Soft, Fudgy Chocolate Crinkle Cookies
I’ll be honest, I’m usually a chewy chocolate chip cookie girl through and through. But these chocolate crinkle cookies totally won me over. I’ve made them for the holidays through the years (along with my double chocolate peppermint cookies).
These crinkle cookies are thick, soft, and ridiculously fudgy, kinda like a brownie in cookie form. It’s literally melt-in-your-mouth delicious. And they actually stay soft for days.
Let me show you how I make them, including the one trick that keeps that powdered sugar from disappearing in the oven!
Recommended For This Recipe
Cookie Scoop
The easiest way to get perfectly uniform cookies! It’s also dishwasher safe, making clean up a breeze.
How To Make Chocolate Crinkle Cookies
You do need to chill the dough. I knooow, it’s tempting to skip it, but it makes the dough easier to scoop and roll, plus the cookies won’t spread much.
Now, about that powdered sugar. If you’ve ever baked crinkle cookies and ended up with a weird, melty glaze instead of that pretty white crackle, here’s what you do. ⬇️
PRO TIP: Roll the dough in granulated sugar before the powdered sugar. It’s a game changer!
These cookies keep really well, which is dangerous, honestly. It’s hard not to grab one (or two) every time you walk by them.
Store them in an airtight container at room temp for up to 5 days. After that, move them to the fridge or freeze them for later. (They’re really good straight from the freezer, too.)
Soft, Fudgy Holiday Chocolate Crinkle Cookies
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract, optional: sub for peppermint extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/4 cup granulated sugar
- 1 cup confectioners’ sugar
Instructions
- In a stand mixer or in a bowl using a handheld mixer, cream the butter and sugar together until well combined. Mix in the egg until the mixture is smooth then stir in the vanilla.
- Whisk in the flour, cocoa powder, baking soda, and salt until combined. The cookie dough will be sticky.
- Cover the bowl in plastic wrap and chill for 1 hour or up to overnight in the fridge. Chilling the dough will help the cookies spread less and bake more evenly. For best results, don't skip this step!
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper and spray with cooking spray. Set aside.
- Using a cookie scoop, form the dough into balls (approx. 1.5 tablespoons of dough) and roll each one into a ball with your hands.
- Coat in the granulated sugar first then roll generously in the confectioner's sugar. The more powdered sugar, the better. Place the cookies on the baking sheet about 2 inches apart.
- Place the baking sheet on the highest rack of the oven. Bake for 10-11 minutes until the edges are set. The cookies will be thick and fudgy in the middle. Let them cool for 5 minutes before serving. Enjoy!
Love them !
So happy to hear, Ana!