Dark Chocolate Crinkle Cookies

Dark Chocolate Crinkle Cookies are soft, and chewy and taste a little like a brownie. They are easy to make and perfect for a cookie exchange. Once baked, these cookies have crinkles or cracks in them, hence the name. They are also known as crackles.

Dark Chocolate Crinkles

I have made Chocolate Crackles for the past 4 years at Christmas. My family loves them. This year I decided to try them with black cocoa in place of regular cocoa powder. After trying different combinations, I found that the mix of both cocoa powders works best.

Since the dough has to be chilled at least 6 hours before baking, you can make the dough the night before. I have kept the dough in the fridge for up to 48 hours before baking.

After baking, the crinkles last up to a week in an airtight container. I have not tried freezing them, since they don’t last long in our house. The recipe can be doubled, which is how I make them so we have lots to share.

Just before taking the cookies out of the oven, they can be decorated with a sprinkle of crushed candy cane for a festive look and taste. I added the candy cane to the cookie in the last 2 minutes of baking. Crushed candy cane can also be added to the dough before chilling for extra flavor. I have tried rolling the cookies in candy cane but it was not successful, since the candy just melted off the cookie.

Chocolate Crackle cookies have become one of my most requested cookies. This Christmas I plan on adding Dark Chocolate Crinkle cookies to my Christmas baskets.

Dark Chocolate Crinkle Cookies


  • 1 cup unsweetened cocoa powder
  • ¼ cup black cocoa powder
  • 2 cups white sugar
  • 4 eggs
  • ½ cup vegetable oil
  • 1-¼ Tbsp vanilla extract
  • 1 tsp salt
  • 2 tsp baking powder
  • 2 cups all purpose flour
  • 1 cup confectioner's sugar, for rolling


  • In a large mixing bowl, stir together both cocoa powders, sugar and vegetable oil, until smooth.
  • Mix in eggs and vanilla extract. Stir until well blended.
  • Add flour, baking powder, and salt. Mix well.
  • Cover with plastic wrap or foil and refrigerate 6 hours or overnight. This will allow dough to set and will be easier to handle.
  • Preheat your oven to 325°F and line a baking sheet with parchment paper
  • Pour powdered sugar into a small bowl and set aside
  • Using a tablespoon, scoop out dough and roll it to a smooth ball
  • Roll dough ball in the powdered sugar to coat it completely.
  • Place each dough ball onto the baking sheet about 1.5" apart.
  • Bake for 10 to 12 minutes. Do not over bake. Cookies should still look a little wet in the cracks.
  • Remove from oven and allow to cool 2 minutes on pan before transferring to cooling rack.
  • Store in airtight container for up to one week.

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