Crinkly, powdered-sugar tops and fudgy, brownie-like centers—these Double Chocolate Crinkle Cookies are the kind of treat that makes any day feel like a celebration. Each bite is rich with cocoa and melty chocolate, wrapped in a snowy sugar coating that looks like it came straight from a bakery window.

They’re surprisingly simple to make, yet impressive enough for holiday cookie trays, bake sales, or a cozy night in with a cup of coffee or hot cocoa. The dough is stirred together in one bowl, chilled, rolled in sugar, and baked into soft, crackly perfection.

Why You’ll Love These Double Chocolate Crinkle Cookies

These cookies pack big chocolate flavor in a small, pretty package. Cocoa powder creates a deep, almost brownie-like base, while chocolate chips melt into little pockets of gooey richness as they bake. If you love dense, fudgy desserts, this recipe is going to be on repeat.

They also travel well and keep their texture for days, which makes them wonderful for gifting or shipping to friends and family. The powdered sugar coating gives them that classic holiday look—but they’re so easy and reliable you’ll want them in your year-round rotation.

What Makes These Double Chocolate Crinkle Cookies So Crinkly?

The signature “crinkle” happens because the dough is rolled generously in powdered sugar and then baked at a relatively high heat. As the dough puffs up in the oven, it spreads and cracks, letting the dark chocolate dough peek through the white sugar. Chilling the dough helps it hold its shape just long enough to create deep, dramatic crinkles instead of flattening into plain chocolate cookies.

It’s a simple bit of baking science, but it makes a huge difference in how the cookies look and feel when you bite into them. You get crisp edges, soft centers, and that irresistible crackled top.

Ingredients

To get the best flavor and texture from your Double Chocolate Crinkle Cookies, it helps to understand what each ingredient is doing in the dough.

All-purpose flour – Provides structure so the cookies hold their shape while still staying soft.
Unsweetened cocoa powder – Brings deep chocolate flavor and the dark color that contrasts with the powdered sugar.
Baking powder – Helps the cookies rise and form those beautiful crinkles on top.
Fine sea salt – Balances the sweetness and sharpens the chocolate flavor.
Granulated sugar – Sweetens the dough and helps create lightly crisp edges.
Packed light brown sugar – Adds moisture and a hint of caramel flavor for a fudgier center.
Vegetable oil (or other neutral oil) – Keeps the cookies extra soft and tender even after a day or two.
Large eggs – Bind the dough together and give the cookies structure and chew.
Vanilla extract – Rounds out the chocolate and adds warm bakery-style aroma.
Semi-sweet chocolate chips or chunks – Create melty pockets of extra chocolate, giving the cookies their “double” chocolate twist.
Instant espresso powder (optional) – Intensifies the chocolate flavor without making the cookies taste like coffee.
Powdered sugar – Coats the dough balls and creates the classic crackled, snowy finish once baked.

How To Make the Double Chocolate Crinkle Cookies

The process is simple and very forgiving, making this a great recipe for both beginner bakers and seasoned pros. Plan a little ahead so you have time to chill the dough before baking.

Step 1: Whisk the dry ingredients

In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, salt, and espresso powder (if using) until everything is evenly combined and no cocoa clumps remain. This helps the cookies rise evenly and ensures rich chocolate flavor in every bite.

Step 2: Combine the wet ingredients

In a separate large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until the mixture looks thick and glossy. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract. The mixture should look smooth and slightly thick.

Step 3: Bring the dough together

Add the dry mixture to the wet ingredients in two or three additions, stirring gently with a spatula or wooden spoon just until no streaks of flour remain. Fold in the chocolate chips or chunks. The dough will be thick and sticky—more like brownie batter than classic cookie dough.

Step 4: Chill until firm

Cover the bowl tightly and refrigerate the dough until it is firm enough to scoop and roll, at least 2 hours or up to overnight. Chilling keeps the cookies thick, helps them develop flavor, and is key for dramatic crinkles.

Step 5: Roll in powdered sugar

When you’re ready to bake, preheat your oven and line your baking sheets with parchment paper. Scoop portions of chilled dough and roll them quickly between your hands to form balls. Generously roll each ball in powdered sugar, coating it on all sides and gently pressing the sugar so it sticks.

