These crispy chocolate chip cookies have the most satisfying crunch! The edges are so buttery and crisp and the center is thin and chewy. They’re also SO easy to make as they’re mixed by hand all in one bowl and baked right away. By using chopped dark chocolate and flaky sea salt, these cookies aren’t too sweet and bake with the most incredible flavor.
What makes these the BEST crispy chocolate chip cookies?
To be quite honest, crispy chocolate chip cookies just aren’t my thing…but this recipe converted me. I love a good soft and chewy cookie but these?? I never thought I could love a crunchy cookie so much!
This is mainly because these cookies are crispy…but they’re also so much more. The edges are so buttery and wrinkly which provides LAYERS of crunch with so much flavor.
Then, as you work your way towards the center of the cookie, the entire bottom remains crispy but the very center is thin and chewy. So these may be crispy chocolate chip cookies, but they also contain layers of textures and flavors.
Especially since these cookies are made with quality cultured butter and good dark chocolate. Instead of chocolate chips, these cookies are swimming in finely chopped 85% dark chocolate. This high percentage of cocoa means the chocolate melts as it bakes, thus furthering the spread and providing little pockets of melty chocolate throughout.
To round out these cookies, they’re topped with flaky sea salt when they’re fresh from the oven. This extra bit of salt helps round out the flavors. It balances the sweetness while also allowing the chocolate and butter to stand out a bit more. It also takes these cookies from homemade to gourmet.
Tips for baking thin and crispy chocolate chip cookies
While this cookie recipe is easy to make, it’s also easy to create a dough that bakes a bit too thick! Here are my top tips to achieving super thin and crispy cookies:
- Flour – I say this in every post, and for good reason. It’s the number one reason why most recipes fail, especially for cookies. If there’s too much flour, the cookies will not spread as much as they should. If possible, measure the flour with a food scale. Otherwise, to ensure the exact amount, gently spoon the flour into the measuring cup and level it off with a flat edge. If you scoop directly into the flour container, the flour becomes packed down into the cup which could leave you with 1/4 cup or more of added flour.
- Butter – For the best flavor, I suggest using cultured butter (also known as European-style butter). I like to think of this type of butter as a fine aged wine. Cultures are added to allow the cream to ferment. This fermentation period is what creates a super creamy consistency with a more pronounced butter flavor. And since these cookies contain more butter than most, it’s worth the splurge!
- Chocolate – Use a chocolate bar instead of chocolate chips. This is because chocolate chips are meant to hold their shape under high heat, but chocolate bars are not. So as these cookies bake, the chopped chocolate melts along with the cookie to create a seamless thin and crispy cookie. Plus, high quality chocolate has much more flavor!
- Consistency – After the dough is mixed, it should appear thinner than most but it should still hold its shape when scooped. If the dough appears TOO thin, let it rest at room temperature for 30 minutes before baking.
- Size – For the most texture variation, use a large 3-tablespoon cookie scoop. As larger cookies bake, the edges melt and crisp up while the center remains slightly under baked. This is the key to super crispy edges and a chewy center. If you prefer a crispy cookie throughout, a smaller scoop can be used.
How to tell when crispy cookies are done baking
Crispy cookies are actually much easier to bake than most chocolate chip cookies because even if they’re over baked, they’ll just be extra crispy!
But to achieve the perfect crispy and wrinkly edges with a chewy center, pull the cookies when the edges look well done but the center looks just a shade lighter and slightly puffed. As the cookies cool, the center will flatten out and darken.
Right when they’re pulled from the oven, top with a sprinkle of flaky sea salt. When they’re warm, the surface is extra buttery which will allow the salt to stick.
How to store crispy chewy chocolate chip cookies
Another great thing about crispy cookies is that they’re so easy to store! After they’ve cooled completely, store in an air tight container at room temperature where they’ll keep for about 5 days.
Just know that the cookies are the crispiest when they’re fresh!
For more chocolate chip cookie recipes, check out my:
- BEST Chocolate Chip Cookies
- Bakery-Style Chocolate Chip Cookies
- Brown Butter Miso Chocolate Chip Cookies
- Soft Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
Make sure to tag me @butternutbakery on Instagram if you make these crispy chocolate chip cookies. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!