Crispy Chocolate Chip Cookies
I’m not a crispy cookie person.
I like them soft, a little underbaked, slightly gooey in the center. That’s always been my default, so I never really bothered dialing in a crispy version. But my fiancee loves crispy cookies, so off we go! I’ve tried countless times to make my cookie recipe into a crunchy recipe and it’s not been quite right.
Granted, we live between a few homes with three very different ovens. The oven in AZ has zero convection and underheats by about 50º. The toaster oven works amazing if you only want 2-3 cookies. The oven at the lakehouse is perfect! The oven in Greece? It’s well beyond needing to be replaced. It’s either off or screaming hot with no in between but does have convection. I alternate between turning it off, cracking the door open and praying when I bake.
However, we’re here in AZ for the last few weeks before we move and I decided to dial it in.
These came out exactly how he likes them. Deep golden edges, crisp all the way through, with just enough structure to hold together without turning into a dry brick. And honestly? I enjoyed them too!
The shift is simple: melted butter, a balance of white and brown sugar, slightly less flour, and actually baking them long enough. No chilling, no overthinking it.
If you’ve only ever made soft cookies, this is worth trying.
I cannot stress enough how much I recommend two tools when baking.
A digital kitchen scale and portioning scoops. Accuracy makes for great baking every single time.
Makes 12 cookies
Ingredients
½ cup unsalted butter (one stick) - leave on counter until soft or melt
50g White Sugar (1/4 cup)
110g Brown Sugar, (1/2 cup)
1 tsp Vanilla Extract
1 Egg
180g All Purpose Flour (1.5 cups)
½ tsp Baking Soda
¼ tsp Baking Powder
½ tsp Sea Salt
handful chocolate chips
Directions
Preheat oven to 175°C / 350°F and line a baking sheet with parchment paper.
In a bowl, mix melted/fully softened butter and sugars until smooth.
Add the egg and vanilla. Mix until fully combined.
In a separate bowl, combine flour, baking soda, baking powder, and salt.
Add dry ingredients to wet and mix just until combined. Do not overmix.
Fold in chocolate chips.
Let the dough sit for 5–10 minutes to hydrate slightly.
Scoop into 12 equal portions (~28 g each - I use the 1oz portioning scoop) and place on the baking sheet with plenty of space between them (2-3” around them).
Gently flatten each scoop slightly.
Bake for 12–15 minutes, until the edges are deep golden and the centers are set.
Let cookies cool on the pan for 5–10 minutes, then transfer to a rack to cool completely.
Notes for Perfect Crispy Cookies
Do not refrigerate the dough
These should look darker than most recipes suggest
They crisp up as they cool, so don’t judge them straight out of the oven
