These infamous FudgyChocolate 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.
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.**
Notes
Keep at room temperature for up to 5 days in an airtight container to keep them chewy on the inside.
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.
Nutritional values provided are an estimate and will vary depending on the brands used.