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Chocolate Crinkles II

"Chocolate cookies coated in confectioners' sugar...very good!"
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5 h servings 58 cals
Original recipe yields 72 servings (6 dozen)


  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 1451
  1. 1878 Ratings

Most helpful positive review

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 one...

Most helpful critical review

These were just okay for me. Very cute and pretty, but for some reason I just found them to be kind of plain and tasteless. Sorry

Most helpful
Most positive
Least positive

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 one...

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 ...

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 t...

I've made these so many times and they always turn out! Make sure to coat them with enough powdered sugar to get them to "crinkle." Here are some suggestions: Divide the dough into two and spre...

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. Th...

To make these more intensely chocolate I used part black cocoa for about a third of the cocoa called for. The parchment worked like a dream and the cookies, which I coated heavily with powdered ...

After mixing up this dough, I was sure I had made a mistake because it was so thin, more like cake batter. Double-checked the recipe and I had done it correctly. I thought to myself that I'd nev...

Great recipe! I added 1 cup chocolate chips and substituted 1 teaspoon peppermint extract for the vanilla. My kids liked them better than Girl Scouts Thin Mints, which is high praise in my hou...

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 no...