Print

Fudgy Chocolate Crinkle Cookies: The Classic Bakery Treat

A stack of four rich chocolate crinkle cookies heavily dusted with powdered sugar, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, fudgy chocolate crinkle cookies with a beautiful powdered sugar crackle top. This easy recipe delivers rich, brownie-like flavor perfect for holidays or any time you crave a decadent chocolate dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips, melted and cooled slightly
  • 1 cup powdered sugar, for rolling

Instructions

  1. Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
  2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the melted chocolate chips. The dough will be thick.
  5. Place the dough in the refrigerator to chill for at least 1 hour. Chilling helps the cookies hold their shape and enhances the crinkle effect.
  6. Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  7. Pour the powdered sugar into a shallow dish.
  8. Scoop the chilled dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the powdered sugar until completely coated.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 10 to 12 minutes. The centers should look slightly underdone; they will set as they cool, keeping them fudgy.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crackle top will become more defined as they cool.

Notes

  • For the best crackle effect, ensure the dough is well chilled before rolling in powdered sugar.
  • If you want extra fudgy centers, slightly underbake them by about one minute.
  • You can substitute some of the granulated sugar with packed brown sugar for added chewiness.
  • These are excellent for holiday cookie exchanges and freeze well after baking.

Nutrition

Find it online: https://daisyrecipe.com/crinkle-cookies-fudgy-soft-chocolate-cookies/