Chocolate Fudge Crinkles

4.5 stars based on 37 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


  • 2-1/2 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. (Note that the mixture will be very wet, more like cake batter than cookie dough.) 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 F. 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 9 -12 minutes, or until puffy and almost dry between the cracks. 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 airtight 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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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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 1 stars

    Unfortunately this recipe did not work for me at all, the cookies came out completely flat and light brown in color, nothing like the pictures above. Given the rave reviews I think I must have done something wrong (any ideas?) even though I followed the recipe EXACTLY..

    - Bianca on April 2, 2018 Reply
    • Hi Bianca, I’m sorry these didn’t turn out for you! That’s definitely a head-scratcher – you said you followed the recipe exactly but is there any chance you could’ve made a measuring error?? I wonder that because not only should the cookies not be flat, but they should definitely be dark brown in color.

      - Jenn on April 3, 2018 Reply
  • I made these chocolate crinkles without the espresso powder and everyone loved them. My daughter suggested adding mini chocolate chips and that satisfied her ultra-chocolate craving.

    - Margaret Daly on March 1, 2018 Reply
  • 1 stars

    I am a HUGE fan, I have loved all of your recipes! But for some reasons this recipe didn’t turn out at all. I don’t know what went wrong! Only thing different I did was use semi sweet chocolate. The cookies didn’t rise or crinkle and were a light brown instead of dark. Any ideas as to what happened?
    Thank you!

    - Katie on December 31, 2017 Reply
    • So sorry you had a problem with these, Katie! Did you let the dough firm up in the fridge for 2 hours?

      - Jenn on January 1, 2018 Reply
  • 5 stars

    One word: YUM!!!!

    - Carol in Olympia on December 20, 2017 Reply
  • I’ve made three batches of these now, as they were finished so quickly each time! A favorite for my whole family.

    - Jolie Griffin on December 15, 2017 Reply
  • 4 stars

    Made these last week. They were fudgy and as pretty as your pictures, but I think I would prefer a darker chocolate. I used the Ghiradelli unsweetened baking bar sold at Giant. What percentage chocolate do you use?

    - Sarah on December 5, 2017 Reply
    • Hi Sarah, I use the same. For a darker chocolate flavor, you might try reducing the sugar by just a bit.

      - Jenn on December 7, 2017 Reply
  • I’m going to a cookie holiday exchange and would like to take this recipe and make them red velvet. Would I just add red food coloring? If so at what step in the process and how much would you recommend? I don’t trust other recipes like I trust yours. Thank you for always being so consistent with your ingredient lists and amounts. Always always spot on!

    - Vikki L. on December 4, 2017 Reply
    • Hi Vikki, you could add red food coloring along with the eggs. Although it will give the cookies a red hue, they won’t have the same taste as traditional red velvet. (The cookies are very fudgy.) I’d love to hear how they turn out if you try them this way.

      - Jenn on December 5, 2017 Reply
      • I chickened out and kept them as your recipe!! Glad I did because they turned out amazing and look so pretty. Thanks for another winner Jenn!

        - Vikki on December 9, 2017 Reply
        • I wanted to let you know that I made these for a cookie contest and mine won best taste!!!

          - Vikki L. on December 11, 2017 Reply
          • Yay!

            - Jenn on December 11, 2017
  • what are the ingredients?

    - chocolatelover on December 3, 2017 Reply
    • It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, you can click the “recipe” button right under the recipe title. Enjoy!

      - Jenn on December 4, 2017 Reply
  • Hi Jenn,
    I’d like to make your Chocolate Fudge Cookies for a Cookie Exchange. I live at 7,500 ft. What modifications should I be making for altitude?

    - Petra Heinsen on December 1, 2017 Reply
    • Hi Petra, Unfortunately, I don’t have any experience with baking at high altitudes, but these tips may help. Hope you enjoy the cookies!

