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Double Chocolate Thin and Crispy Cookies

This is it ~ the perfect double chocolate thin and crispy cookie recipe you've been looking for ~ better than Tate's and so easy to make!

Prep Time
10 mins
Cook Time
10 mins
Total Time
23 mins
Servings: 30 cookies
Calories: 175 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup unsalted butter at room temperature soft butter is important for these cookies to spread properly. See my post on How to Bring Cold ingredients to Room Temperature for tips.
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, lightly packed.
  • 1 2/3 cup all purpose flour measure your flour carefully as too much flour will result in chewier cookies. First fluff your flour, then scoop it into your measuring cup, then level it off with the back of a knife.
  • 1/3 cup cocoa powder, unsweetened (use regular not Dutch process cocoa)
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 1 large egg at room temperature
  • 1 tbsp vanilla extract
  • 1 1/2 cups semi sweet chocolate chips plus more for adding to the tops of your cookies before baking, if desired.

Instructions

    Cup of Yum
  1. Preheat oven to 350F and line two baking sheets with parchment paper. Note: the parchment paper is important for preventing sticking, and getting the right texture in these cookies. Don't substitute silicone mats.
  2. In the bowl of a stand mixer or with electric beaters, cream together the butter and sugars until well combined. Scrape down the sides of the bowl as necessary.
  3. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.
  4. Add the egg and vanilla to the butter mixture, and mix until well combined.
  5. Add the flour to the bowl in two batches, mixing after each addition just until everything is combined. Add the chocolate chips, and mix briefly once more to incorporate them evenly.
  6. Scoop the cookie dough into rounded or heaped tablespoons, and roll them into a ball. (If I use my small 1 3/4 inch cookie scoop, I won't round it at all.) Space them evenly on your cookie sheet, leaving about 2-3 inches between each cookie to allow for spreading in the oven.
  7. Bake for about 12-13 minutes until the cookies are flattened and starting to wrinkle around the edges. Remember baking times are always just a suggestion, your oven, your pan, the size of your cookies can all make a difference in the time they take to bake.
  8. Immediately after taking your pan out of the oven give it a sharp wrap or two on a hard surface. This flattens the cookies even further.
  9. Allow the cookies to partially cool on the baking sheet, they will be soft when they come out of the oven but will crisp up as they cool. Then transfer to a baking rack to completely cool.
  10. Store in an airtight container at room temperature.

Notes

  • We tested and retested these cookies and feel that they are just perfect. They bake up reliably uniform, with that thin, crisp texture you're looking for. They are buttery with a toffee/caramel flavor, and not greasy at all. We love 'em!

Nutrition Information

Serving 1cookie Calories 175kcal (9%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 22mg (7%) Sodium 138mg (6%) Potassium 71mg (2%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 202IU (4%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 30cookies

Amount Per Serving

Calories 175

% Daily Value*

Serving 1cookie
Calories 175kcal 9%
Carbohydrates 20g 7%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 22mg 7%
Sodium 138mg 6%
Potassium 71mg 2%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 202IU 4%
Calcium 14mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.