These double chocolate crinkle cookies are the kind that disappear from the plate before they’ve even cooled. They bake up with fudgy centers, crisp edges, and those signature snowy crinkles that make them look like little brownie snowballs. Every bite is rich with cocoa and melty chocolate, dusted in powdered sugar for that perfect holiday-cookie sparkle.

Whether you’re baking for a Christmas cookie tray, a bake sale, or just a cozy night in, this recipe delivers bakery-style results without any complicated steps. The dough comes together in one bowl, chills until scoopable, then rolls in sugar for that crackled, picture-perfect finish. One batch makes enough to share—if you feel like sharing.

Why You’ll Love These Double Chocolate Crinkle Cookies

These cookies are basically brownies in disguise—chewy in the middle, a little crisp around the edges, and loaded with deep chocolate flavor. Cocoa powder gives them a rich base, while chocolate chips melt into little pockets of extra indulgence. They taste like something from a fancy bakery, but you can whip them up with pantry staples.

They’re also incredibly make-ahead friendly. The dough needs a chill, which means you can prep it earlier in the day (or even a day ahead), then bake fresh cookies right when you want them. They freeze well, travel beautifully, and always look impressive on a dessert table.

What Makes These Double Chocolate Crinkle Cookies So Perfect?

The magic of crinkle cookies comes from the contrast between a soft, almost brownie-like dough and a generous coating of powdered sugar. As the cookies bake, they spread and crack, letting the dark chocolate dough peek through the white sugar for that classic crinkle pattern.

A quick roll in granulated sugar before the powdered sugar helps the coating stick and keeps it from melting completely into the dough. Chilling the dough is equally important—it keeps the cookies from spreading too much and keeps the centers thick, soft, and fudgy.

Ingredients for the Double Chocolate Crinkle Cookies

Before you measure anything, it helps to know why each ingredient matters. These simple staples each play a role in giving your cookies that rich flavor, soft middle, and beautiful snowy finish.

All-purpose flour – Provides structure so the cookies hold their shape and stay chewy instead of cakey.
Unsweetened cocoa powder – The main source of chocolate flavor; use a good-quality cocoa for a deeper taste.
Baking powder – Helps the cookies puff slightly so they crack and crinkle as they bake.
Fine salt – Balances the sweetness and sharpens the chocolate flavor.
Granulated sugar – Sweetens the dough and helps create those crisp edges.
Light brown sugar – Adds a touch of molasses flavor and extra moisture for a fudgy texture.
Neutral oil (like vegetable or canola) – Keeps the cookies moist and soft for days without needing softened butter.
Large eggs – Bind the dough and add richness; they also help create that brownie-like chew.
Vanilla extract – Rounds out the chocolate and adds warmth.
Semisweet chocolate chips or chunks – The second hit of chocolate that makes these truly “double chocolate.”
Granulated sugar (for rolling) – Helps the powdered sugar cling and encourages nice cracks.
Powdered sugar – The snowy outer coating that gives these cookies their classic look.

How To Make the Double Chocolate Crinkle Cookies

Once your ingredients are ready, the process is straightforward: mix, chill, roll, and bake. Take your time with the chilling step and you’ll be rewarded with thick, crinkly cookies.

Step 1: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until everything looks evenly combined. This helps prevent clumps of cocoa or baking powder so your cookies bake evenly and rise properly.

Step 2: Mix the Sugars, Oil, and Eggs

In a large mixing bowl, combine the granulated sugar, brown sugar, and oil. Whisk until the mixture looks sandy and slightly glossy. Add the eggs one at a time, whisking well after each addition, then mix in the vanilla extract until smooth and thick.

Step 3: Bring the Dough Together

Add the dry ingredients to the wet ingredients in two 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 soft and sticky at this stage—that’s exactly what you want.

Step 4: Chill the Dough

Cover the bowl tightly and refrigerate the dough for at least 2 hours, or until firm enough to scoop and roll into balls. Chilling keeps the cookies from spreading too much and concentrates the chocolate flavor.

Step 5: Preheat and Prep the Sugar Coatings

When you’re ready to bake, preheat your oven and line your baking sheets with parchment paper. Add some granulated sugar to one shallow bowl and powdered sugar to another. This two-step coating will give your cookies a thick, even snowy layer.

