Go Back

Fudgy and Chewy Chocolate Crinkles

Sink your teeth into these fudgy, rich and chocolaty decadence that will surely satisfy your chocolate cravings. An excellent Christmas present!
Prep Time15 mins
Cook Time10 mins
Resting Time4 hrs
Course: Dessert, Snack
Servings: 24 cookies
Author: Pam from PinoyBites


  • 1 cup unsweetened cocoa powder I used Rodelle’s organic baking cocoa
  • 1 ½ cups sugar
  • ½ cup 1 stick unsalted butter, melted and cooled
  • 4 eggs room temperature
  • 2 teaspoons vanilla extra
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup icing sugar for rolling

Here's How:

  • In the bowl of an electric mixer, mix (using the paddle attachment) together cocoa powder, sugar and melted butter. Add in the eggs, one at a time, then add vanilla.
  • Combine flour, baking powder and salt in a separate bowl and mix . Then, stir into the cocoa mixture. Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
  • Preheat the oven to 350F. Line a cookie sheet with parchment or silicone mat. Scoop some dough (about 2 tablespoons) and roll into a ball, using the palms of your hands. Evenly coat with icing sugar and place on a cookie sheet, spreading at least 2 inches apart.
  • Bake for 10 minutes. Do not over bake. Leave on the cookie sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
  • Transfer to an airtight container and enjoy for a few days.


*DO NOT OVERBAKE THESE COOKIES. They may still seem soft, but the carryover cooking after you take it out of the oven will turn them into perfectly fudgy cookies.
**For best results, use good quality cocoa powder. They make a huge difference.