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Homemade chocolate crinkle cookies with white powdered sugar cracks, one bitten showing fudgy interior Three chocolate crinkle cookies on parchment paper displaying perfect cracking and brownie-like texture

Fudgy Chocolate Crinkle Cookies

Fudgy chocolate crinkle cookies with dramatic white cracks and soft, brownie-like centers. Perfect for holidays with foolproof technique that ensures beautiful results every time.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 145

Ingredients
  

  • 1 cup all-purpose flour Sifted
  • ½ cup unsweetened cocoa powder Dutch-processed preferred
  • 1 teaspoon baking powder Fresh for best rise
  • ½ teaspoon salt Fine sea salt
  • ½ cup vegetable oil Or canola oil
  • 1 cup granulated sugar For dough
  • 2 large eggs Room temperature
  • 1 teaspoon vanilla extract Pure vanilla
  • 2 ounces dark chocolate Melted and cooled
  • ½ cup granulated sugar For rolling
  • 1 cup powdered sugar For coating

Equipment

  • 1 Large mixing bowl For combining ingredients
  • 1 Electric mixer Or whisk for mixing
  • 1 Cookie Scoop 1.5-inch for uniform size
  • 2 Baking sheets Line with parchment
  • 1 Parchment paper Prevents sticking
  • 2 Wire cooling racks For cooling cookies
  • 3 Small bowls For sugar coatings

Method
 

  1. Whisk flour, cocoa powder, baking powder, and salt in medium bowl.
  2. Beat oil and 1 cup sugar until smooth. Add eggs, vanilla, and melted chocolate.
  3. Gradually mix dry ingredients into wet until just combined.
  4. Cover dough and refrigerate 2 hours or overnight.
  5. Heat oven to 350°F. Line baking sheets with parchment.
  6. Roll chilled dough into 1.5-inch balls.
  7. Roll balls in granulated sugar, then generously in powdered sugar.
  8. Place 2 inches apart. Bake 10-12 minutes until edges set.
  9. Let cool on baking sheet 5 minutes before transferring.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.