Chocolate Crinkle Cookies

I love the "crinkled" effect these cookies have. I was trying to figure out why they crinkle when they bake. Could it be because there is no baking powder in them? I took a few moments and searched the Internet and couldn't find the answer. Guess, it's one of those baking mysteries! I had one of my "taste testers" around Sunday afternoon (Lauren) and she was so anxious to try one of these cookies that she took it right off the spatula as I was putting it onto the rack to cool! I asked her what she thought of the cookies and she said, "great!" To make the cookies just a little extra special, try putting a little dab of vanilla frosting in between two of the cookies and press gently.


1/2 cup margarine, softened
1 3/4 cups white flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup white sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup unsweetened cocoa


1/2 cup white sugar

In large bowl, put all the ingredients in the order given. Using a large spoon, combine together thoroughly. Cover with plastic wrap and put in the fridge at least 3 hours. When ready to make, preheat oven to 350 degrees and spray cookie sheets with non-stick cooking spray. Remove batter from fridge and roll into balls a little smaller than a ping pong ball. In small bowl, put the 1/2 cup white sugar (for the topping). Roll each ball into sugar until well coated. Place a dozen balls on each cookie sheet. Bake for 14 minutes and then remove from oven. Let them cool 5 minutes before removing to wire rack to finish cooling. Makes 3 dozen.

About the Author...
Cathy B
Cathy is a homemaker, wife and mother to a son with special needs, a teenage daughter and stepmom to an adult son.
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