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The Ultimate Soft and Fudgy Chocolate Crinkle Cookies (No-Fail Crinkle Technique)

Close-up of fudgy chocolate crinkle cookies dusted with powdered sugar on a white plate.
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Make soft, fudgy chocolate crinkle cookies with a perfect powdered sugar crackle top. This easy recipe delivers rich brownie flavor and a chewy center every time.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened cocoa powder (natural or Dutch-process)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar, for rolling
  • 1/4 cup extra powdered sugar, for final dusting

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You can use a stand mixer or a hand mixer for this step.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the cocoa powder, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Stir in the flour until a soft dough forms.
  6. Place the 1/2 cup of powdered sugar for rolling into a shallow dish.
  7. Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the powdered sugar until completely coated. This heavy coating is key for the crinkle effect.
  8. Place the coated dough balls onto baking sheets lined with parchment paper, leaving about 2 inches between each ball.
  9. Bake at 350°F (175°C) for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft. This ensures a fudgy texture.
  10. Remove the cookies from the oven. Immediately after removing them, while they are still very hot, gently roll each cookie again in the extra 1/4 cup of powdered sugar. This second dusting sets the deep cracks.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best, deepest crinkles, let the dough chill for at least 2 hours, or up to overnight. Chilled dough spreads less, forcing the sugar coating to crack more dramatically as the cookie bakes.
  • If you skip the chill time, bake immediately, but expect slightly less pronounced cracks.
  • Use high-quality cocoa powder for the best chocolate flavor in these fudgy brownie cookies.

Nutrition

Find it online: https://cookingbyjade.com/chocolate-crinkle-cookies-fudgy-recipe/