Soft fudgy chocolate cookies (Printable)

Soft, fudgy chocolate treats with a crackled powdered sugar coating and chewy centers.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 cup granulated sugar
06 - 1/4 cup vegetable oil
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract

→ For Rolling

09 - 1/2 cup powdered sugar

# Step-by-Step:

01 - Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
02 - In a large bowl, combine sugar and oil. Add eggs one at a time, beating thoroughly after each. Stir in vanilla extract.
03 - Gradually fold dry ingredients into wet mixture until just combined; do not overmix. Dough will be sticky.
04 - Cover bowl with plastic wrap and refrigerate for at least 1 hour until dough firms for handling.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Scoop tablespoon-sized dough portions and shape into 1-inch diameter balls. Roll each ball thoroughly in powdered sugar.
07 - Place dough balls spaced 2 inches apart on prepared sheets.
08 - Bake for 10 to 12 minutes until puffed, crackled on surface, yet soft inside.
09 - Allow cookies to cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Soft, fudgy texture inside with a crisp, crackled powdered sugar crust
  • Simple ingredients and straightforward steps, perfect for bakers of all levels
  • Chilling the dough enhances flavor and dough handling
  • Yield of 24 cookies ideal for sharing or gifting
02 -
  • Use plastic wrap to cover the dough bowl tightly to prevent drying out during chilling.
  • Rolling the dough balls generously in powdered sugar ensures the signature crackled look.
  • Check cookies at 10 minutes to avoid overbaking, keeping the centers soft and chewy.
  • Store cookies in an airtight container at room temperature to maintain freshness for up to 5 days.
Go Back