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The Best Fudgy & Chewy Chocolate Crinkle Cookies (Easy Holiday Recipe)

Three rich, dark chocolate crinkle cookies heavily dusted with powdered sugar on a white plate.
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Make classic chocolate crinkle cookies that are soft, fudgy, and covered in a distinctive powdered sugar coating. This easy recipe delivers rich chocolate flavor perfect for holiday baking.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips (optional, for extra fudginess)

Instructions

  1. In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If using, stir in the chocolate chips.
  5. Cover the dough and chill in the refrigerator for at least 1 hour. Chilling helps prevent spreading and deepens the flavor.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Pour the remaining 3/4 cup of granulated sugar into a shallow dish.
  8. Scoop the chilled dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the granulated sugar until completely coated.
  9. Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 10 to 12 minutes. The cookies will look slightly underbaked in the center; this ensures a fudgy texture.
  11. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The tops will crackle as they cool.

Notes

  • For the best crinkle effect, roll the dough balls generously in sugar before baking.
  • If you want an even thicker powdered sugar coating, roll the baked, slightly cooled cookies (while still warm) a second time in powdered sugar.
  • This dough can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition

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