Fudgy Chocolate Crinkle Cookies
Fudgy Chocolate Crinkle Cookies
Ingredients
For the Cookie Dough
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, or additional chopped bittersweet chocolate
For Coating
- 1/2 cup unsweetened cocoa powder
- 1 cup powdered sugar
Instructions
- 1
In a large microwave-safe bowl, combine the chopped bittersweet chocolate and melted unsalted butter. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth and glossy. Alternatively, melt over a double boiler.
⏱️ 3 min
- 2
Stir the granulated sugar into the chocolate mixture until well combined.
⏱️ 2 min
- 3
Beat in the large eggs one at a time, mixing well after each addition, until the mixture is thoroughly combined and shiny. Stir in the vanilla extract.
⏱️ 3 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, 1/2 cup unsweetened cocoa powder, baking powder, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, folding until just combined and a thick, dark chocolate batter forms. Do not overmix.
⏱️ 3 min
- 6
Stir in the chocolate chips or additional chopped bittersweet chocolate.
⏱️ 2 min
- 7
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or until firm enough to handle. This passive time is crucial for the texture and crinkle effect.
⏱️ 60 min
- 8
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 9
Place the 1/2 cup unsweetened cocoa powder for coating in one shallow bowl and the powdered sugar in another shallow bowl.
⏱️ 1 min
- 10
Scoop rounded tablespoons of dough and roll them into uniform balls with your hands. First, roll each dough ball thoroughly in the unsweetened cocoa powder, ensuring an even coating. Then, roll the cocoa-coated ball thoroughly in the powdered sugar, making sure it's completely covered.
⏱️ 10 min
- 11
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 2 min
- 12
Bake for 10-12 minutes, or until the cookies have spread, cracked, and the edges are set but the centers still look fudgy. Do not overbake.
⏱️ 12 min•🌡️ 350
- 13
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Chocolate Crinkle Cookies
Ingredients
For the Cookie Dough
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, or additional chopped bittersweet chocolate
For Coating
- 1/2 cup unsweetened cocoa powder
- 1 cup powdered sugar
Instructions
- 1
In a large microwave-safe bowl, combine the chopped bittersweet chocolate and melted unsalted butter. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and the mixture is smooth and glossy. Alternatively, melt over a double boiler.
⏱️ 3 min - 2
Stir the granulated sugar into the chocolate mixture until well combined.
⏱️ 2 min - 3
Beat in the large eggs one at a time, mixing well after each addition, until the mixture is thoroughly combined and shiny. Stir in the vanilla extract.
⏱️ 3 min - 4
In a separate medium bowl, whisk together the all-purpose flour, 1/2 cup unsweetened cocoa powder, baking powder, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, folding until just combined and a thick, dark chocolate batter forms. Do not overmix.
⏱️ 3 min - 6
Stir in the chocolate chips or additional chopped bittersweet chocolate.
⏱️ 2 min - 7
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or until firm enough to handle. This passive time is crucial for the texture and crinkle effect.
⏱️ 60 min - 8
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 9
Place the 1/2 cup unsweetened cocoa powder for coating in one shallow bowl and the powdered sugar in another shallow bowl.
⏱️ 1 min - 10
Scoop rounded tablespoons of dough and roll them into uniform balls with your hands. First, roll each dough ball thoroughly in the unsweetened cocoa powder, ensuring an even coating. Then, roll the cocoa-coated ball thoroughly in the powdered sugar, making sure it's completely covered.
⏱️ 10 min - 11
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 2 min - 12
Bake for 10-12 minutes, or until the cookies have spread, cracked, and the edges are set but the centers still look fudgy. Do not overbake.
⏱️ 12 min•🌡️ 350 - 13
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min