Ingredients
Equipment
Method
1. Combine Wet Ingredients & Cocoa
- In a large mixing bowl, gently melt the ½ cup unsalted butter. Remove from heat and stir in the unsweetened cocoa powder until a thick, glossy paste forms (this is blooming). Let the mixture cool slightly. Once cooled, add the granulated sugar to the bowl. Using a hand mixer or a stand mixer with the paddle attachment, beat on medium speed until well combined and shiny, forming a thick, dark, and glossy paste with no dry streaks of cocoa powder.
2. Add Eggs & Vanilla
- Add the large eggs one at a time, beating until well combined after each addition. This creates a smoother dough structure and contributes to a fudgy result. Beat in the vanilla extract until the mixture lightens slightly and becomes creamier.
3. Mix in Dry Ingredients
- Combine the all-purpose flour, baking powder, and salt in a medium bowl, stirring thoroughly. Add the flour mixture to the cocoa mixture and mix on low speed just until combined. Stop mixing as soon as no dry streaks of flour are visible to ensure a tender, fudgy crumb and prevent toughness.
4. Chill the Dough Thoroughly
- Cover the dough in plastic wrap and refrigerate for at least 4 hours or up to overnight. This chilling phase is critical for firming the dough, making it easier to handle, preventing excessive spreading, and developing a prominent crackly exterior.
5. Prepare for Baking
- Once the dough has chilled, preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl. Ensure your oven is fully preheated for proper spreading and cracking.
6. Scoop, Roll, and Coat
- Using a small cookie scoop or tablespoon, scoop the chilled dough and roll into roughly one-inch balls. Roll the dough balls in powdered sugar until well coated, ensuring a very visible, thick layer. Place them on the prepared baking sheet about 2 inches apart. Only coat as many dough balls as you can fit on the baking sheets at one time; refrigerate the remaining dough and roll in powdered sugar just before baking to prevent absorption.
7. Bake and Cool
- Bake for 10 to 12 minutes or until the edges of the cookies are firm and the center is puffed but still appears slightly wet. The edges should look set, but the center will still be soft and glossy. Remove cookies from the oven when centers still look wet for a soft, fudgy interior. Let them cool on the baking sheets for a few minutes to allow them to set before transferring them to a wire rack to cool completely.
Nutrition
Notes
Pro Tips for Fudgy, Crackly Perfection: For an extra crisp sugar coating that truly lasts, consider a 'Double Sugar Roll': roll dough balls in granulated sugar first, then in powdered sugar. Remove cookies from the oven when centers still look wet for a soft, fudgy interior; they will continue to set as they cool. Use a cookie scoop for consistent sizing, ensuring even baking and uniform crackle. For deeper chocolate, add 1 teaspoon of instant espresso powder to the dry ingredients. For holiday flavors, add ½ teaspoon of peppermint or orange extract along with the vanilla. Common Mistakes to Avoid: Insufficient dough chilling or allowing the dough to warm up too much can lead to flat cookies. Avoid pre-coating all dough balls in powdered sugar too early, as the sugar can be absorbed. Use an oven thermometer for accurate temperature and avoid over-mixing dry ingredients, which can lead to tough cookies. Storing Baked Cookies: Store in an airtight container at room temperature for up to 5-7 days, ideally with wax paper between layers. A slice of plain bread can help keep them soft. For longer storage, freeze completely cooled cookies in an airtight container for up to 3 months; thaw at room temperature. Storing Raw Dough: Raw dough can be chilled for up to 3 days in the fridge, wrapped tightly. For longer storage, freeze portioned dough balls on a tray until solid, then transfer to a freezer-safe bag for up to 2-3 months. Thaw in the fridge overnight before baking. Nutrition information is estimated based on common ingredients and serving sizes and may vary.