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Ultimate Soft and Fudgy Chocolate Crinkle Cookies with Perfect Cracks

A stack of three fudgy chocolate crinkle cookies dusted with powdered sugar, one cookie on top has a bite taken out.
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You deserve a truly decadent treat. This recipe delivers the best chocolate crinkle cookies: intensely chocolatey, soft, fudgy centers, and that signature crackled powdered sugar top. This is your no-fail guide to bakery-style results at home.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder (natural or Dutch-process)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips (optional, for double chocolate flavor)
  • 1 cup powdered sugar (for rolling)

Instructions

  1. In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy. This takes about 2 minutes.
  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 flour, 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. If using, fold in the chocolate chips now.
  5. Cover the dough and chill it in the refrigerator for at least 2 hours, or preferably overnight. Chilling is key for the perfect crackle.
  6. When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Place the remaining 3/4 cup granulated sugar in one shallow bowl and the powdered sugar in another.
  8. Scoop the chilled dough into balls, about 1.5 tablespoons each. Roll each ball first in the granulated sugar, coating it completely.
  9. Next, roll the sugared ball thoroughly in the powdered sugar until it is heavily coated. This heavy coating helps create the crinkles.
  10. Place the heavily coated dough balls about 2 inches apart on the prepared baking sheets.
  11. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft. Do not overbake if you want fudgy chocolate crinkle cookies.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cracks will become more defined as they cool.

Notes

  • For the best crackle effect, make sure the powdered sugar coating is thick. You can roll the dough balls in the powdered sugar a second time just before baking if the first coat seems thin.
  • If your dough is too stiff after chilling overnight, let it sit at room temperature for 15 minutes before scooping.
  • These intensely chocolatey cookies are excellent for holiday baking and cookie exchanges.

Nutrition

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