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Per serving
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- 1
Melt the chocolate
Break the unsweetened baking chocolate into chunks in a small bowl. Microwave in 30-second increments, stirring between each, until mostly melted with just a few lumps — then stir until completely smooth. Set aside to cool slightly. (Chocolate scorches easily, so keep a close eye on it.)
- 2
Mix the sugars
In a large bowl or stand mixer, combine the granulated sugar, 1/2 cup powdered sugar, and cocoa powder. Whisk together until evenly combined.
- 3
Add wet ingredients
Add the oil and beat well, scraping down the sides. Beat in the melted chocolate until incorporated. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat to combine.
- 4
Add dry ingredients
Add the flour to the bowl but don't stir it in yet. Use a small spoon to mix the baking powder and salt into the top of the flour. Then beat the dry ingredients into the wet until just combined — scrape the sides and bottom of the bowl, but stop as soon as no white streaks remain. Do not overmix.
- 5
Chill the dough
Cover the bowl and refrigerate the dough until completely chilled, at least 2 hours. This step is not optional — cold dough is what gives you those beautiful crinkle cracks.
- 6
Preheat and set up
Preheat your oven to 350°F. Line several baking sheets with parchment paper or silicone mats. Add the remaining 1 1/2 cups powdered sugar to a shallow bowl.
- 7
Shape and coat
Scoop the chilled dough and roll into 1 1/2-inch balls (about the size of a walnut). Roll each ball generously in powdered sugar until completely coated. Place on the prepared baking sheets about 2 inches apart.
- 8
Bake
Bake at 350°F for 9–12 minutes, until the tops are crackly and edges are set. The centers may still look slightly soft — that is exactly right. Let the cookies cool on the pan for 5–10 minutes before transferring to a wire rack. They are delicate right out of the oven and need time to firm up.
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Fudgy Chocolate Crinkle Cookies
Created by: SugarAndButter
Ingredients
- 4 oz unsweetened baking chocolate
- 1 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 4 eggs
- 2 tsp vanilla extract
- 2 cup all-purpose flour
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 1 1/2 cup powdered sugar
Instructions
- Melt the chocolateBreak the unsweetened baking chocolate into chunks in a small bowl. Microwave in 30-second increments, stirring between each, until mostly melted with just a few lumps — then stir until completely smooth. Set aside to cool slightly. (Chocolate scorches easily, so keep a close eye on it.)
- Mix the sugarsIn a large bowl or stand mixer, combine the granulated sugar, 1/2 cup powdered sugar, and cocoa powder. Whisk together until evenly combined.
- Add wet ingredientsAdd the oil and beat well, scraping down the sides. Beat in the melted chocolate until incorporated. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat to combine.
- Add dry ingredientsAdd the flour to the bowl but don't stir it in yet. Use a small spoon to mix the baking powder and salt into the top of the flour. Then beat the dry ingredients into the wet until just combined — scrape the sides and bottom of the bowl, but stop as soon as no white streaks remain. Do not overmix.
- Chill the doughCover the bowl and refrigerate the dough until completely chilled, at least 2 hours. This step is not optional — cold dough is what gives you those beautiful crinkle cracks.
- Preheat and set upPreheat your oven to 350°F. Line several baking sheets with parchment paper or silicone mats. Add the remaining 1 1/2 cups powdered sugar to a shallow bowl.
- Shape and coatScoop the chilled dough and roll into 1 1/2-inch balls (about the size of a walnut). Roll each ball generously in powdered sugar until completely coated. Place on the prepared baking sheets about 2 inches apart.
- BakeBake at 350°F for 9–12 minutes, until the tops are crackly and edges are set. The centers may still look slightly soft — that is exactly right. Let the cookies cool on the pan for 5–10 minutes before transferring to a wire rack. They are delicate right out of the oven and need time to firm up.