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.
Crispy Double Chocolate Cookie
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.
Crispy Double Chocolate Cookie
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!!
Crispy Double Chocolate Cookie
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.
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Crispy Double Chocolate Cookies
Crispy Double Chocolate Cookies that are incredibly easy to make. No creaming butter, no refrigeration, and no need to roll dough. These rich chocolatey cookies taste like a crisp brownie bite.
Ingredients
- 2-1/2 cups all-purpose flour (320 grams)
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 cup cocoa powder
- 1/2 teaspoon instant espresso powder
- 2 sticks butter, melted and cooled
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 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 12 to 15 minutes. 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.
- If you cut the baking time short by 2 to 3 minutes, the cookies will be crisp on the edges and crunchy in the center.
Nutrition Information
Yield
48Serving Size
1Amount Per Serving Calories 98 Total Fat 5g Carbohydrates 12g Sugar 7g Protein 1.2g
Crispy Double Chocolate Cookie
Theresia
December 7, 2019 at 5:21 AMCan I use this recipe and make some innovation out of it? Maybe I can use this as a starter dough (but without the cocoa powder and espresso)
Dahn Boquist
December 7, 2019 at 9:56 AMThe cookies would turn out just fine without espresso powder but we haven’t made this particular recipe without the cocoa powder so I can’t tell you how that would turn out. They won’t be chocolate cookies anymore though.
Melissa
November 17, 2019 at 11:23 AMThese look delicious! I don’t have espresso powder. You think I can use a couple spoons with regular strong coffee instead?
Dahn Boquist
November 17, 2019 at 4:36 PMI don’t know how the extra liquid of brewed coffee will affect the cookies and I wouldn’t recommend putting in coffee grinds. I would recommend leaving the espresso powder out altogether if you don’t have any. The cookies will still be good without it.
Lisa
December 13, 2018 at 4:26 AMI used this recipe to make one of my Christmas favorites — with just one small change. Instead of chocolate chips, I take half of one of those little Andes chocolates, break it in half and put it on top of the cookie right after I transfer it to the cooling rack. After a minute or two, the mint chocolate is melty, and I give it a swirl with the back of a spoon.
This is a great recipe! thanks!
Pat Nyswonger
December 13, 2018 at 8:03 AMHey, Lisa…that sounds fabulously delicious! I love those Andes chocolates, thanks for the creative idea! 🙂
Susan
October 18, 2018 at 5:05 PMHow long do these cookies last if I freeze them???
Dahn Boquist
October 18, 2018 at 7:28 PMSusan, if you keep them sealed in an airtight freezer friendly container or bag, they will last you for 6 months. 🙂 Thanks for asking
Kseniya
May 25, 2018 at 6:12 PMThese were great! Mine didn’t turn out as pretty but oh so good. Thank you for posting the recipe!
Dahn
May 27, 2018 at 12:44 AMIt’s great to hear from you, I’m so glad you enjoyed the cookies. It’s quite alright if they are not pretty as long as they are tasty 🙂
Sabrina
April 5, 2018 at 10:22 AMI’m a sucker for a good double chocolate chip cookie. These look fantastic!
John / Kitchen Riffs
April 4, 2018 at 7:26 AMQuick, easy, flavorful, and chocolate? Sounds like a dangerous recipe! 🙂 Terrific looking cookie — thanks.