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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!
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5 from 2 votes

Double Chocolate Crinkle Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 28 large cookies or 48 small 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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