Chocolate crinkle cookies with powdered sugar

Chocolate crinkle cookies with powdered sugar

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These big chocolate crinkle cookies are covered in powdered sugar before they’re baked — and when the surface heats, it creates a texture with little cracks in the snowy sugar.

This classic recipe comes from the 1980s, and uses unsweetened cocoa in place of baking chocolate or chocolate chips.

Compared to our very similar chocolate crackle cookies recipe, which uses 1-inch dough balls, this crinkles recipe uses 2-inch dough balls, meaning the cookie is about four times the size. (Of course, you can size them as you like — if smaller, reduce the baking time, just until almost no indentation remains when touched.)

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.

Dough balls - Recipe for Chocolate crinkle cookies with powdered sugar
Picture by Marmyshki/Deposit Photos

ALSO TRY: Chocolate crackle cookies: Double chocolate treasures

Chocolate crinkle cookies with powdered sugar

Chocolate crinkle cookies (1984)

Yield: 20 cookies
Prep Time: 22 minutes
Cook Time: 18 minutes
Additional Time: 6 hours
Total Time: 6 hours 40 minutes

Ingredients

  • 2 cups sugar
  • 3/4 cup vegetable oil
  • 3/4 cup unsweetened cocoa powder
  • 4 eggs
  • 2 teaspoons vanilla
  • 2-1/3 cups unsifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Confectioners sugar

Instructions

  1. Combine sugar and vegetable oil in a large mixing bowl.
  2. Add cocoa; blend well.
  3. Beat in eggs and vanilla.
  4. Combine flour, baking powder and salt; add to cocoa mixture, blending well.
  5. Cover; chill for several hours or overnight.
  6. Shape dough into 2-inch balls.
  7. Roll in confectioners sugar.
  8. Place about 3 inches apart on greased cookie sheet.
  9. Bake at 350 degrees F for 16 to 18 minutes, or until almost no indentation remains when touched.
  10. Remove from cookie sheet: cool on wire rack.

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Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 117mgCarbohydrates: 42gFiber: 1gSugar: 26gProtein: 4g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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