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These thin and crispy chocolate chip cookies are buttery and packed with chocolate chips! Made with extra creamy salted butter, they taste just like your favorite Tate’s cookies and every batch bakes up golden and crisp. The best part? No dough chilling required, and you don’t have to soften the butter! Recipe makes 36 cookies.
Whenever I’m craving a crisp, crunchy, buttery chocolate chip cookie with rich toffee flavor, I make these cookies. They’re irresistible!
The secret to these crispy cookies is a simple technique called reverse creaming. Instead of beating the butter and sugar together like most cookie recipes, we add cold cubed butter to the flour mixture and mix until the butter breaks down into very small pieces. This helps limit gluten formation, ensuring a crisp texture.
From there, we add the eggs and vanilla and mix very briefly, just until combined. Add the chocolate chips and you’re ready to bake.
This foolproof method comes from Serious Eats and works perfectly to ensure an ultra crisp cookie!
Craving more cookies? Try my crowd pleaser skillet chocolate chip cookie next!
Success Tips
Use a stand mixer. It’s much easier to mix cold butter into the dry ingredients (reverse cream) with a stand mixer than with a hand mixer.
Measure in grams. I highly recommend baking by weight here for the most accurate and consistent results! This is my favorite kitchen scale.
Use cold butter, straight from the fridge. As I’ve learned through my recipe tests, extra creamy salted butter (I use Plugra European Style butter) gives the cookies rich flavor and encourages the dough to spread out in the oven.
Overview: How to Make Crispy Chocolate Chip Cookies
Combine flour, baking soda, salt, brown sugar, and granulated sugar in a large mixer bowl. Mix on low speed for 1 minute to combine.
Add cold cubed butter to the mixer bowl and beat on low speed for 2 minutes, until butter is broken down into small pieces and the mixture reaches a sandy texture.
Add eggs and vanilla, and mix for 20 seconds to combine. Scrape down the mixer bowl with a spatula.
Add semisweet chocolate chips to the mixer bowl and beat on low speed for 10 seconds, just until combined.
Use a medium cookie scoop to scoop balls of dough and place 2 inches apart on parchment-lined baking sheets. Top with chocolate chips and bake for 14 to 15 minutes, until crisp and golden brown.
Sprinkle baked cookies with flaky salt (I use Maldon) and cool completely on baking sheets. Don’t remove cookies until the sheets feel cool to the touch.
More favorite cookie recipes:
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Thin Crispy Chocolate Chip Cookies (No Chill)
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These thin and crispy chocolate chip cookies are buttery and loaded with chocolate chips! They taste just like your favorite Tate’s cookies. The best part? No dough chilling needed, and no softening the butter!
Ingredients
Cookies
- 2 cups (280 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) salt
- 3/4 cup (150 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 cup (224 g) extra creamy (82% butterfat) salted butter, cold and cubed
- 2 large eggs (100 g), at room temperature
- 2 tsp (8 g) vanilla extract
- 1 1/4 cups (212 g) semisweet chocolate chips
Topping
- 1/2 cup (85 g) semisweet chocolate chips
- flaky salt
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Make dough: Combine flour, baking soda, salt, brown sugar, and granulated sugar in a large mixer bowl. Mix on low speed for 1 minute to combine. Add cold cubed butter to the mixer bowl. Mix on low speed for 2 minutes, until butter is broken down into small pieces and the mixture is the texture of wet sand.
- Add eggs and vanilla to mixer bowl. Mix on low speed for 20 seconds, just until combined. Scrape down the paddle attachment and mixer bowl with a silicone spatula. Add chocolate chips and mix on low speed for 10 seconds, just until incorporated (do not overmix dough).
- Use a medium cookie scoop coated lightly with nonstick spray to form 1 1/2-inch balls of dough (approximately 28 grams each). Place two inches apart on prepared baking sheets, 9 balls of dough per baking sheet. Top cookies with chocolate chips (4 to 5 per cookie), pressing gently to adhere.
- Bake cookies for 14 to 15 minutes, rotating pans halfway through, until golden brown. Sprinkle tops with flaky salt and cool cookies completely on baking sheets (do not remove until sheets feel cool to the touch).
- Store cookies in an airtight container at room temperature.
Notes
Brown sugar: I don’t recommend using dark brown sugar here, as the the additional moisture from the extra molasses will cause the cookies to overspread.
Photography by Saltwater Studio
