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 cookie inspiration, try our soft chocolate sugar cookies and our chocolate fudge cookies.
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.
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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 (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 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 Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 98Total Fat: 5gCarbohydrates: 12gSugar: 7gProtein: 1.2g
Anne
Friday 14th of May 2021
Just finished trying this recipe and the taste is awesome!! Been searching so long to find out a recipe for crunchy choco cookies like this. Thank you sooo much for sharing with us!
Dahn Boquist
Friday 14th of May 2021
Thanks for the comment, I'm happy to hear you enjoyed them
Nonni
Thursday 15th of April 2021
Hi. I followed the recipe but mine didnt spread. It cooked the way i put them in the oven. Why is that?
Dahn Boquist
Saturday 17th of April 2021
The most likely reason would be too much flour. If you dip your measuring cup into the bin of flour and scoop it out then it will pack the flour down and you will get about 50% more flour than you need. The best way to measure flour is to either lightly spoon it into the measuring cup or to weight it on a scale.
Nehal Chhatrapati
Monday 8th of March 2021
Hi...I loved your recipe and want to try today. I am not sure though how much is 2 sticks butter? Can you advise in grams? Also, I like them crispy, is there anything extra I need to do to make it crispier?
Dahn Boquist
Tuesday 9th of March 2021
2 sticks of butter is 226 grams. The cookies should get crisp if you bake them for 14 to 15 minutes then let them cool completely. If they are not crisp after they cool then you can stick them back in the oven at 325°F for 5 to 8 minutes.
Jia
Saturday 23rd of January 2021
Hi, my oven is pretty small so I would have to bake them in batches. Would you recommend that I leave the remaining cookie dough outside at room temperature or chill in the fridge while waiting for the first batch to be done?
Dahn Boquist
Saturday 23rd of January 2021
This dough works fine to sit at room temperature while you bake the cookies in batches. If you want them to be thicker and softer then you can keep the dough in the fridge. If the dough is chilled they won't spread as much and they will be softer and thicker.
Wen
Sunday 10th of January 2021
Hi! I followed the recipe exactly, and rolled them into balls using dough slightly larger than a teaspoon, my cookies did spread but not into thin crispy pieces. I tried increasing the time to 16 minutes but they’re still soft and chewy! What should I do?
Wen
Sunday 10th of January 2021
@Dahn Boquist, hi! Thanks for your reply! I’ve tried both methods but the cookies still came out soft. Could there be something else that’s causing it?
Dahn Boquist
Sunday 10th of January 2021
That will happen if there is too much flour in the dough. If you do not have a scale to weigh the flour then make sure you measure the flour by lightly spooning it into the measuring cup and leveling it off with a knife.