Soft Double Chocolate Crinkle Cookies with Fudgy Centers

🎉 Introduction

When you want a cookie that’s soft, rich, deeply chocolatey, and melts in your mouth like a fudgy brownie, these Soft Double Chocolate Crinkle Cookies are the ultimate treat. They combine everything people love about classic chocolate crinkles — snowy powdered sugar, dramatic cracked tops, and soft centers — but with an upgraded twist: extra chocolate.

With cocoa powder and semi-sweet chocolate chips folded into the dough, these cookies deliver double the flavor, double the richness, and double the fudgy goodness. Every bite is soft, tender, warm, and full of gooey chocolate pockets. The outside is coated in powdered sugar for that iconic snowy Christmas look, while the inside stays perfectly soft and brownie-like.

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These cookies are perfect for Christmas, winter gatherings, dessert platters, holiday parties, cozy nights in, and high-performing Pinterest content. They look beautiful, taste incredible, and stay soft for days thanks to the butter-rich dough and chocolate chip melt.

Let’s make the softest, fudgiest double chocolate crinkles ever!

🧰 Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Silicone spatula
• Whisk
• Baking trays
• Parchment paper
• Cooling rack
• Measuring cups & spoons
• Plastic wrap
• Small bowl for confectioners’ sugar

🛒 Ingredients

Fresh Ingredients

• 1 Large egg

Dry Ingredients

• 1 cup All-purpose flour
• 5/8 cup Unsweetened natural cocoa powder
• 1 teaspoon Baking soda
• 11/16 cup Granulated sugar
• 1/2 cup Brown sugar (packed, light or dark)
• 1/8 teaspoon Salt
• 1 cup Confectioners’ sugar (for rolling)

Chocolate Add-Ins

• 1 cup Semi-sweet chocolate chips (mini or regular)

Flavorings

• 1 teaspoon Pure vanilla extract

Dairy

• 1 cup (113 g) Unsalted butter, softened

👩‍🍳 Directions

Step 1: Cream the Butter & Sugars

In a large bowl, beat together:

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• Softened butter
• Granulated sugar
• Brown sugar

Mix for 2–3 minutes until light, creamy, and fluffy.
This step creates the soft, rich foundation of the cookie.

Step 2: Add Egg & Vanilla

Add the egg and vanilla extract.
Beat until fully combined.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Cocoa powder
• Baking soda
• Salt

Ensure the mixture is lump-free and evenly chocolatey.

Step 4: Combine Wet & Dry Mixtures

Add the dry mixture to the butter mixture.
Use a spatula or mixer on low to combine until a thick dough forms.

The dough will be soft and chocolate-rich — perfect for fudgy cookies.

Step 5: Fold in Chocolate Chips

Add the semi-sweet chocolate chips.
Fold gently to distribute evenly.

Step 6: Chill the Dough

Cover bowl tightly with plastic wrap.
Refrigerate for 1 hour (minimum) or up to overnight.

Chilling ensures:

• Thick cookies
• Beautiful crinkles
• Fudgy centers
• Perfect shape

Step 7: Prepare for Baking

Preheat oven to 350°F (175°C).
Line baking trays with parchment paper.

Place confectioners’ sugar into a shallow bowl.

Step 8: Shape the Cookies

Scoop tablespoon-sized dough balls.
Roll each ball smooth in your hands.

Coat generously — very generously — in confectioners’ sugar.

A thick coating creates dramatic snowy crinkles.

Step 9: Bake

Place dough balls on baking trays, spacing them evenly.

Bake for 10–12 minutes, or until:

• Tops crack beautifully
• Edges are set
• Centers still look soft and fudgy

Remove from oven before they look fully baked — they firm up as they cool.

Step 10: Cool & Enjoy

Let cookies cool on the baking tray for 5 minutes.
Transfer to a cooling rack to finish cooling.

Enjoy warm for maximum fudginess!

🍽️ Servings & Timing

• Servings: 18–22 cookies
• Prep Time: 15 minutes
• Chill Time: 60 minutes
• Bake Time: 10–12 minutes
• Total Time: About 1 hour 30 minutes

🧊 Storage & Reheating

Room Temperature

Store in an airtight container for 5–6 days
They stay soft the whole time thanks to the chocolate chips & butter.

Freezer

Freeze baked cookies or dough balls for up to 2 months.
Bake frozen dough with +2 minutes.

