Chocolate chip cookies are the ultimate baking comfort zone – they’re what I turn to when I need something familiar, delicious, and guaranteed to make everyone happy. But here’s the thing: not all chocolate chip cookies are created equal, and everyone has their personal favorite texture and style. These 10 chocolate chip cookie recipe ideas cover every possible variation you could crave, from soft and chewy to crispy and thin, so you can finally find your perfect chocolate chip cookie match.
The Classic Chocolate Chip Cookies are where we all started – that timeless recipe that never goes out of style. The Chewy Bakery-Style Chocolate Chip Cookies are what I make when I want those thick, soft cookies that stay chewy for days. The Soft Chocolate Chip Cookies practically melt in your mouth, while the Brown Butter Chocolate Chip Cookies have this incredible nutty depth that takes them to the next level. The Thick New York-Style Chocolate Chip Cookies are those massive, pudgy cookies you see in fancy bakeries, and the Double Chocolate Chip Cookies are for serious chocolate lovers who can never have too much. The Oatmeal Chocolate Chip Cookies add wholesome heartiness, the Chocolate Chip Walnut Cookies bring that perfect crunch, and the Salted Chocolate Chip Cookies have that addictive sweet-salty combo. The Crispy Thin Chocolate Chip Cookies are for people who love that satisfying snap with every bite.
What I love about having all these chocolate chip cookie variations is that I can match the cookie to my mood or occasion. Want something comforting? Go soft and chewy. Need to impress? Try brown butter or New York-style. Craving something different? Add oats or go double chocolate. No matter which one you choose, homemade chocolate chip cookies will always beat store-bought every single time!
1. Classic Chocolate Chip Cookies
Classic chocolate chip cookies are the timeless favorite that everyone knows and loves with crispy edges and chewy centers. The perfect balance of butter, brown sugar, and chocolate chips creates that iconic flavor we all crave. I’ve spent years perfecting this recipe to capture that nostalgic taste of the cookies grandma used to make. The key is using a combination of granulated and brown sugar which creates texture and depth of flavor. This has become my go-to recipe that I make weekly because it’s reliable, delicious, and reminds everyone of home. Every bite delivers that perfect chocolate chip cookie experience with melty chips and buttery dough.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- Optional: 1 cup chopped walnuts or pecans
Steps
Step 1: Preheat your oven to 375°F and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. This dry mixture ensures even distribution of the leavening agent throughout your cookies. In a large bowl using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar for about three to four minutes until light and fluffy. The mixture should be pale and airy – this creaming process incorporates air that helps create the perfect texture.
Step 2: Add the eggs one at a time to the butter mixture, beating well after each addition. Add the vanilla extract and mix until combined. The mixture should be smooth and well-incorporated. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix – overmixing develops gluten and makes cookies tough. Mix just until you no longer see streaks of flour.
Step 3: Fold in the chocolate chips using a wooden spoon or spatula. If using nuts, add them now as well. The chips should be evenly distributed throughout the dough. At this point, you can chill the dough for thirty minutes if you want thicker cookies, or proceed directly to baking for a more traditional spread. Chilling is optional but recommended for best results.
Step 4: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart. These cookies will spread as they bake, so give them room. For uniform cookies, use a cookie scoop – it ensures each cookie is the same size and bakes evenly. You should get about three to four dozen cookies depending on size.
Step 5: Bake for nine to eleven minutes, until the edges are golden brown but the centers still look slightly underbaked. This is important – they’ll continue cooking on the hot pan after you remove them from the oven. Let the cookies cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely. The cookies will firm up as they cool but maintain soft, chewy centers. These classic chocolate chip cookies are perfect in every way – crispy edges, chewy centers, and loaded with chocolate chips. They’re the gold standard that all other chocolate chip cookies are measured against.
Prep Time: 15 minutes
Baking Time: 11 minutes per batch
Servings: 48 cookies
2. Chewy Bakery-Style Chocolate Chip Cookies
Chewy bakery-style chocolate chip cookies are thick, soft, and have that perfect bakery texture that stays soft for days. The secret is extra brown sugar and slightly underbaking for maximum chewiness. I developed this recipe when I wanted to recreate those amazing cookies from my favorite bakery. The addition of an extra egg yolk adds richness and helps create that signature chewy texture. This has become my most requested recipe because these cookies stay incredibly soft and chewy even after several days. The thick, substantial texture makes these feel special and indulgent.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Steps
Step 1: Preheat your oven to 325°F (lower than traditional recipes – this helps create chewy cookies). Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. The lower baking soda amount prevents too much spread and helps keep cookies thick. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. The mixture will be thick and grainy.
