are pretty darn good. For a crispy cookie, that is. The flavor is rich and buttery, and they’re just sweet enough, with a hint of salt for contrast and plenty of melting chocolate running all throughout. If crispy cookies are your thing, you really can’t do much better.
My husband has been begging me to make them this way for years. And I finally caved!
I’m happy to report that this recipe is almost indistinguishable from the original. It totally nails it!
And we all know that freshly homemade always has an edge on anything that’s been sitting on a store shelf for goodness knows how long. So, get your thin and crispy on! Even if it’s not usually your thing, I promise you won’t be disappointed with this recipe.
I made these cookies with White Lily Enriched All-Purpose Wheat Flour. I love that it’s non-GMO verified, and it’s a little healthier because of the whole grains. All the wheat for this flour is grown right here in the USA, and if you look on the back of the bag, there’s a code that you can use to look up exactly which farm the wheat came from. All of the farms that provide wheat to White Lily are part of Shepherd’s Grain, a group that is passionate about sustainable farming. That’s something I can really get behind. I feel so good about using these flours in my baking, and because they sub out cup-for-cup with regular flour, it’s really easy to do.
Thin and Crispy Chocolate Chip Cookies
- 1 cup (227 g) unsalted butter, (2 sticks), softened
- 3/4 cups (165 g) dark brown sugar
- 3/4 cups (150 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon water
- 2 large eggs
- 2 cups (250 g) wheat flour*
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups (360 g) semi-sweet chocolate chips,, plus extra for garnish
- Preheat the oven to 350 degrees F, and line baking sheets with parchment paper.
- Place the butter, brown sugar, and granulated sugar in a large mixing bowl, and cream on medium-high speed until pale and fluffy (about 3 minutes).
- Stir in the vanilla and water.
- Add the eggs, one at a time, scraping the bottom and sides of the bowl and beater with a silicone spatula after each addition.
- Add the flour, baking soda, and salt and stir until just barely combined.
- Fold in the chocolate chips.
- Scoop 2-tablespoon sized balls of dough onto the prepared baking sheets, leaving 2-inches between each to allow for spreading.
- Bake the cookies for 16-20 minutes.
- Cool completely on the baking sheets.
Hi Allie. I want to make these but just have light brown sugar in the pantry. Can that be used instead of dark brown?
Thanks Allie! Can I use the mixer for all the ingredients above?
Yes, you definitely can! That’s how I do it. Good luck and I hope you enjoy!
Hi Allie again! Lol! One more question. Can I roll in some sprinkles to your recipe?
Yes that would be so much fun!
Hi Allie! Did you use a standing mixer or just a regular electric egg beater? Thanks!
Hey Pam! I used a stand mixer but I think a regular electric hand mixer should work just fine. Hope that’s helpful!
Hi Allie! It’s been 24 hours, and I just pulled the batter out of the fridge. The batter is rock hard, do you let it get to room temp, before scooping it, or do you just dig at it while it’s hard? Also, are you using a regular spoon or an ice cream scoop?
Hey there Roya! I don’t recommend chilling the dough before baking these cookies. I’m not sure where you got the idea to do that- the dough would definitely be too hard to scoop after 24 hours in the fridge. I think it would also be pretty dried out. I would just follow the recipe directions as written, for best results. And yes I use a 2-tablespoon cookie scoop– love it!
Can you use regular all purpose flour instead of wheat flour
Yes, that should work just fine Pat!
Do you really use salted butter and a teaspoon of kosher salt? I’ve never used salted butter for baking before.
Thanks for catching my error, Margot! I only bake with unsalted butter, so that’s definitely a typo. Sorry for the confusion, I’m going back in to edit it now.
Just love your first photo, Allie. It’s just so elegant, along with the cookies themselves. It’s hard to make brown foods look good, even cookies, but you always nail it 🙂
Aw you are so sweet Helen! Thank you so much for the sweet compliments. You’ve started my day off on the right foot! xo
mhmmmm my hubby seems to have a thing for thin and crispy cookies too. And I’m with you-usually I’m a gooey chewy girl but Tate’s are pretty darned delish! So I’m reeeeally intrigued by these lovelies you’ve made!
These look so good! I actually just made a biscuit recipe last week that calls for White Lily flour. It’s good stuff. And as always your photos are so gorgeous!
Thank you so much Allie! White Lily Flour is such a classic for biscuits!
You had me at the mere mention of Tate’s. Seeing these lovelies has me wanting to bake up a batch right now!
Tate’s are SO good, right? Even though I usually like a softer cookie, I can never resist Tate’s! Thank you so much Aly!
These are the best kind of cookies to dip in milk! That’s all I want in life right now.
Girl, I totally feel you. Have a great weekend Steph!
These cookies look absolutely delicious! So crispy and just begging to be dunked into a glass of milk 🙂
Oh yeah these are great dunking cookies! Thanks so much Medha!
I invite you to share this yumminess at my Thursday link party. I like crisp cookies too. You can share until Sat. midnight. Hugs!
Thanks for the invite Katherine! I’ll do my best to drop by soon 🙂
What a good wife! These look fabulous Allie!
Lol thanks Mary Ann! Have a great weekend dear!
Hhahah boy husband!! I’m glad you caved though because now I want to try a thin and crispy CCC. I’m usually in the thick and chewy camp but sometimes it’s nice to stop out of the bubble.
Totally agree! I’m usually a thick and soft gal but these were a delicious change of pace 😉