Make rich, fudgy chocolate crinkle cookies that taste like brownies. These cookies have a soft, chewy interior and a signature crackled powdered sugar top. They are simple to prepare for holiday baking or satisfying serious chocolate cravings.
Author:mayathompson
Prep Time:20 min
Cook Time:12 min
Total Time:32 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup powdered sugar, for rolling
Instructions
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
Place the powdered sugar for rolling in a shallow dish.
Scoop the dough into balls, about 1.5 tablespoons each. Roll each ball thoroughly in the powdered sugar until completely coated.
Place the coated dough balls on baking sheets lined with parchment paper, spacing them about 2 inches apart.
Bake in a preheated oven at 350 degrees F (175 degrees C) for 10 to 12 minutes. The edges should look set, but the center will still look soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crackles will set as they cool.
Notes
For the best fudgy texture and maximum crackle, chill the dough for at least 30 minutes before rolling and baking.
If you want an extra rich, brownie cookie texture, use high-quality cocoa powder.
Roll the dough balls generously in powdered sugar; this creates the distinct crinkle effect when the cookies spread during baking.