A simple, chewy chocolate cookie with a crackled powdered sugar top.
introduction
These Chocolate Fudge Crinkle Cookies are soft inside and crackly on top. They use melted chocolate and cocoa for a rich taste. The dough chills, so the cookies hold their shape and get the crinkle look. If you like rich chocolate treats, this is an easy cookie to try. You can also see a different stuffed cookie idea like cheesecake stuffed chocolate chip cookies for more cookie fun: cheesecake stuffed cookies.
why make this recipe
- The cookies are rich and fudgy.
- They look pretty with cracked tops and powdered sugar.
- The recipe uses common pantry ingredients.
- You can make the dough ahead and bake later.
how to make Chocolate Fudge Crinkle Cookies
- Melt the semi-sweet chocolate chips in a microwave-safe bowl. Let it cool a bit.
- In a mixing bowl, stir cocoa powder, granulated sugar, and vegetable oil until mixed.
- Add the melted chocolate, eggs, and vanilla. Stir until smooth.
- In another bowl, mix baking powder, salt, and flour. Add this to the chocolate mix slowly until you have a dough.
- Cover and chill the dough for at least 2 hours or overnight. Chilling makes the dough easier to roll and helps the cookies crack properly.
- When ready, heat the oven to 350°F (175°C). Roll the chilled dough into balls. Roll each ball in powdered sugar so they get a white coating.
- Place the sugared balls on a baking sheet. Bake for 10–12 minutes. The edges should set but the center stay soft.
- Let the cookies cool on the baking sheet for a few minutes, then move them to wire racks to cool fully.
Ingredients :
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar (for rolling)
Directions :
- Melt chocolate chips in a microwave-safe bowl. Let cool slightly.
- In a mixing bowl, combine cocoa powder, granulated sugar, and vegetable oil. Stir in melted chocolate, eggs, and vanilla until smooth.
- In another bowl, mix baking powder, salt, and flour. Gradually add to the chocolate mixture until combined.
- Chill the dough for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C).
- Roll chilled dough into balls, then roll in powdered sugar. Place on a baking sheet.
- Bake for 10-12 minutes until the edges are set but the center is still soft.
- Cool on the baking sheet for a few minutes before transferring to wire racks.
how to serve Chocolate Fudge Crinkle Cookies
Serve warm or at room temperature. They pair well with milk, coffee, or a scoop of vanilla ice cream. For a simple platter, stack them on a plate and dust extra powdered sugar on top. You can also serve with other simple cookies like butter cookies for variety.
how to store Chocolate Fudge Crinkle Cookies
- At room temp: keep in an airtight container for up to 3 days. Place a slice of bread in the container to keep them soft.
- In fridge: store up to 1 week in an airtight container.
- Freeze: freeze baked cookies in a sealed bag for up to 3 months. Thaw at room temp before serving.
tips to make Chocolate Fudge Crinkle Cookies
- Chill the dough well. Cold dough gives the best crackle.
- Use a cookie scoop for even sizes and baking time.
- Don’t overbake. Take them out when centers still look a bit soft.
- Roll in powdered sugar twice for a whiter crust if you like.
variation (if any)
- Add 1/2 cup chopped nuts for crunch.
- Stir in 1/2 cup mini chocolate chips for extra chocolate bites.
- Add 1/4 teaspoon instant espresso powder to deepen the chocolate flavor.
- Make them smaller for bite-size cookies and reduce bake time by 2–3 minutes.
FAQs
Q: Can I use butter instead of vegetable oil?
A: Yes. Use the same amount of melted butter. The cookies may be a bit richer.
Q: Do I have to chill the dough?
A: Chilling is best. It makes rolling easier and helps the cookies crack well. You can bake without chilling, but the shape and texture may change.
Q: Can I bake from frozen dough?
A: Yes. Freeze rolled, sugared balls on a tray, then store in a bag. Add 1–2 minutes to the bake time when baking from frozen.
Q: How do I get bigger cracks on top?
A: Roll dough balls generously in powdered sugar and chill well. Bake at the right temperature and take them out when centers are soft.
Conclusion
For a tested version of this cookie and another take on Chocolate Fudge Crinkle Cookies, see this recipe on Chocolate Fudge Crinkle Cookies – The Original Dish: Chocolate Fudge Crinkle Cookies – The Original Dish
Chocolate Fudge Crinkle Cookies
Ingredients
Method
- Melt the semi-sweet chocolate chips in a microwave-safe bowl and let cool slightly.
- In a mixing bowl, stir together cocoa powder, granulated sugar, and vegetable oil until mixed.
- Add the melted chocolate, eggs, and vanilla extract, stirring until smooth.
- In another bowl, mix baking powder, salt, and flour. Gradually add this mixture to the chocolate mixture until a dough forms.
- Cover and chill the dough for at least 2 hours or overnight.
- Preheat the oven to 350°F (175°C).
- Roll the chilled dough into balls and then roll each ball in powdered sugar.
- Place the sugared balls on a baking sheet and bake for 10-12 minutes until the edges are set but the center remains soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.