Chocolate Crinkles II

SUBMITTED BY: Ingrid PHOTO BY: What a Dish!

"Chocolate cookies coated in confectioners' sugar...very good!"

PREP TIME	20 Min
COOK TIME	12 Min
READY IN	5 Hrs

SERVINGS & SCALING

Original recipe yield: 6 dozen

USMETRIC

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INGREDIENTS

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

READ REVIEWS (182)

DIRECTIONS

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.
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.
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

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Reviewed on Apr. 21, 2003 by TRAVELER30

These cookies were a delight to make. They were simple, moist and delicious. Doubling the recipe and using a 1 Tablespoon measure per cookie, I yielded about 80 cookies. As a side note: I noticed that a few people had troubles with getting these cookies to "crinkle". Therefore, I made sure to coat them with enough powdered sugar and then baked them for the full time indicated to ensure a good "crinkle". They turned out perfectly. I hope this helps! Enjoy!

10 users found this review helpful

Reviewed on Jan. 22, 2005 by MOONNOODLE

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.

8 users found this review helpful

Reviewed on May 14, 2003 by LAZYSUSAN

This is a very good recipe. I'm so glad I found it. Since parchment paper is way too valuable in my kitchen for so many cookies, I find a light oiling of the cookie sheet works better for me. The cookies come off much easier than the parchment paper.

7 users found this review helpful

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