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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
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.
Step 2
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
Step 3
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.
Step 4
Add the melted chocolate mixture to the egg mixture and beat until smooth. Stir in the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be thick and slightly sticky.
Step 6
Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or until firm enough to handle.
Step 7
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 8
Using a tablespoon or cookie scoop, portion the chilled dough into small balls, about 1-inch in diameter.
Step 9
Roll each ball generously in powdered sugar, ensuring it is completely coated.
Step 10
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 11
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.
Step 12
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 13
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (718.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2806.1 |
| Total Fat 124.0g | 0% |
| Saturated Fat 71.5g | 0% |
| Cholesterol 498.2mg | 0% |
| Sodium 1779.0mg | 0% |
| Total Carbohydrate 445.7g | 0% |
| Dietary Fiber 28.4g | 0% |
| Total Sugars 321.3g | |
| Protein 43.2g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 117.7mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 717.1mg | 0% |
Source of Calories