Go Back
Easy Fudgy Chocolate Crinkle Cookies Recipe

Easy Fudgy Chocolate Crinkle Cookies

Soft, fudgy chocolate cookies are rolled generously in powdered sugar before baking, creating a dramatic crackled finish. This recipe makes about 30 cookies and is ideal for holiday trays, cookie exchanges, and everyday chocolate cravings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 minutes
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 2 cups (250 g) All-purpose flour
  • 1/2 cup (42-45 g) Unsweetened natural cocoa powder
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1 cup (200 g) Granulated sugar
  • 1/2 cup (120 ml) Neutral vegetable oil, such as canola
  • 3 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
Coating
  • 1 cup (120 g) Powdered sugar

Method
 

Step-by-Step
  1. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl until evenly combined.
  2. In a separate large bowl, whisk the granulated sugar, vegetable oil, room-temperature eggs, and vanilla extract until smooth and well blended.
  3. Stir the dry ingredients into the wet mixture until a thick, sticky chocolate dough forms. Cover the bowl and refrigerate the dough for at least 2 hours, or overnight.
  4. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Place the powdered sugar in a shallow bowl for coating.
  5. Scoop the chilled dough into approximately 1-tablespoon portions and roll each portion into a ball. Roll each ball generously in powdered sugar, using a second coating if you want especially bright white cracks.
  6. Arrange the coated dough balls about 2 inches (5 cm) apart on the prepared baking sheets. Bake for 10–12 minutes, until the cookies have spread and cracked while the centers remain slightly soft.
  7. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They will firm up as they cool while keeping their fudgy texture.

Notes

Do not overbake the cookies. If the dough becomes sticky while shaping, return it to the refrigerator for 15–20 minutes. Store cooled cookies in an airtight container at room temperature.