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If you’re on team thin and crispy when it comes to chocolate chip cookies, these are for you. They spread out into delicate, buttery rounds with crackly edges, pools of melted dark chocolate, and just a touch of chew in the center. Once they cool completely, they get that satisfying snap that makes thin cookies so addictive.
Table of Contents
Why You’ll Love This Recipe
- Thin, crispy, and buttery. These have the delicate snap and rich flavor that thin-cookie lovers crave.
- One bowl, no mixer. Just a whisk and a spatula. The dough comes together in minutes.
- Pools of dark chocolate. Chopped chocolate melts into thin layers throughout each cookie rather than remaining in chip form.
- Simple ingredients. Everything is probably already in your pantry.
- Crackly, golden edges. They look like they came from a bakery.
Ingredients You’ll Need
- Vegan butter – Melted. This is key to the thin, crispy texture and adds rich, buttery flavor. Use stick butter, not tub spread.
- Granulated sugar and brown sugar – The combination helps the cookies spread thin and crisp up while adding a hint of caramel flavor.
- Non-dairy milk – Just a couple of tablespoons to bring the dough together. Any unsweetened variety works.
- Vanilla extract – A generous amount for warmth and depth.
- All-purpose flour – The base of the dough. Weigh it for the most accurate results.
- Baking soda – Helps the cookies spread and brown.
- Salt – Balances the sweetness and makes the chocolate pop.
- Vegan dark chocolate – Chopped from a bar rather than chips. The irregular pieces melt into thin pools, helping the cookies spread evenly.
Equipment Needed
- Large mixing bowl
- Whisk
- Spatula
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Kitchen scale (optional but recommended)
Tips for the Best Results
- Use chopped chocolate, not chips. Chocolate chips hold their shape, but chopped chocolate melts into thin pools, helping the cookies spread and bake evenly.
- Don’t crowd the pan. These cookies spread a lot. Bake only 2-3 per tray, spaced at least 3 inches apart.
- The dough should be thin. It will look thinner than typical cookie dough, and that’s correct. If it seems too loose to scoop, let it rest for 10 minutes at room temperature.
- Bake until the edges are a deep golden brown. That deep color is where the flavor and crispiness come from. Underbaking will leave them soft.
- Let them cool completely. The cookies are soft when they come out of the oven and crisp up as they cool. Give them at least 10-15 minutes.
Serving Suggestions
- With a cold glass of non-dairy milk – The classic pairing for a reason.
- Crumbled over ice cream – These make an incredible crunchy topping.
- As an ice cream sandwich – Their sturdiness makes them perfect for sandwiching.
- With coffee or espresso – The crisp texture is made for dunking.
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature.
- Freezing dough: Scoop dough balls onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes.
Recipe FAQs
Make sure your vegan butter is fully melted and that you’re measuring the flour correctly. Too much flour will keep them thick. Weighing the flour (135g) gives the best results.
Yes, but the cookies will spread and bake more evenly when chopped chocolate is used. Chips hold their shape and can keep the dough from spreading thin.
These spread a lot in the oven. Crowding the pan will cause them to bake together and form one giant cookie. Which, honestly, isn’t the worst outcome.
They need to cool completely to crisp up. If they’re still soft after cooling, they likely needed another minute or two in the oven. Look for dark golden edges.
We haven’t tested this recipe with gluten-free flour, so we can’t guarantee the same thin, crispy results.
More Chocolate Chip Cookie Recipes You May Enjoy:
If you make these Thin Crispy Chocolate Chip Cookies, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.
Print
Thin Crispy Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 10 Cookies 1x
- Diet: Vegan
Description
These thin crispy chocolate chip cookies are buttery, crackly, and loaded with pools of dark chocolate. Easy to make with simple vegan ingredients.
Ingredients
- 1 stick (½ cup) vegan butter, melted
- ½ cup (100g) granulated sugar
- ¼ cup (52g) brown sugar
- 2 tablespoons non-dairy milk
- 2 teaspoons vanilla extract
- 1 cup + 2 tablespoons (135g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (120g) vegan dark chocolate, chopped
Instructions
- Prep. Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mix the wet ingredients. Add the melted vegan butter and sugars to a large mixing bowl. Whisk thoroughly until smooth. Add the non-dairy milk and vanilla extract and whisk again.
- Add the dry ingredients. Add the flour, baking soda, and salt, and use a spatula to fold them in until a smooth dough forms. Fold in the chopped chocolate. The dough should be fairly thin but still scoopable. If the dough is too thin, let it sit at room temperature for 10 minutes.
- Scoop. Scoop balls of the cookie dough, about 3 tablespoons each, onto the baking sheet. Space them at least 3 inches apart, baking only 2-3 balls of dough on each tray.
- Bake. Bake for 15-17 minutes, or until the edges are dark golden brown.
- Cool. Allow to cool for at least 10-15 minutes before serving. The cookies will still be slightly soft and chewy while warm, but will crisp up as they cool.
Notes
- Chocolate: You can also use vegan chocolate chips, but the cookies will spread and bake more evenly with chopped chocolate.
- Batches: You’ll either have to bake in two batches or bake two trays at the same time, flipping them halfway through baking.
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Came out beautiful thin and crispy! Followed the recipe but used 150g dark chocolate chips and they still were awesome. A must make if you like thin and crispy ones 🍪
Hello, thanks for your recipes. Those cookies look so yummy! 1- Can I use whole grain flour instead of all-purpose flour? 2- Can I replace milk with water or heavy cream?
Lina
Hi, thank you! We haven’t tested these using those variables, so we can’t say for sure. Baking is bit more of a science, so swapping up to 50% of the flour with all purpose flour will probably work with some variation in the texture of the cookies. As for the milk replacement, there is such a difference in fat content between the 3 that I just don’t know how they would turn out. If you end up testing it, please let us know!
Hi dear,
I took the risk and used only whole-grain flour, and also replaced milk with water—2 tablespoons of milk = 4 tablespoons of water—and guess what, it worked! They became delicious, gooey, and smooth from the inside, crunchy from the outside.
Thank you so much for sharing your recipe.
Hope the best for you all.
Lina
I appreciate you reporting back about this! So happy it worked out 🙂 Glad you enjoyed the recipe. Take care and have a great weekend!