Thin Chocolate Chip Cookies

These thin and crispy chocolate chip cookies are perfectly golden, buttery, and crisp all the way through. They have that classic crackly edge, a caramelized flavor, and just the right amount of chocolate in every bite. If you love a cookie with a satisfying crunch instead of a soft center, this is the one to make. No mixer and no chilling required!

 

I started testing this recipe because most of the cookies on my site lean soft and chewy like my bakery style chocolate chip cookies, lemon cookies, or my super thick and big Levain chocolate chip walnut cookies – and I realized I didn’t really have a true thin and crispy cookie option.

I wanted something that felt more like those classic bakery-style crispy cookies—the kind that snap when you break them and have that deep, caramelized flavor. You know Tate’s chocolate chip cookies in the green bag? I think these are a darn close homemade version!

After a few rounds of testing, I found that getting that texture really comes down to a few key things—using melted butter, a higher ratio of granulated sugar, and letting the cookies spread naturally in the oven. I also kept this recipe all butter because I love the flavor it brings. It gives you that rich, buttery taste while still allowing the cookies to bake up thin and crisp.

Better Than Tate’s Thin & Crispy Cookies

If you’ve had Tate’s cookies before, you know exactly the kind of texture we’re going for here—thin, crisp, and deeply golden.

But here’s where this homemade version really shines.

• Made with all butter, which gives them a richer, more flavorful taste compared to store-bought versions. You get that deep, buttery flavor that’s hard to replicate in packaged cookies.
• You can control the bake. Baking them until they’re perfectly golden across the entire surface gives you that signature crisp texture, but you can still adjust slightly depending on how crisp you like them.
• And finally, they’re fresh. That makes a huge difference. You get cookies that are crisp on the edges, perfectly set, and full of chocolate in every bite—something you just can’t quite match from a box.

So if you love Tate’s, this is your homemade version—but fresher, richer, and even better.

Ingredients You’ll Need

• All-purpose flour: spooned and leveled to avoid dry cookies. Use a kitchen scale for best results.
• Baking soda:
• Salt
• Unsalted butter: You can also use salted butter, just omit the added salt.
• Granulated sugar
• Light brown sugar: If you run out try my homemade brown sugar recipe.
• Eggs: Use room temperature eggs for easier mixing.
• Vanilla extract
• Semi-sweet chocolate chips: Mini chips or chopped chocolate work best for even distribution and helps with them spreading more.

How To Make Thin & Crispy Chocolate Chip Cookies

Start by preheating your oven to 350°F and lining your baking sheets with parchment paper. This helps prevent sticking and ensures even browning.

In a medium bowl, whisk together the flour, baking soda, and salt. Mixing your dry ingredients first ensures everything is evenly distributed, which helps the cookies bake consistently.

In a separate bowl, whisk together the melted and cooled butter with both sugars. You want this mixture to look smooth and glossy with no visible sugar lumps. Using melted butter is key here—it’s what helps create that thin, crisp texture instead of a thick, cakey cookie.

Add in the eggs and vanilla and whisk until fully combined. The mixture should look smooth and slightly thickened.

Add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix here, as that can lead to tougher cookies.

Fold in the chocolate chips until evenly distributed.

Let the dough sit for about 10 minutes before scooping. This short rest allows the flour to hydrate slightly so the dough thickens just enough to handle, while still spreading beautifully in the oven.

Scoop about 1½ tablespoons of dough and place onto your prepared baking sheet, spacing them about 3 inches apart. These cookies spread quite a bit, so it’s best to bake only about 6 cookies per sheet.

Bake for 13–15 minutes, until the cookies are deep golden brown across the entire surface. Don’t pull them too early—this is what gives you that crisp texture.

Once out of the oven, let the cookies cool completely on the baking sheet. This is an important step—these cookies crisp up as they cool, so moving them too early can cause them to break.

Storage

Store cookies covered at room temperature for up to 1 week. Keep them in an airtight container to maintain their crisp texture.

You can also freeze baked cookies for up to 3 months. Let them cool completely before freezing, and store in a freezer-safe container.

To freeze the dough, scoop it into portions and place onto a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. Be sure to label with the cookie name, baking temperature, and bake time so it’s easy to use later.

When ready to bake, place the frozen dough onto a lined baking sheet and bake straight from frozen. Add about 1–2 extra minutes to the bake time. If you notice the cookies aren’t spreading as much, you can lower the oven temperature by 25°F to help them spread more evenly.

Cookie dough can be frozen for up to 3 months, making it easy to have fresh cookies anytime.

More Cookie Recipes To Try

Craving more cookies? Try my strawberry cheesecake cookies made with strawberries and stuffed with a sweet cream cheese filling. I also love my coconut macaroons for an easy gluten free cookie. I like dipping them in chocolate after they are baked!