Crinkled Fudge Truffle Cookies
Indulge in the decadent richness of Crinkled Fudge Truffle Cookies, the ultimate treat for chocolate lovers! These cookies feature a fudgy, truffle-like center encased in a perfectly crinkled powdered sugar coating, making them irresistibly soft and chewy. Made with melted semi-sweet chocolate, unsweetened cocoa powder, and a touch of vanilla, these cookies strike the perfect balance between deep chocolate flavor and subtle sweetness. Simple to prepare with just 20 minutes of prep and a quick chill time, they're ideal for holiday cookie trays, bake sales, or anytime cravings strike. With their stunning crinkled look and melt-in-your-mouth texture, these cookies are as visually impressive as they are delicious. Bake up a batch of these crave-worthy chocolate crinkle cookies and watch them disappear!
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Recipe Information
Ingredients
- 225 grams Semi-sweet chocolate chips
- 57 grams Unsalted butter
- 95 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 50 grams Powdered sugar (for rolling)
Instructions
In a heatproof bowl, combine the semi-sweet chocolate chips and unsalted butter. Melt them together over a double boiler or in the microwave in 20-second increments, stirring frequently until smooth. Let the mixture cool slightly.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar and eggs together using a hand mixer or stand mixer on medium speed until the mixture is thick and pale, about 2–3 minutes.
Add the melted chocolate mixture to the egg mixture and beat until smooth. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and slightly sticky.
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or until firm enough to handle.
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Using a tablespoon or cookie scoop, portion the chilled dough into small balls, about 1-inch in diameter.
Roll each ball generously in powdered sugar, ensuring it is completely coated.
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10–12 minutes or until the cookies have spread slightly and the tops are crinkled. The centers should appear soft but set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.0 g | 159% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 445.7 g | 162% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 321.3 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 118 mg | 9% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 717 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
