If you’re a fan of the famous Tate’s Bake Shop Signature Chocolate Chip Cookies, you’ll love these crisp chocolate chip cookies. Made with more butter and sugar than classic chocolate chip cookies, they are thin, delicately crunchy, and ridiculously good. Pastry chef Stella Parks makes her version differently than I do but describes them best: “Thin and crispy chocolate chip cookies are the Pringles of dessert, so rich and crunchy and light that it’s hard to stop at half a dozen, let alone one.” This recipe makes a ton of cookies. It halves easily but you might as well make the whole batch – the cookies keep well for at least a week and are ideal for gift giving.

What You’ll Need To Make Thin & Crisp Chocolate Chip Cookies

Step-by-Step Instructions

Add the flour, baking soda, and salt to a small bowl.

Whisk to combine.

In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter with both sugars.

Beat on medium speed until light and fluffy, a few minutes.

Add the eggs and vanilla.

Beat until well combined, about 1 minute.

Add flour mixture.

Mix on low speed until just combined, then add 1-3/4 cups of the chocolate chips.

Mix on low speed until evenly combined.

Drop heaping tablespoon-size balls of dough about 2 inches apart on the prepared baking sheet. (Do not make the cookies too big or they will spread into one another.) Dot each cookie dough with a few of the remaining chocolate chips.

Bake until cookies are lightly golden in the middle and slightly darker around the edges, 10 to 12 minutes. (You will have more consistent results baking the cookies one sheet at a time, but if you’d like to use two racks, set the racks in centermost positions, and bake for 12 to 14 minutes, rotating the pans midway through.)