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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!
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.