Chocolate Crinkles III

Chocolate Crinkles III

77 Reviews 17 Pics
Recipe by  Mellan

“Chocolate cookies rolled in confectioner's sugar. We have called these 'Ahortas' after a 'being' in the original Star Trek series -- can you tell how long I have been making these?!”

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Adjust Servings

Original recipe yields 6 dozen



  1. Mix oil, chocolate, and granulated sugar.
  2. Blend in one egg at a time until well mixed. Add vanilla.
  3. Stir flour, baking powder and salt into oil mixture.
  4. Chill several hours or overnight.
  5. Preheat oven to 350 degrees F (180 degrees C).
  6. Drop by teaspoonfuls into confectioners' sugar.
  7. Roll in sugar; shape into balls and place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes (do not overbake). NOTE: If you use self-rising flour, omit the baking powder and salt.

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Reviews (77)

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This is the best Chocolate Crinkles recipe!! Our family has been baking these for decades. Baking chocolate (not cocoa as some recipes use) makes these cookies rich and fudgy. You can't mess these up; even little children enjoy making them. The recipe should say "4 ounces of unsweetened chocolate, MELTED AND COOLED". Also, chilling the dough is an important step - otherwise, the dough will be too soft to work with. I chill it overnight, then put the bowl out on the counter for 1/2 hour before beginning to bake. (If the cookies don't spread as much as you'd like during baking, you can start pressing down gently on the tops of the cookies before putting them into the oven.) We love these cookies - they're brownies in cookie form!



Actually, the way this recipe is written, it doesn't make sense. It says mix oil, chocolate and sugar. What do you do with the chocolate? Grate it? Melt it? Hmmm... I had to do my own thing, but would like to know how the recipe is actually made.



I followed the recipe exactly, except I did as one reviewer suggested and stuck the dough in the freezer for about 45 minutes. Then I used a lightly oiled tablespoon scoop to drop the dough into the confectioner's sugar. I rolled it around for a bit and then formed it into a ball before plopping it on a cookie sheet covered with parchment paper. I squished the dough balls down a bit before baking for about 15 minutes. The cookies spread a lot more than I thought they would, so I'm glad that they were placed about 2 inches apart. [I actually like the flatter version more than the little mounds you see in the photos] Despite the extended baking time and flat-ish shape, they still came out chewy and soft and fudgy [maybe a tiny bit crisp or hard on the sides]. They really are brownies in cookie form :D [Note: 1/4 a recipe yielded 10 cookies. I used a rounded, generous tablespoon for each cookie.]

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Amount Per Serving (36 total)

  • Calories
  • 133 cal
  • 7%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 68 mg
  • 3%

Based on a 2,000 calorie diet



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Chocolate Crinkles II


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