Double Chocolate Crinkle Cookies
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Chocolate Crinkle Cookies are soft and fudgy on their own, but these have chocolate chips added for twice the chocolatey goodness! Enjoy these Double Chocolate Crinkle Cookies for Christmas or any time of year!
One of the things I love the most about the holidays is the spirit of serving others. Last night my family and I volunteered to help with a Live Nativity our town puts on. Admission is technically free, but the purpose is to collect non-perishable food or monetary donations for the local food pantry.
Even though it was bitterly cold, we huddled together and stood at the entrance to accept the donations. I’m not going to lie. There was some whining from my kids, but I think they were still able to feel the spirit of the work they were doing to help those in need.
I love how service humbles us. It takes our mind off of our own worries, and let’s us help lift the burden(s) from someone else. I hope to share many more of those opportunities together with my family.
If you’re looking for some ideas on how you can share some good and brighten the world around you, check out these 25 Ways to #LightTheWorld. We’re already at day 10, but there are 15 days left, and you definitely don’t have to go in order. Just find something you like and do it!
Since I love to serve others through food, I always look forward to Christmas neighbor plates and cookies are a must! They are easy to make, package, and deliver. Plus, who doesn’t love cookies?!
These Double Chocolate Crinkle Cookies are FUDGY! My 8-year old son declared them the best cookies ever! They are so delicious warm from the oven, especially with the gooey chocolate chips! You’ll love this homemade cookie!
Double Chocolate Crinkle Cookies
- 2 cups granulated sugar
- 3/4 cup oil (vegetable/canola)
- 3/4 cup cocoa powder (I used dark cocoa)
- 4 large eggs
- 2 tsp vanilla extract
- 2 1/3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1/3 cup powdered sugar, for rolling
- In a large bowl with an electric hand mixer, cream the sugar and oil. Add the cocoa. Mix well. Beat in the eggs and vanilla.
- In another bowl, combine the flour, baking powder, and salt. Gradually add to wet mixture until combined thoroughly. Fold in the chocolate chips.
- CHILL the dough until firm enough to handle. About 1 hour in the freezer or 4+ hours in the refrigerator.
- Heat oven to 350 degrees Fahrenheit. Lightly grease cookie sheet or line with parchment paper or a silicone baking mat.
- Scoop dough into 2-inch balls (#30 scoop). Roll each ball in powdered sugar to coat. Place cookie dough balls a few inches apart on the prepared cookie sheet to allow room for spreading.
- Bake for 11-13 minutes. Do not over-bake. Let cookies rest on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
*Recipe lightly altered from Hershey's
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