We’re on our third day of being snowed in here in Dallas.  Carol baked these great chocolate crinkle cookies.  They taste a little like a brownie bite, but not quite as sweet.  They’re very easy to make, and the ingredients are things you usually have on hand.


1/2 cup powdered sugar

1 2/3 cup all purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup butter at room temperature (1 stick)

1 1/4 cups sugar

2 large eggs

1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees.  Line 2 baking sheets with parchment paper.

Put the powdered sugar into a medium bowl and set aside.


In another medium bowl, using a wooden spoon, stir together the flour, cocoa, baking powder, and salt.  In a large bowl, using and electric mixer on medium speed, beat the butter and sugar for about 3 minutes, until creamy. Turn off the mixer and scrape down the bowl with a rubber spatula.

Add one egg and beat on medium speed until blended.  Add the other egg and vanilla and beat until blended.  Turn off the mixer and add the flour mixture.  Mix on low speed just until blended.


Using a tablespoon, scoop up a rounded spoonful of dough.  Scrape the dough off the spoon into the palm of your hand.  Roll the dough into a ball.  Roll the ball in the powdered sugar until covered.  Place the balls on the prepared baking sheet.  Repeat, spacing the balls about 2 inches apart.


Bake the cookies for 10 to 12 minutes and cookies are crackled and puffed.  (ours took about 14 minutes)  Remove from oven and let cookies cool on a cooling rack for 15 minutes.  After 15 minutes remove cookies from sheet to cooling rack, and allow them to cool completely.