Fudgy Chocolate Crinkles

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“These are more chocolatey than most, due to a mistake on my part (I accidentally used 50% more chocolate than the recipe called for), but I got so many raves from my Christmas cookie recipients, that I decided to make the error part of the recipe. All you chocolholics out there, enjoy! Prep time includes time for the dough to chill.”
3hrs 12mins
60 cookies

Ingredients Nutrition


  1. Preheat oven to 325.
  2. Melt butter and chocolate chips together in a saucepan over medium-low heat or in the microwave, until the butter melts.
  3. Remove from heat and stir until the chocolate melts and the mixture is smooth.
  4. In the bowl of a mixer, beat together the sugar, eggs and vanilla.
  5. Stir in the chocolate mixture.
  6. Stir in the flour, baking soda and salt.
  7. Chill the dough for 2-3 hours or overnight.
  8. Pour approximately a cup of confectioners sugar into a shallow bowl.
  9. Roll 1 1/4 inch diameter balls of dough (a heaping teaspoon) and drop the balls into the bowl of confectioners sugar.
  10. Working with 4-5 at a time, shake the bowl until the balls are completely coated and place them on a greased or parchment-lined cookie sheet.
  11. Leave about 1 1/2 inches between balls.
  12. Bake for 10-12 minutes.
  13. The cookies will flatten out and the surface will crack.
  14. Cool on wire racks.
  15. After the cookies have cooled, I like to shake a little extra sugar on top using a sifter or a small strainer.

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