Step 2: Add the whole egg, egg yolk, and vanilla extract to the butter mixture. Whisk vigorously until the mixture is smooth and glossy. The extra egg yolk is the secret to ultra-chewy cookies – it adds fat and richness. The mixture should lighten in color as you whisk. Add the dry ingredients and mix with a wooden spoon until just combined. Don’t overmix. Fold in the chocolate chips until evenly distributed.
Step 3: For bakery-style thick cookies, chill the dough for at least one hour or up to overnight. This is not optional for this recipe – chilling is essential for thick, chewy cookies. The cold dough spreads less during baking, resulting in thicker cookies. Once chilled, let the dough sit at room temperature for ten minutes before scooping.
Step 4: Using a large cookie scoop (about ¼ cup), portion the dough into balls and place them on the prepared baking sheets about three inches apart. These cookies are big and need room to spread. Don’t flatten the dough balls – you want them tall and round going into the oven for maximum thickness.
Step 5: Bake for twelve to fifteen minutes until the edges are set and lightly golden but the centers still look slightly underbaked and puffy. They’ll look too soft, but resist the urge to bake longer. Let them cool on the baking sheet for ten minutes – they’ll continue to set as they cool. Transfer to a wire rack. These chewy bakery-style chocolate chip cookies are thick, soft, and incredibly chewy with that perfect bakery texture. They stay soft for days and are absolutely irresistible.
Prep Time: 15 minutes (plus 1 hour chilling)
Baking Time: 15 minutes per batch
Servings: 18 large cookies
3. Soft Chocolate Chip Cookies
Soft chocolate chip cookies are pillowy, cake-like, and stay incredibly tender with a melt-in-your-mouth texture. The secret is using more flour and baking powder to create height and softness. I created this recipe for people who prefer soft cookies over crispy ones. The addition of cornstarch makes them extra tender and helps them stay soft for days. This has become my family’s favorite version because the soft, almost fluffy texture is so comforting. These cookies are perfect for dunking in milk.
Ingredients
- 2½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. The cornstarch is the secret ingredient that creates extra tender cookies. The combination of baking powder and baking soda creates perfect rise. In a large bowl, cream the softened butter, brown sugar, and granulated sugar for three to four minutes until fluffy.
Step 2: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. The mixture should be smooth and creamy. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky – this is what creates soft cookies. Fold in the chocolate chips gently.
Step 3: Chill the dough for thirty minutes. This helps the cookies hold their shape and stay soft. After chilling, use a cookie scoop to portion the dough into balls. Place them on the prepared baking sheets about two inches apart. Gently press each dough ball down slightly – just a little, not flat. This helps them bake evenly while maintaining thickness.
Step 4: Bake for ten to twelve minutes until the edges are just set but the centers still look very soft and underbaked. The cookies will look puffy and pale – this is correct. Don’t overbake or they won’t be soft. Let them cool on the baking sheet for five minutes before transferring to a wire rack. They’ll deflate slightly as they cool.
Step 5: Let the cookies cool completely. They should be very soft, almost cake-like in texture. Store in an airtight container to maintain softness – they’ll stay soft for up to a week. These soft chocolate chip cookies are incredibly tender and pillowy with a melt-in-your-mouth texture. They’re perfect for anyone who loves soft cookies and are wonderful for dunking in milk.
Prep Time: 15 minutes (plus 30 minutes chilling)
Baking Time: 12 minutes per batch
Servings: 36 cookies
4. Brown Butter Chocolate Chip Cookies
Brown butter chocolate chip cookies have incredible depth of flavor with nutty, caramel notes from the browned butter. The process of browning butter transforms ordinary cookies into something extraordinary and complex. I discovered this technique years ago and now I can’t make chocolate chip cookies any other way. The nutty aroma and rich flavor that brown butter adds is absolutely incredible. This has become my signature cookie that always gets rave reviews because the flavor is so unique and sophisticated. The extra step of browning the butter is completely worth it.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- Flaky sea salt for topping
Steps
Step 1: Brown the butter: Cut the butter into pieces and place in a light-colored saucepan (so you can see the color changing). Melt over medium heat, stirring constantly. The butter will foam and sizzle. Keep cooking and stirring until the butter turns golden brown and smells nutty, about five to seven minutes. Watch carefully – it can burn quickly. Pour into a heatproof bowl and let cool to room temperature. This is crucial – if you add hot butter to the dough, it will be too soft.
