coffee chocolate crispers
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Coffee chocolate crispers are the addictive type of cookie that you just can’t stop eating! Crispy crunchy and perfect with a cup of coffee!
Recipe for Chocolate Cookies
Check the tower of coffee chocolate crispers in the first photo. Now, check the cookies in the second picture. This arrangement was not intentional.
Chocolate Cookies from Scratch
As I added more cookies to the tower, it toppled. Now, what’s significant about this is that not one cookie cracked, crumbled and broke!
Easy Chocolate Cookies
Chewy crispers. You get both of those palate pleasures when taking a bite, and you don’t have to fret that the cookie will shatter.
Best Chocolate Cookie Recipe
The original recipe used solid Crisco oil, but I’ve shifted to coconut oil because it’s much healthier for us.
How to Make Crispy Chocolate Cookies
These are really easy cookies to make. And, if you want them even more crispy, let them bake another minute or two. I liked the centermost part just a tad big chewy.
Thin Cookies
Thin cookies for me are kind of like biscotti. They’re perfect for dunking in milk or coffee.
I love the crunch, and I must warn you, they’re kind of addictive.
Crispy Cookies
Now to keep them crispy, I like to put them in a bowl and simply cover with a piece of parchment paper and a clean dish towel on top.
They’ll stay suitable for eating for a couple of days on your counter top. If you put them in an airtight container, they will lose some of their crunch.
I’ve not tried to freeze (they don’t last that long in my kitchen), but I’m thinking you can!
coffee chocolate crispers
Ingredients
- Preheat oven to 325
- ½ cup coconut oil, room temperature and still in basically solid state
- ½ cup butter, unsalted, room temperature and soft
- 2 cups sugar, can substitute one cup coconut sugar + one cup regular sugar
- 2 eggs, beaten
- 1 Tbl. vanilla
- ¼ tsp. sea salt
- 1 tsp. baking soda
- ½ cup cocoa powder
- 2 Tbl. finely ground dark coffee
- ½ cup chopped finely/ground 70% chocolate (I put mine in a food processor and pulsed.)
- 1 1/3 cups flour, self rising
Instructions
- In a large mixing bowl, cream together the coconut oil, butter and sugar with a hand mixer until blonde and somewhat fluffy.
- Add in the eggs, vanilla, salt and baking soda and mix another 2-3 minutes.
- Mix the cocoa, ground coffee and ground chocolate together and blend. Add into the batter and mix well. Sift in about half of the flour at a time and work into the batter.
- Put batter in a refrigerator about an hour to chill.
- Using a small scoop, dollop onto a parchment paper lined cookie sheet. Leave about 3” between cookies because they will spread wide and flat when cooking.
- Bake in a preheated 325 oven about 9-11 minutes.
- Remove and let cool.
Notes
Cookies will still kinda look soft in the middle after baking. That's perfectly fine.
Have you ever tried instant coffee?
Hi, Delwin, no I haven’t, but if I did, I’d probably use an espresso instant coffee. I’ve got another recipe where I used instant espresso and it’s fabulous. https://allyskitchen.com/chocolate-banana-buttermilk-bread/
I had this window open, then went to the shops, came back, and you’ve beaten me to the sharing!! I love these, the name caught my eye, then when you described it as chewy as well… I’m sold!
Oh, darlin! We’re just toooo fast for each other. Same thing happens when I get your posts in my email! *heart skips a beat* Something great there!! xox Thank you, luv!!