This recipe for Small Batch Crispy Chocolate Chip Cookies makes only 12 cookies, all of which are super crispy on the outside and bottom, yet still chewy in the middle. Using the pan banging technique gives you a flatter cookie, which creates a crispier crust and those tempting buttery ripples.
Small Batch Crispy Chocolate Chip Cookies:
If you’re making cookies for you, your roommates, or your family at home chances are you don’t need a full batch of 24 cookies. Making a small or half batch means you’re not likely to have leftover cookies that you toss out as they start to become stale after several days (and you're less likely to eat too many too!). Because it’s a small batch you’re using fewer ingredients and only 1 stick of butter rather than 2, saving you a little bit of money.
This small batch of crispy chocolate chip cookies makes 12 cookies total. Enough to indulge, but not so many that you are left with tons of leftovers which may get stale and eventually tossed. Divide the 12 cookies between two baking sheets for 6 on each.
The pan banging technique was widely introduced by Sarah Kieffer of the Vanilla Bean Blog. You can find a whole episode on her pan banging technique on the Zoe Bakes show on the Magnolia Network featuring Sarah.
Dipped in Milk
While soft, gooey cookies or bakery style are my go-to, I love these thinner crispier cookies. There is a nice crunch when you bite into each one highlighting the crispy sugar and savory butter. They are also loaded with chocolate chips. The best part about thin and crispy chocolate chip cookies: they are EXCELLENT when dunked in milk. I’d argue way better than the soft gooey kind, because these crispy chocolate chip cookies soften ever so slightly when dunked in the milk. The perfect combo.
How to Get Thin and Crispy Cookies
Pan Banging: Pan Banging is a technique where you bang the pan of cookies against the rack inside the oven while baking, in this case at two separate intervals. This flattens the cookies. They puff up again, banging flattens again and you get these glorious ripples and a thin crispy cookie. Using the pan banging technique helps to create the thin and crispy texture.
Less Baking Soda: Using less baking soda, only ¼ tsp means the cookies do not puff up as much so that you get a crispier cookie.
Granulated vs. Brown Sugar: For crispier cookies, use more granulated sugar and less brown sugar. This recipe calls for ⅔ cup granulated sugar and only ¼ cup brown sugar.
Melted vs. Softened Butter: Melting half of the butter (¼ cup) beforehand helps the cookies to spread, which helps to get that thinner crispier cookie. However, you don’t want to mix hot melted butter into your batter and cook the eggs while mixing the dough. You also don’t want the dough to spread too much. Therefore, this recipe requires melting half the butter and cooling it down while keeping the rest of the butter softened.
Lastly, if you make these cookies leave a comment and rating below or tag a photo on Instagram. I'd love to hear from you and I'd absolutely love to see what you're making!
For more cookie ideas, try these:
Bakery Style Chocolate Chip Cookies
White Chocolate Chip Pretzel Cookies
Flourless Triple Chocolate-Chocolate Chip Cookies
Small Batch Crispy Chocolate Chip Cookies
Ingredients
- ¼ and ¼ cup butter, softened
- ⅔ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup all-purpose flour
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup semi sweet chocolate chips
- Maldon Flaky Sea Salt
Instructions
- Preheat the oven to 350°F.
- Melt ¼ cup of the butter in a small bowl in the microwave. Place in the fridge for 5 minutes to cool down. Move to the freezer for 5 more minutes to cool down even further while you work on the rest of the dough.
- In a large mixing bowl add the other ¼ cup softened butter, granulated sugar, and brown sugar and stir to combine. Add the egg and vanilla and combine. Add the melted butter from the fridge. It should be cool, but not frozen.
- Add the flour, baking soda, and salt. Stir to combine. Add in the chocolate chips.
- Scoop about 2 ½ tablespoons of dough onto a baking sheet, about 6 cookies to a baking sheet.
- Bake for 8 minutes, then open the oven, lift up the pan, and bang it back down on the rack (the pan banging technique). Bake for 2 more minutes (10 minutes total), bang the pan again, and remove from the oven. Immediately sprinkle with flaky sea salt.
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