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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!
OMG this is so good i have made mine and it was so delicious because of u ????
Thanks for the comment, so glad you enjoyed it.
Made these all the way in China! Thanks for the recipe it turned out crispy and delicious , these are like a crisp brownie. Best paired with coffee or cold milk ?
Thanks for the comment, Laura, I’m so glad you enjoyed them.
Tried the recipe, but cookies were not crispy even after baking for 20 mins and flowers the recipe to the T! And I thought it was really easy too sweet. Over all, a very average recipe 🙁 disappointed and have so many cookies that no one wants to eat!
It sounds like you may have over-measured the flour. If you use a scale to measure your flour, you will get better results. If you don’t have a scale, fluff your flour then lightly spoon it into the measuring cup.
These were just what I was trying to make! They tasted perfect! However, they didn’t spread that much. They were still crispy. Suggestions? Thank you!
If they didn’t spread much, it is possible that you over-measured the flour. Did you use the weight or volume measurement?
Can you use Dutch process chocolate in this recipe?
Yes, Dutch process works in this recipe, however it will not react to the baking soda. Since these cookies are thin, flat, and crispy, that isn’t a big concern.
@Dahn Boquist,
Thank you so much!
You’re welcome, enjoy the cookies.
Hi Dahn!
I just baked these cookies and they were amazing! However, they were too sweet for my liking. Can I reduce the amount of sugar? Whats the minimum amount of sugar and brown sugar I can use?
Thanks for the question Yuki. I haven’t tried it yet but I am pretty sure you could reduce the sugar by about 10% without affecting the texture of the cookies. You might want to try reducing the brown sugar to only 1/3 cup which would be approximately a 10% reduction in sugar. You might even be able to get away with only using 1/4 cup brown sugar. It will take a bit of experimenting.
@Dahn Boquist, alright i will try it out! thank you ?
Hello Dahn …
I’m planning on making these but …as usual … I’m a bit ignorant on all the “baking science”.
I can’t seem to find ‘mini chocolate chips”; however, I can find mini “Semi-Sweet” chocolate chips. I know they taste different but exactly what are the types you intended for this recipe.? Thanks Dahn …. from this ol’ ignorant ol’ soul.
Thanks for the question. You can use any mini-sized chocolate chips. Semi-sweet is the most common. Sometimes I find dark chocolate which are my personal favorite. The main reason we call for mini chocolate chips is because the cookies are thin. Larger chocolate chips will stand up taller than the cookies after they bake but you could use the larger chips if you don’t mind them sticking out of the cookies. If you only have larger chocolate chips and you want the cookies to be thin then you can chop the large chocolate chips so they are smaller.
I’m just trying this recipe, it taste good n satisfy..thanks so much for sharing this recipe.. I’m no doubt to make it again.. Million of thanks…
Thanks for the comment, I’m glad you enjoyed it.
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!
Thanks for the comment, I’m happy to hear you enjoyed them
Hi. I followed the recipe but mine didnt spread. It cooked the way i put them in the oven. Why is that?
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.