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crinkle chocolate cookies stacked on top of each other.
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Fudgy Chocolate Crinkle Cookies

These Fudgy Chocolate Crinkle Cookies are about to be your new obsession. From the delicious, dense, brownie-like texture to the iconic, delicate powdered sugar crinkle topping these cookies are pure heaven! 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 22 cookies
Calories 161kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    step by step of adding sugar and eggs to a bowl then mixing them together.
  • 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
    step by step of adding chocolate pieces and butter to a clear bowl and then melting and mixing them together.
  • Stir the melted chocolate mixture into the egg/sugar mixture. (Pretty swirls!)
    step by step of mixing melted chocolate with butter sugar mixture.
  • 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
    step by step of whisking dry ingredients in a clear bowl.
  • Fold dry ingredients into the wet ingredients. Do not over mix.
    step by step of adding dry ingredients to cookie dough.
  • 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.
    clear bowl with chocolate dough and a cookie scoop.
  • 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
    step by step of rolling chocolate cookie dough ball in sugar.
  • 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.
    cookie dough balls rolled in powdered sugar on a silpat baking sheet before baking.
  • Cool on cookie sheet for just a few minutes, then carefuly transfer to wire rack to cool completely. ENJOY!
    chocolate powdered sugar cookies on a baking sheet.

Video

Notes

  • Store on the counter in an airtight container. The cookies should remain fresh for 5-7 days.

Nutrition

Serving: 1cookie | Calories: 161kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 107mg | Fiber: 2g | Sugar: 17g | Vitamin A: 97IU | Calcium: 13mg | Iron: 1mg