Crispy Chocolate Chip Cookies

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Crispy Chocolate Chip Cookies

Thin, golden, and irresistibly crunchy

These Crispy Chocolate Chip Cookies are everything you want in a thin-style cookie: golden edges, a delicate crunchy texture, and rich chocolate in every bite. They bake quickly, require no chilling, and can be made with simple pantry ingredients. Perfect for serving with a glass of milk or adding to a dessert platter, these cookies always disappear fast.

What makes these cookies beautifully crisp is the combination of butter-flavoured shortening and real butter, which spreads the dough evenly and gives the cookies their signature crisp surface and caramelized edges. As they cool, they firm up even more, becoming wonderfully crunchy without being hard.

Ingredients

  • 1/4 cup (48 g) butter-flavoured shortening
  • 1/4 cup (57 g) unsalted butter, at room temperature
  • 1/3 cup (57 g) packed light brown sugar
  • 1/3 cup (70 g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (120 g) semi-sweet chocolate chips

Instructions

1. Prepare the Oven and Pan

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure even browning and easy cleanup.

2. Cream the Fats and Sugars

In a large mixing bowl, combine the butter-flavoured shortening, softened butter, brown sugar, and granulated sugar.
Beat with an electric mixer on medium speed until the mixture becomes smooth, creamy, and pale. This step helps the cookies bake thin and crisp.

3. Add the Egg and Vanilla

Add the egg and mix just until incorporated. Stir in the vanilla extract. The batter should now be smooth and slightly fluffy.

4. Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry mixture to the wet ingredients and mix on low speed (or by hand) until a soft dough forms. Avoid overmixing.

5. Add the Chocolate Chips

Fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.

6. Scoop and Shape

Using a mini ice cream scoop or 1 tablespoon of dough, place rounded scoops onto the prepared baking sheet, leaving 2 inches of space between each cookie.
Flatten each mound of dough completely with your fingertips or the back of a spoon—this step ensures a thin, crispy cookie.

7. Bake

Bake for 7–8 minutes, or until the edges turn golden brown. The centers may look slightly soft, but they will firm up as the cookies cool.

8. Cool and Crisp

Allow the cookies to cool on the baking sheet for 2–3 minutes.
Transfer them gently to a cooling rack and let them cool completely. As they cool, the cookies become perfectly crisp.

9. Store

Store fully cooled cookies in an airtight container to maintain their crunch. They keep well for up to 5 days.

Tips for Extra Crispy Cookies

  • Flatten the dough completely before baking.
  • Bake on the middle rack for even browning.
  • Use room-temperature butter for proper spreading.
  • For ultra-thin cookies, reduce flour to 95 g—but only if you want a lace-like cookie.

 

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