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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!
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.