Fudgy Chocolate Crinkle Cookies

Love What UEAT
Nov 22, 2025
3 min read

Updated: Dec 30, 2025

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Fudgy Chocolate Crinkle Cookies

If you’re craving something rich, chocolatey, and impossibly easy, these fudge-brownie-style chocolate crinkle cookies are about to be your new go-to treat. Made with just a handful of simple ingredients, they whip up in minutes—truly no fuss.

The only long part is the chill time, and trust me, it’s worth every second. Once they’re rolled and baked, you’re rewarded with soft, brownie-like centers wrapped in a crackly, powdered-sugar coating that kids and adults absolutely love.

Perfect for quick weeknight cravings, holiday trays, or anytime you need a guaranteed crowd-pleaser.

Makes about 25 total for a single batch.

Note that in the video we doubled the recipe to keep half batch in the fridge)

total time: 4.5 (includes a 4 hr chill time)

Bake Temp 350fh / 175 Celsius

Bake Time: 10 mins

INGREDIENTS:

1/2 cup(50 grams) Unsweetened Cocoa Powder

1 cup (200 grams) Sugar

1/4 cup (50 ml) Vegetable Oil

2 eggs Room Temperature

2 tsp (10 ml) Vanilla Extract

1 1/4 Cup (160 grams) A/P Flour

1 tsp (4 grams) Baking Powder

1/2 tsp (4 grams) Salt

Optional 1 tsp (5 ml) instant coffee powder

1/4 cup (33 grams) Powdered Sugar

DIRECTIONS:

1: Combine your cocoa, sugar and oil using a hand mixer.

2: Add the eggs one at a time, once well incorporated add your vanilla extract and mix well..

Note: if you choose to add instant coffee this is the step you would add it in.

3: Add your baking powder & salt to your flour and then pour the dry ingredients into your wet mixture. Tip, prior to turning on your hand mixture- simply move in circular motions the hand mixture to introduce the dry to the wet so that when you do finally turn on the mixer, you are not left with a cloud of flour all over the counter. Be sure to mix the batter well.

4: Wrap your cookie dough in plastic wrap and flatten it out evenly so it chills quicker. Place in the fridge to chill for 4 hrs to harden the soft batter. This will ensure the cookies rise and hold their shape in the baking process. We are looking for a cookie with height and a soft center chew.

Note You can also choose to place the wrapped dough in the freezer to use on the day you wish to bake them. You would simply wait for the dough to reach a manageable defrost temp before rolling in powdered sugar and baking off.

5: Score the flattened dough into even 1x1 squares, or simply use an ice scream scooper to aim for even cookies.

6: Shape each piece into a ball and roll into powdered sugar and lay on a parchment lined baking sheet.

7: Bake at 350 fh (175 Celsius) for 10 mins. They will still seem soft but not to worry, let them fully cool on the baking sheet and the outer layer will firm up more, making them easier to pick up, yet still remaining with a soft fudgy chew almost resembling a brownie.