Make irresistible chocolate crinkle cookies that are soft, fudgy, and covered in a perfect powdered sugar crackle top. This easy recipe yields delicious, chewy chocolate treats ideal for holiday baking or gifting.
Author:katereilly
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 1/2 cups granulated sugar, plus 1 cup for rolling
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips (optional, for extra fudginess)
Instructions
In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, stir in the chocolate chips. The dough will be thick.
Place the remaining 1 cup of granulated sugar into a shallow dish.
Scoop the dough into rounded tablespoons. Roll each scoop thoroughly in the sugar until completely coated.
Place the sugared dough balls onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
Bake at 350°F (175°C) for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft. Do not overbake for a fudgy center.
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 taller, more defined crinkles, chill the dough for at least 2 hours or overnight before rolling and baking.
Use high-quality cocoa powder for the deepest chocolate flavor.
If the cookies spread too much, chill the dough for 30 minutes before rolling in sugar and baking.