Chocolate Crinkles II

982 Reviews 196 Pics
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    5 h
Recipe by  Ingrid

“Chocolate cookies coated in confectioners' sugar...very good!”

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Adjust Servings

Original recipe yields 6 dozen



  1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
  3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

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Reviews (982)

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I was pretty excited to find this recipe - my favorite cafe' makes these humongous crinkles that are so dark they're black! But sadly, although these were pretty good, they were not like the ones at the cafe'. I give it 4 stars because they were fudgy and had a good flavor and everyone liked them, but they just weren't the ones I was hoping for. A note about working with the sticky dough - I'm glad I read other reviews. I put mine in the freezer for about 45 minutes and used spoons to scoop out the dough DIRECTLY into the powdered sugar. Once the dough was in the sugar, they were easy to handle and just plopped into a perfect circle onto the pan. And you MUST used GREASED pans or they WILL stick terribly because of the powdered sugar on the bottom of the cookie.



These are my childhood favorite. I make them every christmas. Thing is I'm lazy, so i created a different recipe with the same dough, so i get two types of cookies for the same work. Instead of rolling them in powdered sugar, i roll some in regular granulated sugar and then after they come out of the oven, i pop a hershey hug on top. they're pretty and again, two cookies with the effort of one. no one even recognizes they're the same. easy peasy



This is a yummy-foolproof cookie recipe. To intensify the chocolate "experience," I added 1/2 cup melted bittersweet chocolate and used dutch-processed cocoa powder. For those who are having trouble with the top cracking, here's a tip: Place your cookie sheet on the second to-the-top rack and only bake one cookie sheet at a time. The hot heat at the top of the oven enables the cookie to crack. This trick also works for ginger snaps.

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Amount Per Serving (72 total)

  • Calories
  • 58 cal
  • 3%
  • Fat
  • 2 g
  • 3%
  • Carbs
  • 9.8 g
  • 3%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 34 mg
  • 1%

Based on a 2,000 calorie diet



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Chocolate Crinkles III


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Chocolate Biscotti