I’m sharing my Chocolate Crinkle Cookies Recipe featuring fudgy brownie-like centers and crackled, chocolate-dusted edges that make these a holiday essential.
I can’t resist telling you about these Fudgy Chocolate Crinkle Cookies, they look like little snow-dusted brownies but somehow giggle when you bite them, with a fudgy center and crunchy edges. I call them my Chocolate Fudge Crinkle Cookies sometimes and other days I just file them under Chocolate Crinkle Cookies Recipe because they feel both fancy and lazy at once.
The deep cocoa from unsweetened cocoa powder gives that dark, almost sinful mood while a quick dusting of powdered sugar makes every crack pop with promise. I swear one bite makes you want to hide the whole tin.
Ingredients
- All purpose flour: mostly carbs, some protein, low fiber, gives structure and a soft crumb
- Unsweetened cocoa powder brings it’s deep chocolate flavor, antioxidants and extra bitterness not sugar
- Granulated sugar: Pure carbs lots of sweetness no real nutrients helps crackly crinkle tops
- Eggs add protein, moisture and binding, help fudgy middle and lift a bit
- Vegetable oil gives richness and chew, high in fat and calories, no protein
- Powdered sugar for coating, melts slightly, makes dramatic white cracks and extra sweetness
- Vanilla adds warm aroma, tiny flavor boost, basically no nutrients but it’s essential
Ingredient Quantities
- 1 cup (125 g) all purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp fine salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup (60 g) powdered sugar
- 1 tsp instant espresso powder optional
- 1/2 cup (85 g) semisweet chocolate chips optional
How to Make this
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. Whisk together 1 cup (125 g) all purpose flour, 1/2 cup (45 g) unsweetened cocoa powder, 1 tsp baking powder, and 1/4 tsp fine salt; if using 1 tsp instant espresso powder add it now or dissolve it in 1 tsp hot water and stir into the wet mix later.
3. In a separate bowl beat 1 cup (200 g) granulated sugar, 1/2 cup (120 ml) vegetable oil and 2 large eggs until smooth and slightly glossy, then stir in 2 tsp vanilla extract.
4. Fold the dry mix into the wet just until combined; dont overmix. If using 1/2 cup (85 g) semisweet chocolate chips fold them in now. The dough will be fudgy and sticky.
5. Chill the dough 30 to 60 minutes to firm up and stop too much spreading. If you are short on time pop it in the freezer for 10 to 15 minutes.
6. Put 1/2 cup (60 g) powdered sugar in a shallow bowl. Scoop tablespoon sized portions of dough (about 1 to
1.25 tbsp each), roll into balls with lightly floured or slightly damp hands if sticky, then roll each ball generously in the powdered sugar so they get a good coating.
7. Place the sugared balls on the prepared sheet about 2 inches apart; if you like slightly flatter cookies gently press each ball down a little with your palm.
8. Bake for 9 to 11 minutes until edges are set and the tops have deep cracks but centers still look a tiny bit soft. Rotate the pan halfway if your oven runs hot on one side.
9. Let cookies cool on the baking sheet 4 to 5 minutes then transfer to a wire rack to finish cooling; they will firm up and stay fudgy inside. Store in an airtight container up to 3 days or freeze dough balls for up to 3 months.
Equipment Needed
1. Oven and baking sheet
2. Parchment paper or silicone baking mat
3. Mixing bowls (at least 2, one for dry one for wet)
4. Whisk or hand mixer
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons
7. Tablespoon cookie scoop or just a tablespoon and your hands to roll balls
8. Small shallow bowl for powdered sugar
9. Wire cooling rack
10. Oven mitts
FAQ
Fudgy Chocolate Crinkle Cookies Recipe Substitutions and Variations
- All-purpose flour -> whole wheat pastry flour, 1:1. Gives a nuttier, slightly denser cookie, so chill the dough a bit longer so it won’t spread too much.
- Vegetable oil -> melted unsalted butter, 1:1. Adds richer, more buttery flavor and crisper edges, but the dough may firm up when chilled so let it sit a few minutes before scooping.
- Eggs -> flax “eggs” for a vegan swap: for each egg mix 1 tbsp ground flax + 3 tbsp water, let sit 5 minutes. Cookies will be a touch denser and less glossy, but still fudgy.
- Powdered sugar (for rolling) -> make quick powdered sugar by blitzing granulated sugar with 1 tbsp cornstarch per cup in a blender, or just roll in granulated sugar if you don’t mind a less dramatic crackle.
