Crispy vs. Chewy: The Different Types of Chocolate Chip Cookies
All chocolate chip cookies—whether they’re soft, chewy, or crispy—are made from the same ingredients. It is the ratio of ingredients and a few simple modifications that create the textural differences. Let’s take a look at some of our chocolate chip cookie recipes and how the proportion of ingredients can make or break your cookie. (Literally!)
Tell Me About These Crispy Chocolate Chip Cookies
Texture: For that pleasing buttery CRUNCH when you take a bite, let the cookies cool completely. The longer the cookies cool, the crispier they will be. I suggest using a cooling rack if you have one. It circulates air to the bottoms of cookies and, as a result, cools them quicker and more evenly. Flavor: Crispy chocolate chip cookie fans will love the rich, buttery flavor contrasted with sweet chocolate chips in every bite. Ease: This quick and easy recipe makes a lot of cookies in a short amount of time. Perfect for no-fuss bakers who want big flavor without a big mess. Time: Unlike many cookie doughs, chilling isn’t required (see Note), so this recipe comes together in minutes. Here are all of our cookie recipes without dough chilling.
Recipe Testing Crispy Chocolate Chip Cookies: What Works & What Doesn’t
Chocolate chip cookies can turn out differently depending on a few different factors, particularly the proportion of ingredients. Every ingredient has a job to do. That’s cookie science! The good news is that as long as you know which type of cookie you want, you can learn how to make it successfully each and every time. Here are the secrets to making a crispy chocolate chip cookie:
To Chill or Not to Chill?
It’s entirely up to you—baker’s choice! The first time I made these cookies, I chilled the cookie dough for my usual 2 hours, and the cookies had a lovely crisp edge with a chewy center. They were delicious but tasted like my soft chocolate chip cookies. I wanted something different: a thinner cookie with an overall crunch so I continued testing the recipe. Here’s what I discovered:
No chilling: For thin and mega-crispy cookies, skip chilling the dough entirely. Chill for 1 hour: For cookies that are a little thicker, have a little chew and a lot of crisp, chill the dough for 1 hour. Chill for 2+ hours: For thicker cookies with less crisp, chill the dough for 2 hours or longer.
I appreciate that this cookie recipe works all 3 ways.
More Cookie Recipes
Soft Chocolate Chip Cookies White Chocolate Macadamia Nut Cookies Peanut Butter Cookies Oatmeal Chocolate Chip Cookies Crisp Molasses Cookies Sugar Cookies
For a gluten free cookie, try my flourless almond butter chocolate chip cookies or flourless peanut butter oatmeal cookies. The latter are chock full of chocolate chips, too!
