Chocolate Crinkle Cookies are soft and fudgy on their own, and these include chocolate chips for even more chocolatey goodness. Enjoy these Double Chocolate Crinkle Cookies at Christmas or any time of year.
One of my favorite parts of the holidays is the spirit of serving others. Last night my family volunteered at our town’s Live Nativity. Admission is free, but attendees are encouraged to bring non-perishable food or monetary donations for the local food pantry.
Even though it was freezing, we stood together at the entrance to accept donations. My kids complained a bit, but they seemed to understand the importance of helping others and felt proud of the small part they played.
Service humbles us and shifts our focus away from our own concerns so we can help lighten someone else’s load. I hope to share many more opportunities like this with my family.
If you’re looking for ways to spread kindness, check out ideas to brighten the season and find something that fits your schedule—small acts add up and don’t need to happen in any particular order.
I love to serve through food, so I always look forward to neighborhood Christmas plates. Cookies are ideal—they’re easy to make, package, and deliver. Who doesn’t love a fresh batch of cookies?
These Double Chocolate Crinkle Cookies are fudgy and rich. My eight-year-old declared them the best cookies ever. They’re especially delicious warm from the oven with gooey chocolate chips—perfect for sharing or enjoying at home.
Double Chocolate Crinkle Cookies
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Ingredients
- 2 cups (400 g) granulated sugar
- ¾ cup (177 ml) oil, (vegetable or canola)
- ¾ cup (60 g) cocoa powder, (dark cocoa preferred)
- 4 large eggs
- 2 tsp vanilla extract
- 2 ⅓ cups (280 g) all-purpose flour, (stir, spoon, and level)
- 2 tsp baking powder
- ½ tsp salt
- 1 cup (170 g) semi-sweet chocolate chips
- ⅓ cup (40 g) powdered sugar, for rolling
Instructions
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In a large bowl using an electric mixer, cream the sugar and oil together. Add the cocoa and mix until combined. Beat in the eggs and vanilla.
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In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until thoroughly combined. Fold in the chocolate chips.
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Chill the dough until firm enough to handle—about 1 hour in the freezer or 4+ hours in the refrigerator.
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Preheat the oven to 350°F (175°C). Lightly grease a cookie sheet or line it with parchment paper or a silicone baking mat.
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Scoop the dough into 2-inch balls (a #30 scoop works well). Roll each ball in powdered sugar to coat. Place the dough balls a few inches apart on the prepared cookie sheet to allow for spreading.
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Bake for 11–13 minutes. Do not overbake. Let cookies rest on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
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