Step 6: Roll and Coat the Dough

Scoop the chilled dough into balls, rolling them between your hands to smooth them out. Roll each ball first in granulated sugar, then generously in powdered sugar, making sure they’re fully covered. Set them on the prepared baking sheets with space between each cookie to allow for spreading.

Step 7: Bake Until Crinkled and Just Set

Bake the cookies until they’ve puffed, cracked, and the tops no longer look wet in the center. They should still feel very soft when you touch the cracks. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. They’ll set up as they cool but stay fudgy inside.

How Many People Do These Double Chocolate Crinkle Cookies Serve?

A single batch of these cookies typically yields about two dozen medium-sized cookies, which is enough to serve 10–12 people, depending on how generously you share. They’re ideal for cookie exchanges, office parties, or holiday dessert spreads where guests will be sampling several treats.

If you’re baking for a larger crowd, the recipe doubles easily—just be sure to chill the dough well and bake in batches. You can also portion the dough into smaller cookies if you’re building a big cookie platter with lots of variety.

How to Store Double Chocolate Crinkle Cookies

These cookies keep their soft, fudgy texture surprisingly well, making them perfect for baking ahead.

For short-term storage, let the cookies cool completely, then place them in an airtight container at room temperature. Layer them with parchment paper to protect the sugar coating. They’ll stay soft for about 4–5 days, though the powdered sugar may absorb a bit into the surface over time.

To store the dough, scoop it into balls after chilling and place them on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. When you’re ready to bake, let the dough balls sit at room temperature just until soft enough to roll in sugar, coat them, and bake—no need to fully thaw.

For longer storage, baked cookies can also be frozen. Arrange them in a single layer to freeze, then pack into containers or freezer bags with parchment between layers. Thaw at room temperature before serving; if the sugar has dulled, you can dust with a little extra powdered sugar right before plating.

Frequently Asked Questions

Can I make the dough ahead of time?
Yes. The dough can be chilled for up to 24 hours before baking. If it becomes very firm, let it sit at room temperature for 10–15 minutes so it’s easier to scoop and roll.

Do I have to use both granulated and brown sugar?
Using both sugars gives the best texture—granulated sugar helps with structure and crisp edges, while brown sugar adds moisture and a slight caramel note. If needed, you can replace the brown sugar with more granulated sugar, but the cookies may be a bit less fudgy.

Can I skip the chocolate chips?
You can, but they’re what make these double chocolate. Without the chips, the cookies will still be delicious, just slightly less rich. You could also swap in white chocolate chips or chopped peppermint chocolate for a fun twist.

Why did my cookies spread too much and lose their crinkles?
This usually means the dough wasn’t chilled long enough or your oven temperature was too low. Make sure the dough is firm before rolling, and use an oven thermometer if you suspect your oven runs cool.

How do I keep the powdered sugar from melting into the cookies?
Rolling the dough balls in granulated sugar first helps create a barrier so the powdered sugar doesn’t dissolve. Also, be generous with the powdered sugar coating and bake the cookies as soon as they’re coated so the sugar doesn’t start soaking in.

If you love these double chocolate crinkle cookies, you’ll probably enjoy these other cookie favorites from Mad For Meals:

Try these buttery, cherry-studded Cherry Almond Amish Sugar Cookies for a soft, nostalgic bite.
Bake a batch of Pumpkin Sugar Cookies with Cream Cheese Frosting when you’re craving cozy fall flavor.
Add some holiday fun with Candy Cane Cookies, perfect for Christmas cookie platters.
Swirl up warm spice and sweetness with Cinnamon Roll Cheesecake when you want a dessert that tastes like your favorite breakfast treat.

These recipes all bring a little something extra—whether it’s seasonal spice, nostalgic flavor, or over-the-top texture—to keep your cookie and dessert game exciting.

Save This Pin For Later

📌 Save these double chocolate crinkle cookies to your favorite dessert or holiday cookie board on Pinterest so you can come back to them anytime you need a crowd-pleasing treat.

And when you bake them, I’d love to hear how they turned out. Did you add a different kind of chocolate chip? Sprinkle a little sea salt on top? Maybe sandwich ice cream between two cookies?

Share your tweaks and questions so we can keep swapping ideas and baking smarter together. For even more sweet inspiration and daily recipe ideas, follow me on Mad For Meals Pinterest.