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Best Crispy Chocolate Chip Cookies Recipe and Tips

Patty collects various recipes from past generations and is interested in early American history, the Civil War, and the 19th century.

crispy_cookies

The Crispiness of Chocolate Chip Drop Cookies

About Crispiness:

Cookies will be crisper if you use artificial sugars and they will bake faster as well. However, cookies made with regular sugars will also be crispier if you bake them a bit longer than the recipe calls for, but be careful not to burn them.

In addition, some ovens may cook actually at a lower temperature than they read on the setting dial, so you may have to turn the heat up a bit.

Also, make sure the baking pans are completely dry before you drop cookie batter onto them, because any water will be absorbed and make the cookies less crisp.

One other thing to remember is that if the weather is very humid and there is more moisture in the air in your kitchen for any reason, your cookies could also come out less crisp. If you think this might happen, try a couple of test cookies on a pan first and see how they come out and adjust the oven temperature accordingly.

Flavored chips for cookies.

Flavored chips for cookies.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

30 Cookies

Rate Our Recipe, Please

The Recipe

  • Preheat oven to 300° degrees F

Ingredients

  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1/4 lb. or 1 stick) margarine or butter, melted
  • 3 tablespoons water
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 6-ounce bag or 1 cup semisweet chocolate chips
  • 1/2 cup chopped nuts

Instructions

  1. Mix the flour, baking soda, and salt together in a mixing bowl and set aside.
  2. In another bowl and using the medium speed on your electric mixer, beat the margarine or butter, light brown sugar, granulated sugar, 3 tablespoons water, and the vanilla together until well blended. If you don't have a mixer, use a wooden spoon and beat this mixture together well.
  3. Stir the flour mixture into the margarine/butter mixture, and beat this new mixture until blended.
  4. Stir in the chocolate chips and nuts for the completed batter.
  5. Drop the batter in tablespoonfuls, 2 inches apart on baking sheets.
  6. Bake at 300° until cookies are an even golden brown. This will take 18 - 20 minutes, or 12 - 15 minutes of you use artificial sugars. If you use 2 pans in 1 oven, switch the pans around halfway through baking to ensure all cookies are cooked evenly.
  7. Let the cookies rest on the baking pans for 2 - 3 minutes and then transfer them to cooling racks with a spatula. Serve them warm or cool. As they cook, they will become more crisp. Store them in an airtight container, a cookie jar, or in the freezer.
Potato chips are thin and very crispy, but they are usually deep fried, rather than baked in an oven.

Potato chips are thin and very crispy, but they are usually deep fried, rather than baked in an oven.

More Tips for Crispiness

Reducing the amount of the cookie recipe ingredients that are apt to hold moisture makes it easier for liquids to evaporate during cooking. These ingredients that hold moisture in the cookie dough batter are flour, eggs, and brown sugar.

The fat in the recipe (butter or margarine), should be increased proportionately when other ingredients are cut back. This makes the atmosphere become hotter in the oven than the water in the cookie batter and drives the moisture out of the baking cookies. It's science! -- That must be why some engineers have great cooking websites, like Cooking For Engineers at www.cookingforengineers.com‎.

Fats will also cause the cookie batter to become softer, so it simply melts when it gets hot -- This makes the cookies spread out on the pan and you must leave room between raw cookies on the baking pan.

For crispier cookies, bake them longer at a lower temperature, so that they have longer to spread out. The thinner, the crispier! -- But be careful not to let them burn.

Creative chocolate chip cookies that use thin molds.

Creative chocolate chip cookies that use thin molds.

Ingredients that hold moisture in cookie dough batter are flour, eggs, and brown sugar. The more of these you use in a cookie recipe proportionate to other ingredients, the more chewy rather than crispy will they be.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2007 Patty Inglish MS

Comments

Patty Inglish MS (author) from USA and Asgardia, the First Space Nation on July 17, 2020:

Thanks for your comments, Abby! I like moisture better in oatmeal cookies rather than chocolate chip! Hope you like this recipe.

There is a bit of science to proportions in recipes, so perhaps cooking could be added to STEM education.

Abby Slutsky from America on July 12, 2020:

Good job of identifying and explaining about the ingredients that hold in moisture. The proportion really does make a big impact on the result.

Karalee on April 12, 2020:

These are probably the best cookies ever! I am eager to make again.

Mitara N from South Africa on March 19, 2020:

Looks delicious, quite quick and easy. Will definitely try

Thanks for sharing