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Fudgy Chocolate Crinkle Cookies

A stack of four fudgy chocolate crinkle cookies dusted with powdered sugar, one cookie is broken open.

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Make rich, soft, and fudgy chocolate crinkle cookies with a distinct crackled powdered sugar coating. This recipe delivers classic holiday flavor.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If using, fold in the chocolate chips.
  6. Place the powdered sugar in a shallow dish.
  7. Scoop the dough into rounded tablespoons. Roll each ball thoroughly in the powdered sugar until completely coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look soft. Do not overbake for a fudgy texture.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cracks will become more defined as they cool.

Notes

  • For the best crackle effect, ensure the dough balls are completely covered in powdered sugar before baking.
  • If you prefer a slightly firmer cookie, bake for an additional minute or two.
  • You can substitute dark cocoa powder for a deeper chocolate flavor.

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