Fudgy, crackly, and coated in powdered sugar, Double Chocolate Crinkle Cookies are the ultimate treat for any chocolate lover. These cookies look like little snow-capped mountains and deliver big on deep cocoa flavor with a soft brownie-like center and lightly crisp edges.
Whether you’re baking for the holidays or simply craving something rich and chocolatey, these cookies strike the perfect balance between chewy and tender. Best of all, the dough can be made ahead, making it a go-to for festive gatherings and quick sweet fixes alike.
What Kind of Cocoa Powder Works Best?
Use unsweetened cocoa powder for the deepest chocolate flavor—Dutch-processed or natural both work, depending on your taste. Dutch-processed will yield a smoother, slightly darker cookie, while natural cocoa powder gives a touch of brightness.
Ingredients for the Double Chocolate Crinkle Cookies
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup powdered sugar (for coating)
How To Make the Double Chocolate Crinkle Cookies
Step 1: Make the Dough
In a large mixing bowl, combine cocoa powder, sugar, and oil. Beat in the eggs one at a time, then stir in the vanilla. In another bowl, whisk together flour, baking powder, and salt. Gradually mix the dry ingredients into the wet. Fold in chocolate chips. Cover and refrigerate dough for at least 3 hours or overnight.
Step 2: Preheat and Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place powdered sugar in a shallow bowl.
Step 3: Shape and Roll
Scoop chilled dough into 1-inch balls, then roll generously in powdered sugar until well coated. Place them 2 inches apart on the prepared baking sheets.
Step 4: Bake and Cool
Bake for 10 to 12 minutes. Cookies will appear soft and underbaked but will firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.
How to Serve and Store Double Chocolate Crinkle Cookies
Serve these cookies with a glass of milk or alongside hot coffee for a cozy dessert moment. They’re perfect for holiday cookie platters or as edible gifts.
To store, place cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or unbaked dough balls. Just thaw and re-roll in powdered sugar before baking.
Frequently Asked Questions
How do I keep the cookies soft?
Don’t overbake! Pull them out when they still look a little soft in the center. They’ll finish setting as they cool.
Can I use butter instead of oil?
Yes, but oil helps keep the cookies more moist. If you substitute with butter, use melted unsalted butter.
Do I have to chill the dough?
Absolutely. Chilling helps the dough firm up, making it easier to roll and ensuring the cookies don’t spread too much.
Can I use other types of chocolate?
You can swap semi-sweet chips for dark, milk, or even white chocolate, depending on your preference.
Why didn’t my cookies crinkle?
If your dough wasn’t cold enough or wasn’t coated in enough powdered sugar, you may miss out on the signature cracks.
Want More Cookie Ideas with a Twist?
If you love these Double Chocolate Crinkle Cookies, you’ll probably enjoy these other favorites:
- Christmas Maraschino Cherry Shortbread Cookies
- Healthy Cookies Recipe
- Chocolate Peanut Butter Dream Bars
- Bisquick Chocolate Chip Cookies
- Irresistible Pecan Pie Bites
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you chill the dough overnight? Try a new kind of chocolate?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.
More of my daily recipes are shared on Pinterest | Nina Dishes
Double Chocolate Crinkle Cookies
- Total Time: 3 hours 22 minutes
- Yield: 30 cookies
- Diet: Vegetarian
Description
These Double Chocolate Crinkle Cookies are rich, fudgy, and crackled with a powdered sugar coating. Perfectly soft in the middle with crisp edges, they deliver intense chocolate flavor in every bite—ideal for holidays, gifting, or any sweet craving.
Ingredients
1 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/2 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup powdered sugar
Instructions
1. In a large mixing bowl, mix cocoa powder, sugar, and oil.
2. Add eggs one at a time, mixing well after each. Stir in vanilla.
3. In a separate bowl, whisk flour, baking powder, and salt.
4. Gradually blend dry mixture into wet ingredients.
5. Fold in chocolate chips. Cover and chill dough for at least 3 hours.
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
7. Roll dough into 1-inch balls and coat in powdered sugar.
8. Space on baking sheet and bake for 10–12 minutes.
9. Let cool on the tray for 5 minutes, then transfer to a wire rack.
Notes
Let the dough chill thoroughly to ensure crackled tops.
Don’t overbake—cookies should look slightly soft when removed from oven.
Roll generously in powdered sugar for the best crinkle effect.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: crinkle cookies, chocolate cookies, holiday cookies
