Cocoa Chocolate Crinkles
Submitted by kgirl
Classic cocoa crinkle cookies rolled in powdered sugar that cracks into a snowy pattern as they bake. Chewy centers, crackled tops, and a deep chocolate flavor from real cocoa powder. Makes 2 dozen.
YIELD
2 dozenPREP
3 hrsCOOK
12 minREADY
3 hrsFew cookies deliver the visual drama of a chocolate crinkle. That signature crackled top, dusted white with powdered sugar against a dark cocoa shell, looks like something from a bakery window.
The dough is straightforward: shortening, sugar, eggs, and cocoa with a handful of chopped nuts for texture. The key is a good three-hour chill so the dough firms up enough to roll into tight little balls.
Coat each one generously in powdered sugar before baking. As they spread and puff in the oven, the sugar cracks into those gorgeous fissures. Chewy in the middle, slightly crisp on the edges.
Pro Tips
- Chill the dough at least 3 hours; undercooled dough won’t hold its shape and the crinkle pattern won’t form
- Roll the balls in powdered sugar twice for a thicker, more dramatic crackle
- Pull them from the oven when they still look slightly underdone in the center; they firm up as they cool
Ingredients
Directions
Cream shortening and sugar.
Add vanilla and well beaten eggs.
Sift together cocoa, flour, baking powder, and salt.
Add to creamed mixture alternately with milk, blending well after each addition.
Stir in nuts and chill dough at least 3 hours.
Shape chilled dough into small balls.
Roll each in powdered sugar.
Place on cookie sheet about 2-inches apart.
Bake in a 350℉ (180℃) F oven 10 to 12 minutes.
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