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Cracked Chocolate Fudge Cookies

These chocolate fudge crinkle cookies are full of dark cocoa flavor and sweetness. An easy cookie that's perfect any time of year.
Course Dessert
Cuisine American
Keyword chocolate crinkle cookies, chocolate fudge cookies, cracked chocolate cookies, dark cocoa powder cookies, fudge cookies
Prep Time 20 minutes
Refrigerate 1 hour 30 minutes
Total Time 10 minutes
Servings 18
Calories 126kcal

Equipment

  • saucepan
  • wooden spoon
  • Baking Sheet
  • Parchment paper
  • Bowl for sugar
  • Measuring cups and spoons

Ingredients

  • ½ cup butter
  • 2 large eggs
  • 1 ¼ cup brown sugar
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • cup icing or powdered sugar approximately
  • cup dark cocoa powder unsweetened

Instructions

  • Gather the ingredients to make this recipe.
    Overhead photo of all the ingredients needed to make Cracked Chocolate Fudge Cookies.
  • In a saucepan, over medium heat, melt your butter.
    Stick of butter in a saucepan.
  • Remove from heat and add brown sugar and cocoa powder. 
    Brown sugar and cocoa powder added to saucepan with melted butter.
  • Stir until totally blended together. Set aside until cool.
    Butter, brown sugar and cocoa powder mixed together in a saucepan to create a batter.
  • Once cool, add eggs and stir until combined.
    Eggs added to the cooled chocolate batter.
  • Add flour, baking powder, and salt.
    Flour, baking powder and salt added to the chocolate batter in the saucepan.
  • Refrigerate dough for at least an hour.
    Chocolate dough mixture completed. A spatula full of batter is held up over the saucepan.
  • Place icing or powdered sugar into a shallow bowl.
  • Remove dough from your refrigerator and roll into 1 ½ - 2 inch balls.
    Cold chocolate dough rolled into 1.5 to 2 inch balls.
  • Roll each ball around in your icing or powdered sugar until coated and place on a prepared baking sheet pan.
    Cool Chocolate dough rolled into powdered sugar.
  • Repeat this process until all of your cookies are totally coated in powdered sugar. Make sure they are totally covered. You cannot put on too much!
  • NOTE: The cookies need to go back into the refrigerator. If you can't fit a baking sheet into your fridge, place rolled cookie balls on a plate, covered in parchment, to refrigerate and then transfer them to the baking pan just before baking.
  • Refrigerate your cookies for another 30 minutes.
  • When ready to bake, preheat your oven to 350 degrees F.
  • Remove the refrigerated cookies and bake for 8-10 minutes or until the cookies start to crack around edges.
    Closeup photo of baked and ready Cracked Chocolate Fudge Cookies.
  • Let cool for 5 minutes before removing from the baking sheet and placing on to a wire rack.
    Chocolate crinkle cookies cooling on a wire rack.
  • Eat and enjoy!
    Stack of cracked chocolate cookies with bite taken from top cookie.

Notes

Expert Tips:
Don't skip refrigerating the dough. The chilled cookie dough is what gives chocolate fudge cookies their distinctive cracked surface.
Preheat the oven. A hot oven means the cookies start cooking right away and come out perfectly crinkled on top.
Use dark cocoa powder for the best fudge flavor.
Shape cookie balls into even sizes. You can use a spoon or cookie scoop if it makes it easier to divide up the dough evenly.

Nutrition

Calories: 126kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 108mg | Potassium: 95mg | Fiber: 1g | Sugar: 20g | Vitamin A: 41IU | Calcium: 42mg | Iron: 1mg