Fudgy Chocolate Crinkle Cookies
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This traditional Christmas Fudgy Chocolate Crinkle Cookies recipe is deliciously thick, soft-baked fudgy, chocolate cookies we love! Generously coated with powdered sugar with the crispy crinkles baked in–how could we resist?
This chocolate crinkle cookie recipe is always a holiday staple because they’re exceptionally YUM! You will want to add these to your baking list for Santa on Christmas eve and if you’re a chocolate lover, most definitely the best cookies!
What are Chocolate Crinkle Cookies?
Chocolate crinkle cookies are a rich brownie-like cookies that are rolled in powdered sugar before you bake them. As the cookies start to spread out in the oven, the powdered sugar starts cracking creating that classic crinkled look, that makes them so popular!
No one can resist how fudgy they are! They literally melt in your mouth!
Reasons We Can’t Resist Chocolate Crinkle Cookies!
- Simple staple ingredients you most likely have already on hand! YES!
- They are quick to make! No need to roll your balls out. Woot-woot! By using a 1 1/2 tablespoon cookie scoop, scoop dough balls out onto a baking sheet with parchment paper and place in fridge for 10-15 minutes to let them harden up. This will make it easy, so you can roll them in powdered sugar effortlessly without getting your hands all sticky. Unless you want to? I hate getting my hands all sticky…so this is also a time-saver!
- Because they’re chocolate!! The chocolate centers are soft and gooey with crisp powdered sugar edges. Who could resist?
- These chocolate crinkle cookies get better with time and don’t have to be eaten the same day or day 2, so you can make them ahead of time for your cookie exchange or gifting!
Ingredients You Need for Our Chocolate Crinkle Cookie Recipe
Bake a batch of classic chocolate crinkle cookies with this easy-to-follow recipe. These cookies are rich, fudgy, and have a signature cracked powdered sugar finish. Perfect for Christmas gatherings or to share with friends and family, this recipe makes the cookies soft on the inside with a beautiful crinkle on the surface. Try baking these for a sweet holiday treat everyone will love. Save this recipe for your next baking session!
- confectioners’ sugar
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- salt
- unsalted butter, room temperature
- granulated sugar
- eggs
- vanilla extract or orange extract, peppermint or mint extract
Instructions How to Make Fudgy Chocolate Crinkle Cookies
- Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.
- Put the confectioners’ sugar into a bowl and set aside.
- In another bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.
- In a large bowl, using a mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes.
- Add 1 egg and beat on medium speed until blended and repeat with other eggs, add in vanilla and beat until blended.
- Add in the flour mixture gradually and beat on low speed just until combined.
- No need to roll your balls out. By using a 1 ½ tablespoon scoop, scoop dough balls out onto a baking sheet with parchment paper and place in fridge for 10-15 minutes to let them harden up. This will make it easy, so you can roll them in powdered sugar effortlessly without getting your hands all sticky. Unless you want to? I hate getting my hands all sticky…so this is also a time-saver when it comes to powdered sugar coating!
- Now roll the balls in the confectioners’ sugar until generously covered and place on lined baking sheets about 2 inches apart.
- Bake the chocolate crinkle cookies until they are crackled and puffed, 10 to 12 minutes, more if still fudgy on top.
- Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
- Using a metal spatula, move the cookies onto the rack and let cool completely.
- Repeat with the rest of the cookies. Makes about 24 cookies.
More Chocolate Crinkle Cookie Flavor Options
- For a deep, rich chocolate flavor, get a boost from a teaspoon or 2 of espresso powder or add in some mini chocolate chips.
- Add 1/4 to 1/2 teaspoon mint or peppermint extract for a cool wintery vibe for mint and chocolate crinkle cookies.
- Add some peanut butter baking chips inside or a peanut butter cup for chocolate peanut butter love.
Storing Chocolate Crinkle Cookies
- Freshly baked crinkle cookies can be stored at room temperature in an airtight container for four to five days.
Freezing
- To freeze baked chocolate crinkle cookies, let them cool completely, then layer them with parchment paper in an airtight container.
- Another option is to freeze the dough by rolling it into cookie dough balls, flash-freezing them on a baking sheet until solid, and then storing them in a freezer-safe bag or freezer-safe container.
- No need to thaw frozen cookie dough before baking unless specified. Baking frozen cookies will result in thicker, chewier cookies that spread less, though they may require a few extra minutes of baking time.
This chocolate crinkle cookie recipe is slated for one of our favorite classic and perfect holiday cookies ever! These are perfect for gifting and they are so yummy, you’ll definitely want to make a double batch! Let the chocolate crinkles magic BAKING begin!
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Best Fudgy Chocolate Crinkle Cookies
Ingredients
- ½ cup confectioners' sugar
- 1 ⅔ cups + 2 tablespoons all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick room temperature
- 1 ¼ cups sugar
- 3 eggs
- 1 teaspoon vanilla extract or 1/4 teaspoon peppermint or mint extract
Instructions
- Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.
- Put the confectioners' sugar into a bowl and set aside.
- In another bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.
- In a large bowl, using a mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes.
- Add 1 egg and beat on medium speed until blended and repeat with other eggs, add in vanilla and beat until blended.
- Add in the flour mixture gradually and beat on low speed just until combined.
- No need to roll your balls out. By using a 1 1/2 tablespoon scoop, scoop dough balls out onto a baking sheet with parchment paper and place in fridge for 10-15 minutes to let them harden up. This will make it easy, so you can roll them in powdered sugar effortlessly without getting your hands all sticky. Unless you want to? I hate getting my hands all sticky...so this is also a time-saver!
- Now roll the balls in the confectioners' sugar until generously covered and place on lined baking sheets about 2 inches apart.
- Bake the cookies until they are crackled and puffed, 10 to 12 minutes, more if still fudgy on top.
- Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
- Using a metal spatula, move the cookies onto the rack and let cool completely.
- Repeat with the rest of the cookies. Makes about 24 cookies.