      - Jenn on December 1, 2017 Reply
  • 5 stars

    My grandson loves these cookies (as do I)! They really are moist and deeply chocolate – you can’t eat just one! (The only thing I do differently from the recipe is that I give them a light sprinkling of additional powdered sugar before serving.)

    - Dorothea on December 1, 2017 Reply
  • 5 stars

    These are my hubby’s favorite cookie. The chocolate taste is wonderful. As soon as the first batch was done, he asked me to make more.

    - Althea in Wyoming on November 30, 2017 Reply
  • 4 stars

    I love these cookies! However I use the recipe from cooks illustrated and it has a helpful tip for you to add! If you roll the dough in granulated sugar first then in the powdered sugar they come out perfectly! This allows the powdered sugar to stay unmelted in appearance and the taste is awesome. There recipe is also slightly different so check it out!

    - Tricia Petras on November 30, 2017 Reply
  • 5 stars

    We made these for part of our Christmas cookie trays and they were so chocolatey and delicious! Super easy and looked so pretty. A real good recipe when you are having the kids help. Thank you Jenn!

    - Victoria on September 19, 2017 Reply
  • Can you add chocolate chips? My husband remembers his mom making chocolate crinkle cookies with chocolate chips in them. Thanks

    - Lisa on September 13, 2017 Reply
    • Hi Lisa, I haven’t tried the cookies with chocolate chips, but a few readers have commented that they’ve added them with good results. LMK how they turn out!

      - Jenn on September 13, 2017 Reply
  • Do these freeze well once baked? Need to make for someone who will stick in their freezer and pull out as needed to help them through an illness (chemo treatment)…would these be good candidates for this or perhaps the chocolate chunk or chocolate chip with cream cheese in batter? Don’t want them to dry out, loose their flavor, etc.

    - Diane on July 20, 2017 Reply
    • I do think they’d freeze well, Diane. You could also freeze the dough balls so they could be baked fresh anytime.

      - Jenn on July 21, 2017 Reply
      • 5 stars

        Great to know. Thanks so much!

        - Diane on July 21, 2017 Reply
      • That is a great suggestion!

        - Patti on September 21, 2017 Reply
  • 5 stars

    I gave these as presents to neighbors and co-workers with reference to your website. They couldn’t believe how something so delicious and pretty was fun and easy to make.

    - Mia on December 24, 2016 Reply
  • 3 stars

    Mine did not puff up or crinkle like the pictures. To my knowledge, the only thing I did a little differently than the recipe was to use powder fine ground up coffee beans. Would that have made a difference? They taste very good, although not really much better than a good brownie recipe. However, it is a lot more work to spoon them out individually rather than putting the browning batter in one pan.

    - Harriet Kestenbaum on December 17, 2016 Reply
  • 5 stars

    swoon! these are melt in your mouth, make your toes curl, and your heart skip a beat…. delicious! I followed the recipe.. using SCHARFFEN BERGER 90% unsweetened dark chocolate. And… instead of using my hands, I used a small scoop for the dough and then a fork to push it around in the powdered sugar so that my hands wouldn’t soften the dough

    - Kar on December 15, 2016 Reply
  • Can i use powdered cocoa for this instead of chopped chocolate?

    - Donna on November 23, 2016 Reply
    • Hi Donna, Chopped chocolate is what makes these so much better than most crinkle cookies out there. Sorry!

      - Jenn on November 23, 2016 Reply
  • 5 stars

    Please can I have the metric recipe. I am in the UK and do not know what a stick of butter is!

    - SarahB on November 8, 2016 Reply
    • Hi Sarah, I just added them. Please let me know if there are any other recipes you need conversions for. Hope you enjoy the cookies!

      - Jenn on November 8, 2016 Reply
      • Thank you!

        - SarahB on November 10, 2016 Reply
  • 5 stars

    These are the best chocolate crinkles ever!! They turn out just like the picture!! Simply beautiful…Since they only last a day or two, I decided to freeze the rest, single layer…My husband suggested adding some nuts?

