These Fudgy Chocolate Crinkle Cookies are a delightful treat, perfect for any occasion. With a rich chocolate flavor and a soft, chewy texture, they are sure to be a hit.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, and salt until well combined.
Break up any lumps in the cocoa powder for a smoother dough.
Add the butter to the dry ingredients and mix until the mixture becomes crumbly.
Ensure the butter is at room temperature for easier mixing.
Beat in the eggs and vanilla extract until the dough comes together.
Mix just until combined to avoid overworking the dough.
Chill the dough in the refrigerator for at least 30 minutes.
Chilling helps the dough firm up, making it easier to handle.
Place the powdered sugar in a shallow dish. Roll the dough into 1-inch balls, then roll each ball in the powdered sugar to coat.
Ensure the dough balls are evenly coated for a beautiful crinkle effect.
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Leave enough space for the cookies to spread during baking.
Bake in the preheated oven for 12-14 minutes, until the cookies are set but still soft in the center.
Avoid overbaking to keep the cookies soft and fudgy.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
Cooling on the baking sheet helps the cookies firm up slightly.
Serve the cookies with a glass of milk or your favorite hot beverage. Enjoy!
These cookies make a great gift when packaged in a decorative tin.
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