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Fudgy Chocolate Crinkle Cookies: The Best Brownie-Like Treat

Close-up of fudgy crinkle cookies, one broken in half to show the moist, dark interior and powdered sugar dusting.
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Make soft, chewy chocolate crinkle cookies that look like they are dusted with snow. This recipe delivers a rich, fudgy texture similar to a brownie.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup powdered sugar, for rolling

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 24 hours, to help the cookies hold their shape and maximize the crinkle effect.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Pour the powdered sugar into a shallow dish.
  8. Scoop the chilled dough into balls, about 1.5 tablespoons each. Roll each ball 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 cookies will look slightly set but still soft in the center.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will set as they cool.

Notes

  • For the best crinkle effect, make sure your dough is well chilled before rolling in powdered sugar.
  • If the powdered sugar coating cracks while baking, it means the dough was too warm. Chill the remaining dough longer.
  • You can substitute cake flour for all-purpose flour for an even softer texture.

Nutrition

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