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You are going to fall in love with these Crispy Double Chocolate Cookies. They are incredibly easy to make. No creaming of the butter, no refrigeration, and no need to roll the dough. They are rich, chocolatey and taste like a crisp brownie bite.
These thin crispy chocolate cookies are a reader favorite and we understand why. They have a fantastic chocolate flavor and an addictive crisp, crunchy bite. Using mini chocolate chips lets the cookies bake extra thin and packs more chocolate into each bite.
If you want more chocolate inspiration, try our soft chocolate sugar cookies and our chocolate fudge cookies or our amazing chocolate cake with buttercream.
These cookies have a satisfying crunch and are full of rich, decadent chocolate. They will definitely fix your chocolate cravings. Grab a tall glass of ice cold milk and a couple of these crispy double chocolate cookies for a moment of pure bliss.
Fast and Easy Recipe
This recipe is incredibly easy. You don’t need to cream the butter and sugar. There is no need to stick the dough in the fridge before you bake them. And you will not need to roll them out and cut them. They are simple drop cookies with a powerful chocolate flavor.
You will love how quick this recipe comes together. Just melt the butter, add it to the sugars, eggs, and vanilla then stir in the dry ingredients. Once the oven is up to temperature, drop the cookie dough on a baking sheet and stick them in the oven. If you are like us and want a perfectly round cookie then you can roll the dough in a pretty little ball before baking the cookies. If you skip that step, the cookies will still turn out perfectly fine.
The little balls of cookie dough spread out on their own and become thin crunchy cookies. If you under-bake them by a couple of minutes they will have crisp edges and chewy centers. You just can’t go wrong!!
The Ingredients
Here are the ingredients you will need for this crispy chocolate cookies recipe.
- Flour. You don’t need a special flour for these crispy cookies. All-purpose flour works great.
- Baking soda.
- Salt.
- Cocoa powder. Use unsweetened cocoa powder. You can purchase it in the baking aisle of the grocery store. Don’t get it confused with sweetened chocolate drink mixes.
- Espresso powder. The espresso powder is optional but it will give the cookies more depth of flavor. It brings enhances the flavors in the chocolate.
- Butter. You can use salted or unsalted butter in this recipe. If you use salted butter, it will not add too much salt to the cookies.
- Sugar. We used granulated white sugar AND brown sugar in this crisp chocolate cookie recipe.
- Eggs.
- Vanilla extract.
- Chocolate chips. We used mini chocolate chips to keep the cookies thin. Using mini chocolate chips also means you get more chocolate chips per square inch.
These crispy chocolate cookies are perfect for using in our Mocha Chocolate Icebox Cake. They can be made several days ahead of time if you keep them stored in an airtight container or in the freezer.
You can also crumble them up and stir them into the batter for our intense chocolate cake.
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Crispy Double Chocolate Cookies
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Ingredients
- 2-1/2 cups all-purpose flour, 320 grams
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 cup unsweetened natural cocoa powder
- 1/2 teaspoon instant espresso powder
- 2 sticks butter, 226 grams, melted and cooled
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups semi-sweet mini chocolate chips
Instructions
- Preheat the oven to 350°F
- Add the flour, baking soda, salt, cocoa and espresso powder together, whisk to combine and reserve until needed.
- In a separate bowl, add the melted butter and the white and brown sugars. Mix the butter and sugar until well combined, you can use either an electric mixer or mix it by hand. Add the eggs and the vanilla and mix well.
- Add the flour mixture to the wet batter and with the mixer on the lowest speed, mix the flour until well blended. Alternatively, you can stir the batter by hand with a large mixing spoon.
- Stir in the mini chocolate chips. Reserve 1/4 cup of the chocolate chips to sprinkle on top of the cookies just before baking them.
- Drop rounded teaspoons onto a baking sheet lined with parchment paper. Sprinkle some of the extra chocolate chips on top of the batter. Space the cookie batter 1 inch apart to allow for spreading. Transfer to the middle rack of the oven and bake 11 to 15 minutes. (11 to 12 minutes for soft centers and 14 to 15 minutes for crisp cookies)
- Remove from oven and allow them to cool slightly on the baking sheet before placing on a wire rack to finish cooling.
Notes
- Once the cookies are completely cool, they will become crunchy.
- Some home ovens vary in temperature and may result in softer cookies. If the cookies are not crunchy after they cool you can stick them back in the oven at 325°F for 5 to 8 minutes.
- If you cut the baking time short by 2 to 3 minutes, the cookies will be crisp on the edges and soft in the center.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hello, I’d like to try this recipe but don’t want a milk chocolate cookie. Can I use a dark chocolate unsweetened cocoa powder?
Yes, you can use Dutch cocoa powder if you want.
Can I make the dough into balls and freeze
Yes, you can. I do that all the time. After I freeze them on a tray, I pop them in a freezer bag. They only take a couple minutes longer to bake from frozen. Thanks for asking.
I would love to make a peppermint version of these. Do you think it would be OK to sub peppermint for vanilla or should I use both?
I would keep the vanilla extract and just add some peppermint extract. You can add anywhere from 1/4 to 1/2 teaspoon of peppermint extract in this recipe. If you have peppermint candies, they would be great crunched up in this recipe.
This is a great recipe! I was multi tasking and accidentally put in 1/2C instant coffee instead of the cocoa powder. When I realized it, I decided to go with it and added 1/2C cocoa powder + 1/4C olive oil. It was actually delicious and spread really well. It was a stronger coffee taste, obviously, but I do love coffee…
Ha ha, that sounds like some of my kind of bloopers! So happy to hear you didn’t trash the batch but created something unique and delicious! Thanks for sharing your experience! 😊
Beautiful recipe! Not sure why so many people having challenges w it. Baking is like science…. Measure properly and don’t pack the flour. Check your oven temp. Follow the instructions. Time and check. If you don’t like sweet cookies make another kind. It’s a fully balanced recipe. If it doesn’t work for you, you have not followed it as shown. Thank you for this recipe. I’m a baker… it’s perfect.
Thank you so much for your kind words and support! Baking truly is a blend of art and science, and it means a lot that you found this recipe well-balanced. I appreciate your insights and tips for those who might be having difficulties.
@Dahn Boquist, here’s a story to make you grin. Neighbour begged for an old cookie recipe that I had from my family. She made the cookies. Was very disappointed that they did not turn out properly.
“Did you use butter?”
No
“Did you use the appropriate type flour?”
No
“Did you chill the dough as requested?”
No
“Did you bake the cookie dough at 350?”
I’m not sure; it might have been 375.
“Did you use the right kind of sugar?”
No, I didn’t have any….
Sigh of annoyance. I never gave her a recipe again. Lol!!!!!
Thanks for sharing that chuckle-worthy moment. I’m always surprised when people expect a recipe to turn out after making alterations.
Pastry chef here.
These were delicious and lots of visual appeal.
Like some other users, they didn’t spread out, instead made a charmingly thick cookie.
I wonder if some of the folks with the same experience didn’t overmeasure their flour, but used the standard weight for a half-cup of cocoa (60g) rather than the fluff and scoop method.
I made as directed except I browned 260g of butter to get 226g total. I also bloomed the 60g cocoa in the fat.
I omitted the instant espresso and instead used 15g of espresso beans ground to a powder with 35g of flour, and added only 270g flour to get to the final 320g which also addressed the disparity between 2.5 cups of flour being 300g, not 320g as the recipe states.
Thanks, that browned butter sounds delicious.
May I know how long can the baked cookies be kept in an airtight container? Thanks!
Three to five days at in a container or up to six months if you freeze them.