Fudgy Chocolate Crinkle Cookies
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I promised you I had tonssss of cookie recipes coming your way this year for my 2024 Holiday Cookie Series. I’m so excited to share these classic Fudgy Chocolate Crinkle Cookies with you!!
It’s no secret that baking is one of my favorite parts of the holiday season. One thing I really love is learning what baking traditions other families have, and how those got passed down over the years.
Crinkle cookies are a major holiday must-have for soooo many families. The beautiful white, crackled, crinkly topping is dainty and delicious, and gives major snow-kissed mountaintop vibes. They’re the perfect look (and taste!) for any holiday baking tray!
My Fudgy Chocolate Crinkle Cookies are like the perfect middle ground between a fudgy brownie and a chewy cookie. I’m seriously obsessed with the thick, brownie-like texture of them. They are PACKED with chocolatey goodness from the melted chocolate bars, to the cocoa powder and a bit of espresso powder to really bring out the flavors. Topped off with the soft powdered sugar layer that forms an almost crust-like finish to these cookies… they are just a dream! 😍
If you’re a big crinkle cookie fan, be sure to also check out my Red Velvet Crinkle Cookies, Lemon Crinkle Cookies, and Double Chocolate Crinkle Cookies for more varieties. You’ll have to let me know which is your fave!
- They’re chocolate lover’s dream 😍
- Fudgy, brownie-like texture
- Festive, snowy, winter vibes.
- Bakes perfectly every time, no spreading or wonky shaped cookies.
- A quintessential holiday cookie everyone will love!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Semi-sweet chocolate bars: You can use your favorite brand of semi-sweet chocolate. I used 2, 4 oz. Ghirardelli Bars for my cookies.
- Unsalted butter: I prefer using unsalted butter, but if you need to use salted, I’d recommend omitting the added salt later in the ingredients.
- Vanilla extract: This helps the overall flavor of the cookies by complementing and balancing the cocoa and chocolate.
- Balsamic vinegar: This might be an unexpected ingredient to see in this recipe, but balsamic vinegar enhances the flavor of these cookies and makes this decadent dessert unique!
- Canola or vegetable oil: Helps to create the dense, fudgy texture of these cookies.
- Eggs: Make sure to let your eggs get to room temperature. This helps with how they incorporate with the other ingredients.
- Powdered & granulated sugar: You’ll use both sugars inside the cookie dough itself, but also will need extra for rolling the dough balls in before baking which will make the pretty crinkle texture.
- Dry Ingredients: Dutch process cocoa powder, cornstarch, flour, espresso powder, and salt. The cocoa powder and espresso powder helps given these cookies a really rich, chocolatey flavor similar to brownies. The cornstarch is a thickener so it helps prevent the cookies from baking too flat.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Melty melty!
Melt the chocolate and butter and then stir in the oil, vanilla, and balsamic vinegar.
Beat eggs & sugars
Up to 4 minutes until it’s light and fluffy.
Stir in chocolate mixture
I am just obsessed with the swirls it creates!
Add in dry ingredients
Fold them in and chill the cookie dough for at least 1 hour.
IMPORTANT STEP! 🤗
Roll first in granulated sugar and then GENEROUSLY coat in powdered sugar. Cover the cookie dough balls with more than you think necessary. This is key to getting the cookies to stay bright white. Not enough powdered sugar can cause the powdered sugar to melt into the cookies, and the powdered sugar may turn a yellow color.
Bake & enjoy!
They are so rich and fudgy and oh so perfect. PS: underbake them for best results!
Success Tips
- It’s important to fold in the dry ingredients and not over-mix the dough when you get to that step of the process. Over-mixing can mess up the fudgy, chewy texture of these cookies.
- As always, spoon and level flour properly. Spoon the flour into your measuring cup and use the back of a knife to level off the top of it. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need.
- Chilling the dough is really important with this recipe because it makes the dough easier to handle and helps the flavors develop. It also helps contribute to the soft, thick, fudgy textures of these cookies that don’t spread.
- If you’re having trouble getting the powdered sugar to stick to your cookie dough balls, one of the best tips I’ve learned is to coat the dough balls in granulated sugar first, then follow it with a heavy coating of the powdered sugar.
