These thin, crispy chocolate chip cookies have a caramel-like flavor, a hint of sea salt, and perfectly golden edges. If you like paper-thin cookies with crisp edges and a slight crunch, you’ll love these.
This post was updated April 6, 2024 with new photos and a slightly revised recipe for perfectly crispy, paper-thin cookies.
Everyone has a favorite style of chocolate chip cookie. These are for people who prefer cookies so thin they’re almost translucent: golden-brown, with a hint of caramel, a touch of sea salt to balance the sweetness, and crisp edges that hold together when stacked. If you prefer very soft cookies, try a softer recipe instead, but if thin and crunchy is your preference, keep reading.
What Makes These Cookies Thin & Crispy
Key factors produce the thin, crispy texture:
- The ratio of butter to flour: less flour versus butter helps the cookies spread thin instead of becoming thick and cakey.
- A slightly higher sugar content promotes more browning at the edges, increasing crispness, while salt balances the sweetness.
- Corn syrup or golden syrup aids browning and contributes to slightly crunchy edges.
- A small splash of milk encourages spread during baking, helping the cookies become thin.
- Baking at a moderately higher temperature gives crispier edges and bottoms—watch closely to avoid over-browning.
Making the Cookies
This recipe is straightforward. Below are the steps and tips to achieve paper-thin, crispy cookies.
- Preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone mats. The higher temperature helps create crisp edges and prevents soggy bottoms.
- In a large bowl, beat together melted and cooled butter with the brown sugar and granulated sugar until well combined. There should be no pools of butter remaining.
- Mix in the egg, corn syrup (or golden syrup), vanilla extract, and the small amount of milk. Ensure the butter has cooled enough before adding the egg to avoid cooking it.
- Add the flour, baking soda, and salt. Mix starting on low speed until just incorporated, then increase to medium briefly. Measure the flour carefully—too much will yield thicker cookies.
- Stir in the chocolate chips, reserving about 1/4 cup to press on top of each cookie after baking for a prettier finish.
- Scoop dough into balls about 1 to 1.5 tablespoons each and place on the lined sheets at least 2 inches (5 cm) apart to allow for spreading.
- Bake one sheet at a time in the center of the oven for about 8–10 minutes, or until the cookies are golden brown. Timing will depend on your oven and how crispy you like them—watch carefully to avoid burning.
- As cookies cool slightly on the baking sheet, press a few reserved chocolate chips on top and sprinkle a pinch of flaky sea salt. Cool on the sheet for at least 10 minutes before transferring to a wire rack to finish cooling.
These cookies are crisp at the edges, paper-thin, and have a caramel-like depth from the sugars and corn syrup. They’re ideal for stacking and can be made quickly since the dough does not require chilling.
Ingredients
- 3/4 cup unsalted butter (168 g), melted and cooled
- 3/4 cup granulated sugar (150 g)
- 1/2 cup packed brown sugar (105 g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon corn syrup (15 ml) or golden syrup
- 1 tablespoon milk (15 ml)
- 1 3/4 cups all-purpose flour (219 g), spooned and leveled
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups chocolate chips (315 g), plus extra for topping
- Flaky sea salt for sprinkling on top
Instructions (Condensed)
- Preheat oven to 375°F and line baking sheets.
- Beat melted butter with brown and granulated sugar until combined.
- Beat in egg, vanilla, corn syrup, and milk.
- Add flour, baking soda, and salt; mix on low until incorporated.
- Fold in 1 1/2 cups chocolate chips.
- Scoop 1–1.5 tablespoon portions onto lined sheets, 2 inches apart.
- Bake 8–10 minutes until golden. Top warm cookies with extra chips and a sprinkle of sea salt. Cool on the sheet 10 minutes, then transfer to a rack.
Notes
- Flour: Measure carefully. Whisk the flour, spoon into measuring cups and level, or weigh for accuracy to keep cookies paper thin.
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Nutrition: Nutrition details are estimates based on 36 cookies per batch and may vary with portion size.
If you love thin and crispy chocolate chip cookies, this recipe delivers: crisp edges, a delicate thin body, and a rich caramel note. They’re quick to make and great for sharing or stacking. Enjoy.