Step 2: Once the brown butter is cooled to room temperature (about thirty minutes), whisk together the flour, baking soda, and salt in a medium bowl. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until combined. The mixture will be grainy. Add the eggs and vanilla, whisking until smooth and glossy.
Step 3: Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. The dough will be softer than traditional cookie dough because of the melted butter. Cover and refrigerate for at least two hours or overnight. This chilling is essential – it allows the flour to absorb the butter and prevents excessive spreading.
Step 4: Preheat your oven to 350°F. Line baking sheets with parchment paper. Scoop the chilled dough into balls and place on prepared sheets about two inches apart. The dough will be firm from chilling. Bake for eleven to thirteen minutes until the edges are golden brown but centers still look slightly underbaked.
Step 5: Immediately after removing from the oven, sprinkle each cookie with a tiny pinch of flaky sea salt. The salt enhances the brown butter flavor beautifully. Let cool on the baking sheet for five minutes before transferring to a wire rack. These brown butter chocolate chip cookies have incredible nutty, caramel flavor that’s absolutely extraordinary. The brown butter takes these from good to gourmet. They’re sophisticated, complex, and utterly delicious.
Prep Time: 20 minutes (plus 2 hours chilling)
Baking Time: 13 minutes per batch
Servings: 36 cookies
5. Thick New York-Style Chocolate Chip Cookies
Thick New York-style chocolate chip cookies are massive, dense, and have that signature thick, substantial texture from famous NYC bakeries. The secret is using bread flour and chilling the dough for extra thickness. I created this recipe after visiting New York and becoming obsessed with those giant cookies. The bread flour adds more protein which creates chewiness and helps them stay thick. This has become my show-stopping cookie that always impresses because of the dramatic size and perfect texture. These cookies are a statement.
Ingredients
- 2 cups bread flour
- ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups chocolate chips (mix of semi-sweet and dark)
- Flaky sea salt for topping
Steps
Step 1: In a medium bowl, whisk together the bread flour, all-purpose flour, baking soda, and salt. The bread flour is what makes these cookies thick and chewy – it has more protein than all-purpose flour. In a large bowl, cream the softened butter with both sugars for four minutes until very light and fluffy. The extended creaming time incorporates more air for thick, substantial cookies.
Step 2: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. Gradually add the flour mixture, mixing on low speed until just combined. Don’t overmix. Fold in the chocolate chips. For authentic New York-style, use a generous amount of chips – these cookies should be loaded.
Step 3: This step is crucial: Refrigerate the dough for at least four hours, or preferably overnight. The long chilling time is essential for thick cookies. It allows the flour to hydrate and prevents spreading. When ready to bake, preheat your oven to 375°F and line baking sheets with parchment paper.
Step 4: Using a large cookie scoop (⅓ cup), portion the dough into very large balls. These are big cookies – bakery-sized. Place only four to six cookies per sheet as they need lots of room. Roll each portion into a tall ball rather than flattening. Sprinkle the tops with flaky sea salt before baking.
Step 5: Bake for fourteen to sixteen minutes until the edges are golden but the centers still look slightly underbaked. They’ll look very puffy and thick. Let them cool on the baking sheet for ten minutes – they’ll deflate slightly and set. These thick New York-style chocolate chip cookies are massive, dense, and incredibly satisfying. The thick, substantial texture and generous size make these special occasion cookies. They’re the ultimate indulgence.
Prep Time: 20 minutes (plus 4 hours chilling)
Baking Time: 16 minutes per batch
Servings: 18 very large cookies
6. Double Chocolate Chip Cookies
Double chocolate chip cookies are for serious chocolate lovers with cocoa powder in the dough plus chocolate chips throughout. The combination creates intense chocolate flavor in every bite. I developed this recipe when regular chocolate chip cookies just weren’t chocolatey enough. The dark cocoa dough studded with chocolate chips creates wonderful visual appeal and double chocolate satisfaction. This has become my go-to when I want maximum chocolate flavor. These cookies are rich, fudgy, and absolutely decadent.
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup white chocolate chips (optional)
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure to sift the cocoa powder if it’s lumpy – you want a smooth, lump-free mixture. In a large bowl, cream the softened butter with both sugars for three to four minutes until light and fluffy.
Step 2: Add the eggs one at a time, beating well after each addition. Add the vanilla extract. The mixture might look slightly separated because of the cocoa you’ll add – this is normal. Gradually add the dry cocoa mixture to the wet ingredients, mixing on low speed until just combined. The dough will be dark brown and chocolatey.
