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.