If you love a chocolate chip cookie with a crispy exterior and a chewy center, this simple one‑bowl recipe is for you. Made with melted butter and no chilling required, it yields about 16 thin cookies in roughly 30 minutes. The cookies bake up with crisp edges and tender middles—similar to Tate’s, but even better when homemade.
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My household are cookie fans, and while classic chocolate chippers are always requested, we love variations. I’ve shared recipes for chippers with Biscoff, versions without brown sugar, egg‑free cookies, and oatmeal‑coconut chocolate chip cookies. Recently I was asked for a thinner cookie with crispy edges—so here’s the recipe I developed and tested to deliver that texture.
🍪 Ingredients notes
This is a no‑mixer recipe that uses melted butter and requires no chilling, so it’s fast and convenient. During testing I found that using a higher ratio of granulated sugar to brown sugar helps the cookies spread and crisp at the edges. I also adjusted the flour until the balance between crispy exterior and chewy interior was just right.
Please scroll to the printable recipe card below for the full ingredient list and step‑by‑step directions.
Pro tip — to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5–10 minutes.
🥣 How to make crispy‑edge cookies
Preheat the oven to 375°F and line two baking sheets with parchment paper or silicone mats.
In a medium to large bowl, melt the butter and let it cool for about 5 minutes. Add the granulated and brown sugars with the kosher salt and stir until combined.
Stir in the egg and vanilla until the mixture is smooth and uniform.
Sprinkle the baking soda over the batter and mix. Scrape the bowl sides and bottom to ensure even mixing.
Add the flour and stir until only a few streaks remain, then fold in the chocolate chips.
Scoop about 1½ tablespoons of dough per cookie and space them roughly 2 inches apart on the prepared sheets.
Bake until the edges are lightly golden, about 10–13 minutes. Let the cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. For a fully crispy cookie, bake an extra minute or two.
👩🏻🍳 Tips for the best homemade cookies
- Follow the recipe as written. Small changes in ingredients or technique can alter texture and spread.
- Measure ingredients accurately. A kitchen scale yields the most consistent results; if you don’t have one, spoon and level the flour into measuring cups rather than scooping directly.
- Allow the melted butter to cool for 5–10 minutes before adding eggs and other ingredients to prevent greasy, overly thin cookies.
- Use light‑colored baking pans and parchment paper or silicone baking mats for even browning.
- If cookies puff up too much in the oven, gently drop the hot pan once or twice on a heat‑resistant surface to help them settle and spread.
- For a crunchier cookie, extend the bake time by 1–2 minutes, watching closely to avoid burning.
If you make these thin and crispy chocolate chip cookies, please snap a picture and tag the creator on Instagram — it’s always a joy to see your results. Thank you for baking along!
If you try this recipe or any recipe from two sugar bugs, please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ rating. I read every comment and love hearing from you!
📖 Recipe
Thin and Crispy Chocolate Chip Cookies
recipe created and tested by: Tasia Harper
Using weight measurements when available will improve accuracy and consistency.
Ingredients
- ½ cup unsalted butter, melted (113 g)
- ½ cup granulated sugar (100 g)
- ¼ cup brown sugar, packed (50 g)
- ½ teaspoon kosher salt
- 1 large egg, room temperature preferred
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- 1 ⅓ cups all‑purpose flour (167 g)
- 1 cup chocolate chips (170 g)
Instructions
- Preheat oven to 375°F. Line two sheet pans with parchment paper or silicone baking mats.
- In a medium‑large bowl, melt the butter (½ cup / 113 g) and let it cool 5–10 minutes. Stir in the granulated sugar (½ cup / 100 g), brown sugar (¼ cup / 50 g), and kosher salt (½ teaspoon) until combined.
- Add the egg and vanilla and mix until smooth.
- Sprinkle in the baking soda (½ teaspoon) and stir. Add the flour (1 ⅓ cups / 167 g) and stir until a few streaks of flour remain. Fold in the chocolate chips (1 cup / 170 g).
- Portion about 1½ tablespoons of dough per cookie (roughly 40 g each). Place dough on the prepared sheets about 2 inches apart. Yields about 15–16 cookies.
- Bake 10–13 minutes, until edges are set and lightly brown. Let cookies rest on the pan 5 minutes, then transfer to a wire rack to cool completely. For fully crisp cookies, bake an additional 1–2 minutes if desired.
Notes
* To quickly bring an egg to room temperature, place it in warm tap water for about 10 minutes.
Because this dough uses melted butter, chocolate chips may not cling as firmly—mix them in as evenly as possible.
If using table salt instead of kosher salt, halve the amount.
Store cookies in an airtight container at room temperature for 4–5 days, or freeze for up to three months.
Nutrition
Serving: 1 cookie • Calories: 187 kcal • Carbohydrates: 25 g • Protein: 1 g • Fat: 9 g • Saturated Fat: 6 g • Sodium: 113 mg • Sugar: 16 g
Nutrition information is an estimate and will vary based on brands and portion sizes.