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Crispy Double Chocolate Cookie

Crispy Double Chocolate Cookies

Crispy Double Chocolate Cookies that are incredibly easy to make. No creaming butter, no refrigeration, and no need to roll dough. These rich chocolatey cookies taste like a crisp brownie bite.
4.53 from 214 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 dozen
Calories: 98kcal
Author: Pat Nyswonger

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

Serving: 1 | Calories: 98kcal | Carbohydrates: 12g | Protein: 1.2g | Fat: 5g | Sugar: 7g