These infamous Fudgy Chocolate Crinkle Cookies are crispy on the outside with a deliciously soft and gooey center and a beautiful powdered sugar top! They are rich, extra chocolaty and I promise you’ll love every fudgy bite.
Why You’ll Love Chocolate Crinkle Cookies
If you’ve spent any amount of time around A Southern Soul, then you know how much I love cooking food that’s both delicious and easy to make. It’s always a plus when the family enjoys it too. When it comes to these cookies, it’s the best of both worlds.
- They are easy to make with basic kitchen staples.
- With a quick prep time, the batter can be made ahead of time and baked whenever you want cookies.
- A double chocolate helping with cocoa powder and chocolate chips, these warm cookies will melt in your mouth.
- They are perfect for after-school snacks, for giving as a homemade treat, and great for any holiday.
Ingredients For These Fudgy Chocolate Cookies
- Flour: All-purpose flour is the go-to for this recipe.
- Unsweetened Cocoa Powder: This will add the right amount of color to the cookies as well as the chocolatey flavor.
- Sugars: You’ll use both granulated sugar and brown sugar for the best amount of sweetness (both can be adjusted to preference).
- Coffee Powder: Although you won’t taste it much, it still adds a nice amount of flavor.
- Vanilla Extract: A must-have for most baking recipes.
- Baking Soda: Helps create soft and gentle risen cookies.
- Salt: The best flavor enhancer.
- Soft Butter: I recommend setting the butter out the night before to let it naturally come to room temperature.
- Eggs: Holds everything together and helps with the gooey center.
- Semi-Sweet Chocolate Chips: This is where the biggest chocolate kick comes from.
- Powdered or Confectioners’ Sugar: Used on the outside to give the cookies their crinkle look.
See the recipe card for full information on ingredients and measurements.
How to Make Chocolate Crinkle Cookies
- In a large bowl cream together butter, white sugar, and brown sugar. Add eggs, vanilla extract, and instant coffee. Mix well.
- Add in flour, cocoa powder, salt, and baking soda. Mix until the dry ingredients are well combined. Stir in mini chocolate chips.
- Wrap the cookie dough on a large piece of parchment paper or plastic wrap. Chill dough for three to twelve hours in the fridge.
- Preheat the oven to 350 F. Divide into 24 tablespoon-sized balls (about 1-inch balls) using a cookie scoop or spoon.
- Pour powdered sugar into a small bowl, and roll the cookie dough balls in the sugar to completely coat it. Place on a nonstick (or parchment-lined) cookie sheet, spacing 2 inches apart.
- Bake cookies for 8-10 minutes. They will look undercooked when removed from the oven but will firm up as they cool.
Tips for Making the Best Chocolate Cookies With Powdered Sugar
- Spray a bit of nonstick cooking spray on your hands to keep the dough from sticking when rolling the cookie dough into balls.
- Gently roll the cookie balls in the bowl so that they are completely covered with the powdered sugar coating.
- This recipe can easily be doubled or tripled to accommodate a large family, or crowd, or for gifting.
Often Asked Questions and Answers
As they bake, the powdered sugar outside expands and forms “crinkles.”
Chilling the dough prevents the cookies from spreading too much while baking.
Keep at room temperature for up to 5 days in an airtight container to keep them chewy on the inside.
The two primary reasons why crinkle cookies turn out flat are not using enough flour or not chilling the dough. Both are important when baking the perfect crinkle cookie.
They sure are! You can freeze the dough balls in an airtight container or Ziploc freezer bag for up to 2 months. When you’re ready to bake, simply allow them to defrost and continue the cooking directions as listed.
Craving More? Try These Yummy Desserts!
If you tried this Fudgy Chocolate Crinkle Cookie Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Fudgy Chocolate Crinkle Cookie Recipe
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon instant coffee
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (4 tablespoons) softened butter
- 2 large eggs
- ¼ cup mini semi-sweet chocolate chips
- ½ cup powdered sugar
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar. Add eggs, vanilla extract, and instant coffee, and mix well.
- Add in flour, cocoa powder, salt, and baking soda. Mix until ingredients are well combined. Stir in mini chocolate chips.
- Place the cookie dough on a large piece of parchment paper. Chill dough for 3 to 12 hours in the fridge.
- After chilling the dough, preheat the oven to 350 degrees. Divide dough into 24-tablespoon sized balls.
- Pour powdered sugar into a small bowl. Roll each cookie ball in the sugar to completely coat it. Place it on a nonstick or parchment-lined baking sheet placed 2 inches apart.
- Bake cookies for 8-10 minutes. Let the cookies cool on the pan for 5 minutes then remove to a wire rack to cool completely. **They will look undercooked when removed from the oven but will firm up as they cool.**
- Keep at room temperature for up to 5 days in an airtight to keep them chewy on the inside.
- You can freeze the dough balls in an airtight or Ziploc freezer bag for up to 2 months. When you’re ready to bake, simply allow them to defrost and continue the cooking directions as listed.