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Chocolate Crackle Cookies

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“This is the absolute favorite cookie in my house. I've been using this exact recipe for the past 6-8 years which originally came from a high school cafeteria cookbook. It was tough trying to get this recipe, then after I got it, it was for 350 servings ! It's now scaled down to 4 dozen, but they don't last long...maybe 350 cookies IS the way to go ! ETA: Reviewers have added an extra cup of flour to the mix with success. I still make them as originally posted.”
READY IN:
1hr 15mins
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix margarine and sugar in a large bowl.
  2. Add oil and vanilla, mix.
  3. Add eggs and mix.
  4. Add flour, cocoa, baking powder and salt, mixing all together.
  5. Let chill for a couple hours or overnight.
  6. Scoop dough into tablespoon balls using a scoop.
  7. Roll in powdered sugar.
  8. Place on greased pan.
  9. Bake at 350° for 11-12 minutes.
  10. Let cool on rack.
  11. NOTES:
  12. You can make the cookies without letting the dough cool, it's just a bit sticky to work with.
  13. I use a #40 cookie scoop which is about the size of a tablespoon.
  14. I spray my pans for the first batch, but don't do it after that.
  15. No need to flatten down the cookie, it will spread as it bakes.
  16. If using a convection oven, set your temperature at 335° and bake for 10-12 minutes.

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