The first time I baked a batch of ultra-thin chocolate chip cookies, it was purely accidental. I had slightly softened butter, a bit less flour than usual, and a strong craving for something crisp instead of thick and cakey.
What came out of the oven were delicate, golden cookies with rippled edges and pools of melted chocolate, the kind that snap lightly when you break them.
Since then, this thin chocolate chip cookies recipe has become my go-to whenever I want bakery-style cookies without the heaviness. They bake quickly, spread beautifully, and deliver that irresistible caramelized flavor that only thin cookies can provide.
If you love cookies that are buttery, crisp around the edges, and slightly chewy in the centre, this homemade recipe will quickly earn a permanent spot in your baking rotation.
What Is a Thin Chocolate Chip Cookie Recipe?
A thin chocolate chip cookie is exactly what it sounds like: a cookie designed to spread while baking, creating a delicate texture rather than a thick, doughy bite.
Unlike chewy bakery cookies that rely on extra flour or chilling time, thin cookies use a higher ratio of butter and sugar to achieve their signature crispness.
These cookies became popular in American home baking as a lighter alternative to chunky cookies. The magic lies in how the butter melts early in the baking process, allowing the dough to spread into golden, lace-like rounds.
How they differ from classic cookies:
- Thinner and crispier
- Faster baking time
- More caramelized flavor
- Less cakey texture
- Perfect for cookie stacks or ice cream sandwiches
If you’ve ever wondered how to make crispy chocolate chip cookies at home, this recipe is the answer.
Why You’ll Love This Recipe
- Perfectly crisp texture: Light, buttery crunch with delicate edges.
- Rich flavour: Brown sugar adds subtle flavour notes.
- Easy homemade cookie recipe: No mixer required.
- No chilling needed: Bake immediately for quick results.
- Bakery-style appearance: Beautiful golden ripples every time.
- Customizable: Works with gluten-free flour or dairy-free butter.
- Great for gifting: Thin cookies stay crisp longer than thick ones.
Ingredients Overview
Here’s everything you need to create the best thin and crispy chocolate chip cookies.
Dry Ingredients
- All-purpose flour 1 cup (125g): Provides structure while still allowing the cookies to spread.
- Baking soda ½ teaspoon: Helps create those golden edges.
- Fine sea salt ¼ teaspoon: Balances sweetness and enhances chocolate flavour.
Wet Ingredients
- Unsalted butter, melted ½ cup (115g): Melted butter is essential for achieving thin cookies.
- Granulated sugar ½ cup (100g): Encourages spreading and crisp texture.
- Light brown sugar ¼ cup (50g): Adds moisture and a slight chew.
- Large egg 1: Binds the dough and contributes richness.
- Vanilla extract 1½ teaspoons: Deepens the overall flavour.
Chocolate
- Semi-sweet chocolate chips ¾ cup (130g): Provides balanced sweetness.
Optional: Replace half with chopped dark chocolate for bakery-style chocolate puddles.
Substitutions
- Gluten-free Cookies: Use a 1:1 gluten-free baking flour blend.
- Dairy-free Cookies: Substitute plant-based butter sticks.
- Vegan: Use vegan butter and a flax egg (1 tablespoon flaxseed + 2½ tablespoons water).
- Lower sugar: Reduce granulated sugar slightly, but expect less crispness.
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) for perfectly thin, golden cookies. A fully heated oven is the secret to achieving irresistible crisp edges and even baking. Line a large baking sheet with parchment paper to prevent sticking and promote flawless browning.
Prepare your dough using ½ cup (115g) melted unsalted butter, ensuring it has cooled slightly for the ideal spread. If the oven is not hot enough, the butter melts too slowly, and the cookies may turn out thicker than expected.
For consistent bakery-style results, allow the oven to heat for at least 10–15 minutes before baking. Position the rack in the centre for balanced airflow. This simple step guarantees beautifully caramelised cookies with a delicate crunch every time.
Mix Dry Ingredients
In a medium bowl, combine 1 cup (125g) all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt. Whisk thoroughly for about 20–30 seconds to distribute the leavening evenly.
This powerful step creates a uniform base that helps your thin chocolate chip cookies bake with consistent texture and flawless structure.
For best results, spoon the flour into the measuring cup and level it with a knife. Too much flour can prevent the cookies from spreading, while accurate measurement guarantees delicate, crisp edges.
If you prefer a gluten-free option, substitute with 1 cup gluten-free 1:1 baking flour containing xanthan gum. Properly mixed dry ingredients ensure balanced flavour, reliable rise, and bakery-quality cookies every time.
