I’ve been a chewy cookie devotee for pretty much my whole life, but I might be coming around to the other side. I mean, I’m not going to swear off soft cookies forever or anything, but let’s just say I get where the crunchy cookie people are coming from.
Think about it. We don’t eschew crunchy vanilla wafers or snappy shortbread. Lord knows we love Oreos. But for some reason we all rush to vilify pretty much any other cookie with that texture. And why? What’s so wrong with a light, crispy cookie with a good crunch all the way through?
Nothing. That’s what. Especially when they’re double chocolate and can be yours in less than an hour’s time.
As with other crispy, crunchy cookies I’ve made, these Double Chocolate Cookies are top notch. They’re not a second best, or an “if you don’t have eggs and brown sugar” cookie. They’re their own thing—a double chocolate cookie for the crunchy cookie people. They’re light, crackly-topped, and chocolaty as all get out. If that isn’t enough, you likely have all the ingredients in your kitchen right now.
Who knows, with a little elbow grease and working oven, you could become a crunchy cookie person any day now. Welcome to the club.
Crispy, Crunchy Double Chocolate Cookies
makes about 2 dozen cookies
1 cup all-purpose flour
1/2 cup natural unsweetened cocoa powder
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 tablespoons light corn syrup (or golden syrup or mild honey)
1 teaspoon pure vanilla extract
2/3 cup semisweet chocolate chips + more for topping
Arrange oven racks in central positions. Preheat the oven to 350F. Line two rimmed baking sheets with parchment paper. Set aside.
In a medium mixing bowl, whisk together flour, cocoa powder, granulated sugar, baking powder, baking soda and salt.
Cut softened butter into 8 pieces and add them to the mixing bowl. Starting at low speed and increasing as ingredients become incorporated, use an electric mixer to mix the butter into the flour/sugar mixture until powdery and wet-sandy. You may need to stop a time or two to break up larger pieces of butter.
Add corn syrup and vanilla and mix to combine. Dough will look crumbly, but should hold together well when pinched.
Add the chocolate chips to the dough and mix/knead them in with a clean hand (or a silicone spatula or wooden spoon) until evenly distributed and the dough is a cohesive unit.
Scoop the dough by the tablespoon, roll into balls and place them 2-3 inches apart on prepared pans (I fit 12 on each half-sheet pan). Bake for 9 minutes, then rotate the pans top-to-bottom and front-to-back. Bake another 8-9 minutes, until a bit puffy and cracked on top.
Let cookies cool for 7 minutes on the pans. Remove to a rack to cool completely. Serve.
Leftover cookies will keep in an airtight container at room temperature for up to a week.
I love it when you can see the beautiful chips!