Chocolate Fudge Crinkles

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These decadent chocolate cookies are the result of a little baking therapy. You see, my baby just started kindergarten and I’ve been busy doing one of the things I do best — worrying! Will she eat her lunch? Will she make new friends? Will she learn to jump rope? Will she find the bathroom? Will she get on the bus…Will she get off the bus? You get the idea.

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While some women might deal with this kind of anxiety by shopping or working out, I prefer baking my worries away. And bake I did – four batches of these cookies until I got them just right. And believe me when I tell you, they are soo right…deeply chocolate, crisp and powdery on the outside, and soft and fudgy in the center. If you can imagine what a brownie would taste like in cookie form, this is it. (And if that doesn’t convince you, I don’t know what will!)

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The key to making great chocolate crinkles is to use a good quality chocolate and accentuate it with a hint of espresso powder. Coffee has an incredible way of intensifying chocolate flavor without calling any attention to itself, and it certainly does the job here.

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To get the crinkled appearance, you simply roll the dough balls in confectioners sugar. As the cookies bake, they spread which causes the sugar to crack, revealing the fudgy chocolate cookie underneath.

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So, what happened to all those cookies? I have no idea but let’s just say it’s probably not a good idea to leave certain elementary school children alone with chocolate…

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“Who, me?…It’s a carrot, I swear.”

Note: Be sure to make these cookies a few hours ahead of time because the dough needs to chill in the refrigerator.

Chocolate Fudge Crinkles

Print Recipe
Servings: 48 cookies
Cook Time: 12 - 14 Minutes
Total Time: 2 Hours 45 Minutes


  • 2 cups all-purpose flour, spooned into measuring cup and leveled off with knife
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 ounces unsweetened chocolate, chopped (best quality, such as Ghirardelli)
  • 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces
  • 1 teaspoon instant coffee or espresso powder (optional)
  • 4 large eggs
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup Confectioners' sugar


  1. Use a whisk to mix the flour, baking powder and salt together in a medium bowl. Set aside.
  2. Combine the chocolate and butter in a small, microwave-safe bowl. Place it in the microwave and cook in 20-second intervals, stirring between each bout of heat, until almost melted. The chocolate will continue to melt as it sits. (This technique ensures the chocolate mixture will not get too hot and scorch.) Add the espresso powder and stir until completely melted and smooth.
  3. In a large bowl, whisk the eggs with both sugars and vanilla extract. Use a whisk to smash any lumps of brown sugar. Stir in chocolate mixture.
  4. Stir in the flour mixture until just combined. Cover the bowl with plastic wrap and chill for at least 2 hours.
  5. Set racks in upper and lower thirds of oven and preheat to 350 degrees. Line two baking sheets with parchment paper and place Confectioners' sugar in a small bowl. Roll chilled dough into 1-tablespoon balls, then roll each ball in confectioners sugar. (If the dough gets sticky on your hands, wash your hands and then dust them with confectioners sugar before proceeding.) Arrange 12 balls evenly on each baking sheet, then place remaining dough back in the refrigerator. Bake the cookies for 12 -14 minutes, or until puffy and just barely dry in the center. Cool the cookies on the pans for a few minutes, then transfer to a rack to cool completely. Repeat with remaining cookie dough. Store the cookies in an air-tight container.
  6. Note: Be sure to make these cookies a few hours ahead of time because the dough needs to chill in the refrigerator.
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  • These our one of our family favorites. We make them every christmas!

  • wooops! I meant ARE. :)

  • Oh my, 4 batches! They must have turned out wonderfully. My mouth started watering as I read this because I love brownies and chocolate, so next time I get some really fantastic chocolate, I will try these.

  • These look great and so full of flavor!
    I was hoping to pop some in to the oven now, unfortunatly, ran out of chocolate bar :-p aaahh
    Do you think I could substitute the bar for unsweetened cocoa?
    Thanks for sharing!! :D

  • Catherine — Unfortunately, the recipe won’t work with cocoa powder…the real chocolate is what makes them fudgy. Wait to make them til you have a bar :)

  • Jennifer

    Help! I have had the dough in the ref. for a few hours and when I tried to make the dough into balls, all it did was stick to my hands! What do I do?

    • Jenn

      Jennifer, If it sticks, wash your hands, then dust them with Confectioners sugar before proceeding.

