Double chocolate: Two classic recipes for chocolate crackle cookies

Double chocolate treasures cookies

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Double chocolate treasures cookies

Double chocolate treasures cookies (1987)

Yield: Makes about 5 dozen
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour


  • 2 cups semi-sweet chocolate pieces
  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 cups Quaker Oats (quick or old fashioned, uncooked)
  • 1-1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup powdered sugar


  1. Heat oven to 350 degrees F.
  2. In a heavy saucepan over low heat, melt 1 cup chocolate pieces*. Stir until smooth; cool slightly.
  3. Beat together butter and sugar until light and fluffy.
  4. Blend in eggs, vanilla and melted chocolate.
  5. Add combined dry ingredients except powdered sugar, stir in remaining chocolate pieces.
  6. Shape dough into 1-inch balls; roll in powdered sugar, coating heavily.
  7. Place on greased cookie sheet; bake 10 to 12 minutes.
  8. Cool 1 minute on cookie sheet; remove to wire rack. Store in airtight container.


* To microwave, place chocolate pieces in glass container. Microwave on high 1 to 1-1/2 minutes; stir after 1 minute. Stir until chocolate is melted and smooth.

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A treasury of 150+ vintage Christmas cookie recipes

Double chocolate treasures cookies recipe

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
4 eggs
2 teaspoons vanilla
2-1/3 cups unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Confectioners sugar


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.

Classic cookie bars: Chunky chocolate cookie squares (1987)

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