Step 3: Fold in the chocolate chips. If using white chocolate chips, add them now too – the white chips create beautiful contrast against the dark dough. The dough will be thick and fudgy. You can bake immediately or chill for thirty minutes for thicker cookies. Chilling is optional but recommended.
Step 4: Using a cookie scoop, portion the dough into balls and place on prepared baking sheets about two inches apart. These cookies don’t spread much because of the cocoa powder, so you can fit more per sheet. Bake for ten to twelve minutes until the edges are set but the centers still look soft. Don’t overbake or they’ll be dry instead of fudgy.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. They’ll firm up as they cool but maintain a fudgy center. These double chocolate chip cookies are intensely chocolatey and fudgy with chocolate in every bite. They’re perfect for chocolate lovers who think regular chocolate chip cookies aren’t chocolatey enough. The dark dough with chocolate chips creates maximum chocolate satisfaction.
Prep Time: 15 minutes
Baking Time: 12 minutes per batch
Servings: 36 cookies
7. Oatmeal Chocolate Chip Cookies
Oatmeal chocolate chip cookies combine the heartiness of oatmeal cookies with the indulgence of chocolate chips. The oats add wonderful texture and make these cookies feel more substantial and wholesome. I created this recipe when I wanted chocolate chips in my oatmeal cookies. The combination of chewy oats and melty chocolate is absolutely perfect. This has become my favorite cookie for breakfast (yes, breakfast!) because the oats make them feel slightly healthier. The texture is incredible – chewy from the oats with pockets of melted chocolate.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 2 cups semi-sweet chocolate chips
Steps
Step 1: Preheat your oven to 350°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. The cinnamon adds wonderful warmth that complements both the oats and chocolate. In a large bowl, cream the softened butter with both sugars for three to four minutes until light and fluffy.
Step 2: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. Gradually add the flour mixture, mixing on low speed until just combined. The dough will be thick and buttery at this point. Stir in the oats until evenly distributed throughout the dough. The oats add wonderful texture and chewiness.
Step 3: Fold in the chocolate chips using a wooden spoon or spatula. The chips should be evenly distributed among the oats. The dough will be thick and chunky – this is perfect. At this point you can chill the dough for thirty minutes if you want thicker cookies, or proceed directly to baking.
Step 4: Using a cookie scoop, portion the dough into balls and place on prepared baking sheets about two inches apart. These cookies spread moderately. Press each dough ball down slightly – the oats prevent them from spreading much on their own. Bake for eleven to thirteen minutes until the edges are golden brown but the centers still look slightly underbaked.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. The oats create a wonderful chewy texture that gets even better as the cookies cool. These oatmeal chocolate chip cookies are hearty, chewy, and studded with chocolate. The combination of wholesome oats and indulgent chocolate creates perfect balance. They’re substantial enough for breakfast but delicious enough for dessert.
Prep Time: 15 minutes
Baking Time: 13 minutes per batch
Servings: 36 cookies
8. Chocolate Chip Walnut Cookies
Chocolate chip walnut cookies add crunchy walnuts that complement the chocolate perfectly with wonderful texture contrast. The nuts add earthiness and make these cookies more sophisticated. I love adding walnuts because they create textural interest and the flavor pairs beautifully with chocolate. The combination of creamy chocolate and crunchy nuts in buttery dough is absolutely classic. This has become my go-to cookie for people who appreciate nuts in their baked goods. The walnuts elevate these from simple to special.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1½ cups walnuts, roughly chopped and toasted
Steps
Step 1: Toast the walnuts: Spread them on a baking sheet and toast at 350°F for eight to ten minutes until fragrant and lightly browned. Let cool completely before adding to the dough. Toasting intensifies the walnut flavor dramatically. Preheat your oven to 375°F and line baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl.
Step 2: In a large bowl, cream the softened butter with both sugars for three to four minutes until light and fluffy. The mixture should be pale and airy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. The mixture should be smooth and creamy.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix. Fold in the chocolate chips and toasted walnuts using a wooden spoon. The nuts and chips should be evenly distributed throughout the dough. The walnuts add wonderful crunch and the toasting brings out their natural oils and flavor.
Step 4: Using a cookie scoop, portion the dough into balls and place on prepared baking sheets about two inches apart. You can flatten them slightly if you prefer thinner cookies, or leave them rounded for thicker cookies. Bake for nine to eleven minutes until the edges are golden brown but the centers still look slightly underbaked.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. The walnuts will be crunchy and the chocolate chips melty. These chocolate chip walnut cookies are classic and sophisticated with wonderful textural contrast. The crunchy walnuts complement the creamy chocolate perfectly. They’re perfect for nut lovers who want more than just chocolate in their cookies.