  • Hi Jennifer, Don’t panic…as long as you measured the ingredients properly, the dough will firm up. Your butter may have been very soft or your chocolate very hot, which could slow things down. You could always put the dough in the freezer for a bit (but not too long!) to speed things up. Hope that helps!

  • Judi

    Well here’s to Jennifer yet again. I wanted to make crackle cookies this year (never tried before). After reading a few recipes in this years magazines, I decided to move on !! All of them called for powdered cocoa and I knew the cookies would be dry. But then it dawned on me……. try the archives of MY GO TO GIRL !!!
    and there it was. I always know that Jennifer has done the work, so without question I was off in a flash to the store. I made them this morning and they are just beyond outrageous. Now I hate when people play with other peoples recipes, but in the spirit of Christmas, I stuck one of the candy cane hershey kisses in the center of the cookie the second they came out of the oven. (I then stuck the cookies, sheet and all, in the fridge to keep the kiss from melting).
    Well might I say that these are hands down the best holiday cookie I have ever had.
    THANK YOU SO MUCH JENNIFER, YOU NEVER LET ME DOWN !!!!! you should post this one again ever year.
    happy baking ladies ~

  • Odette

    this cookie has become a traditon at Christmas at our house. I might not wait until Christmas this year to have them again!

  • Carly Blair

    I made these for a party and they turned out great and my kids devoured the extras!

  • Kathy Kearney

    MAde these at Christmas for a family dinner and they are a favorite now! They are so good straight from the freezer! Yummy!

  • Roni

    I just LOVE Chocolate Fudge Crinkles – So tasty and beautiful!!

  • Karen

    I was perusing your recipes and came across these and decided I would make these. i have made other versions of chocolate crinkle cookies and they were just OK. These are a notch above the others and I think in addition to the rich, melted chocolate bar, the espresso really takes this to a new level. Anyone I have given these cookies to, even my son, who is NOT a chocoholic are smitten with these and their main comment to me is Oh my God! Delicious. I agree!

  • Esther

    These are so good and so easy and make me so happy! I’ve made them so many times they have almost become a staple in our house. Thanks!

  • Amy

    These are simple, delicious and beautiful! I just made them for teacher appreciation week at school and they were perfect.

  • Cheyenne Swanson

    Love these cookies. My mom used to make a version of these, but these are even better.

  • Martha R

    I learned to make a similar cookie back in home-economics class….dates me! These are great with the espresso flavor addition to them….grown up version.

  • Tamar

    These look incredibly scrumptious… hungry.

  • Lex

    wow, i can never make good cookies, they are always always flat or hard, these were delicious and perfect. I was just called to make cookies for caroling, will definitely be making these!!

  • Janet

    I made these for a bake sale last month and they went quickly. I made them again yesterday and for a Christmas-y touch I rolled them very small (got about 80 out of one batch) and added a candy cane kiss on top as they came out of the oven. Fudge-y and delicous with the added mint flavor from the kiss.

  • Marcia

    I made these cookies last Christmas for my neighbors. They were delicious, and will be included on my gift plates every year!

  • I was given a batch of these cookies for the holidays by Max (a little boy I work with) . They were amazing.i immediately asked his mom, Amy, for the recipe. She introduced me to once upon a chef and I’ve been hooked ever since! I made these cookies for everyone. Absolutelry fantastic, and very impressive looking

  • Becky Slater

    These are so perfect, I have to actually try to not think about them, or I’d make them all the time – and then I’d have to run way more every day …seriously – really really good ….

  • I am in the process of making these Chocolate Crinkle cookies…just put the mixture in the fridge. I was expecting the mixture to be more dough-like and instead it is more like a heavy batter. Is this correct? I am hoping it will firm up in the refrigerator so it can be made into balls! Wish me luck!

    • Jenn

      Hi Kristan, Don’t worry, it will firm up…if it gets too sticky as you’re working with it, dust your hands with powdered sugar as necessary when you roll them into balls.

  • Sue

    I have been making these cookies for years, using a slightly different recipe. You can use chocolate chips (semi-sweet or dark chocolate) in place of the chocolate bar, with the same results.

  • Sue

    I should have mentioned that when using the chocolate chips, there is no need to add the granulated sugar. Because of the sweetness of the chips, I use only the brown sugar.

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