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Fudgy, Chewy Chocolate Crinkle Cookies (No-Chill Option)

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Make these easy, from-scratch chocolate crinkle cookies for a fudgy, brownie-like treat coated in powdered sugar. This recipe requires no chilling time.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar, for rolling

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and creamy.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick.
  6. Place the 1/2 cup of powdered sugar for rolling into a shallow dish.
  7. Scoop the dough into balls, about 1.5 tablespoons each.
  8. Roll each dough ball thoroughly in the powdered sugar until completely coated.
  9. Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  10. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look soft.
  11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will set as they cool.

Notes

  • For the best crinkle effect, roll the dough balls generously in the powdered sugar.
  • Do not overbake; these cookies are best when they have a soft, fudgy center similar to a brownie.
  • If you prefer a slightly firmer cookie, bake for an additional minute or two.

Nutrition

Find it online: https://fooddexterity.com/chocolate-crinkle-cookies-recipe-fudgy/