    - Wendy S. on October 6, 2016 Reply
  • 5 stars

    Wow! These are BY FAR the best chocolate crinkles ever! The coffee gives them a very deep, rich flavor. I will make these again and again! I made them for my book club last night and everyone raved about them. By the way 3 of us in the book club are Once Upon A Chef followers. The followers were not surprised that this was your recipe.

    - Laurie on April 30, 2016 Reply
  • 5 stars

    These are amazing! They are the best crinkles I have EVER had. The key is tons of chocolate and some coffee also. Deep, rich, full flavor. No whimpy crinkles here!

    - Laurie on April 29, 2016 Reply
  • 5 stars

    I’ve tried several recipes for this cookie and yours is the most fantastic! The second time, I added some mini choc. chips….not a good idea, as they keep the cookie from rising, and spread too much. I’m a dark chocolate fanatic and these really fit the bill. Great job, ….

    - C A E on April 15, 2016 Reply
  • 5 stars

    Oh I forgot….I added 1/3 C mini chocolate chips, omitted espresso, and let chill overnight. Thanks again.

    - Carol on January 19, 2016 Reply
  • 5 stars

    I give this 5 stars…I have tried several crinkle recipes, and this is the first to turn out exactly as it shows and to my enjoyment. I use an Oster countertop oven, because my baking is just for me, and no need to use the big one. Yours is the first not to specify any flattening, and to use real chocolate instead of cocoa. First batch, I halved, to try, and it came out perfect. Thanks so much for coming along…I was almost ready to give up, and tired of wasting products.

    - Carol on January 19, 2016 Reply
  • 5 stars

    I have been hunting for a great Chocolate Crinkle Cookie for years after the place I used to buy them at closed down. It was a family run bakery & no one could compare to their cookies, until now. I made these, after trying many different recipes, & these are the closest to those cookies that I loved so much. I would highly recommend trying these out if you love Chocolate Crinkle Cookies, you won’t be disappointed!

    - Erika Chilton on December 29, 2015 Reply
  • Made these to add to my Christmas cookie tray – amazing!

    - Ashley @ Wishes & Dishes on December 20, 2015 Reply
  • 5 stars

    I am visiting my family in Texas for the holidays, and have been designated the dessert maker, they will make the dinner and I do all the desserts. I will make pies and cookies galore. Will try this recipe as I had some Chocolate fudge sprinkles from our holiday parties and thought they were out of this world. Read the reviews and was wondering, do I really need to add the espresso? as I have little ones who don`t like the taste of coffee,as well as me. Loved the pictures of the kids eating the cookies, looks like my place, I have to send them outside or they will eat them as soon as they come out of the oven.

    - Pauline W on December 20, 2015 Reply
    • Hi Pauline, It’s perfectly fine to omit the espresso powder — I sometimes leave it out as well if I’m making these for the kids. Hope everyone enjoys, and please let me know how they turn out 🙂

      - Jenn on December 20, 2015 Reply
  • 5 stars

    So tasty with the espresso powder!

    - Julie on December 19, 2015 Reply
    • How long in advance do you suggest these can be baked?

      - Julie on December 19, 2015 Reply
      • Hi Julie, I think they keep well for a day or two — just be sure not to overcook them so they stay fudgy.

        - Jenn on December 19, 2015 Reply
  • 5 stars

    I cannot understand the problems I read here. Mine came out EXACTLY as pictured and are very good. I did not see the oven temp and cook time, so my first batch got a tad overcooked. Set it to 350* for 10 minutes and they were perfect.

    - B Devitt on December 18, 2015 Reply
  • Hello Jen. I’ve just made the batter for the chocolate fudge crinkles and I’m wondering if the batter is suppose resemble a cookie dough or a fudge batter? It’s a particularly wet mixture and I’m wondering if that’s how it should be. I understand it needs to be refridgerated for a few hours but I was hoping to know ahead of time as I read another person found the mix wet. Thanks in advance, Nicole

    - Nicole on December 16, 2015 Reply
    • Hi Nicole, It is wet, almost like brownie batter; it should firm up in the fridge.