Reheating

Warm a cookie for 6–8 seconds in the microwave for gooey centers.

🥄 Variations

1. Triple Chocolate Crinkles

Add white chocolate chips for three layers of chocolate.

2. Mocha Fudgy Crinkles

Add 1 teaspoon instant espresso powder.

3. Peppermint Double Chocolate Cookies

Add a touch of peppermint extract + crushed candy canes.

4. Salted Double Chocolate Crinkles

Sprinkle sea salt on top right after baking.

5. Walnut Double Chocolate Cookies

Add chopped walnuts for crunchy winter texture.

6. Marshmallow Crinkles

Press one mini marshmallow in the center before baking.

❓ 10 FAQs

1. Why didn’t my crinkles crack?

Dough wasn’t chilled enough. Chill at least 1 hour.

2. Why did the powdered sugar melt?

You need a thicker coating — roll twice if needed.

3. Why are my cookies flat?

Warm dough or softened butter too soft — chill longer.

4. Can I use dark cocoa powder?

Yes — it makes them richer and darker.

5. How do I keep them soft?

Store in an airtight container with a slice of bread or marshmallow.

6. Can kids help make these?

Yes — rolling dough balls in sugar is perfect for kids.

7. Can I make them gluten-free?

Use a 1:1 gluten-free flour blend.

8. Why are my cookies dry?

Overbaking. Remove early — fudgy centers are key.

9. Can I double the recipe?

Yes — perfect for Christmas baking batches.

10. Can I add nuts or candy?

Absolutely — they pair perfectly with chocolate.

🏁 Conclusion

These Soft Double Chocolate Crinkle Cookies with Fudgy Centers are the ultimate upgrade to the classic chocolate crinkle. With extra chocolate chips, deep cocoa richness, and melt-in-your-mouth centers, these cookies deliver the perfect mix of cozy winter comfort and irresistible indulgence.

They’re beautiful to look at, delicious to eat, and perfect for Christmas dessert tables, cookie boxes, winter snacking, and food-blogging content. Once you make them, they’ll become one of your signature holiday recipes — guaranteed.

Adam

Soft Double Chocolate Crinkle Cookies with Fudgy Centers

When you want a cookie that’s soft, rich, deeply chocolatey, and melts in your mouth like a fudgy brownie, these Soft Double Chocolate Crinkle Cookies are the ultimate treat. They combine everything people love about classic chocolate crinkles — snowy powdered sugar, dramatic cracked tops, and soft centers — but with an upgraded twist: extra chocolate. With cocoa powder and semi-sweet chocolate chips folded into the dough, these cookies deliver double the flavor, double the richness, and double the fudgy goodness. Every bite is soft, tender, warm, and full of gooey chocolate pockets. The outside is coated in powdered sugar for that iconic snowy Christmas look, while the inside stays perfectly soft and brownie-like. These cookies are perfect for Christmas, winter gatherings, dessert platters, holiday parties, cozy nights in, and high-performing Pinterest content. They look beautiful, taste incredible, and stay soft for days thanks to the butter-rich dough and chocolate chip melt. Let’s make the softest, fudgiest double chocolate crinkles ever!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

bake & Chill Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 22 cookies

Ingredients Equipment Method Notes

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Ingredients

  

Fresh Ingredients

• 1 Large egg
• Dry Ingredients
• 1 cup All-purpose flour
• 5/8 cup Unsweetened natural cocoa powder
• 1 teaspoon Baking soda
• 11/16 cup Granulated sugar
• 1/2 cup Brown sugar packed, light or dark
• 1/8 teaspoon Salt
• 1 cup Confectioners’ sugar for rolling

Chocolate Add-Ins

• 1 cup Semi-sweet chocolate chips mini or regular

Flavorings

• 1 teaspoon Pure vanilla extract

Dairy

• 1 cup 113 g Unsalted butter, softened

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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

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Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Silicone spatula
• Whisk
• Baking trays
• Parchment paper
• Cooling rack
• Measuring cups & spoons
• Plastic wrap
• Small bowl for confectioners’ sugar

Method

 

Step 1: Cream the Butter & Sugars

1. In a large bowl, beat together:
2. Softened butter
3. Granulated sugar
4. Brown sugar
5. Mix for 2–3 minutes until light, creamy, and fluffy.
6. This step creates the soft, rich foundation of the cookie.

