A lightly crisp outside and a chewy inside make these chocolate cookies irresistible! They're delicious on their own or used to sandwich a frosting or jam filling.
Just look at these babies. Don't be deceived by their plain-Jane looks. They are so good.
I call them Crispy Chewy Chocolate Cookies... because that's what they are! The outside of the cookie has a light crunch and the inside a light chew. It's a simple good that's tasty all on its own. Or dusted with confectioner's sugar!
You can also use them to make other cookies creations, like I did. These Crispy Chewy Chocolate Cookies are featured in Halloween Spider Sandwiches, and in Chocolate Halloween Witch Hats.
These chocolaty cookies also get red buttercream filling and a chocolate dip to make these Avenger-ific Black Widow Cookies.
Why you'll love them
It's a cookie that you can enjoy for what it is: a delicious chocolate cookie. And you can also dress it up a little if you wish! Push a Hershey's Kiss into the centers when they're hot from the oven. Add a cup of chocolate chips, white chocolate chips, or peanut butter chips to the batter before baking. Roll the dough balls in sprinkles before baking.
Or just dust the tops of the cooled cookies with confectioner's sugar, like I did!
🔪 How to make Crispy Chewy Chocolate Cookies
Step 1: Make the dough
Blend the dry ingredients together. Blend the butter, shortening, sugars, egg, and flavorings together. Gently bring the dry and wet together to make the dough.
Step 2: Chill the dough
Cover the dough and refrigerate it for many hours or overnight.
Step 3: Scoop the cookies
Scoop out tablespoonfuls of dough and gently roll them to make balls. Place them on a lined baking sheet.
Step 4: Bake them!
Bake the cookies for about 15 minutes until the edges are set. Transfer them to a cooling rack. Let them cool a bit, then enjoy!
Notes:
- Let the dough chill for 8 hours or overnight. This gives the dough time to come together, and to make it easier to handle when scooping them to bake.
So who's ready for a cookie? Find the recipe for Crispy Chewy Chocolate Cookies below, and here's some more cookie inspiration, too!
💬 Have a question? Leave a comment to let me know what you think! Scroll down, my loves!
Crispy Chewy Chocolate Cookies
Ingredients
- 2⅓ cups all-purpose flour, unbleached
- ⅔ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (6 ounces) unsalted butter, softened
- ¼ cup vegetable shortening
- ¾ cup granulated sugar
- ¾ cup packed dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon strong coffee
- Confectioner's sugar (optional)
Instructions
Make the cookie dough:
- Combine the flour, cocoa powder, baking soda, and salt in a large bowl.
- Place the butter, shortening, granulated sugar, and brown sugar in the bowl of a stand mixer. Beat these together for 5 minutes until the mixture is fluffy. Add in the egg and mix. Mix in the vanilla extract and the coffee.
- Add half of the dry mixture to the wet mixture. Pulse the mixer a few times to begin to mix. Add the rest of the dry mixture. Pulse the mixer a few more times. Then, stir the cookie together by hand until looks uniform.
Chill the dough:
- Turn the dough out onto a piece of plastic wrap. Wrap the dough up tightly.
- Chill the dough overnight, or at least 8 hours.
Scoop the cookies:
- Preheat the oven to 350° F. Line a large baking sheet with parchment paper.
- Scoop tablespoon-size portions of the dough, and lightly roll them in your hands before putting them on the baking sheet. Space the dough balls about 2 inches apart.
Bake the cookies:
- Bake the cookies for 13-14 minutes, until the edges are just set. Remove them to a cooling rack to cool completely.
- You can leave the cookies plain, or dust them with confectioner's sugar once they're cool.
- Cooled cookies can be stored in airtight containers for up to 3 days.
- Makes about 36 cookies.
Notes
- Let the dough chill for 8 hours or overnight. This gives the dough time to come together, and to make it easier to handle when scooping them to bake.
Jodi
Can I replace vegetable shortening with oil?
Nancy Mock
Hi Jodi, I haven't experimented with this substitution - I believe using liquid oil instead of shortening will change the shape of the cookies, making them flatten out more during baking. However, since this dough gets a lengthy chilling before baking that effect may be minimal.
Ella
Just wanting to know if it’s 1 tablespoon dry coffee or liquid
coffee
Nancy Mock
Hi Ella, that is liquid coffee. Thanks for reaching out!
Ellen Folkman
They look delicious! I'll try them for my holiday tins.
Nancy Mock
Thanks Ellen! We love them, and I hope you will too!
Anonymous
I think they sound good.
Nancy Mock
Thanks!!