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The Ultimate Soft & Fudgy Chocolate Crinkle Cookies: Chewy Centers with Perfect Crinkle Tops

A stack of three rich, dark chocolate crinkle cookies dusted heavily with powdered sugar.
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Make these rich, fudgy chocolate crinkle cookies that stay soft and chewy. This easy recipe guarantees the classic powdered sugar crackle top, making them a perfect homemade crinkle recipe for holidays or year-round enjoyment.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar, divided
  • 4 ounces unsweetened chocolate, melted and cooled slightly
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened cocoa powder (for dough)
  • 1 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 melted and cooled unsweetened chocolate until combined. Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking powder, salt, and cocoa powder.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Stir in the remaining 1 cup of granulated sugar until incorporated into the dough.
  6. Cover the bowl and chill the dough in the refrigerator for at least 3 hours, or preferably overnight. Chilling is key for the best texture and crackle.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Place the powdered sugar in a shallow dish. Scoop rounded tablespoons of the chilled dough and roll them thoroughly in the powdered sugar until completely coated.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly soft. Do not overbake if you want fudgy centers.
  11. 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 crackle effect, ensure the dough is very cold before rolling in powdered sugar.
  • If the powdered sugar coating starts to look wet while rolling, re-roll the dough balls in fresh powdered sugar.
  • These brownie cookies taste even better the next day after the flavors meld.

Nutrition

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