Crunchy Chocolate Chip Cookies — Small Batch

If you like your chocolate chip cookies crunchy, here’s an excellent recipe adapted from The King Arthur Cookie Companion. For best results, weigh your ingredients. As easy as they are to make, even the smallest ratio changes can affect the texture of chocolate chip cookies.

Crunchy Chocolate Chip

Update: If you like miniature or smaller size crunchy chocolate chip cookies, check out the variation.

crunchy cookies

Crunchy Chocolate Chip Cookies -- Small Batch
Prep time
Cook time
Total time
Classic Crunchy Chocolate Chip Cookies (adapted from KA)
Recipe type: Dessert
Cuisine: American
Serves: 22
  • 4 tablespoons unsalted butter, unsalted, room temp (56 grams)
  • 4 tablespoons shortening (butter flavored or regular are okay) (48 grams)
  • 1/2 cup brown sugar, very firmly packed -- mixture of light and dark (110 grams)
  • 1/4 cup granulated sugar (48 grams)
  • 1 teaspoon vanilla extract
  • 3/8 teaspoon salt
  • 1/2 tablespoon apple cider or white vinegar
  • 1 1/2 tablespoons lightly beaten egg
  • 1/2 teaspoon baking soda
  • 1 cup King Arthur all-purpose flour* (128 grams)
  • 1 1/2 cups semi-sweet chips
  • Some toasted pecans (handful, optional)**
  1. Preheat oven to 350 degrees F. Have ready an ungreased cookie sheet.
  2. With an electric mixer, beat the butter, shortening and both sugars until light and fluffy; Beat in vanilla, salt and vinegar, scrape sides of bowl and beat in egg. When egg is well mixed, add baking soda and beat so that it is well distributed; Stir in the flour, being careful not to over-beat. Stir in the chocolate chips and nuts (if using)
  3. Drop by tablespoonfuls onto the cookie sheets. Bake for 10-14 minutes. Let cool on cookie sheet for a couple of minutes then transfer to a rack to cool completely.
To add even more flavor, toast the nuts as usual (about 6 to 8 minutes) and toss the hot nuts with about a teaspoon or so of butter. Sprinkle with a little sea salt. Let cool. Chop and add to the cookies.

You can use any brand of flour, but King Arthur's works especially well for crunchy cookies.

Using just the right amount of egg is important. To use 1 1/2 tablespoons of egg, crack and egg into a little cup, mix it with a fork and measure out 1 1/2 tablespoons. If you have a scale you can weigh out about 18 grams.

VARIATION: For miniature size cookies, divide the dough into 22 pieces (by spooning tablespoons), then divide each of those pieces into 3 sections and roll into little marble size balls. Bake the cookies at 300 for 15 to 18 minutes. Baking at 300 will help them dry out and crisp up before the edges burn.


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  1. Michelle W. in Calif. says

    Vinegar???? That’s a new one on me! These look and sound good. I need some cookies to send to work with my husband! He just returned from being out of town for 3 days, and now has to work 5 shifts in a row!! (he’s an R.N., works 12 hour graveyard shifts…) He’ll need cookies to boost his strength, LOL! But first I have to find my Kitchen Aid’s flat beater—it’s missing!!!! My life will lose all meaning without it… 😉

  2. says

    Michelle, tell your husband thanks for working the graveyard shift. I always wondered how those night nurses could do it! I would go insane(er). So yes, make him some cookies. These are great and you can’t really taste the vinegar. You may want to make the full batch, though. We couldn’t want any of the other nurses to miss out.

    VG, yes. I think my difficulty with crunchy cookies is all tied in with my insulated cookie sheets. These are very good.

  3. says

    I usually try not to over-cream the butter and sugar because according to what I’ve read, it can cause cookies to rise up and fall flat.

    Fascinating! I wonder if this is my mom’s problem. She was always trying different chocolate chip cookie recipes, trying butter vs. shortening, whatever she could think of, but her cookies are always flat and she could never figure out why. Now I’m going to have to do some experimenting.

  4. Rina says

    Hi Anna!

    Glad you were successful with the crunchy chocolate chip cookies. I can probably google it, but was wondering what differences you have noted in using an insulated vs. non-insulated cookie sheet? Thanks!

  5. Michelle W. in Calif. says

    Anna, thanks….it is a thankless shift, but he’s well-compensated for it! And he actually loves it, so it’s all good!
    But you’re right, I WILL have to make enough for his colleagues too, or they will be cranky. If it’s been awhile since I’ve sent goodies to work, his coworkers will say “So… your wife planning on doing any BAKING soon????” 🙂

  6. Heidi says

    These look like my all-time favorite store bought cookies – Famous Amos with pecans. Does anybody know what I’m talking about? Anyway, if they are similar, please let me know. 😉

  7. says

    Rina, I love the insulated cookie sheets because cookies seem to rise higher and I never get burnt bottoms. However, I don’t recommend the sheets for crisp and crunchy cookies.

