These chocolate crinkle cookies are made with lots of chocolate and have the fudgiest centers of any chocolate crinkle cookies I have tried yet. I can definitely recommend them! These cookies stay fudgy for up to 5 days (possibly even more, I just can’t keep my family away from them for any longer) which makes them perfect for the holidays when you just want a little extra chocolate to nibble on while you enjoy company or cozy up to the fire with a book.
If you love cookies and baking for the holidays, be sure to check my list of favorites below!
As an Amazon Associate I may earn from qualifying purchases. Follow along for Amish recipes (and more) and feel free to leave a rating and comment in the comment section below!
Fudgy Chocolate Crinkle Cookies
Ingredients
- 1/2 cup salted butter softened
- 1 cup granulated sugar
- 3 large eggs beaten
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- 1 1/2-2 cups all-purpose flour *see note
- 1/3 cup cocoa powder
- 1 teaspoon baking powder rounded
- 1/4 teaspoon salt
- confectioners' sugar *see note
Instructions
- Cream butter and sugar together until smooth, then whisk in beaten eggs and vanilla extract. Place chocolate chips and 1-2 additional tablespoons of butter into a microwave safe bowl or in the top pot of a double broiler. Melt the chocolate chips while stirring frequently to avoid burning. Allow to cool for 10 minutes, then whisk the melted chocolate into the wet ingredients.
- Combine flour, cocoa powder, baking powder and salt, then add to the wet ingredients and mix until no streaks of flour remain. The mixture will feel sticky at this point, so cover and allow to chill for 3 hours to overnight. If chilling the dough overnight, allow to rest at room temperature for 20 minutes or until the dough is workable to roll.
Preheat oven to 350 degrees
- Roll the chilled dough into balls and then roll into confectioners' sugar and place onto greased or parchment lined cookie sheets. Bake in the preheated oven for 10-12 minutes until the cookies are set in the centers and do not collapse when lightly tapped in the centers. Allow to cool, then serve and enjoy!
Notes
Subscribe today and get free meal inspirations delivered to your doorstep!
Additional Cookie Recipes You May Enjoy:
- Amish Snowball Cookies
- Amish Sand Tart Cookies
- Christmas Kitchen Sink Cookies
- Christmas Monster Cookies
- 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: Butter, sugar, baking powder, vanilla extract, salt, cocoa powder, chocolate chips, eggs and confectioners’ sugar (not shown).
Step 1: Cream butter and sugar together until smooth, then whisk in beaten eggs and vanilla extract. Place chocolate chips and 1-2 additional tablespoons of butter into a microwave safe bowl or in the top pot of a double broiler. Melt the chocolate chips while stirring frequently to avoid burning. Allow to cool for 10 minutes, then whisk the melted chocolate into the wet ingredients.
Why cream the butter and sugar before adding the remaining ingredients?
When testing these cookies I made the first batch without creaming the butter and sugar together. While the cookies were still good, I did find that the second batch with whipped butter had a much better texture that was more tender and fudgy. I do recommend giving the butter and sugar a good whip to incorporate air into the batter, producing a more tender and fudgy texture.
Step 2: Combine flour, cocoa powder, baking powder and salt, then add to the wet ingredients and mix until no streaks of flour remain. The mixture will feel sticky at this point, so cover and allow to chill for 3 hours to overnight. If chilling the dough overnight, allow to rest at room temperature for 20 minutes or until the dough is workable to roll.
Step 3: Roll the chilled dough into balls and then roll into confectioners’ sugar and place onto greased or parchment lined cookie sheets.
Help?! The dough is still too sticky to roll:
If the dough is still too sticky after being chilled for at least 3 hours, then you will need to add more flour to the mixture or try chilling the dough for several more hours. More flour can also be added if you find the cookies are spreading too much while baking. Keep in mind, cookies can also spread too much if the butter was too soft to cream with sugar, or if your baking powder has expired.
Can I roll the dough in powdered sugar after baking?
Yes, you can. But the cookies will not have the same pretty crinkled look as when they are rolled prior to baking. If you forget to roll the cookie dough before baking, you can sprinkle confectioners’ sugar over top once the cookies have cooled.
Step 3: Bake in the preheated oven for 10-12 minutes until the cookies are set in the centers and do not collapse when lightly tapped in the centers. Allow to cool, then serve and enjoy!
Storage notes:
These cookies keep well at room temperature if tightly wrapped or in an airtight container. To keep the cookies longer than 5-7 days, I recommend freezing them. The cookies should last in the freezer for up to several months if sealed in an airtight container.
Happy baking and have a blessed day! With Thanksgiving coming up, this quote from Women of the Future seemed fitting: “Remember, being happy doesn’t mean you have it all. It simply means you are grateful for what you have.”
Feel free to pin this recipe for later and be sure to tag me on Instagram to show off your own creation of this recipe. Thank you for your support! -Marilyn Stoltzfus Peight
I must say these were very delicious. HOWEVER, the prep time of 15 minutes was VERY inaccurate. It took at least double that plus the 3 hours to refrigerate the dough prior to baking. HOWEVER- these were VERY TASTY!!!!! I did have to add about 1/2 extra flour as the dough was almost cake batter-ish.
I am glad you enjoyed them! I will fix the timing issues as that was a poor estimate and oversight on my part. Yes, the dough is almost cake batter like at first until it is chilled for 3 hours. Adding a little extra flour will still give good results, they will just be a little firmer in texture. Thanks for your constructive feedback!