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If the crisp edges of a brownie are your favorite part, these crispy chocolate cookies were made for you. Thin, crackly, and packed with chocolate, they deliver that same crunch from edge to edge. The mini chocolate chips melt into every crevice, making each bite crisp, chocolatey, and intensely satisfying.
If you’re more of a soft-and-fudgy cookie person, try our Chocolate Truffle Cookies. They’re rich, chewy, and loaded with deep chocolate flavor.
Here’s Why This Crispy Chocolate Cookies Recipe Works
Melted butter = serious crunch: No creaming, no fuss. Melted butter keeps the dough simple and helps the cookies bake up crisp around the edges, and all the way through.
Espresso powder deepens the cocoa: No mocha flavor here. Just a richer, darker chocolate taste that adds depth without taking over.
Mini chips, better texture: Smaller chips mean more chocolate in every bite and a thinner, more even crunch from edge to edge.
You control the crunch: Bake them a couple minutes longer for cookies that go from slightly soft in the center to crisp all the way through. It’s the same trick we use for our Gingersnap Cookies.
Recipe Tips
Use a scale: Flour packs differently every time. Weighing it ensures you don’t end up with dense, cakey cookies.
Cool the butter: Let it sit for a few minutes before mixing, hot butter can scramble the eggs or make the dough greasy.
Reserve chips for topping: A quick sprinkle of mini chips before baking makes these look as good as they taste.
Space them out: These spread. Leave at least an inch between dough balls so they bake evenly and don’t merge.
Use parchment, not a greased pan: Greasing the pan can cause the cookies to spread too much.
Bake one tray at a time: For the most even bake and consistent crispness, bake a single sheet on the center rack.
Let them cool on the pan: These cookies crisp up as they cool. Let them sit on the baking sheet for a few minutes before moving them.
Store uncovered for max crunch: Want to keep that snap? Skip the airtight container and store them loosely covered at room temp. They’ll stay crisp longer. This tip works for other crispy cookies too, like our Crisp Lemon Cookies.
Crunchy Double Chocolate Cookies
If you like your cookies crunchy, these are your cookies. They’re rich, chocolate-forward, and easy to batch bake. No fuss, no chilling. Just deep cocoa flavor and an addictive texture that stays snappy. They are rich, chocolatey and taste like a crisp brownie bite.
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Crispy Double Chocolate Cookies
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Ingredients
- 2 ½ cups all-purpose flour, 320 grams
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsweetened cocoa powder
- ½ teaspoon instant espresso powder
- 2 sticks butter, 226 grams, melted and cooled
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups 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
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.