Chocolate Crinkle Cookies

READY IN: 29mins
Recipe by cookiebaker

An attractive fudgy cookie with a crackled appearance. I received the recipe from a male co-worker who makes these every year for the whole building. These are my friend Roo's favorite cookies. She calls them clouds of love because she knows I only bake these for special people.

Top Review by Cooking in Chico

These were a HUGE hit! Worked best when we froze the dough for 4-6 hours before baking. I had the kids lined up - each with a big bowl of powdered sugar and we really caked them with the sugar. They were beautiful with big chocolate flavor. Easy to make and didn't have to melt chocolate. I almost always tweak recipes after reading reviews and glad that I didn't add extra choc chips or make any changes.

Ingredients Nutrition

Directions

  1. In a large bowl, stir together sugar and oil; I use a wooden spoon.
  2. Add cocoa, blending well.
  3. Beat in eggs and vanilla.
  4. Stir together flour, baking powder, and salt; add to cocoa mixture, blending well.
  5. Cover and refrigerate until dough is firm enough to handle, usually overnight.
  6. Dough has the consistency of soft fudge.
  7. Heat oven to 350 degrees.
  8. Grease cookie sheets or line with parchment paper.
  9. Spray a#50 cookie scoop (the 2 tbles size) with Pam (you may have to repeat several times) and scoop dough out and roll in powdered sugar.
  10. keep dough in fridge between batches.
  11. Place cookies about 2 inches apart on prepared cookie sheet.
  12. Bake 12 to 14 minutes until almost no indentation remains when touched lightly and tops are crackled.
  13. place cookies on wire racks and cool completely.
  14. Recipe does not seem to double well; dough comes out too soft.

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