    Heidi, I haven’t had a Famous Amos cookie in years, but from what I can remember, these are similar.

  8. Sue says

    Oh my! I’m sure these are much, much better than the Famous Amos cookies I’ve had. I hear they used to be excellent, but by the time I had my first one I think they changed the recipe so they could be mass produced and live on the shelf for nearly forever.

  9. Heidi says

    I will say that the regular Famous Amos are not that good, it’s the pecan ones that are. I am not even a fan of chocolate chip cookies, but those… tiny little 3-bite pieces of heaven!

  10. says

    I bought a bag of KA white whole wheat when it was on sale a couple of weeks ago. The 5-lb bag has a recipe for bread on the back, but the 2-lb bag has the recipe for these cookies. The 2-lb bag was not on sale, so I copied the recipe with pen & paper that I had on me
    and I’ve been saving it. It sounded interesting and I plan on making these also soon….they’re in a queue with about 50 other recipes that are waiting for me. Your photo makes them look so enticing.

  11. Sue says

    Thanks for that clarification Heidi! If I ever see the pecan FA in my neck of the woods, I’ll try them, and think kind thoughts about you and Anna.

  12. JE says

    I’m really interested in the “over mixing butter” idea. I’ve heard if the cookie sheet is hot when the dough is placed on it, they will be flatter. My cookies are always flat – Any other hints on avoiding “cow paddies”? Thanks

  13. Vivian says

    Hi Anna
    Thank you for all the wonderful recipes.
    Could you help me with these questions?
    1) I just bought a cookie sheet that just says “Non-stick” Cookie Sheet. It did not mention Insulated or Non Insulated. How can I find out which type is it?
    2) I also have an oven from DeLonghi and the oven comes with a cookie sheet that is Black in colour. Is this cookie sheet insulated or non insulated?
    Thank you again for your time

  14. says

    Hi Vivian,

    If it doesn’t say insulated, it’s probably just a regular non-insulated cookie sheet. The insulated sheets that I use say “Air-Bake”. I’m not sure about the De Longhi, but it’s probably not insulated either.

  15. Vivian says

    Hi Anna
    YES! This is really the best of Chocolate Chip Cookies (Crunchy version) that I have tasted in my life! It turned out not only crunchy but it was pack with that crunch that you can break the cookies in half with a satisfying crisps sound. Best of all, it melts in your mouth!
    Thank you for this perfect recipe! Finally my hunt for the Best Crunchy and Crispy Chocolate Chip cookies stops here 😀

  16. says

    Hooray! I liked this recipe a lot too. Maybe I should turn the Top 5 list into a Top 10 so I can add this one and the David Lebovitz chewy recipe as well?

  17. Vivian says

    Hi Anna
    Hehe maybe you should 😀 and I bet before long it will be top 100! Do keep up the good work!

  18. says

    THANK YOU for this recipe!!! I have searched high and low and in between for years for this. I too absolutely love Famous Amos choc.chip pecan cookies. I haven’t eaten them in a very long time, but when I was a single mom and an RN, working a ton, they were my stress buster… I would get them and open them in the car and ooohhh the relief would set in as I popped them in and sipped my coffee to and fro from one job to another… I am now remarried to a wonderful retired fire captain who is fulfilling his life long dream of nursing school at this time and he loves choc. chip cookies and a little treat will be nice now and then for his needed stress buster. I can’t wait to make these tomorrow. I made the Levain choc chip recipe and they were great, but this sounds just like what I have been looking for. I also found a recipe that is suppose to taste like the crunchy chips ahoy so I thought we would make those for all the now grown up kids when they come to visit for ice cream sandwiches BUT THIS RECIPE IS JUST FOR US…. THANKS!!!

  19. says

    Hi M,

    Thanks for sharing that story and thanks for all the service you’ve provided as a nurse :).

    Now about the cookies, these really are cruncny and I think you will like them. If yours don’t turn out crunchy or you have an issue with them, let me know.

  20. Michelle Too says

    The Best cruchy chocolate chip cookie recipe going! Even when over cooked. The butter and sugar starts to carmelize and the cookie falls flat but it is still delicious. Gonna make more right now…..thanks for the recipe!

  21. R says

    Hi Anna,

    First of all i just wanted to thank you for uploading this delicious recipe. However i seem to have some problem making the cookie crunchy. I tried baking it for longer periods of time and with half-tablespoons instead, but after about 30 min of cooling on the wire rack it just softens. Am i doing anything wrong? The soft cookies are still delicious but i would really love to perfect this recipe. Thank you =D


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