Chocolate Fudge Crinkles

5 stars based on 4 votes

Chocolate crinkles 1

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. 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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Everyone loves these cookies. Just be sure to make the dough a few hours ahead of time as it needs time to chill in the refrigerator before baking.

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Chocolate Fudge Crinkles

Servings: 48 cookies
Cook Time: 12 Minutes
Total Time: 2 Hours 45 Minutes

Ingredients

  • 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

Instructions

  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 until firm enough to roll -- at least 2 hours or longer if necessary.
  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.

Nutrition Information

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  • Serving size: 1 cookie
  • Calories: 100
  • Fat: 4g
  • Saturated fat: 2g
  • Carbohydrates: 16g
  • Sugar: 11g
  • Fiber: 1g
  • Protein: 1g
  • Sodium: 30mg
  • Cholesterol: 21mg

Reviews & Comments

  • 5 stars

    These were excellent! Easy to make, beautiful to look at, and so delicious. My 10-year-old twins made them and had no problems with the batter — we left it in the fridge overnight before baking. My girls thought the designs that appeared after baking were magical!

    - Susan on December 26, 2014 Reply
  • 4 stars

    A suggestion to those who are having trouble. Sometimes 2 hours isn’t long enough. I’ve always mixed the ingredients and put them in a fridge over night to bake the next day. Kind of inconvenient but if your batches keep coming out flat try the over night method.

    - Monique on December 24, 2014 Reply
  • followed the recipe exactly – double checked ingredients – as previous review mentioned – my cookies also came out flat as pancakes – not sure what went wrong – end result – garbage can :(

    - chris on December 23, 2014 Reply
    • So sorry you had trouble with the cookies, Chris. Did you chill the dough for at least 2 hours?

      - Jenn on December 23, 2014 Reply
  • Dear Jenn,

    Would the recipe work if I halved it? I am a starter-baker and have only one baking sheet… So it would take me almost half a day to bake 4 batches of cookies. Thank you very much for the response! And, My family loved your chocolate banana bread – thank you for that :)

    - Marina on December 22, 2014 Reply
    • Hi Marina, Yes that’s absolutely fine.

      - Jenn on December 22, 2014 Reply
  • Mine don’t look at all like the picture. They came out nice and puffy, but then they collapsed. They’re very flat. What did I do wrong? Do I need to bake them longer?

    - Vicki Frederick on December 18, 2014 Reply
    • Hi Vicky, Yes it sounds like they were under baked. Be sure to chill the dough long enough too; the colder the dough, the puffier the cookies.

      - Jenn on December 19, 2014 Reply
  • 5 stars

    What can I say? Another perfect recipe!!! These are the perfect chcoclate cookie have been looking for, the flavor has that chocolatey taste that most chocolate cookie recipes lack. I didn’t even add the coffee powder, becuase I didn’t have any and they still tasted amazing!
    They do get a bit sticky when you roll them, but it did not effect the final product. I made half with cocoa powder and hlaf with the traditional powdered sugar, put on a platter, the contrast looks very elegant!

    - Lana on December 16, 2014 Reply
  • 5 stars

    I made these for my holiday cookie plate last year and they were absolutely delicious! I added some chopped andes mints for a minty version and they were a huge hit!

    - Tierney on July 6, 2014 Reply
  • I don’t know why but mine failed. I followed exactly the recipe. My mixture was like a batter so I chilled it overnight. It became somehow firm but it was very hard to work with then when I put in the oven it turned into liquid. It was flat. It didn’t turn out like in your picture.. :(

    - marion on June 11, 2014 Reply
    • Hi Marion, Hmmm, I’m not sure what went wrong. Is it possible that you omitted some of the flour?

      - Jenn on June 17, 2014 Reply
  • Hi, i only have semi sweet chocolate and if i use this, how much sugar should i remove from the recipe? Thanks.

    - benj on May 3, 2014 Reply
    • Hi Benj, Semi-sweet chocolate will work fine without any adjustments to the recipe; there’s not a big difference. Please come back and let me know how you enjoy them :)

      - Jenn on May 3, 2014 Reply
  • 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.

    - Sue on February 9, 2014 Reply
  • 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 on February 9, 2014 Reply
  • 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!

    - Kristan Ballantine on December 21, 2013 Reply
    • 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.

      - Jenn on December 21, 2013 Reply
  • 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 ….

    - Becky Slater on March 11, 2013 Reply
  • 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

    - Sharyn on March 10, 2013 Reply
  • I made these cookies last Christmas for my neighbors. They were delicious, and will be included on my gift plates every year!

    - Marcia on March 9, 2013 Reply
  • 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.

    - Janet on December 10, 2012 Reply
  • 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!!

    - Lex on November 30, 2012 Reply
  • These look incredibly scrumptious… hungry.

    - Tamar on June 25, 2012 Reply
  • 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.

    - Martha R on June 20, 2012 Reply
  • Love these cookies. My mom used to make a version of these, but these are even better.

    - Cheyenne Swanson on June 20, 2012 Reply
  • These are simple, delicious and beautiful! I just made them for teacher appreciation week at school and they were perfect.

    - Amy on May 15, 2012 Reply
  • 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!

    - Esther on March 6, 2012 Reply
  • 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!

    - Karen on March 1, 2012 Reply
  • I just LOVE Chocolate Fudge Crinkles – So tasty and beautiful!!

    - Roni on March 1, 2012 Reply
  • MAde these at Christmas for a family dinner and they are a favorite now! They are so good straight from the freezer! Yummy!

    - Kathy Kearney on March 1, 2012 Reply
  • I made these for a party and they turned out great and my kids devoured the extras!

    - Carly Blair on March 1, 2012 Reply
  • this cookie has become a traditon at Christmas at our house. I might not wait until Christmas this year to have them again!

    - Odette on February 29, 2012 Reply
  • 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 ~

    - Judi on December 10, 2011 Reply
  • 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!

    - Jennifer on November 25, 2011 Reply
  • 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?

    - Jennifer on November 23, 2011 Reply
    • Jennifer, If it sticks, wash your hands, then dust them with Confectioners sugar before proceeding.

      - Jenn on September 14, 2013 Reply
  • 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 :)

    - Jenn on September 17, 2010 Reply
  • 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 on September 17, 2010 Reply
  • 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.

    - Miranda Merten on September 13, 2010 Reply
  • wooops! I meant ARE. :)

    - Erin on September 12, 2010 Reply
  • These our one of our family favorites. We make them every christmas!

    - Erin on September 12, 2010 Reply

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