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+ servings
large stack of chocolate chip cookies.
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4.93 from 28 votes

Crispy Chocolate Chip Cookies

These are your classic chocolate chip cookies but with an extra crunch and a delicious taste!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 26
Calories: 119kcal
Author: Dorothy Kern
Cost: $7


  • 1 ¼ cups (155g) all-purpose flour
  • 2 tablespoons (16g) cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter melted
  • ½ cup (100g) granulated sugar
  • cup (67g) packed brown sugar
  • 1 large egg yolk
  • 2 tablespoons nonfat milk
  • 1 teaspoon vanilla extract
  • 1 cup (160g) mini chocolate chips


  • Preheat oven to 375°F. Line cookie sheets with silicone baking mats or parchment paper.
  • Place flour in a medium size bowl. Add cornstarch, baking soda, and salt. Whisk to combine then set aside.
  • Stir melted butter with granulated sugar and brown sugar until smooth.
  • Add egg yolk, milk, and vanilla extract. Stir until smooth.
  • Stir dry ingredients into wet ingredients. Stir in chocolate chips.
  • Scoop 1 tablespoon sized cookie dough balls onto prepared cookie sheets, 3 inches apart.
  • Bake for 16-20 minutes or until they’re a rich golden brown all over the top and not glossy.
  • Let cool at least 10 minutes before removing from the cookie sheet. Cookies will get crunchy as they cool.



  • Store cookies in an airtight container for up to 5 days.
  • Freeze baked cookies for up to 2 months.
  • You can freeze cookie dough balls but allow them to thaw and come to room
    temperature before baking.
  • Dough will be soft when scooping, but should not flatten on the cookie sheet. If dough is too soft, allow to sit at room temperature for 5 minutes before scooping cookies.
  • Mini chocolate chips allow the cookies to flatten correctly and ensure that you’ll have
    chocolate in every bite. I don’t recommend regular-sized chocolate chips in this recipe, but you can chop up baking chocolate if you can’t find mini chips.
  • You can use any fat content milk or nondairy milk, but a higher fat content might change the texture a little bit, but it shouldn’t be noticeable.


Serving: 1serving | Calories: 119kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 14mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 137IU | Vitamin C: 0.04mg | Calcium: 15mg | Iron: 0.4mg