These Double Chocolate Crinkle Cookies bake up with soft, brownie-like centers and dramatic crackly powdered sugar tops. They look bakery-fancy on a cookie platter but come together with simple pantry ingredients and a bit of chill time.

Each bite is rich with cocoa and melty chocolate chips, so you get a double hit of chocolate in a cookie that stays soft for days. They’re perfect for holiday trays, cookie swaps, or any time you’re craving something deeply chocolatey without fussing over frosting.

Why You’ll Love These Double Chocolate Crinkle Cookies

Double chocolate crinkles are the best of both worlds: part chewy cookie, part fudgy brownie. The dough bakes into soft centers with just enough structure on the edges so they hold their shape and don’t fall apart in your hands.

They’re also incredibly forgiving. The dough can be made ahead, chilled overnight, and baked off when you’re ready. Because they’re rolled in powdered sugar, they naturally look festive with those signature crinkles—no decorating skills needed.

These cookies also travel well, which makes them great for gifting, bake sales, or bringing to potlucks. A simple ribbon and a jar, and you have a gorgeous homemade present that everyone actually wants.

What Makes These Double Chocolate Crinkle Cookies So Fudgy?

The secret to that rich, brownie-like texture is a combination of cocoa powder, plenty of sugar, and just the right amount of fat. Instead of creaming butter until fluffy like a traditional cookie, this dough is mixed more like a brownie batter, which keeps the center soft and dense.

Using oil instead of butter (or a mix of the two) helps the cookies stay moist and tender even a day or two after baking. A quick chill in the fridge firms up the dough, so the cookies don’t spread too quickly in the oven. As they rise and crack, the dark chocolate dough peeks through the snowy layer of powdered sugar for that classic crinkle look.

Ingredients for the Double Chocolate Crinkle Cookies

Before you start mixing, it’s helpful to understand what each ingredient is doing in the recipe. These cookies are simple, but every ingredient has a job when it comes to texture, flavor, and those pretty crinkles.

All-purpose flour – Provides structure so the cookies hold their shape while still staying soft.
Unsweetened cocoa powder – Adds deep chocolate flavor and helps create that brownie-like crumb.
Granulated sugar – Sweetens the dough and helps create a slightly shiny, crinkled surface.
Vegetable oil – Keeps the cookies moist and tender with a soft bite even after a day or two.
Large eggs – Bind the dough together and contribute to the chewy, fudgy texture.
Vanilla extract – Rounds out the chocolate flavor with warm, sweet notes.
Baking powder – Gives the cookies lift so they puff and crack open as they bake.
Fine sea salt – Balances the sweetness and makes the chocolate flavor pop.
Mini semisweet chocolate chips – Add extra pockets of melted chocolate for that “double” chocolate effect.
Powdered sugar – Coats the dough balls, giving them a snowy finish and distinct crinkles.
Extra granulated sugar – Helps the powdered sugar cling to the dough and adds a little crunch to the coating.

How To Make the Double Chocolate Crinkle Cookies

Once your ingredients are measured out, the process is straightforward: whisk, chill, scoop, and bake. Chilling is key for defined crinkles and thick, fudgy cookies.

Step 1: Whisk the Wet Ingredients

In a medium mixing bowl, whisk together the granulated sugar and vegetable oil until the mixture looks glossy and well combined. Add the eggs one at a time, whisking well after each addition until the mixture is thick, smooth, and slightly pale.

Stir in the vanilla extract until everything is evenly blended. At this point the mixture should look similar to brownie batter.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt. Breaking up any cocoa lumps here makes it easier to get a smooth dough later.

This step ensures your leavening and salt are evenly distributed, so each cookie rises properly and tastes balanced.

Step 3: Bring the Dough Together

Pour the dry ingredient mixture into the bowl with the wet ingredients. Use a spatula or wooden spoon to fold everything together just until no streaks of dry flour remain.

The dough will be thick and sticky—somewhere between brownie batter and traditional cookie dough. Resist the urge to overmix; stop as soon as the dough looks uniform.

Step 4: Stir in the Chocolate Chips

Fold in the mini semisweet chocolate chips until they’re evenly dispersed throughout the dough. These little pockets of chocolate will melt as the cookies bake, giving you that double chocolate payoff in every bite.

If you prefer bigger chocolate puddles, you can swap in regular chocolate chips or chop a bar of chocolate into small chunks.

Step 5: Chill the Dough

Cover the bowl and refrigerate the dough for at least 1 hour, or up to overnight. Chilling firms the dough so it’s easier to scoop and roll, and it keeps the cookies from spreading too quickly in the oven.

Well-chilled dough also helps create those dramatic crinkles as the cookies puff and crack through their sugar coating.

Step 6: Preheat and Prep the Coating

When you’re ready to bake, preheat your oven and line a baking sheet with parchment paper.

