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chocolate crinkle cookie

Fudgy Chocolate Crinkle Cookies

These fudgy chocolate crinkle cookies are rich, soft, and packed with deep chocolate flavor. With their signature powdered sugar coating and crackled tops, they look just as impressive as they taste. Perfect for holiday baking, cookie exchanges, or satisfying a serious chocolate craving.
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Ingredients Method Notes

Ingredients
  

  • * 1 cup all-purpose flour
  • * ½ cup unsweetened cocoa powder
  • * 1 teaspoon baking powder
  • * ¼ teaspoon salt
  • * ½ cup unsalted butter softened
  • * 1 cup granulated sugar
  • * 2 large eggs
  • * 1 teaspoon vanilla extract
  • * ¼ cup granulated sugar for rolling
  • * ½ cup powdered sugar for rolling

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually mix the dry ingredients into the wet ingredients until a thick chocolate dough forms.
  6. Cover and refrigerate the dough for at least 1 hour.
  7. Scoop tablespoon-sized portions of dough and roll into balls.
  8. Roll each dough ball in granulated sugar, then generously coat with powdered sugar.
  9. Place on the prepared baking sheets about 2 inches apart.
  10. Bake for 10–12 minutes or until the cookies have spread and developed crackled tops.
  11. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

* Chilling the dough is essential for achieving the classic crinkle appearance.
* For extra-rich cookies, add ½ cup chocolate chips to the dough.
* Store in an airtight container at room temperature for up to 5 days.
* These cookies freeze well for up to 3 months.
* Be generous with the powdered sugar coating for the most dramatic crackled finish.