Crispy Chocolate Chip Cookies

Oh chocolate chip cookies. I have a difficult relationship with you.

So so many people love you soft and chewy. And I admit, you’re pretty decent in that state. But my every encounter with chocolate chip cookies have been from packages. Amongst which are brands that rhyme with ShipsNore and TamousCamos. I think you know which ones I’m refering to  😉 These brands sell cookies in a somewhat crispy form. Or at least, their cookies do not fall in the chewy category.

I kinda prefer cookies that way. Soft cookies to me just seem too close to cake and I’d rather have cake. So in the very very rare occasions I’ve made cookies, I always look out for recipes that promise crispiness or crunch… only to be sorely disappointed when they end up soft and chewy. Ah, so devastating to have 40 soft and chewy chocolate chip cookies on my counter. haha… No worries though. Someone is always around to take them out of my hands.

And when I encountered yet another recipe that promised a crisp texture, I was doubtful. So I’m still not quite sure what induced me to try out that particular one. Tried I did and true to it’s title, the cookies were little pieces of crispy, crunchy delights!

Being such a simple and easy recipe, it only required several basic ingredients.

Flour, Butter, Sugar, Baking Soda, Egg, Vanilla Extract & Chocolate Chips
You may notice some ground lavender on the top left. I’ll elaborate on that shortly.Crispy Chocolate Chip Cookies 1

Like all how all buttery goodness starts, cream butter with sugar. I chose to only use white sugar to guarantee maximum crispness. Then add the egg and vanilla.Crispy Chocolate Chip Cookies 2

All the flour is mixed in right after.Crispy Chocolate Chip Cookies 3

Ok, here comes the part on lavender. Because this dough makes sooooo many cookies, I decided to experiment. We had a bag of dried lavender meant for tea sitting in the cabinet for ages. I figured since there would be too many cookies, I ground up 1 tbsp of the dried flowers in a pestle and mortar to mix it into about 1/3 of the dough.Crispy Chocolate Chip Cookies 4

What I love so much about this dough is that it’s very pliable and doesn’t stick on my hands when rolling. It’s just the best dough to work with. Crispy Chocolate Chip Cookies 5

While the lavender cookies were baking, I proceeded with the star of the show. Mount chocolate. I’ll live there.Crispy Chocolate Chip Cookies 6

Carefully fold the chips into the dough. It holds together super super well.Crispy Chocolate Chip Cookies 7

Little round discs of decadence! Crispy Chocolate Chip Cookies 8

Because I made them nibble size, they didn’t even need much baking.Crispy Chocolate Chip Cookies 9

I swear they taste exactly like TamousCamos (ehem!) ones. These were hands down the best homemade chocolate chip cookies I’ve ever had.Crispy Chocolate Chip Cookies 10

Unlike my chewy lemon cookies, I had a couple handfuls of these. And I would live to regret that lapse of judgement.Crispy Chocolate Chip Cookies 12

Please please please make this if you can. Unless you are like me. And cause 5 cookies to magically disappear within 10 seconds after they come out of the oven.


xoxoxo, Jayne

“The rich and poor meet together: the LORD is the maker of them all.” (Proverbs 22:2)

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Crispy Chocolate Chip Cookies
recipe lightly adapted from The Kitchen Magpie
(makes appx 100 bite-size or 70 larger ones)


2½ cup Flour
1 tsp Baking Soda
1 cup regular salted Butter, room temperature
1¼ cup White Granulated Sugar
1½ tsp Vanilla
1 Egg
2 cups Dark Chocolate Chips
  1. Preheat your oven to 375 F or 180 C. Lightly grease and line a baking sheet with parchment paper.
  2. Cream butter & sugar until light and fluffy.
  3. Add in the egg & vanilla, mixing thoroughly.
  4. Beat in the flour & baking soda.
  5. Fold in the two cups of chocolate chips by hand.
  6. Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet (for large cookies). Half the size for bite size cookies.
  7. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, wet the bottom of the glass with water, they will come right off.
  8. Bake for 9-11 minutes, until golden brown. Cool on the sheets completely.
  9. Enjoy these crunchy chocolatey bits with a tall glass of cold milk.


  1. Molasses, honey, cornstarch and/or brown sugar will make cookies chewy. By using granulated sugar only you should have a crispy result. These look great!

    • That’s why I decided to go all white sugar on these even though the original recipe called for brown sugar. 🙂 I crossed my fingers and hoped for the best. And the best did come. Thanks so much, Anne! Your comment would be very helpful to those who love crispy cookies like I do.

  2. These chocolate chip cookies look like the perfect bites. I have been craving for chocolate chip cookies for a few days. These will be great snacks.

    • And so easy to make too! It took me just minutes to whip up the batter. I believe it keeps really well in the freezer. But the best part is that te dough is really easy to roll into balls. Not sticky, not messy. Nice to be able to play with food. 😉

  3. I love crispy cookies too – I’ve loved crispy texture of anything all my life. Only recently I started to appreciate more chewy cookies… I don’t know why. When I eat when it’s warm, I like that texture too. Your cookies look so good. It seems like you have a lot… I’d love some!! 🙂

    • I’m also slowly starting to appreciate the chewier kind of texture. But truth be told, if I had to choose, I’ll still make a beeline for the crispy kinds. I feel like I’m missing out on so much that way. haha… yes, this batch makes a ton! Totally perfect if you want to pack up as gifts or if you’re having a gathering for cookie lovers. 😀

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