Pro Tips
1) Chill and shape smart: if the dough is super sticky pop it in the freezer for 10 to 15 minutes, or chill 30 to 60 if you got time. Use a small scoop for even cookies, roll with slightly damp hands or a dusting of flour, and roll each ball really well in powdered sugar. For extra deep cracks roll them twice.
2) Watch the oven not the clock: ovens lie, use an oven thermometer and start checking at the low end of the time. Pull them when the edges are set and the tops have big cracks but the center still looks a touch soft, they firm up as they cool. Rotate the pan halfway if your oven has hot spots.
3) Boost the chocolate: dissolve the instant espresso in a teaspoon of hot water and add it to the wet mix, it makes the chocolate taste way richer without tasting like coffee. Use a good quality cocoa and toss in the chips if you want molten pockets. A light sprinkle of flaky salt right after baking wakes the flavor up.
4) Make ahead and store hacks: freeze shaped dough balls on a tray then bag them for up to 3 months, bake straight from frozen (add 1 to 2 minutes). Store baked cookies in an airtight container with parchment between layers so they dont stick and stay fudgy.
Fudgy Chocolate Crinkle Cookies Recipe
I’m sharing my Chocolate Crinkle Cookies Recipe featuring fudgy brownie-like centers and crackled, chocolate-dusted edges that make these a holiday essential.
9
servings
357
kcal
Equipment: 1. Oven and baking sheet
2. Parchment paper or silicone baking mat
3. Mixing bowls (at least 2, one for dry one for wet)
4. Whisk or hand mixer
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons
7. Tablespoon cookie scoop or just a tablespoon and your hands to roll balls
8. Small shallow bowl for powdered sugar
9. Wire cooling rack
10. Oven mitts
Ingredients
-
1 cup (125 g) all purpose flour
-
1/2 cup (45 g) unsweetened cocoa powder
-
1 tsp baking powder
-
1/4 tsp fine salt
-
1 cup (200 g) granulated sugar
-
1/2 cup (120 ml) vegetable oil
-
2 large eggs
-
2 tsp vanilla extract
-
1/2 cup (60 g) powdered sugar
-
1 tsp instant espresso powder optional
-
1/2 cup (85 g) semisweet chocolate chips optional
Directions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Whisk together 1 cup (125 g) all purpose flour, 1/2 cup (45 g) unsweetened cocoa powder, 1 tsp baking powder, and 1/4 tsp fine salt; if using 1 tsp instant espresso powder add it now or dissolve it in 1 tsp hot water and stir into the wet mix later.
- In a separate bowl beat 1 cup (200 g) granulated sugar, 1/2 cup (120 ml) vegetable oil and 2 large eggs until smooth and slightly glossy, then stir in 2 tsp vanilla extract.
- Fold the dry mix into the wet just until combined; dont overmix. If using 1/2 cup (85 g) semisweet chocolate chips fold them in now. The dough will be fudgy and sticky.
- Chill the dough 30 to 60 minutes to firm up and stop too much spreading. If you are short on time pop it in the freezer for 10 to 15 minutes.
- Put 1/2 cup (60 g) powdered sugar in a shallow bowl. Scoop tablespoon sized portions of dough (about 1 to
- 25 tbsp each), roll into balls with lightly floured or slightly damp hands if sticky, then roll each ball generously in the powdered sugar so they get a good coating.
- Place the sugared balls on the prepared sheet about 2 inches apart; if you like slightly flatter cookies gently press each ball down a little with your palm.
- Bake for 9 to 11 minutes until edges are set and the tops have deep cracks but centers still look a tiny bit soft. Rotate the pan halfway if your oven runs hot on one side.
- Let cookies cool on the baking sheet 4 to 5 minutes then transfer to a wire rack to finish cooling; they will firm up and stay fudgy inside. Store in an airtight container up to 3 days or freeze dough balls for up to 3 months.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 82g
- Total number of serves: 9
- Calories: 357kcal
- Fat: 17.6g
- Saturated Fat: 3.6g
- Trans Fat: 0.1g
- Polyunsaturated: 4.4g
- Monounsaturated: 9.1g
- Cholesterol: 41mg
- Sodium: 126mg
- Potassium: 77mg
- Carbohydrates: 47g
- Fiber: 2.5g
- Sugar: 34.2g
- Protein: 4.8g
- Vitamin A: 120IU
- Vitamin C: 0mg
- Calcium: 19mg
- Iron: 0.79mg