Combine Butter and Sugars
In a large mixing bowl, pour ½ cup (115g)of melted unsalted butter that has cooled slightly but remains fluid. Add ½ cup (100g) granulated sugar and ¼ cup (50g) light brown sugar. Whisk vigorously for about one minute until the mixture turns glossy, smooth, and luxuriously blended.
This crucial step dissolves the sugars, creating the foundation for thin cookies with irresistibly crisp edges and rich caramel flavour. Proper blending also helps the dough spread evenly during baking, delivering that signature bakery-style finish.
Avoid using hot butter, as it can separate the mixture and affect the texture. When done correctly, this simple process guarantees balanced sweetness, delicate crunch, and beautifully golden results every time.
Add Egg and Vanilla
Crack 1 large egg (room temperature) directly into the butter-sugar mixture, then pour in 1½ teaspoons pure vanilla extract. Whisk briskly for 30–40 seconds until the batter becomes silky, cohesive, and slightly thick. This transformative step locks in moisture while building a rich flavour base that makes thin cookies taste irresistibly buttery.
Room-temperature eggs blend effortlessly, preventing the butter from tightening and ensuring a smooth dough. The vanilla enhances sweetness and delivers that classic bakery aroma everyone loves.
Stop mixing once fully combined; overwhisking can introduce excess air and alter the delicate texture. When done right, this mixture creates a glossy foundation that supports even spreading and beautifully crisp cookies.
Fold in Dry Ingredients
Gradually add the prepared flour mixture, 1 cup (125g) all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt, into the wet ingredients.
Using a spatula, fold gently with slow, deliberate strokes until no dry pockets remain. The dough should look soft, glossy, and perfectly unified.
Avoid aggressive stirring. Overmixing develops excess gluten, which can prevent the cookies from spreading into those signature thin layers. Instead, fold just until combined to preserve a tender structure and delicate crispness.
If the dough feels overly thick, double-check your flour measurement for accuracy. Proper folding ensures balanced texture, even baking, and the irresistibly light snap that defines exceptional thin chocolate chip cookies.
Add Chocolate Chips
Gently fold ¾ cup (130g) semi-sweet chocolate chips into the dough using a sturdy spatula. Stir slowly until the chips are evenly distributed, ensuring every cookie delivers rich, melty chocolate in each delicate bite. This step transforms the dough into a bakery-worthy mixture packed with indulgent flavour.
For elevated results, reserve 2 tablespoons of chocolate chips to press onto the tops before baking. This simple technique creates beautiful chocolate pools and a professional finish.
Prefer a deeper flavour? Replace ¼ cup (45g) of the chips with chopped dark chocolate for a luxurious twist.
Avoid overmixing, as it can toughen the dough. Properly folded chocolate guarantees balanced sweetness, irresistible texture, and perfectly thin cookies with standout appeal.
Scoop Small Portions
Using a tablespoon or small cookie scoop, portion about 1 tablespoon (roughly 20g) of dough for each cookie. This precise quantity is the secret to achieving beautifully thin cookies with irresistibly crisp edges.
Drop the dough onto a parchment-lined baking sheet, leaving at least 3 inches (7–8 cm) of space between each scoop to allow for optimal spreading. For consistent, bakery-style results, keep the dough portions uniform so every cookie bakes evenly.
If desired, gently roll the dough into loose balls without compacting it. Compressed dough can limit spread. Press 2–3 extra chocolate chips (about 5g) on top for a premium finish. Proper portioning guarantees elegant shape, golden texture, and perfectly balanced cookies every time.
Bake
Place the baking sheet on the centre rack of your preheated oven at 350°F (175°C) and bake for 9–11 minutes. The cookies should spread beautifully, forming thin layers with deep golden edges while the centres remain lightly set. This precise timing unlocks a perfect balance of crisp texture and rich caramelised flavour.
For consistent results, bake one tray at a time to ensure proper heat circulation. Keep a close watch during the final minutes; thin cookies can darken quickly. When the edges turn amber and slightly firm, they are ready.
If each cookie contains about 1 tablespoon (20g)of dough with ¾ cup (130g) of chocolate chips distributed throughout, you’ll achieve evenly baked, bakery-quality perfection.
Cool Properly
Allow the cookies to rest on the baking sheet for 5 minutes immediately after removing them from the oven. This essential pause lets the structure set while the sugars firm up, creating irresistibly crisp edges and a delicate snap.
Moving them too quickly can cause breakage because thin cookies are fragile when hot. Carefully transfer the cookies to a wire rack and cool for an additional 10–15 minutes to achieve their signature crunch.
The chocolate chips, about ¾ cup (130g), used in the dough will settle into smooth, glossy pools as the cookies stabilise. For best results, avoid stacking warm cookies. Proper cooling guarantees flawless texture, balanced sweetness, and bakery-style thin chocolate chip cookies every single time.
