Fudgy Chocolate Crinkles
These from-scratch chocolate crinkle cookies are intensely fudgy with a brownie-like center and signature crackled powdered sugar coating.
Real cocoa powder and melted chocolate create a depth of flavor that cake mix versions simply cannot match.
Why You’ll Love It
- Rich, brownie-like texture
- Deep chocolate flavor from cocoa and melted chocolate
- Soft center with chewy edges
- Classic crinkle appearance
- No mixer required
- Perfect for holiday cookie trays
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 4 oz bittersweet chocolate, chopped
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup powdered sugar, for rolling
Optional:
- 1/2 teaspoon espresso powder (enhances chocolate flavor)
- Flaky sea salt for finishing
Steps
- Melt butter and chopped chocolate together in a double boiler or microwave in 30-second intervals, stirring between each.
- Stir until completely smooth, then set aside to cool slightly.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- If using espresso powder, add it to the dry ingredients.
- In a large mixing bowl, whisk together granulated sugar and eggs until slightly thickened, about 2 minutes.
- Add the vanilla extract and whisk to combine.
- Pour the cooled chocolate mixture into the egg mixture and stir until combined.
- Add the dry ingredients and fold with a spatula until no flour streaks remain.
- The dough will be soft and sticky — this is correct.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- Chilling is essential — do not skip this step or the cookies will spread too much.
- When ready to bake, preheat your oven to 325°F (165°C).
- Line baking sheets with parchment paper.
- Place powdered sugar in a shallow bowl.
- Using a cookie scoop, portion the dough into 1-inch balls.
- Roll each ball in your palms to smooth it out — work quickly as the dough softens fast.
- Roll each ball generously in powdered sugar until completely coated.
- Place cookies 2 inches apart on prepared baking sheets.
- Bake for 11-13 minutes until the edges are set and the tops are cracked.
- The centers will look underdone — they set as they cool.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- If desired, sprinkle with flaky sea salt while still slightly warm.
Helpful Tips and Substitutions
Dutch-process cocoa gives the best color and flavor, but natural cocoa works in a pinch.
Room temperature eggs create a better emulsion and more consistent texture.
If the chilled dough is too hard to scoop, let it sit at room temperature for 10 minutes.
For even more crinkles, roll the cookies in powdered sugar twice.
Bittersweet chocolate can be swapped for semi-sweet if you prefer sweeter cookies.
Do not substitute milk chocolate — it will make the cookies too sweet and soft.
Serving Ideas
Serve warm with cold milk for dunking.
Stack on a plate for a striking black and white presentation.
Include on cookie platters for holiday gatherings.
Package in decorative tins for gifting.
Pair with peppermint ice cream for a holiday dessert.
Make-Ahead and Storage
Prepared dough can be refrigerated for up to 3 days before baking.
Store baked cookies in an airtight container at room temperature for up to 1 week.
Freeze baked cookies for up to 3 months in a freezer-safe container — place wax paper between layers.
Thaw at room temperature for 20 minutes before serving.
Unbaked dough balls can be frozen on a baking sheet, then transferred to a freezer bag — bake from frozen, adding 2-3 minutes to the bake time.
The Real Deal
These fudgy chocolate crinkles take more effort than the cake mix shortcut, but the difference in taste and texture is worth it.
When you want a chocolate cookie that truly impresses, this is the recipe to make.
