These double chocolate crinkle cookies are super fudgy chocolate cookies that are filled with both cocoa powder and chocolate chips. These are perfect for the holiday season!
These classic Christmas cookies are rolled in powdered sugar to create that iconic crackle cookie top.
The cookies are soft, chewy, and stays that way for days after baking! They almost taste like a brownie but in cookie form!
Why You'll Love These Cookies
- They are no chill.
- No stand mixer is needed; just mixing bowls.
- They're perfect for your Christmas cookie platter.
- Each bite is fudgy and full of chocolate flavor.
- The powdered sugar coating adds a sweet texture and flavor!
Chocolate crinkles are some of my favorite cookies to bake around the holidays. These double chocolate ones are a step up from the originals with the addition of semi-sweet chocolate chips.
Expert Baking Tips
- Baking Sheet: I recommend this specific baking sheet. Line each pan with parchment paper.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might spread too much.
- Sugar Coating: Roll each dough balls in granulated sugar first and then powdered sugar.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips above).
- Cocoa Powder: For best results I recommend using an unsweetened cocoa powder such as Hershey's. This will make the cookies super chocolately.
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Melt the butter and let it cool until it is room temperature butter before using. Make sure to use unsalted butter.
- Chocolate Chips: I used semi-sweet but you could also use dark chocolate chips.
- Powdered Sugar: Also called confectioners' sugar.
Here are the step by step instructions on how to make these chocolate crackle cookies.
Step 1: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, corn starch, baking soda, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the melted and cooled butter, white sugar, eggs, and pure vanilla extract until fully combined.
Step 4: Combine the ingredients. Add the flour mixture and use a silicone or rubber spatula to gently mix until combined. Then fold in the chocolate chips.
Step 5: Scoop the dough. Use a small cookie scoop (I used my 1.5 tablespoon) to scoop out the dough. Roll balls of dough in the white sugar first and then very generously in the powdered sugar.
Step 6: Bake. Place the cookie dough balls onto the prepared cookie sheet and bake for 9-11 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire cooling rack.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Frequently Asked Questions
Yes they can. Freeze the cookies on a baking sheet for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.
You can leave them out if you have to, but I highly recommend you mix them in. The cookies will be even more chocolatey, which is perfect for any chocolate lover!
It brings me so much joy to see you make my recipes. 🙂
More Cookie Recipes
Double Chocolate Crinkle Cookies
- Parchment paper
- Baking Sheets
- Mixing Bowls
Double Chocolate Crinkle Cookies
- 1 ¼ cups plus 2 tablespoons all-purpose flour
- ⅔ cup cocoa powder, sifted
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted & cooled for at least 20 minutes
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- ¼ cup sugar
- 1 cup powdered sugar
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined (the dough will look similar to brownie batter). Then fold in the chocolate chips.
- Place both the sugar and powdered sugar in two separate small bowls and use a small cookie scoop (I used my 1.5 tablespoon) to scoop out the dough. Roll each dough ball lightly in the sugar and then very generously in the powdered sugar. Place onto the prepared baking sheets.
- Bake for 9-11 minutes or until the cookies have puffed up and cracked (the cookies will be soft when you remove them). Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.