Double Chocolate Crackle Cookies are rich, fudgy, and deeply chocolatey — the kind of cookie I crave when I want something indulgent and cozy. I love how the crinkled powdered sugar exterior gives way to a soft, brownie-like center that melts in every bite. With two kinds of chocolate and a crackled finish, these cookies are both beautiful and delicious — perfect for holidays, gifts, or just a chocolate fix.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make, delivers bakery-style results, and satisfies every chocolate craving. The dough comes together quickly, and the cookies have that classic crackle effect that looks amazing on a cookie tray. They’re crisp on the outside, soft and chewy on the inside, and loaded with chocolate flavor thanks to cocoa powder and chocolate chips. Double Chocolate Crackle Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Salt
Granulated sugar
Eggs
Vegetable oil (or melted butter)
Vanilla extract
Semi-sweet or dark chocolate chips
Powdered sugar (for rolling)

Directions

I whisk together the flour, cocoa powder, baking powder, and salt in a bowl.
In another bowl, I beat the sugar, eggs, oil, and vanilla until smooth and slightly thickened.
I gradually stir the dry ingredients into the wet mixture until a dough forms, then fold in the chocolate chips.
I cover the dough and chill it for at least 1 hour — this helps it firm up and keeps the cookies thick.
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
I scoop out tablespoon-sized portions, roll them into balls, then coat them generously in powdered sugar.
I place them on the baking sheet and bake for 10–12 minutes, until the tops are crackled and the edges are set.
I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies and takes around 1 hour and 30 minutes total — including chilling time. Active prep and baking take about 30 minutes.

Variations

Sometimes I use white chocolate chips or a mix of milk and dark chocolate for extra contrast. I’ve also added a pinch of cinnamon or espresso powder to deepen the chocolate flavor. For a peppermint twist, I stir in crushed candy canes or a drop of peppermint extract during the holidays.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy. If I want to freeze them, I freeze the dough balls (before rolling in powdered sugar) and bake them straight from the freezer — just adding an extra minute or two to the bake time. Double Chocolate Crackle Cookies

FAQs

Why do I need to chill the dough?

Chilling helps firm up the dough so the cookies don’t spread too much. It also enhances the crackle effect when baked.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with great results. The texture stays soft and fudgy.

Do I need to use chocolate chips?

No, but I like the added bursts of melted chocolate. You can also chop a chocolate bar for bigger chunks.

Can I double the recipe?

Definitely. This recipe scales up easily, and the cookies freeze well, so I always make extras.

How do I keep the crackle effect?

I roll the dough generously in powdered sugar — don’t be shy. The contrast between the dark dough and white sugar is what makes them pop.

Conclusion

Double Chocolate Crackle Cookies are everything I want in a chocolate treat — rich, chewy, beautiful, and easy to make. Whether I’m baking for a holiday cookie exchange or just treating myself, these cookies never fail to impress. With their bold chocolate flavor and stunning crackled tops, they’re as irresistible as they look.