Search for Chocolate Crinkles -- sorry I don't have a link. Good luck!

Yep, it's chocolate crinkle cookies like roxanna said above!

Thanks for posting these. I somehow inherited three boxes of cocoa powder so am always on the lookout for ways to use it up, so I appreciate this idea.

Been making those every year for the holidays for some time now. Sorry to say, the recipes I know call for baking chocolate, not cocoa powder. Cookies have a brownie-like texture...

Chocolate Crinkles (a.k.a. Chocolate Snowballs) (yield: approx. 6 doz)

1/2 cup vegetable oil

4 (1 ounce) squares unsweetened chocolate, melted

2 cups granulated sugar

4 eggs

1 teaspoon vanilla extract

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup confectioners' sugar - sifted if necessary

Granulated sugar - for rolling

Mix oil, chocolate and granulated sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Sift flour, then measure. Stir flour, baking powder and salt into oil mixture. Chill several hours or overnight.

Preheat oven to 350 degrees F.

Drop teaspoonsful of dough into granulated sugar to coat, then roll in confectioners' sugar. Place on parchment lined cookie sheet and bake 10 minutes. Do not overbake.

Note: The granulated sugar helps keep the powdered sugar from being absorbed before cookies can be baked. I use baking parchment which helps keep the sugary bottoms from sticking &/or burning.

You can sub cocoa powder with additional butter for baking chocolate. I've got to try these! Thanks Carol!

FWIW, I learned the hard way that the recipe absolutely needs liquid oil, or the cookies don't spread & 'crackle'.

Just made these and they came out delish...really chocolaty...nicely crinkled...I think I would cut back on the instant espresso powder though...maybe use half.

With complete details and commentary no less, wow, thanks Annie!

Also, I made them much smaller...got 36 cookies instead of 22. I baked them for about 10 min.

Yes, thanks for that recipe - looking forward to trying it!

Thank you for posting this, Annie. I hope to do some small-batch baking while the grands are here. I found their take on the double sugar-coating. I'll be anxious to see how beautiful ours will be.

This one is a great memory from my childhood. Mom-mom Elsie made theses every year. She used an old BettyCrocker recipe. I do like the recipe posted above and worth a try.

Made them as a nostalgic surprise for the family a few years ago. They 'yucked my yum' big time. Said they never liked them. Huh, my brother and i always liked them. It's the powdered sugar and i can't think of a decent replacement. I could try using the coconut palm sugar first, (one is much like reg brown sugar), then a roll in a mix of coconut flour 50/50 with cocoa powder. Or a slightly pink version using beet root powder, then a greenish one using matcha tea...oy

Carolb, I've been making Chocolate Crinkles for over 40 years to my mother's recipe which she was using for at least 10 years before that, as she was making them as far back as I can remember and I'm 55 now. My recipe has butter and not vegetable oil, and it has always made the crinkles. The biggest difference is if I use regular chocolate in place of baker's chocolate.

Interesting Colleen. I wonder if the type of oven matters? Do you use gas or electric for baking? I have electric.

I generally use gas, but my mother had electric (and I've used electric). No difference.