Double Chocolate Crinkle Cookies bring all the taste of rich dark chocolate to your mouth. The cookies are super fudgy, packed with chocolate chips, and bake up with sugary white snowy tops and slightly crispy edges.
I loooove chocolate! Rich dark chocolate, white chocolate, marble it, eat it as in, you name it, I'll devour it. It can be in my rich Mocha Cheesecake Cookie Cups, crunchy Chocolate Covered Toffee, indulgent Salted Caramel Hot Chocolate, or these fudgy Dark Chocolate Crinkle Cookies with Chocolate Chips. Now, have I got you licking your lips with all that chocolate decadence?
The good news - you still have time to make these chocolate crackle cookies before Christmas! They're easy to make, have simple ingredients, and are always super popular. However, be aware that the dough has to be chilled for 2-4 hours before baking, so plan accordingly. This step can not be skipped as it is crucial in creating the perfect fudgy cookie that also holds its shape.
What are chocolate crinkle cookies?
A chocolate crinkle cookie is a fudgy cookie that is covered with powdered sugar prior to baking and bakes up with cracks in the top, crinkling the powdered sugar. These cookies have been around since the early 20th century and were first introduced by Betty Crocker. They are typically made at Christmas time and are also known as crackle cookies, snowball cookies, or snowflake cookies.
Why make these chocolate crackle cookies?
- They're simple to make with no special ingredients
- The dough can be made ahead of time and stored in the fridge until you're ready to make them
- They keep very well and actually taste better as they age
- If you love fudgy, chocolaty cookies that taste like a brownie you'll be hooked
- And these cookies have double the chocolate! Make it dark chocolate for real indulgence!
Frequently asked questions
A trick often used by professional bakers is to roll the cookie in a little granulated sugar prior to rolling in powdered sugar before baking. This is necessary only if it is very humid where you are located.
They will keep one week in an airtight container or 2-3 months in the freezer.
Absolutely. You can freeze the dough, either before or after you've rolled them into balls. If rolling into balls, freeze the balls first on a cookie sheet then throw them into a plastic freezer bag. You can also freeze the baked cookie once cooled. I suggest freezing them with a layer of parchment in-between layers.
Either you didn't chill the dough enough, give it 2-4 hours, or you didn't use enough flour. Make sure to measure the flour properly by scooping it into the measuring cup.
It is always hard to tell when a dark cookie is baked enough. In this case, look for the cookies to lose their glossiness and begin to form cracks.
How to make Chocolate Crinkle Cookies with Chocolate Chips
- Combine cocoa powder, sugar and oil in a large mixing bowl.
- Beat until the mixture looks shiny and black, usually 2-3 minutes.
- Add room-temperature eggs (or 1 egg and 1 mashed banana) and continue to beat for 1 minute. Room tempeature helps the eggs incorporate better.
- Add vanilla extract and mix thoroughly.
- Combine dry ingredients and add to chocolate mixture.
- Stir in chocolate chunks or chocolate chips. Chill dough in refrigerator for 2-4 hours or overnight.
Pro Tip: Chilling the dough will make the dough easier to handle. Plus it will create a fudgier, better-shaped cookie.
- Put powdered sugar on a flat plate. Roll dough with your hands into 1" balls and then roll in powdered sugar and place on parchment-lined baking sheet.
- Bake for 10 minutes. The cookies will be very soft when first taken out but will become firmer as they cool.
Note: DO NOT OVERBAKE! It's better to be a little under than overdone. Overdone will make the cookies hard and flat.
Let cool completely on wire racks then store in an airtight container on the countertop. These chocolate crackle cookies will keep soft and delicious for at least one week.
What you get - a deliciously fudgy cookie filled with dark chocolate that has slightly crispy edges. You won't be able to wait to devour them! Enjoy them for the holidays or any time that chocolate craving hits!
Replace chocolate chips or just some of them with chopped nuts or crushed peppermint candy canes
Add more flavor with ½ teaspoon cinnamon for a Mexican Hot Chocolate taste or increase the chocolaty flavor by adding 2 teaspoons of espresso powder
Mocha Crinkle Cookies - Add 1 Tablespoon espresso powder to the dough
Peppermint Crinkle Cookies - replace ¼ teaspoon of the vanilla with peppermint extract
Chocolate Crinkle Blossom - Add a Hershey kiss to the top, right after they come out of the oven
Healthier option - Now I can't boast that these chocolate crackle cookies will have no calories but you can add a little antioxidant power, fiber, and vitamins to the mix. Just switch out ⅛ cup cocoa for your favorite chocolate greens powder. You can also opt for coconut oil in lieu of the standard vegetable oil.
Eggless, vegan version - There is no butter in this recipe but the original does have eggs. So, just replace those eggs with either an egg substitute or one of the following:
- Cornstarch mixture - mix 2 teaspoons cornstarch with 2 Tablespoons oil and 4 Tablspoons of water and use in place of eggs
- Mix 1 Tablspoon ground flax seeds with ⅓ cup non-dairy milk instead of eggs
More Chocolate Recipe Favorites
Chocolate Chocolate Cherry Cookies - are doubly delicious dark chocolate cookies filled with fresh seasonal cherries & dark chocolate chips that no chocolate lover can resist.
Chocolate Magic Cake - one batter bakes magically into 3 layers. A dense chocolate cake on the bottom, chocolate custard in the center, and a lighter chocolate cake layer on the top.
Easy Molten Chocolate Cupcakes - take just 20 minutes and 5 ingredients to create a rich fudgy chocolate cupcake with a liquid chocolate center.
Chocolate Cobbler from Julie Blanner - takes only minutes to create a rich, fudgy dessert perfect for any occasion.
Kahlua Truffles - are Kahlua-flavored chocolate candy dipped into dark chocolate.
Double Chocolate Crinkle Cookies
- ½ cup unsweetened dark cocoa powder (or ⅜ cup cocoa powder & ⅛ cup chocolate greens powder)
- ¾ cup sugar
- ¼ cup coconut oil (you can also use vegetable oil or any other mild-flavored oil)
- 2 large eggs (or egg substitute, see options in notes)
- 1 teaspoon pure vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup dark chocolate chips (optional)
- ½ cup confectioner's sugar
- In a large bowl of an electric mixer, beat cocoa powder, sugar and coconut oil (melted) until it looks shiny and very black, about 2-3 minutes.
- Turn mixer to low and add eggs. Continue to beat for 1 minute. Add vanilla and mix thoroughly.
- Combine flour, baking powder and salt. Slowly add to wet ingredients until just blended.
- Stir in chocolate chips.
- Wrap in plastic wrap and place in refrigerator to chill for at least 2 hours or overnight.
- When ready to bake, preheat oven to 350 degrees. Line cookie sheets with silicone mat or parchment paper.
- Place powdered sugar on a flat plate.
- Take out ¼ dough at a time so the remaining dough stays well chilled and easier to handle.
- Roll dough into 1" balls, I like to do 12 at a time, then roll in powdered sugar to coat. Place on cookie sheet.
- Repeat with remaining dough.
- Bake for 10 minutes. Cool on cookie sheets for about 5 minutes then transfer to wire racks until completely cooled.
- Store in airtight container.
- Cornstarch mixture - mix 2 teaspoons cornstarch with 2 Tablespoons oil and 4 Tablespoons of water and use in place of eggs
- Mix 1 Tablespoon ground flax seeds with ⅓ cup non-dairy milk instead of eggs
This post has been updated with new photos and step-by-step directions. It was first published on October 16, 2016.