Step 2: Add Egg & Vanilla

1. Add the egg and vanilla extract.
2. Beat until fully combined.

Step 3: Mix the Dry Ingredients

1. In a medium bowl, whisk together:
2. Flour
3. Cocoa powder
4. Baking soda
5. Salt
6. Ensure the mixture is lump-free and evenly chocolatey.

Step 4: Combine Wet & Dry Mixtures

1. Add the dry mixture to the butter mixture.
2. Use a spatula or mixer on low to combine until a thick dough forms.
3. The dough will be soft and chocolate-rich — perfect for fudgy cookies.

Step 5: Fold in Chocolate Chips

1. Add the semi-sweet chocolate chips.
2. Fold gently to distribute evenly.

Step 6: Chill the Dough

1. Cover bowl tightly with plastic wrap.
2. Refrigerate for 1 hour (minimum) or up to overnight.
3. Chilling ensures:
4. Thick cookies
5. Beautiful crinkles
6. Fudgy centers
7. Perfect shape

Step 7: Prepare for Baking

1. Preheat oven to 350°F (175°C).
2. Line baking trays with parchment paper.
3. Place confectioners’ sugar into a shallow bowl.

Step 8: Shape the Cookies

1. Scoop tablespoon-sized dough balls.
2. Roll each ball smooth in your hands.
3. Coat generously — very generously — in confectioners’ sugar.
4. A thick coating creates dramatic snowy crinkles.

Step 9: Bake

1. Place dough balls on baking trays, spacing them evenly.
2. Bake for 10–12 minutes, or until:
3. Tops crack beautifully
4. Edges are set
5. Centers still look soft and fudgy
6. Remove from oven before they look fully baked — they firm up as they cool.

Step 10: Cool & Enjoy

1. Let cookies cool on the baking tray for 5 minutes.
2. Transfer to a cooling rack to finish cooling.
3. Enjoy warm for maximum fudginess!

Notes

🧊 Storage & Reheating
Room Temperature

Store in an airtight container for 5–6 days
They stay soft the whole time thanks to the chocolate chips & butter.

Freezer

Freeze baked cookies or dough balls for up to 2 months.
Bake frozen dough with +2 minutes.

Reheating

Warm a cookie for 6–8 seconds in the microwave for gooey centers.

🥄 Variations
1. Triple Chocolate Crinkles

Add white chocolate chips for three layers of chocolate.

2. Mocha Fudgy Crinkles

Add 1 teaspoon instant espresso powder.

3. Peppermint Double Chocolate Cookies

Add a touch of peppermint extract + crushed candy canes.

4. Salted Double Chocolate Crinkles

Sprinkle sea salt on top right after baking.

5. Walnut Double Chocolate Cookies

Add chopped walnuts for crunchy winter texture.

6. Marshmallow Crinkles

Press one mini marshmallow in the center before baking.

❓ 10 FAQs
1. Why didn’t my crinkles crack?

Dough wasn’t chilled enough. Chill at least 1 hour.

2. Why did the powdered sugar melt?

You need a thicker coating — roll twice if needed.

3. Why are my cookies flat?

Warm dough or softened butter too soft — chill longer.

4. Can I use dark cocoa powder?

Yes — it makes them richer and darker.

5. How do I keep them soft?

Store in an airtight container with a slice of bread or marshmallow.

6. Can kids help make these?

Yes — rolling dough balls in sugar is perfect for kids.

7. Can I make them gluten-free?

Use a 1:1 gluten-free flour blend.

8. Why are my cookies dry?

Overbaking. Remove early — fudgy centers are key.

9. Can I double the recipe?

Yes — perfect for Christmas baking batches.

10. Can I add nuts or candy?

Absolutely — they pair perfectly with chocolate.

🏁 Conclusion

These Soft Double Chocolate Crinkle Cookies with Fudgy Centers are the ultimate upgrade to the classic chocolate crinkle. With extra chocolate chips, deep cocoa richness, and melt-in-your-mouth centers, these cookies deliver the perfect mix of cozy winter comfort and irresistible indulgence.

They’re beautiful to look at, delicious to eat, and perfect for Christmas dessert tables, cookie boxes, winter snacking, and food-blogging content. Once you make them, they’ll become one of your signature holiday recipes — guaranteed.