Chocolate Crinkle Cookies


Lets be honest, everyone loves a good, easy cookie recipe. You know the kind that doesn’t take much effort, but turns out looking beautiful and even better, taste amazing.

Well this is one of those recipes for me. When my husband and I were married 23+ years ago, we begun collecting cookbooks. You can always tell which ones are my favorite. Usually they have worn covers and when you open them, they fall to the recipes we use most. This is one of those recipes, the page has a light dusting of powdered sugar on it, because lets face it, I’m not the neatest baker!

I almost always have ingredients for this one on hand. If I know I’m going to be making cookies in advance, I mix up the batter, and cover and refrigerate over night. To me, they are so much easier to roll, plus it seems like you aren’t working as much when you split up the work. I made these for our co-op last week, and just refrigerated them for 3 hours. Still worked great!



2 cups granulated sugar

3/4 cup vegetable oil

1 cup cocoa powder

4 eggs

2 tsp vanilla

2  1/3 cups flour

2 tsp baking powder

1/2 tsp salt

powdered sugar



  • Combine granulated sugar and oil in large bowl (or kitchen-aid mixer stand on 2); add cocoa, beating until well blended. Beat in eggs and vanilla.
  • Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.
  • Cover and refrigerate until dough is firm enough to handle, about 2-3 hours.
  • Heat oven 350. Grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 2 inches apart on prepare cookie sheet.
  • Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly then remove from cookie sheet to wire rack. Cool completely!