Fudgy Chocolate Crinkle Cookies Recipe

These chocolate crinkle cookies are rich, intensely chocolatey, and have the fudgiest centers of any crinkle cookie I’ve tried. They remain soft and fudgy for up to five days when stored properly—sometimes longer, if you can resist eating them. They’re ideal for holiday cookie trays, casual gatherings, or a cozy evening with a book and a cup of coffee.

If you enjoy baking for the holidays, check the recipe notes and variations below for ideas to customize these cookies.

I share family-tested Amish-style recipes and appreciate your feedback. If you make these, please leave a rating and a comment below to help others find this recipe.

Fudgy Chocolate Crinkle Cookies

marilynpeight

Deep chocolate cookies rolled in confectioners’ sugar that bake up with beautiful crinkles and a soft, fudgy center. Great for holiday platters, gifting, or any time you want a rich, tender cookie.

5 from 1 vote

Prep Time
30

Cook Time
8

Chill time:
3

Course
Dessert

Cuisine
American

Servings
3 dozen

Ingredients

1/2 cup salted butter softened
1 cup granulated sugar
3 large eggsbeaten
2 teaspoons vanilla extract
1 cup chocolate chips
1 1/2–2 cups all-purpose floursee notes
1/3 cup unsweetened cocoa powder
1 teaspoon baking powderrounded
1/4 teaspoon salt
confectioners’ sugarfor rolling

Instructions

1. Cream the softened butter and granulated sugar together until the mixture is smooth and slightly pale. Whisk in the beaten eggs and vanilla extract until combined.
2. Place the chocolate chips and 1–2 tablespoons of butter in a microwave-safe bowl or a double boiler. Melt gently, stirring frequently to prevent scorching. Once melted, let the chocolate cool for about 10 minutes, then whisk it into the wet ingredients until uniform.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the dry mixture to the chocolate mixture and mix until no streaks of flour remain. The dough will be sticky; cover and chill for at least 3 hours or overnight. If chilled overnight, let the dough sit at room temperature for 20 minutes before shaping so it is easier to roll.

Preheat oven to 350°F (175°C)

4. Roll chilled dough into walnut-sized balls. Roll each ball in confectioners’ sugar until well coated and place on a greased or parchment-lined baking sheet, spacing about 2 inches apart.
5. Bake for 10–12 minutes, until the cookies are set at the edges and the centers no longer look raw. They should not collapse when lightly tapped. Allow cookies to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Serve and enjoy.

Notes

If the dough is still too sticky to roll after chilling, add additional flour by the tablespoonful until it is workable—use the minimum needed. Remember: less flour yields a fudgier cookie. If cookies spread too much while baking, add a little more flour, ensure your butter wasn’t overly soft when creamed, and verify your baking powder is fresh.

You can roll the cookies in confectioners’ sugar either before baking (for the classic crinkle look) or sprinkle sugar on top after baking. Post-bake dusting will not produce the characteristic cracked surface.

For extra shine and depth of flavor, try using a mix of semisweet and dark chocolate chips. To make a more intensely fudgy cookie, err on the lower end of the flour range and chill the dough thoroughly.

Keyword
Chocolate Crinkle Cookies, Fudgy, From Scratch

Tried this recipe?
Let us know how it went by leaving a comment and rating below.

Additional Cookie Recipes You May Enjoy:

Amish Snowball Cookies
Amish Sand Tart Cookies
Christmas Kitchen Sink Cookies
Christmas Monster Cookies (flourless)
Peanut Butter Chocolate Covered Ritz Cookies
Chocolate Rolo Toffee Cookies
Reese’s Peanut Butter Surprise Cookies
Amish Cream Cheese Cookies
Amish Peanut Butter Blossoms

Ingredients needed for these chocolate crinkle cookies: Salted butter, granulated sugar, eggs, vanilla extract, chocolate chips, all-purpose flour, unsweetened cocoa powder, baking powder, salt, and confectioners’ sugar for rolling.

Step 1: Cream the butter and sugar until smooth and airy, then whisk in the beaten eggs and vanilla. Melt the chocolate chips with 1–2 tablespoons of butter, cool for about 10 minutes, and whisk into the wet ingredients.

Why cream the butter and sugar?

Creaming incorporates air into the batter, producing a more tender, fudgy texture. In testing, batches where the butter and sugar were thoroughly whipped yielded noticeably better texture and tenderness than those that were not.

Step 2: Combine flour, cocoa, baking powder, and salt and add to the wet mix. Stir until uniform, then cover and chill for 3 hours to overnight. If chilled overnight, let the dough warm for 20 minutes before shaping so it’s easier to roll.

Step 3: Roll balls of chilled dough in confectioners’ sugar and place on prepared baking sheets. Bake at 350°F for 10–12 minutes until set at the edges and slightly firm in the center. Cool and serve.

Help — the dough is too sticky:

If the dough is still sticky after chilling, add flour by the tablespoon until it’s manageable, or chill several more hours. Cookies can also spread if the butter was too soft when creamed or if your baking powder is old.

Can I dust the sugar after baking?

Yes—dusting after baking will add sweetness, but it won’t create the distinctive crinkled top. For the classic look, roll the dough in confectioners’ sugar before baking.

Storage notes:

Store cookies at room temperature in an airtight container for up to 5–7 days. For longer storage, freeze in an airtight container for several months. Thaw at room temperature before serving.

Happy baking and have a blessed day! With the holidays approaching, it’s a good time to remember that gratitude brings joy—enjoy your time in the kitchen and share what you love.

If you make these cookies, please tag your photos on social media and share your results. Thank you for trying this recipe. — Marilyn Stoltzfus Peight