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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!
Can I half the ingredients to get half the quantity? I am not sure whether my grandchildren will like this or not.
Yes, you can do that 🙂
I am not a fan of espresso can leave it out of the recipe?.
yes you can leave it out 😉
I tried this recipe and the results were great! I mistakenly read the recipe, I did not melted and cooled the butter, instead I used softened room temperature butter, therefore the result a bit chewy but still they were delicious!! Also, if I don’t use any brown sugar, would it affected the taste? Thanks!
Glad you like them. Yes it will change the taste and the texture if you do not use the brown sugar. I haven’t tried the recipe that way but I would expect them to turn out a bit crispy without the brown sugar.
Great and easy recipe. Wanted to check..can i skip brown sugar and replace with same amount of white sugar? i don’t mind crispy crunchy cookies.
Yes, you can do that. It will make them a bit crisp. If you like them even crispier then keep them in the oven for an extra minute or two.
Can 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)
The 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.
These look delicious! I don’t have espresso powder. You think I can use a couple spoons with regular strong coffee instead?
I 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.
I 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!
Hey, Lisa…that sounds fabulously delicious! I love those Andes chocolates, thanks for the creative idea! 🙂
How long do these cookies last if I freeze them???
Susan, if you keep them sealed in an airtight freezer friendly container or bag, they will last you for 6 months. 🙂 Thanks for asking
These were great! Mine didn’t turn out as pretty but oh so good. Thank you for posting the recipe!
It’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 🙂
I’m a sucker for a good double chocolate chip cookie. These look fantastic!
Quick, easy, flavorful, and chocolate? Sounds like a dangerous recipe! 🙂 Terrific looking cookie — thanks.