Thursday, July 25, 2024




Chocolate crinkles are a favorite in the Philippines. Chocolate plus the dusting of sugar on top appeals to the sweet tooth that many Filipinos have.

Patience is a requirement to make these. It also good to be organized and be able to move fast as this is a cookie dough that is best handled and kept cold. I had to keep sticking the dough in the ref between trays to cool.

The recipe I used is from It says to bake for 10-12 minutes but I found I only needed to bake for 8 minutes to keep the cookies chewy. 10 minutes made them crispy (which my sister loves).

Here is the recipe so you won’t need to look further. 🙂

Chocolate Crinkles

Chocolate cookies coated in confectioners’ sugar…very good!

  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • ½ cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup confectioners’ sugar
  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 it on 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.

You can click also here to go to the AllRecipes site and watch the video.


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