Crispy Chocolate Cookies

A stack of brown cookies on a brown plate shot on a wooden background with a worn bronze backdrop.

These crisp and light chocolate cookies are the perfect crispy texture. They bake up nice and thin and are the perfect sweet, chocolatey snack. Leave them as-is, add a little glaze or ganache drizzle, or sandwich them together with some buttercream. These little chocolate guys can do it all!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings servings

Calories 132kcal

Author Jennifer Field

Ingredients

238 grams all-purpose flour 8.5 oz or 2 cups, measured by spoon and sweep method
1 ½ teaspoons baking soda
196 grams unsalted butter 7 oz or 1 3/4 sticks
308 grams granulated sugar 11 oz or about 1 1/2 cups
84 grams neutral vegetable oil--I used avocado oil 3 oz or 1/3 cup plus 1 Tablespoon
17 grams instant coffee (if using espresso powder, start with about half that amount and taste) 0.6 oz or 4 Tablespoons
40 grams light corn syrup 1 oz or 2 Tablespoons
2 teaspoons vanilla
1 ½ teaspoons kosher salt I use Morton's
2 egg whites
84 grams cocoa powder (either plain or Dutch process will work) 3 oz or about 1 cup

For Finishing

sugar mixed with a little bit of fine salt

Instructions

Preheat your oven to 300F, setting the racks in the upper and lower thirds of the oven.
Line 2 half-sheet pans or cookie sheets with parchment.
Fill a pie plate or a small bowl with some granulated sugar mixed with a little salt. Set aside.
In a medium bowl, whisk together flour and baking soda.
In a large microwave-safe bowl, melt the butter for 1 minute. Whisk until completely melted. If it still hasn't completely melted after a couple of minutes of whisking, microwave again for 15-20 seconds. You just don't want the butter to be so hot that it cooks the egg whites.
Whisk in the sugar, oil, instant coffee, corn syrup, vanilla, and salt. The instant coffee may not completely dissolve, but it will mix in evenly in the next steps, so worry not.
Thoroughly whisk the egg whites in last.
Add the cocoa powder and whisk until completely moistened and evenly combined.
Dump in the flour mixture and mix in with a silicone spatula until completely combined.
Allow the dough to sit for about 5 minutes to make it easier to work with.
Scoop level tablespoons of dough, and drop into the bowl of salted sugar.
Roll so the balls are completely coated in granulated sugar, and place them 12 to a pan, on your half-sheet pans or cookie sheets.
Bake for 16-18 minutes, switching racks and rotating pans halfway through the baking time.
Cookies are done when the edges are crisp and the tops are firm.
Let cookies cool on pans for 3-5 minutes before transferring to cooling racks to cool completely.
Repeat with the remaining dough.
Let cookies cool completely, and store in a tightly-sealed container at room temperature for up to 5 days.

Notes

Yield

You should be able to make about 60 cookies from a 1x batch. Nutritional information is calculated per 2 cookies.

Storing

Store in a tightly-sealed container at room temperature for up to 5 days. Freeze for longer storage and either thaw at room temperature or in the microwave for just a few seconds. Allow them to cool completely to recrisp.

Nutrition