Chocolate Cookies Without Baking Soda -We Think This Recipe Is the Bes

Also known as Cocoa Crinkle Cookies or Chocolate Crinkle Cookies, these are (emphatically) the best!

Over the years I’ve made a few alterations to the original recipe, the main change being swapping out vegetable oil for European butter.

Cookies without butter are well just lackluster in my opinion.

So yes, butter makes all the difference in this recipe.

As a tip, I highly recommend chilling the dough overnight before baking, for best results.

1 3/4 cups white cane sugar

3/4 cup butter – room temperature (I love using Kerry Gold salted butter)

3/4 cup Hershey’s cocoa powder (I’ve tried different brands but Hershey’s gives the best chocolate punch.)

4 eggs

2 teaspoons vanilla extract

2 1/2 cups unbleached all-purpose flour (I like using organic flour.)

2 teaspoons baking powder

Confectioners’ sugar

1. