Fudgy Chocolate Crinkle Cookies
These fudgy chocolate crinkle cookies feature a rich cocoa flavor, a gooey brownie-like center, and a dramatic powdered sugar crackle. Quick and easy to make, they’re perfect for holiday swaps, potlucks, or a cozy treat with milk.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder (Dutch-process recommended)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (90g) semisweet chocolate chips, melted and cooled (optional)
- 1/2 cup (60g) powdered sugar (for rolling)
- 1/4 cup (30g) granulated sugar (for rolling)
Instructions
- Line a rimmed baking sheet with parchment paper or a silicone mat. Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat granulated sugar and vegetable oil until blended and slightly fluffy, about 1 minute. Add eggs one at a time, beating well after each. Mix in vanilla extract.
- If using, gently stir in melted and cooled semisweet chocolate chips.
- Gradually add dry ingredients to wet mixture, stirring until no streaks remain. Dough will be sticky.
- Chill dough in the fridge for 20-30 minutes (or freezer for 10 minutes) to firm up.
- Place granulated sugar and powdered sugar in separate shallow bowls.
- Scoop tablespoon-sized portions of dough (about 20g each). Roll each ball first in granulated sugar, then generously in powdered sugar.
- Arrange cookies on prepared baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes, until edges are set and tops have crackled. Centers should still look slightly soft.
- Let cookies cool on baking sheet for 3-5 minutes, then transfer to wire rack to finish cooling.
Notes
Chill the dough for best crinkles and easier rolling. Use high-quality Dutch-process cocoa for richer flavor. For gluten-free or vegan adaptations, use a 1-to-1 gluten-free flour blend and flax eggs. Don’t overbake—cookies should be soft in the center. Double sugar coating helps create dramatic cracks. Store in an airtight container for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie (about 25g)
- Calories: 90
- Sugar: 10
- Sodium: 40
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 14
- Fiber: 1
- Protein: 1
Keywords: chocolate crinkle cookies, fudgy cookies, powdered sugar cookies, holiday cookies, easy cookie recipe, homemade cookies, chocolate dessert