Yes, these double chocolate thin and crispy cookies are truly thin and crispy ~ just like the Tate’s cookies you love (but hate to pay for!)
My original Thin and Crispy Chocolate Chip Cookies have been wildly popular with readers ~ they consistently get rave reviews and they’ve been making thin and crispy cookie lovers everywhere very happy. So when reader Karen recently wondered in a comment if she could use cocoa powder to make them double chocolatey, I jumped into action. Here you go, Karen, double chocolate thin and crispy cookies turned out amazing, thanks for the idea!
My double chocolate thin and crispy cookies are inspired by Tate’s. if you haven’t experienced them, Tate’s is a high end brand of cookies that are…you guessed it…super thin and crispy! They’ve got a cult following but I think my copy cat versions are catching up on them. For one thing mine are cheaper to make at home. And you can customize them any way you like. Annnnnd most likely you are using better quality ingredients than any commercial brand can afford to use. Win win win!
double chocolate thin and crispy cookie ingredient notes
butter
- butter not shortening is the key to the cookies’ thin and crispy texture. And in a butter-heavy cookie recipe like this it pays to use good quality butter. Cheap butter contains more water, and can lead to over-spreading.
all purpose flour
- measure carefully ~ I use the fluff/scoop/level method and a large canister is best for storing your flour. This way you can easily fluff and loosen the flour, then scoop it with your measuring cup, and lightly level it off without compacting it.
cocoa powder
- I’m using regular (not Dutched) unsweetened cocoa powder. Read your labels carefully.
baking soda
- don’t sub baking powder. Baking soda helps the cookies spread before setting, and keeps them thin.
chocolate chips
- regular small chocolate chips work best in double chocolate thin and crispy cookies. Larger chips or chunks work against the thin and crispy texture.
tips for success with double chocolate thin and crispy cookies
Follow this recipe carefully. All cookie recipes are precise recipes ~ in part because they are so small, and every slight variation can cause unintended results. Don’t assume you can sub shortening for butter (you can’t) and don’t try to eyeball that 1/3 cup of flour, (you can’t.)
Check your oven with an inexpensive oven thermometer. Most ovens are off and you may need to compensate by adjusting your temperature settings.
Make sure your ingredients like butter and egg are at room temperature. Do not melt your butter! And make sure to thoroughly blend your dough so you don’t have pockets of flour or butter that haven’t gotten evenly incorporated.
Use a thin non-insulated stainless steel baking sheet (lined with parchment paper) for these cookies. Other types of baking sheets can interfere with spreading. These are the ones I use and love for cookies.
Do not chill your cookie dough before baking, it should be room temperature for best spreading.
Don’t underestimate your vanilla, and, yes, go for the good stuff. Why? Vanilla can vary greatly from brand to brand, and because it’s such an expensive commodity, many brands cheap out. Good vanilla brings out and rounds out the flavor of these thin and crispy double chocolate cookies. (I like Nielsen-Massey.) In fact vanilla specifically enhances chocolate flavor, who knew? So don’t skip it and don’t skimp on it!
Do a test cookie or two first to check that everything is working right. The cookies should be spread thin and done in about 12-13 ish minutes, depending on the exact size. Remember if your cookies are smaller or larger than mine your baking time will be slightly different. Watch them carefully.
bottom line
Taste testers loved these just as much if not better than my original copy cat thin and crispy chocolate chips. That might be because you get an extra dose of chocolate in the deal.
you said it!
These thin and crispy cookie recipes really do deliver ~ just check out a few of the comments on the original recipe:
“I think I finally found the perfect recipe!” ~Laura
“My family scoffed these down” ~Karen
“I’ve used this recipe a million times! PERFECTION! Thanks for sharing!” ~Harry’s Mom
“Just what I was looking for. Thank YOU!!!” ~Alice
“Followed it to a T, and they turned out perfect! I’ll stick to this recipe for ever.” ~Mark
“Best cookie recipe I came across in years, would give it 6 stars if I was able too.” ~The Cookie Monster
more double chocolate desserts
- Double Chocolate Muffins
- Double Chocolate Banana Bread
- Double Chocolate Chip Skillet Cookie
- Double Dark Chocolate Chip Shortbread Cookies
- Ina Garten’s Chocolate Cake Recipe
- Chocolate Cupcakes with Chocolate Cream Cheese Frosting
- Chocolate Sheet Cake
Double Chocolate Thin and Crispy Cookies
Video
Equipment
- parchment paper
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
- 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.
- 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.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.
- Add the egg and vanilla to the butter mixture, and mix until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store in an airtight container at room temperature.
These are my new favorite chocolate cookies! I made them without chocolate chips and I really liked them that way. There are some in the freezer but…..for how long!?!
These were a hit! Extra crispy and extra chocolatey. Used the recipe line by line. Thank you for sharing.
These cookies were delicious! I made half a batch as there are only two in our household. I did use the entire egg though. They came out a bit puffier than expected even though I whacked them on the counter several times. Guess it was that extra 1/2 egg. Either way, they are delicious!
Glad you loved them Dee and yes, the extra egg would make them puff. I suggest the whole recipe next time ~ the cookies will freeze well!
Whenever you do need to halve an egg, beat it well, and then measure out half.