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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!
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