Fudgy Chocolate Crinkle Cookies
User Reviews
5
Fudgy Chocolate Crinkle Cookies
Description
These cookies start with melting a portion of semi-sweet chocolate chips to build a rich, fudgy chocolate base. Butter and granulated sugar are creamed before adding egg whites and vanilla, then combined with dry ingredients including flour, baking powder, baking soda, and salt. Water is incorporated gradually to achieve proper dough consistency. Remaining chocolate chips add texture and intensified chocolate flavor.
The dough is chilled for at least two hours to firm up, ensuring the cookies maintain shape and develop a crinkled surface when baked. Each dough ball is rolled generously in powdered sugar before placement on the baking sheet, contributing to their characteristic cracked appearance after baking at 350°F.
Finished cookies are small, soft, and chewy with a fudgy center and sweet outer sugar layer. The chilling step and careful mixing create a balance between tenderness and structure, with the chocolate chips inside adding bursts of extra chocolate in each bite.
This recipe yields 30-36 small cookies, with chilling time excluded from prep time as it varies by user.
Ingredients
- 1 1/2 cups semi-sweet mini chocolate chips divided
- 2 Tbsp butter softened
- 1 cup granulated sugar
- 2 large egg white
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/4 cup water
- 2/3 cup powdered sugar
Instructions
- Melt 1 cup of the chocolate chips, stirring until smooth. I normally use the microwave, but you can use whichever method you prefer. Set aside.
- In a large mixing bowl, add butter and granulated sugar and beat with a hand mixer until crumbly, 1-2 minutes. Add in egg whites and vanilla extract, beating to mix. Add in melted chocolate and mix well.
- In another mixing bowl, add flour, baking powder, baking soda and salt, stirring to combine.
- Add half of flour mixture to the chocolate mixture, mixing to combine, then add in half of the water. Mix, then repeat with remaining flour mixture and water.
- Stir in remaining 1/2 cup chocolate chips. Cover mixing bowl with plastic wrap and refrigerate 2 hours or more.
- Preheat oven to 350 F degrees, line a baking sheet with parchment paper, and add powdered sugar to a shallow bowl; set aside. Scoop and roll dough into balls, about 1.5 Tbsp each, then roll balls in powdered sugar.
- Place 2 inches apart on prepared baking sheet and bake 11-13 minutes. Let cookies sit on baking sheet for 3-5 minutes after baking, then transfer carefully to a wire rack to cool.
- Cookies will last about 1 week (covered in an airtight container).
Notes
- The recipe yields 30-36 small cookies depending on dough ball size.
- Allow at least 2 hours chilling time for the dough before baking to develop the correct texture and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30-
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 2mg | 1% |
| Sodium | 42mg | 2% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 30IU | 1% |
| Calcium | 19mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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