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The Best Fudgy Chocolate Crinkle Cookies: Soft, Chewy, and Picture-Perfect

A stack of rich, dark chocolate crinkle cookies heavily dusted with white powdered sugar, sitting on a white plate.
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Announcing the good news: you can easily make soft, fudgy chocolate crinkle cookies with that signature crackled top. This simple recipe is perfect for your next holiday cookie exchange.

Ingredients

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

Instructions

  1. In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir 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.
  5. Cover the dough and chill it in the refrigerator for at least 2 hours, or preferably overnight. Chilling is key for the best crackled top.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Pour the 1 cup of powdered sugar into one shallow dish and the remaining 1/2 cup into another.
  8. Scoop the chilled dough into balls, about 1.5 tablespoons each. Roll each ball first in the full cup of powdered sugar until completely coated.
  9. Roll the coated ball again in the second dish of powdered sugar for a thick coating.
  10. Place the double-coated dough balls about 2 inches apart on the prepared baking sheets.
  11. Bake for 10 to 12 minutes. The edges will look set, but the centers will still look slightly soft.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crackles will set as they cool.

Notes

  • For the best crackled top, make sure your dough is thoroughly chilled. Cold dough spreads less, allowing the powdered sugar coating to crackle as the cookie bakes.
  • If you want a double chocolate flavor, mix in 1/2 cup of semi-sweet chocolate chips with the dry ingredients.
  • These are best stored in an airtight container at room temperature for up to 4 days.

Nutrition

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