Step 6: Bake and cool

Arrange the sugar-coated dough balls on the prepared baking sheets, leaving room for them to spread. Bake until the cookies are puffed, crackled on top, and just set around the edges while still soft in the center. Let them cool on the pan briefly before transferring to a wire rack to finish cooling—this helps them stay chewy and fudgy.

Serving Double Chocolate Crinkle Cookies

This batch of Double Chocolate Crinkle Cookies typically yields about 24 medium cookies, which comfortably serves 8–10 people as a dessert or sweet snack.

Serve them slightly warm with glasses of cold milk for kids, or pair them with espresso or hot chocolate for an indulgent grown-up treat. They look especially pretty on a holiday cookie tray alongside lighter-colored treats, and they make a cute ice cream sandwich if you tuck a scoop of vanilla or peppermint ice cream between two cookies.

For parties, you can also make them smaller and get more servings—just reduce the baking time by a couple of minutes so they stay soft.

Storing Double Chocolate Crinkle Cookies

Once the cookies are completely cool, transfer them to an airtight container, layering them between sheets of parchment paper if you need to stack them. At room temperature, they stay soft and tasty for about 4–5 days. To keep the powdered sugar looking fresh, avoid storing them in very humid spots.

You can also freeze the baked cookies for longer storage. Place them in a single layer on a baking sheet to freeze, then move them to a freezer bag or container for up to 2 months. Thaw at room temperature; if the sugar looks a little absorbed, you can lightly dust them with a bit more powdered sugar before serving.

To freeze the dough, scoop and roll the chilled dough into balls, but don’t coat them in powdered sugar yet. Freeze on a tray until solid, then store in a freezer bag for up to 2 months. When you’re ready to bake, let the dough balls sit at room temperature for a few minutes, roll in powdered sugar, and bake—adding a minute or so to the baking time if needed.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes. The dough actually improves with a little rest. You can refrigerate it, tightly covered, for up to 24 hours before rolling and baking. If it becomes too firm to scoop, let it sit at room temperature for 10–15 minutes to soften slightly.

Why didn’t my cookies crackle on top?
Usually this happens if the dough wasn’t chilled long enough or if the baking powder is no longer active. Make sure your dough is firm and cold when it goes into the oven, and check that your baking powder is fresh. A generous coating of powdered sugar also makes the cracks more visible.

Can I use butter instead of oil?
You can substitute melted butter for some or all of the oil. Using all butter will give you a slightly richer flavor but may make the cookies a bit less soft the next day. A blend of half oil and half melted butter works well if you want the best of both worlds.

How do I keep the cookies soft for days?
Store the cooled cookies in a truly airtight container and avoid overbaking them to begin with. Take them out of the oven when the edges are set but the centers still look slightly soft—they’ll firm up as they cool. If they start to feel dry, tuck a small piece of bread or a marshmallow in the container to add a little moisture.

Can I make these cookies gluten-free or dairy-free?
For a gluten-free version, use a good-quality 1:1 gluten-free baking flour in place of the all-purpose flour. To make them dairy-free, stick with vegetable oil instead of butter and use dairy-free chocolate chips. Always check labels to be sure your ingredients fit your dietary needs.

If these Double Chocolate Crinkle Cookies are your kind of treat, you’ll love exploring more cookie recipes packed with flavor and fun textures:

Try these extra-crunchy yet chewy Chocolate Hazelnut Crunch Cookies when you’re craving a nutty twist.
Bake a cozy small batch of Small-Batch Almond Joy Cookies for coconut, almond, and chocolate lovers.
Add a festive touch to your cookie tray with colorful Candy Cane Cookies.
Indulge in ultra-decadent Cheesecake Stuffed Chocolate Chip Cookies when you can’t decide between cheesecake and cookies.

Save This Pin For Later

📌 Add these Double Chocolate Crinkle Cookies to your dessert or holiday baking Pinterest board so you can find them fast whenever a chocolate craving hits.

Bake a batch now, then snap a picture and share how they turned out. Did you keep them classic or add your own twist—like peppermint extract or dark chocolate chunks?

If you’re always hunting for new baking inspiration, you can find even more desserts, snacks, and family-friendly meals on Pinterest at Life With Livia.

Double Chocolate Crinkle Cookies