Prep Time: 20 minutes
Baking Time: 11 minutes per batch
Servings: 48 cookies
9. Salted Chocolate Chip Cookies
Salted chocolate chip cookies feature flaky sea salt on top that enhances the chocolate flavor and creates wonderful sweet-salty balance. The salt brings out the sweetness and makes the chocolate taste even more intense. I started adding salt after tasting salted caramels and realizing salt makes everything better. The combination of sweet cookie, chocolate, and flaky salt is absolutely addictive. This has become my most popular cookie because the salt elevates them from ordinary to extraordinary. The sweet and salty combination is irresistible.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt (for the dough)
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups dark chocolate chips or chunks
- Flaky sea salt for topping (like Maldon or fleur de sel)
Steps
Step 1: Preheat your oven to 375°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream the softened butter with both sugars for three to four minutes until light and fluffy. The extended creaming time creates the perfect texture.
Step 2: Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the dark chocolate chips or chunks. Using dark chocolate enhances the sweet-salty contrast – the slight bitterness of dark chocolate is perfect with salt.
Step 3: For best results, chill the dough for at least one hour. This prevents excessive spreading and creates thicker cookies. When ready to bake, scoop the dough into balls and place on prepared baking sheets about two inches apart. Don’t flatten the dough – you want thick cookies that will showcase the salt on top.
Step 4: Bake for ten to twelve minutes until the edges are golden brown but the centers still look slightly underbaked. As soon as you remove the cookies from the oven, while they’re still hot, sprinkle a small pinch of flaky sea salt on top of each cookie. This is crucial – the salt needs to stick to the warm cookies. Don’t use too much – just a small pinch per cookie.
Step 5: Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack. The salt will set into the top of the cookies. These salted chocolate chip cookies are absolutely incredible with the flaky salt enhancing every flavor. The sweet cookie and chocolate are elevated by the salt, creating addictive sweet-salty balance. The salt makes the chocolate taste more intense and the cookie more complex. They’re sophisticated and utterly delicious.
Prep Time: 15 minutes (plus 1 hour chilling)
Baking Time: 12 minutes per batch
Servings: 36 cookies
10. Crispy Thin Chocolate Chip Cookies
Crispy thin chocolate chip cookies are delicate, lacy, and shatter when you bite them with incredible caramelized flavor. The secret is using melted butter and baking at a slightly higher temperature for maximum spread and crispiness. I developed this recipe for people who prefer crispy cookies over chewy ones. The thin, crispy texture creates wonderful caramelization and crunch. This has become my husband’s favorite because he loves crispy cookies that snap. These are the polar opposite of thick, chewy cookies – thin, delicate, and incredibly crispy.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg plus 1 egg white
- 2 teaspoons vanilla extract
- 1½ cups semi-sweet chocolate chips
Steps
Step 1: Preheat your oven to 375°F and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. The smaller amount of baking soda prevents too much rise – you want flat, thin cookies. In a large bowl, whisk together the melted butter with both sugars until combined. The melted butter is key to thin, crispy cookies.
Step 2: Add the whole egg, egg white, and vanilla extract to the butter mixture. Whisk until smooth and combined. Using an egg white instead of a whole second egg reduces moisture, which helps create crispy cookies. Add the dry ingredients and mix until just combined. The dough will be thinner and more fluid than typical cookie dough – this is correct.
Step 3: Fold in the chocolate chips. Use slightly less chocolate than traditional recipes – too many chips prevent the cookies from spreading thin. DO NOT chill this dough – you want it at room temperature so it spreads easily. Using a small cookie scoop (about one tablespoon), drop small portions of dough onto prepared baking sheets, spacing them three inches apart. These will spread significantly.
Step 4: Bake for eleven to thirteen minutes until the cookies are golden brown all over, including the centers. Unlike other recipes where you want pale centers, these should be evenly golden for maximum crispiness. They’ll look thin and lacy. Let them cool completely on the baking sheet – they’re very delicate when hot and will firm up as they cool.
Step 5: Once completely cool, carefully remove the cookies from the parchment. They should be thin, crispy, and shatter when you bite them. These crispy thin chocolate chip cookies are delicate and lacy with wonderful caramelized flavor. They’re perfect for dunking in coffee or enjoying on their own. The thin, crispy texture is completely different from chewy cookies and absolutely delicious in its own way. They’re elegant, delicate, and incredibly satisfying for crispy cookie lovers.
Prep Time: 15 minutes
Baking Time: 13 minutes per batch
Servings: 48 small cookies
