Best Fudgy Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are deliciously thick, soft-baked and super fudgy! Generously coated with powdered sugar and beloved for Christmas!
Servings: 24 Servings
Calories:
Ingredients
- ½ cup confectioners' sugar
- 1 ⅔ cups + 2 tablespoons all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter 1 stick room temperature
- 1 ¼ cups sugar
- 3 eggs
- 1 teaspoon vanilla extract or 1/4 teaspoon peppermint or mint extract
Instructions
- Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.
- Put the confectioners' sugar into a bowl and set aside.
- In another bowl, whisk together the flour, cocoa, baking powder and salt. Set aside.
- In a large bowl, using a mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes.
- Add 1 egg and beat on medium speed until blended and repeat with other eggs, add in vanilla and beat until blended.
- Add in the flour mixture gradually and beat on low speed just until combined.
- No need to roll your balls out. By using a 1 1/2 tablespoon scoop, scoop dough balls out onto a baking sheet with parchment paper and place in fridge for 10-15 minutes to let them harden up. This will make it easy, so you can roll them in powdered sugar effortlessly without getting your hands all sticky. Unless you want to? I hate getting my hands all sticky...so this is also a time-saver!
- Now roll the balls in the confectioners' sugar until generously covered and place on lined baking sheets about 2 inches apart.
- Bake the cookies until they are crackled and puffed, 10 to 12 minutes, more if still fudgy on top.
- Remove the baking sheet from the oven and set it on a wire rack for 15 minutes.
- Using a metal spatula, move the cookies onto the rack and let cool completely.
- Repeat with the rest of the cookies. Makes about 24 cookies.