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Best Fudgy Chocolate Crinkle Cookies

A pile of rich, dark chocolate crinkle cookies heavily dusted with white powdered sugar on a white plate.

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Make soft, chewy chocolate crinkle cookies with a perfect powdered sugar crackle top. This recipe uses simple ingredients for a classic holiday favorite.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar, plus 1 cup for rolling
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar, for rolling

Instructions

  1. In a large bowl, cream together the softened butter and 1 3/4 cups of granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Place the remaining 1 cup of granulated sugar and the 1/2 cup of powdered sugar into two separate shallow bowls.
  6. Roll the cookie dough into balls about 1 1/2 inches in diameter.
  7. Roll each dough ball first in the granulated sugar, coating it completely.
  8. Next, roll the sugared ball in the powdered sugar, pressing lightly so the powdered sugar adheres well.
  9. Place the coated dough balls onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
  10. Bake in a preheated oven at 350 degrees F (175 degrees C) for 10 to 12 minutes. The edges should be set, but the centers will look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will set as they cool.

Notes

  • For the best crinkle effect, make sure the dough balls are thoroughly coated in both sugars before baking.
  • You can chill the dough for 30 minutes if your kitchen is warm, but this recipe works well without chilling.
  • These are excellent for holiday cookie boxes and freeze well after baking.

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