Expert Tips for Best Results
For bakery-perfect thin chocolate chip cookies, always use ½ cup (115g) of melted unsalted butter, slightly cooled. This ensures even spreading and rich caramelised edges. Measure 1 cup (125g) flour accurately; too much prevents the signature thin, crisp texture.
Use a room-temperature egg (1 large) for smooth blending with 1½ teaspoons vanilla extract, locking in flavour. Bake one tray at a time at 350°F (175°C) for 9–11 minutes to achieve even golden edges.
Press a few extra chocolate chips (about 5g each) on top for visual appeal. Avoid overmixing after folding in ¾ cup (130g) chocolate chips, which keeps cookies tender yet crisp. Proper technique guarantees flawless, irresistibly thin results every time.
Use melted butter, not softened: Soft butter creates thicker cookies.
Measure flour correctly: Too much flour prevents spreading. Spoon it into the measuring cup and level it off.
Bake one tray at a time: This ensures even heat circulation.
Watch the edges carefully: Thin cookies go from golden to overdone quickly.
For extra crisp cookies: Bake 1–2 minutes longer.
For slightly chewycentress: Remove when the centres still look pale.
Common Mistakes to Avoid
- Overmixing the dough
- Crowding the baking sheet
- Using cold melted butter
- Adding too much flour
Variations & Substitutions
Customise this thin chocolate chip cookie recipe to suit any preference. Swap ½ cup (115g) unsalted butter with dairy-free butter for vegan or lactose-free cookies without compromising crisp edges. For gluten-free, replace 1 cup (125g) of all-purpose flour with a 1:1 gluten-free baking flour blend.
Experiment with chocolate: replace ¼ cup (45g) of semi-sweet chips with chopped dark chocolate for rich pockets of flavour.
Add ¼ cup (25g) finely chopped nuts like pecans or walnuts for crunch. For a fun twist, sprinkle flaky sea salt on warm cookies to highlight sweetness.
These simple substitutions maintain perfect thinness, balance flavour, and guarantee bakery-style results every time.
Brown Butter Version: Brown the butter before mixing for a deep, nutty flavour. Let it cool slightly before using.
Extra Crispy Cookies: Replace 2 tablespoons of brown sugar with granulated sugar.
Thin Oat Chocolate Chip Cookies: Add ¼ cup quick oats for a subtle texture without making them thick.
Sea Salt Finish: Sprinkle flaky salt on warm cookies for a gourmet touch.
Dairy-Free Thin Cookies: Use high-quality vegan butter sticks avoid spreadable tubs, which contain too much water.
Gluten-Free Option: Choose a flour blend that includes xanthan gum for structure.
Storage & Make-Ahead Instructions
Room Temperature:
- Store cooled cookies in an airtight container for up to 5 days.
- Place parchment between layers to keep them crisp.
Refrigeration: Not recommended, as moisture softens thin cookies.
Freezing Dough:
- Scoop dough balls and freeze for up to 3 months.
- Bake directly from frozen, adding 1–2 minutes.
Freezing Baked Cookies: Freeze in airtight bags for 2 months. Re-crisp in a 300°F oven for 3–4 minutes.
Frequently Asked Questions (FAQ)
Why did my chocolate chip cookies not spread?
Most likely causes include too much flour, cold butter, or expired baking soda.
How do I make thin chocolate chip cookies crispy?
Use melted butter, increase white sugar slightly, and bake until the edges are deeply golden.
Can I chill the dough?
You can, but it will produce slightly thicker cookies. For ultra-thin cookies, bake immediately.
What chocolate works best for thin cookies?
Chopped chocolate bars melt more smoothly than chips, creating bakery-style puddles.
Are thin cookies better than thick cookies?
It depends on preference. Thin cookies offer more caramelisation and crunch, while thick cookies emphasise chewiness.
Can I make this recipe without brown sugar?
Yes, but the flavour will be lighter and less complex.
Why are my cookies greasy?
Usually from butter that was too hot when mixed. Let the melted butter cool for a few minutes first.
Final Thoughts / Serving Suggestions
This thin chocolate chip cookie recipe proves that simple ingredients can create something truly special. With their buttery snap, golden edges, and rich chocolate flavour, these cookies feel both nostalgic and bakery-worthy.
Serve them:
- With cold milk
- Alongside coffee
- Crumbled over ice cream
- Stacked and tied for edible gifts
- As an elegant dessert with espresso
Whether you’re baking for family, guests, or just a quiet evening treat, these cookies deliver consistent, crave-worthy results.
Once you try them, don’t be surprised if thick cookies start taking a back seat in your kitchen. Thin, crispy, homemade chocolate chip cookies have a way of winning people over one delicate bite at a time.