- You’ll want to make sure to thickly coat the cookie dough balls with the powdered sugar so it creates almost like a crust and prevents the powdered sugar from melting into the cookies. This also helps the cookies stay bright white – if the powdered sugar layer is too thin, the cookies can get a yellow-ish appearance.
- Don’t over-bake these cookies! Under-baking them slightly is better with these cookies.
- While the cookies are still warm, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges and make the cookies perfectly circular.
Storage
- Room temperature: Store on the counter in an airtight container. The cookies should remain fresh for 5-7 days. (Though I’ll be impressed if they last that long without being eaten! 🤪)
- Freeze the dough: Follow the steps through scooping the dough into balls but don’t roll them in either of the sugars. Freeze the dough balls in an airtight container for up to 3 months. When you’re ready to make the cookies, let the dough thaw on the counter for 30 minutes, then roll each ball into the granulated sugar then the thick layer of powdered sugar before baking.
- Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Just wait to roll it in the granulated and powdered sugar until right before baking.
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Ingredients
- 8 oz. semi-sweet chocolate bars (I used 2, 4 oz. Ghirardelli Bars)
- 4 Tbsp. unsalted butter
- 1 Tbsp. canola or vegetable oil
- 1 tsp. vanilla
- 1 tsp. balsamic vinegar
- 2 large eggs, room temperature
- 3/4 cups powdered sugar
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour, spooned and leveled
- 1/2 cup dutch process cocoa powder
- 1 tsp. cornstarch
- 1 tsp. espresso powder
- 1 tsp. salt
For rolling
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar, or more as needed
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Beat the eggs and sugars in a stand mixer fitted with the whisk attachment until pale in color and fluffy, about 4 minutes.2 large eggs, room temperature, 3/4 cups powdered sugar, 1/2 cup granulated sugar
- Meanwhile, melt the chocolate bar pieces and butter in the microwave in 30-second increments until smooth and melty. Whisk in the oil, vanilla, and balsamic. It will be smooth and a little thick.8 oz. semi-sweet chocolate bars (I used 2, 4 oz. Ghirardelli Bars) , 4 Tbsp. unsalted butter, 1 Tbsp. canola or vegetable oil, 1 tsp. vanilla, 1 tsp. balsamic vinegar
- Stir the melted chocolate mixture into the egg/sugar mixture. (Pretty swirls!)
- Whisk together the dry ingredients.1/2 cup all-purpose flour, spooned and leveled, 1/2 cup dutch process cocoa powder, 1 tsp. cornstarch, 1 tsp. espresso powder, 1 tsp. salt
- Fold dry ingredients into the wet ingredients. Do not over mix.
- Chill at least 1 hour in the fridge or longer/overnight in the fridge if needed.
- When ready to bake, preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Allow the cold cookie dough to rest on the counter for a few minutes to make it easier to scoop. It's really chocolatle-y and fudgy but you will still be able to roll the dough together in the palms of your hands.
- Roll the cookies first in granulated sugar, then roll HEAVILY in the powdered sugar. A really good coating of powdered sugar = cookies stay bright white.1/4 cup granulated sugar, 1/2 cup powdered sugar, or more as needed
- Place cookies on the prepared baking sheet. Bake for just about 8-10 minutes, better to underbake them slightly. Swirl a cup around the cookies when they come out of the oven while they’re still warm to make them perfect circles, if needed.
- Cool on cookie sheet for just a few minutes, then carefuly transfer to wire rack to cool completely. ENJOY!
Video
Notes
- Store on the counter in an airtight container. The cookies should remain fresh for 5-7 days.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Just made these today and they are the most decadent, fudgey, delicious cookie! I baked mine a little longer for 12-15 minutes because 10 minutes in my oven was not long enough, they were too underbaked for my liking. But seriously so yummy!
I am so glad you enjoyed them:) good to know about the bake time, I am sure this will be helpful for other readers too. Thank you!
These are the best fudgy chocolate cookie! I’m working towards making your 12 days of Christmas cookies!
omg yay they look PERFECT!! thank you sooo much!