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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!
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?
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.
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?
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.
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?
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.
@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?
Perhaps the thermostat on your oven is off. You might want to try increasing the temperature a bit…. also, are you using real butter or margarine? Butter makes them spread more and get crispy while margarine will make them loftier and softer.
@Dahn Boquist, hi! I am using butter! I’ll check the temperature of my oven when I bake this again, thank you so much for your help!
Thanks Wen, hope to hear how the next batch goes.
never mind, realize my error. used baking powder, not soda.
Glad you figured it out, thanks
my cookies came out puffy, not flat and crispy. They tasted good, but I was looking for more of a crisp. I used unsalted butter, but that shouldn’t make a difference. Any thougths?
Will these work as sandwich cookies?
Yes, these work great for cookie sandwiches
How many does it make?
It makes 4 dozen if the scoops of cookie dough are just under 2 teaspoons in size
Hello! Tried this recipe and it’s honestly the best cookies I’ve ever tasted! My family loves them too!! Thank you so much, this definitely goes into the family’s favourite recipes folder 🙂 Going to make another batch right now 🙂
I’m so glad to hear everyone liked them. They make great cookies for the holiday. Thanks for the comment
Hi Dahn,
I would like to do these chocolate crisps.But instead of using the mini chips on top.I would like to use Crushed Candy Canes ( red,greenand white striped for a Christmas twist. Would I sprinkle the candy cane between the transitiong from Baking sheet to Wire rack so there would be a slight melting of the candy, yet still leaving some crunch?
Yes that works pretty well. If you sprinkle the candy on right after the cookies come out of the oven then the candy will melt just enough to stick to the cookies but should still be crunchy. Kind of like what I did with these candy cane cookies. The trick is to do it while the cookies are still warm so the candy has a chance to melt enough to stick.
Did you use salted or unsalted butter?
I used salted butter but the cookies turn out great with unsalted butter as well. The extra bit of salt in salted butter does not have a big impact on these cookies