Double Chocolate Crinkle Cookies

Rich, fudgy chocolate cookies lightly crackled with powdered sugar—visually striking and decadently chocolatey.

Why You’ll Love This Recipe

Their dramatic cracked appearance gives way to a moist, intensely chocolatey interior. Perfect for chocolate lovers and festive occasions alike.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All‑purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt
• Granulated sugar
• Eggs
• Oil or melted butter
• Vanilla extract
• Powdered sugar (for coating)

directions

1. Prepare dough by mixing wet and dry ingredients to form a thick batter; chill for at least 2 hours.
2. Preheat oven. Form dough balls and roll generously in powdered sugar.
3. Bake until cookies expand and crackle with fissures.
4. Cool slightly before transferring to rack.

Servings and timing

Makes approximately 24 small cookies.
Preparation: 15 minutes (plus chilling: 2 hours).
Baking: 10–12 minutes.
Total time: ~2 hours 30 minutes.

Variations

• Add mini chocolate chips inside for extra melt.
• Use dark cocoa for deeper flavor.
• Flavor the dough with a hint of espresso powder.

storage/reheating

Store in airtight container at room temperature for up to 4 days. Reheat briefly for a fresh‑baked feel.

FAQs

Why chill the dough?

Chilling prevents excessive spread and allows the crackled effect to form.

Can I skip chilling?

You can bake immediately, but cookies may spread too thin and lack cracks.

Can I add nuts?

Yes—finely chopped nuts can be mixed into the dough.

Are these very sweet?

They are balanced—rich in chocolate with sweetness to complement.

Can they be gluten‑free?

Yes—use a 1:1 gluten‑free flour blend.

Why crackle?

As cookies expand, the surface breaks, revealing the contrast of powdered sugar and dark dough.

Can I use Dutch‑process cocoa?

Yes—use same amount, but adjust leavening if recipe uses baking soda (substitute baking powder if needed).

How to store?

Layer with parchment in airtight container to retain soft centers.

Can I freeze dough?

Yes. Scoop and freeze balls; roll in sugar and bake later, adding a minute or two.

Can I make larger cookies?

Yes—bake slightly longer (about 14–15 minutes) and yield fewer cookies.

Conclusion

Double Chocolate Crinkle Cookies are as beautiful as they are delicious—rich, chocolatey, and festive. Their crackled appearance and fudgy texture make them an unforgettable addition to any treat lineup.

Double Chocolate Crinkle Cookies

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Double Chocolate Crinkle Cookies are rich, fudgy cookies with a soft, brownie-like center and a crackled powdered sugar exterior. A decadent treat perfect for holidays or anytime chocolate cravings strike.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup powdered sugar (for rolling)

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Instructions

1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
2. In a large bowl, whisk together granulated sugar and oil until combined. Add eggs and vanilla extract, and beat until smooth.
3. Gradually mix in the dry ingredients until a thick dough forms. Fold in chocolate chips.
4. Cover the dough and chill for at least 2 hours or overnight for best results.
5. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
7. Place the balls on prepared baking sheets about 2 inches apart.
8. Bake for 10–12 minutes, or until the tops are crinkled and the edges are set.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Chilling the dough is essential for creating the crinkle effect and preventing spreading.
• Use good-quality cocoa powder and chocolate chips for richer flavor.
• These cookies store well in an airtight container for up to 5 days.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 13g
• Sodium: 60mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg