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Fudgy Chocolate Crinkle Cookies

A pile of freshly baked, fudgy Chocolate Crinkle Cookies dusted heavily with powdered sugar on a white plate.
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Bake rich, fudgy chocolate cookies coated in powdered sugar that crackle beautifully, resembling dark chocolate snowballs.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar, divided
  • 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 powdered sugar, for rolling

Instructions

  1. In a large bowl, cream together the softened butter and 1 cup of the 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 flour, cocoa powder, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 24 hours. Chilling helps prevent spreading and aids in the crackle effect.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Place the remaining 3/4 cup granulated sugar and the powdered sugar in separate shallow dishes.
  8. Scoop rounded tablespoons of dough. Roll each ball first in the granulated sugar, coating it completely.
  9. Next, roll the sugared ball generously in the powdered sugar until it is heavily coated. This heavy coating is key for the crackle top.
  10. Place the heavily 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 cracks will deepen as they cool.

Notes

  • For the best crackle, make sure your dough is well chilled before rolling and coat the dough balls with a thick layer of powdered sugar.
  • If you want a fudgier texture, slightly underbake the cookies by one minute.
  • You can make this dough ahead of time; store it tightly wrapped in the refrigerator for up to three days.

Nutrition

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