When it comes to cookies, there’s nothing quite like a batch of freshly baked double chocolate crinkle cookies to satisfy your sweet tooth. These cookies are not only packed with chocolatey goodness but also have that perfect crinkly top that makes them irresistible.

Whether you’re baking for a special occasion, a holiday, or simply to treat yourself, this recipe is sure to impress. The best part? These cookies are incredibly easy to make. Let’s dive into the recipe so you can start baking these delightful treats!

Ingredients Needed for This Recipe

1 cup unsweetened cocoa powder

2 cups granulated sugar
1/2 cup vegetable oil
4 large eggs

2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder

1/2 teaspoon salt
1 cup confectioners’ sugar (for coating)
1/2 cup chocolate chips (optional, for extra chocolatey cookies)

Instructions for Making Double Chocolate Crinkle Cookies

Mix the Cocoa, Sugar, and Oil: In a large bowl, whisk together the cocoa powder, granulated sugar, and vegetable oil until it combines into a glossy, granular mix.
Add the Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt.

Combine Wet and Dry Mixtures: Gradually mix the dry ingredients into the cocoa mixture, stirring until the dough comes together. The dough will be thick and sticky.
Add Chocolate Chips: If using, fold in the chocolate chips. This step is optional but recommended for chocolate lovers.
Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight. This step is crucial as it helps in forming the characteristic crinkly crust.

Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or lightly grease them.
Form Cookies: Roll the dough into balls, about 1-inch in diameter. Coat each ball in confectioners’ sugar before placing it on the prepared cookie sheets.
Bake: Bake in the preheated oven for 10-12 minutes. The cookies should be soft in the center and crinkly on top.

Cool: Allow the cookies to stand on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Perfecting the Recipe

Quality of Ingredients: Use high-quality cocoa powder as it is the main flavor agent in your cookies. Dutch-processed cocoa powder will give you a smoother, more mellow chocolate flavor compared to natural cocoa powder, which tends to be more robust and sharp.

Correct Measuring: Be precise with your measurements, especially for the flour and cocoa powder. Using too much flour can make your cookies dry and dense, so consider using a kitchen scale for accuracy.

Dough Consistency: If your dough is too sticky to handle even after chilling, you might need to add a bit more flour. However, add sparingly as too much flour can alter the texture of your cookies.

Chill the Dough: Do not skip chilling the dough; it ensures the cookies don’t spread too much and helps develop the flavors. Overnight chilling is best, but if you’re short on time, even four hours will make a significant difference.

Confectioners’ Sugar Coating: Apply a generous amount of confectioners’ sugar to each cookie ball before baking. The sugar not only contributes to the distinctive crinkly texture but also balances the deep chocolate flavor with a sweet touch.

Do Not Overbake: Keep an eye on your cookies as they bake. They should still be soft in the middle when you take them out of the oven; they’ll harden up as they cool.

Oven Calibration: Oven temperatures can vary, so if you find your cookies aren’t baking evenly, it might be worth checking if your oven is calibrated correctly.

Serving Suggestions

With Coffee or Tea: Their rich, chocolatey flavor makes them a perfect companion to a hot cup of coffee or tea.

Ice Cream Sandwiches: Place a scoop of your favorite ice cream between two crinkle cookies for an indulgent treat.

Gifts: Pack these cookies in a decorative tin or box for a thoughtful homemade gift during holidays or special occasions.

Dessert Platter: Serve these with a variety of other cookies and sweets for a dessert platter at parties or family gatherings.

With Milk: Dunk these cookies in a glass of cold milk for a classic treat.

Storage Tips

Cool Completely: Ensure cookies are completely cool before storing to prevent condensation that can make them soggy.

Airtight Container: Store the cookies in an airtight container at room temperature. They will last for up to a week.

Separate Layers: If stacking cookies in a container, place a sheet of parchment paper between layers to prevent them from sticking together.

Refresh in Oven: If the cookies have softened, you can refresh them in a 300°F oven for 5-10 minutes to crisp up.

Freezing: For longer storage, freeze the dough balls or baked cookies. Wrapped well, they can last up to three months. Thaw at room temperature or reheat frozen cookies in the oven.

Frequently Asked Questions

Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute designed for baking.

Can I use oil substitutes? Vegetable oil can be substituted with an equal amount of melted coconut oil or even butter for a different flavor profile.

Can I add nuts or other mix-ins? Absolutely! Consider adding chopped nuts, white chocolate chips, or dried fruit for additional texture and flavor.

Why did my cookies not crackle? This usually happens if the dough wasn’t chilled long enough, the cookies weren’t coated with enough confectioners’ sugar, or the baking powder was inactive.

Can I make the dough ahead of time? Yes, the dough can be made up to 2 days ahead of time and kept refrigerated until ready to bake.

Double Chocolate Crinkle Cookies

These cookies are not only packed with chocolatey goodness but also have that perfect crinkly top that makes them irresistible.

Print Pin Rate

Serving Size

Ingredients

1 cup unsweetened cocoa powder

2 cups granulated sugar
1/2 cup vegetable oil
4 large eggs

2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder

1/2 teaspoon salt
1 cup confectioners’ sugar for coating
1/2 cup chocolate chips optional, for extra chocolatey cookies

Instructions

Mix the Cocoa, Sugar, and Oil: In a large bowl, whisk together the cocoa powder, granulated sugar, and vegetable oil until it combines into a glossy, granular mix.
Add the Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next.
Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, baking powder, and salt.

Combine Wet and Dry Mixtures: Gradually mix the dry ingredients into the cocoa mixture, stirring until the dough comes together. The dough will be thick and sticky.
Add Chocolate Chips: If using, fold in the chocolate chips. This step is optional but recommended for chocolate lovers.
Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight. This step is crucial as it helps in forming the characteristic crinkly crust.

Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or lightly grease them.
Form Cookies: Roll the dough into balls, about 1-inch in diameter. Coat each ball in confectioners’ sugar before placing it on the prepared cookie sheets.
Bake: Bake in the preheated oven for 10-12 minutes. The cookies should be soft in the center and crinkly on top.