Chocolate Fudge Crinkle Cookies are traditional Christmas cookies that are rich and fudgy and rolled in a thick coating of powdered sugar which gives them that crinkled look.
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These fudgy cookies use simple ingredients and are an absolute favorite amongst chocolate lovers. A gooey center, crunchy edges a lot like my Fudgy Brownie Cookies, and perfect for those chocolate cravings. Or if you are craving a buttery cookie try my Butter Cookies dipped in Chocolate or my Meltaway Cookies.
why this recipe works
These are one of my favorite treats to bake around the holidays like my Peppermint Chocolate Cake Truffles or these No Bake Hot Chocolate Mix Cookies. They stay moist for several days and are the perfect decadent chocolate cookie for cookie swaps and gift-giving.
- Cocoa: Unsweetened cocoa powder, if you use dark chocolate the cookies will be darker with a more rich chocolate flavor.
- Butter: Unsalted butter
- Brown sugar: Both dark and light work in this recipe.
- Flour: All-purpose flour works best here.
- Powdered sugar: Also known as confectioner's sugar.
How to make these Crinkle Cookies
- Step 1: Heat a medium saucepan on medium-high heat and melt the butter.
- Step 2: Whisk in the sugars and cocoa into the melted butter until combined, and let cool down for a couple of minutes.
- Step 3: Whisk in the eggs.
- Step 4: Mix in the dry ingredients until combined, and chill.
- Step 5: Roll the cookie dough into balls.
- Step 6: Then roll the cookie dough balls in powdered sugar.
- Step 7: Place cookie balls on a prepared baking sheet lined with parchment paper or a baking mat.
- Step 8: Remove to a wire rack to cool.
- Make sure you refrigerate your dough for at least 2 hours for best results.
- I highly recommend using some silicone baking mats.
- Make sure you coat the cookie dough ball really well in the powdered sugar.
- You can also melt your butter in a large bowl in the microwave instead of on the stovetop.
- I like to cut the baking time down to 8 minutes for a fudgy texture. Bake for 10 minutes for a cake-like center.
Because of the way the tops of these rich chocolate cookies crack and split the sugar coating as it bakes
At least 1 hour preferably 2 hours, you can even prepare these the day before.
It's imperative that you chill your cookie dough for at least 1 hour or else these chewy chocolate fudge cookies will be flat cookies.
When your cookies don't crack it's either because the oven wasn't hot enough or the baking powder has expired.
Chocolate Fudge Crinkle Cookies
- 1/2 cup butter
- 1 1/4 cup brown sugar
- 2/3 cup cocoa powder unsweetened
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup icing or powdered sugar approximately
- In a saucepan, over medium heat, melt your butter.
- Remove from heat and add your brown sugar and cocoa powder. Stir until completely blended together and set aside.
- Once cool, add eggs and stir until combined.
- Add flour, baking powder, and salt. Mix until the dough is uniform.
- Refrigerate the dough for at least an hour.
- When ready to bake, preheat your oven to 350ºF.
- Place powdered sugar into a shallow bowl.
- Roll chilled dough into 2-inch balls.
- Roll each ball around in your powdered sugar until coated and place on a baking sheet lined with parchment paper or a
- Bake for 8-10 minutes or until the cookies start to crack around the edges.
- Let cool for 5 minutes before removing from the baking sheet and placing it onto a wire rack. Enjoy!