Name: Double Chocolate Crinkle Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 3 h 22 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; 1 teaspoon baking powder; ¼ teaspoon salt; 1 cup granulated sugar; 2 large eggs; ¼ cup vegetable oil; 1 teaspoon vanilla extract; ½ cup chocolate chips; ½ cup powdered sugar (for coating)

These Double Chocolate Crinkle Cookies are rich, fudgy, and rolled in powdered sugar for that classic crackled look. Biting into one feels like a cross between a brownie and a cookie, with a tender inside and slightly crisp edges. If you’re a chocolate lover, this cookie is the kind that makes you close your eyes and savor every bite.

Perfect for holiday trays, cozy weekends, or as an easy make-ahead treat, these cookies are as pretty as they are delicious. The crinkle effect comes from rolling the dough balls in powdered sugar before baking, creating that beautiful snowy finish with chocolate peeking through.

What Kind of Cocoa Powder Should I Use?

For a deep, rich chocolate flavor, unsweetened natural cocoa powder works best in this recipe. Dutch-processed cocoa can be used for a darker color and smoother finish, but natural cocoa gives that punchy chocolate intensity that pairs beautifully with the sweet coating. Just avoid using sweetened cocoa mixes, as they can alter the texture and throw off the sugar balance.

Ingredients for the Double Chocolate Crinkle Cookies

All-Purpose Flour: Provides the structure for the cookie dough.

Unsweetened Cocoa Powder: The main flavor driver here—choose a high-quality cocoa for a rich, chocolaty taste.

Baking Powder: Gives these cookies a lift so they crackle up beautifully while baking.

Salt: Just a pinch to enhance all the chocolate flavors.

Granulated Sugar: Sweetens the dough and balances the cocoa’s bitterness.

Eggs: Add moisture and bind everything together.

Vegetable Oil: Keeps the texture soft and fudgy rather than buttery or crisp.

Vanilla Extract: Rounds out the flavor with a hint of warmth.

Chocolate Chips: The “double” in double chocolate—melt slightly as the cookies bake for gooey pockets.

Powdered Sugar: Creates the signature crinkle topping and a touch of extra sweetness.

How To Make the Double Chocolate Crinkle Cookies

Step 1: Prep the Dough Base

In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures all the dry ingredients are evenly distributed and ready to combine smoothly with the wet mix.

Step 2: Mix the Wet Ingredients

In a separate bowl, beat together the sugar, eggs, vegetable oil, and vanilla extract until smooth and glossy. This mixture adds moisture and richness to the cookies, creating that signature fudgy center.

Step 3: Combine and Chill

Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Fold in the chocolate chips last. The dough will be soft and sticky at this point—that’s exactly what you want. Cover and chill the dough in the refrigerator for at least 3 hours or overnight. Chilling is key to getting those perfect cracks and preventing the cookies from spreading too much.

Step 4: Shape and Coat

Once chilled, scoop the dough into 1-inch balls. Roll each one generously in powdered sugar, making sure it’s fully coated. This sugary layer is what forms the crinkle appearance during baking.

Step 5: Bake to Perfection

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the coated dough balls about 2 inches apart. Bake for 10-12 minutes, or until the tops have crackled and the edges are set but the centers are still soft.

Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They will firm up slightly as they cool, leaving you with the ultimate fudgy-on-the-inside, crisp-on-the-outside treat.

How to Serve and Store Double Chocolate Crinkle Cookies

These cookies shine brightest when served fresh, still slightly warm, with their chocolate chips gently melted inside. They pair beautifully with a glass of cold milk, a hot espresso, or tucked into a holiday cookie platter. If you’re hosting, stack them high on a rustic plate dusted with a little extra powdered sugar for a snowy effect.

To store, keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer before transferring to a freezer bag—they’ll keep well for up to 3 months. To enjoy again, let them come to room temp or warm slightly in the microwave for that fresh-baked feel.

Frequently Asked Questions

How do I know when the cookies are done?

They’re ready when the tops are crackled and the edges feel set, but the centers are still slightly soft. Avoid overbaking to preserve their fudgy texture.

Can I use butter instead of oil?

Yes, but it will change the texture. Oil keeps the cookies more moist and chewy, while butter will give them a firmer bite and a richer flavor.

Why did my cookies not crack?

The crinkle effect depends on cold dough and a generous powdered sugar coating. Make sure your dough is properly chilled and fully rolled in sugar before baking.

Can I skip chilling the dough?

Chilling helps solidify the fat and control spreading. If you skip this step, your cookies may spread too thin and lose their classic crinkle look.

Can I make the dough ahead of time?

Absolutely! You can chill the dough for up to 24 hours. If you want to prep even further ahead, scoop the dough into balls and freeze them before baking.

If these Double Chocolate Crinkle Cookies have your heart, don’t miss these other creative and cozy cookie recipes:

Condensed Milk Snow Cookies for a melt-in-your-mouth winter treat.
Caramel Cheesecake Cookies that are creamy, chewy, and completely crave-worthy.
Lemon Sugar Cookies if you love a citrusy zing with your sweetness.
Zesty Lemon Oatmeal No-Bake Cookies for a refreshing no-bake option.
Peanut Butter Blossom Cookies for that nostalgic, soft-centered bite with a classic twist.

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And let me know in the comments how yours turned out. Did you add espresso powder? Use dark chocolate chips? Try a mint version?

I love hearing how others make these cookies their own. Questions are welcome too—let’s help each other bake smarter.

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