Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt, whisking until evenly mixed. Set aside.

In a separate large bowl, beat the butter and sugar together until the mixture turns light and fluffy. This helps create cookies with delicate, crisp edges.

Stir in the egg and vanilla extract until well combined. If using cinnamon or espresso powder for added depth, mix them in at this point.

Gradually add the dry ingredients to the wet mixture, stirring until the dough is smooth and slightly sticky.

Cover the dough and let it chill in the refrigerator for about 20–30 minutes. This step helps control spreading, ensuring the cookies maintain their thin, crisp structure.

Scoop out small portions of dough (about a teaspoon each) and roll them into balls. Arrange them on the lined baking sheet, leaving about 2 inches of space between each, as they will spread while baking.

Gently press down each dough ball using your fingers or the back of a spoon to help them bake into thin, crunchy rounds.

Bake for 8–10 minutes, until the edges are set and slightly darkened. The cookies will develop their crisp texture as they cool.

Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This ensures they develop their signature crunch!

Pair your homemade crispy chocolate cookies with a cup of coffee, a glass of milk, or even crumble them over your favorite dessert.