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Amazing 10 Fudgy Chocolate Crinkle Cookies Santa Won’t Share

Chocolate Crinkle Cookies Santa Won’t Share
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Make rich, fudgy chocolate crinkle cookies perfect for the holidays. These cookies feature a soft, decadent center coated in a snowy white powdered sugar crust.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 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, cream together the softened butter and 1 3/4 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Place the 1 cup of powdered sugar into a shallow dish.
  7. Scoop the dough into rounded tablespoons. Roll each ball thoroughly in the powdered sugar until completely coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 10 to 12 minutes. The edges should look set, but the centers will still seem slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The crinkles will form as they cool.

Notes

  • For the best crinkle effect, roll the dough balls generously in powdered sugar.
  • Do not overbake; these cookies are best when the center remains fudgy.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition

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