Soft & Fudgy Chocolate Crinkle Cookies Recipe
This Chocolate Crinkle Cookies recipe is a true holiday staple, delivering rich, fudgy flavor in every bite. These classic crackle-topped treats are soft, chocolatey, and beautifully coated in powdered sugar, making them one of the most irresistible cookies to bake during the Christmas season.
Ingredients
- 1/2 cup butter, melted and cooled
- 1 cup sugar
- 1 1/2 tsp vanilla extract
- 2 eggs, room temperature
- 1/2 cup cocoa powder, sifted
- 1 1/4 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup powdered sugar
Instructions
- In a medium bowl, whisk together the melted butter and sugar until the mixture looks smooth.
- Stir in the vanilla extract, mixing well. Add in the eggs whisking until fully combined.
- Sift in the cocoa powder and mix well.
- Add the remaining dry ingredients of flour, baking powder, and salt, mixing until a soft dough forms.
- Cover the bowl with plastic wrap and chill the dough for at least 4 hours or overnight.
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add the powdered sugar to a shallow bowl and roll the dough into 1-inch balls. Roll all of the dough balls once in powdered sugar until lightly coated, then place them onto the prepared baking sheet.
- Once all dough balls are placed on the baking sheet, roll each dough ball a second time in powdered sugar to ensure a thick, even coating.
- Bake for 12 minutes, or until the cookies have spread and the tops are crackled.
- Allow the chocolate crinkle cookies to cool on the tray for 5 minutes before transferring to a cooling rack. Enjoy!
Notes
Storage and Freezing Instructions for Chocolate Crinkle Cookies
To Store:
Store the baked cookies in an airtight container at room temperature for 3–4 days.
To Freeze:
To make these Chocolate Crinkle Cookies ahead of time, you can freeze the dough! Simply follow the instructions up through the chill time (you still want to chill them as the dough will be too sticky too handle). Once chilled, scoop into cookie balls. Place onto baking sheets and flash freeze for about 1 hour. Transfer the cookie dough balls into a freezer-safe container or freezer bags. Can be frozen for up to 3 months.
To Bake:
Roll each frozen dough ball in powdered sugar and bake at 350 degrees Fahrenheit for 13-14 minutes (1–2 minutes longer than usual).