Retro recipe: Chocolate crinkle cookies (1984)
Recipe from The Tampa Tribune (Tampa, Florida) November 14, 1984
Chocolate crinkle cookies are chocolatey and crisp, so there won’t be any leftovers to worry about. These cookies “crack” and “crinkle” as they bake, leaving powdery white clouds of confectioners sugar on the top.
Flavor is the key to successful chocolate desserts, and with cocoa, a pure, powdered form of chocolate, you’re assured of deep, rich flavor, because there is no more concentrated form of chocolate.
2 cups sugar
3/4 cup vegetable oil
3/4 cup cocoa mix
2 teaspoons vanilla
2-1/3 cups unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Combine sugar and vegetable oil in a large mixing bowl. Add cocoa; blend well. Beat in eggs and vanilla.
Combine flour, baking powder and salt; add to cocoa mixture, blending well. Cover; chill for several hours or overnight.
Shape dough into 2-inch balls. Roll in confectioners sugar. Place about 3 inches apart on greased cookie sheet.
Bake at 350 degrees for 16 to 18 minutes or until! almost no indentation remains when touched. Remove from cookie sheet: cool on wire rack. Makes about 20 cookies.