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My review
Chocolate Crinkles II
Dawn
"Chocolate cookies coated in confectioners' sugar...very good!"
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Ingredients
5 h servings 58Original recipe yields 72 servings (6 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 1k2131 Ratings
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Most helpful positive review
1/22/2005
I was pretty excited to find this recipe - my favorite cafe' makes these humongous crinkles that are so dark they're black! But sadly, although these were pretty good, they were not like the one...
Most helpful critical review
12/19/2010
These were just okay for me. Very cute and pretty, but for some reason I just found them to be kind of plain and tasteless. Sorry
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1/22/2005
I was pretty excited to find this recipe - my favorite cafe' makes these humongous crinkles that are so dark they're black! But sadly, although these were pretty good, they were not like the one...
9/26/2007
These are my childhood favorite. I make them every christmas. Thing is I'm lazy, so i created a different recipe with the same dough, so i get two types of cookies for the same work. Instead ...
10/30/2004
This is a yummy-foolproof cookie recipe. To intensify the chocolate "experience," I added 1/2 cup melted bittersweet chocolate and used dutch-processed cocoa powder. For those who are having t...
5/25/2008
I've made these so many times and they always turn out! Make sure to coat them with enough powdered sugar to get them to "crinkle." Here are some suggestions: Divide the dough into two and spre...
5/30/2001
This is a very good recipe. I'm so glad I found it. Since parchment paper is way too valuable in my kitchen for so many cookies, I find a light oiling of the cookie sheet works better for me. Th...
10/18/2009
To make these more intensely chocolate I used part black cocoa for about a third of the cocoa called for. The parchment worked like a dream and the cookies, which I coated heavily with powdered ...
12/23/2004
After mixing up this dough, I was sure I had made a mistake because it was so thin, more like cake batter. Double-checked the recipe and I had done it correctly. I thought to myself that I'd nev...
1/30/2002
Great recipe! I added 1 cup chocolate chips and substituted 1 teaspoon peppermint extract for the vanilla. My kids liked them better than Girl Scouts Thin Mints, which is high praise in my hou...
12/10/2002
These cookies were a delight to make. They were simple, moist and delicious. Doubling the recipe and using a 1 Tablespoon measure per cookie, I yielded about 80 cookies. As a side note: I no...