Add some extra granulated sugar to one shallow bowl and powdered sugar to another. Rolling the dough balls in granulated sugar first helps the powdered sugar stick better and keeps it from melting completely during baking.

Step 7: Scoop, Roll, and Coat

Use a small cookie scoop or spoon to portion chilled dough into balls, then roll them between your hands to smooth them out.

Roll each ball first in the granulated sugar, shaking off any excess, and then generously in the powdered sugar. Arrange the coated dough balls on the prepared baking sheet, leaving a little space between them so they can spread.

Step 8: Bake and Cool

Bake the cookies just until they’ve puffed, cracked, and look set around the edges but still soft in the centers. They will continue to firm up slightly as they cool.

Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. This helps preserve the crinkle pattern and keeps the powdered sugar coating from getting too steamy.

How Many People Do These Double Chocolate Crinkle Cookies Serve?

A single batch of Double Chocolate Crinkle Cookies typically makes about 24 medium-sized cookies. That’s enough to serve 10–12 people if everyone has two cookies, or more if you’re adding them to a larger dessert spread.

For a small gathering, one batch is usually plenty. For parties, cookie exchanges, or gifting, you can easily double the recipe—just be sure to chill the dough in a wider, shallow container so it firms up evenly.

If you’d like a mix of textures on your dessert table, you can pair these with other treats like bars, brownies, or delicate tea cookies. Their rich chocolate flavor makes a nice contrast to fruitier or lighter desserts.

How to Store Double Chocolate Crinkle Cookies

These cookies store beautifully, which is one more reason they’re such a holiday and make-ahead favorite.

For short-term storage, let the cookies cool completely, then place them in an airtight container at room temperature. They’ll stay soft and fudgy for about 4–5 days. If you live in a very humid climate, you can slip a sheet of parchment between layers to protect the powdered sugar coating.

To freeze the baked cookies, arrange them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer-safe bag or container and store for up to 2 months. Thaw at room temperature; the coating may look slightly softer, but the cookies will still taste great.

You can also freeze the unbaked dough. Scoop and roll the dough balls (without the sugar coatings), freeze on a tray, then transfer to a bag once solid. When you’re ready to bake, let the dough balls sit out for a few minutes, then roll in granulated and powdered sugar and bake, adding 1–2 extra minutes to the baking time if needed.

Frequently Asked Questions

Do I have to chill the dough?
Yes, chilling is essential for this recipe. Skipping the chill time can cause the cookies to spread too much, which means fewer crinkles and thinner, less fudgy centers. Even 45–60 minutes in the fridge makes a big difference in texture.

Can I make these cookies ahead of time?
Absolutely. You can make the dough up to 24 hours in advance and keep it covered in the refrigerator. You can also bake the cookies a day or two before serving; just store them in an airtight container at room temperature once they’ve cooled completely.

What kind of cocoa powder works best?
Unsweetened natural cocoa powder works beautifully and keeps the flavor classic. If you prefer a darker, more intense chocolate flavor, you can swap part of the cocoa for Dutch-process cocoa. Just avoid using hot cocoa mix, which has sugar and milk powder added.

Why did my powdered sugar disappear after baking?
If the powdered sugar melts into the cookie surface, it’s often because the dough wasn’t chilled enough or the coating was too thin. Rolling the dough in granulated sugar first, then generously in powdered sugar, helps the coating stay bright and crackly as the cookies bake.

Can I add mix-ins or change the chocolate?
Yes. You can swap the mini semisweet chocolate chips for chopped dark chocolate, white chocolate chips, or even a mix. Just keep the total amount the same so the dough holds together. You can also add a pinch of espresso powder to intensify the chocolate flavor.

If you love these Double Chocolate Crinkle Cookies, there are plenty of other cozy bakes to add to your cookie rotation:

Try Soft Pumpkin Snickerdoodles with Cinnamon Sugar for a warmly spiced, fall-inspired twist.
Bake a batch of Winter Wonderland Chocolate Chip Christmas Cookies when you want something festive and fun.
Make Red Velvet Cheesecake Brownies if you’re craving a rich, swirled bar that feels extra special.
For a bite-sized treat, Blueberry Pie Bombs (Air Fryer) bring all the joy of pie in a tiny, easy-to-serve package.

Mix and match them on a dessert board with your Double Chocolate Crinkle Cookies and you’ll have something for every kind of sweet tooth.

Save This Pin For Later

📌 Save this cookie recipe to your favorite dessert or holiday baking board so you can come back to it whenever a chocolate craving hits.

After you bake your batch, feel free to share how they turned out. Did you make them smaller for bite-sized treats, or extra big and bakery-style? Did you stick with semisweet chips or play with dark or white chocolate?

I love hearing how you make these recipes your own. Questions are always welcome—let’s help each other bake smarter and have more fun in the kitchen. For even more everyday baking inspiration and step-by-step ideas, you can follow Life With Mira on Pinterest for new recipes and seasonal treats.

Double Chocolate Crinkle Cookies