Let’s upgrade chocolate crinkle cookies! I’m excited to share the fudgiest and chocolate-ist crinkle cookies, complete with all my best tips to get that perfect crinkle cookie look with no baking experience required.
Prep Time15 minutesmins
Additional Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Course: Dessert
Cuisine: American
Keyword: black forest crinkle cookies, chocolate crinkle cookie recipe, chocolate crinkle cookies
Servings: 24cookies
Author: Beth
Ingredients
1 ⅔cupsall purpose flour
⅓cupunsweetened natural cocoa powder
2tspbaking powder
½tspsalt
1stickunsalted butter1/2 cup
4ozunsweetened chocolate
4largeeggs
1 ½cupsgranulated sugar
Powdered sugar for rolling the cookiesabout 1 cup
Instructions
In small mixing bowl, combine the flour, cocoa powder, baking powder and salt. Set aside.
In a small pot over medium-low heat, melt the butter and unsweetened chocolate. Stir occasionally until melted, remove from heat.
In a large mixing bowl, combine the eggs and sugar, whisk together. Then add the melted chocolate mixture, whisk again. Gradually add the flour mixture to the wet mixture, mixing just until combined.
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours (you can refrigerate it overnight!).
Preheat the oven to 350ºF. Line a baking sheet with a silicone baking mat or parchment paper. Pour powdered sugar into a bowl (about 1 cup).
Using a small cookie scoop, form the dough into balls, then roll each bag in a generous amount of powdered sugar. Place the cookies around 2 inches apart on the prepared baking sheet.
Bake for 16-20 minutes and allow the cookies to cool on the pan before removing them since they will be so fudgy. Serve and enjoy!