      - Jenn on December 16, 2015 Reply
  • 1 stars

    I have never spent so much time trying to make a batch of cookies. These will not to going on my cookie plate. They look nothing like the picture. I followed the recipe exactly with the exception of adding chopped cherries to the recipe. It looked like batter and was not dark in color at all. I had hoped to freeze the dough overnight and then roll in balls and freeze. After 2 days in the freezer they are still flat as pancakes, so I lowered the temperature to 300 and baked longer, I’ve even adjusted the size of balls with no luck. I think it’s time for the trash.

    - Melody on December 15, 2015 Reply
    • Hi Melody, So sorry that you had a problem with these cookies! Because a few people had challenges with these, I retested the recipe, and made some tweaks. Please read through the updated version of the recipe if you’d like to attempt these again. Sorry again the first batch didn’t turn out so well!

      - Jenn on December 17, 2015 Reply
  • 3 stars

    When you put give the time and oven temperature are you using regular oven or convection oven. I put one cookie tray on the second rack to bottom and the other on the middle. The bottom ones burned. I left the dough over night in thefridge and they rolled nice but flattened out not like yours. What do you think I did wrong? I had enough dough for exactly 4 doz. I would like to try again.

    - Pip B on December 15, 2015 Reply
    • Hi Pip, I always use a regular oven as opposed to convection. And, if the cookies are getting too well done while baking on the lower rack, rotate the cookie sheets halfway through to even things out. Also, because a few people had challenges with these cookies, I retested the recipe, and made some tweaks. Please read through the updated version of the recipe if you’d like to attempt these again. Sorry the first batch didn’t turn out so well!

      - Jenn on December 17, 2015 Reply
  • 5 stars

    Everyone loved these!

    - Julie on December 14, 2015 Reply
  • These looked so good I decided to include them in my holiday baking. But my first tray ran together! Is it because i didn’t chill the batter long enough?

    - Debra on December 11, 2015 Reply
    • Yes, Debra — that is most likely the reason.

      - Jenn on December 11, 2015 Reply
  • 5 stars

    Made the Chocolate Fudge Crinkles and they were fantastic. Very intense chocolate taste. Mine did flatten out, but I think they may have been bigger than the tablespoon size she specified, so the next time I’ll try baking them a tad longer (or making them smaller). On the plus side, they were fudgy and delicious as flatter cookies.

    - Nancy on December 11, 2015 Reply
  • 1 stars

    The worse recipe ever! it was so runny I couldn’t form into balls

    - Tracey on December 9, 2015 Reply
    • Tracey, I’m so sorry to hear the cookies were not successful! Did you let them firm up in the fridge for at least 2 hours?

      - Jenn on December 11, 2015 Reply
  • Hi Jenn,
    I came across your site when I googled “coconut macaroons”, and they are fab-u-lous! Also made the pecan shortbreads….heaven. I’m attempting the fudge crinckles next. My question is can I freeze all of these and for how long? I’m making cookies for gifts for Christmas. Love your site, we are making the beef with broccoli tomorrow, can’t wait. Thanks, Denise

    - Denise on October 31, 2015 Reply
    • Hi Denise, Yes you can freeze all of those, and if you make them now, they will be fine through the holidays.

      - Jenn on November 2, 2015 Reply
  • 5 stars

    My family loves these cookies. This has become my go-to cookie recipe. After initially chilling the dough, I place the dough balls into freezer bags. If I want to bake only four cookies, I pull out four dough balls, roll them in powdered sugar, and bake from frozen.

    - Stephanie on August 27, 2015 Reply
  • 4 stars

    Cookies look EXACTLY like the picture. Very attractive presentation. Delicious – fudgy – and surprisingly cake-like. Want to experiment with some add-ins (dried cherries, chocolate chips & nuts).

    - Barrie on February 9, 2015 Reply
  • 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
  • 5 stars

    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
  • 5 stars

    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
  • 5 stars

    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!! 😀

    - 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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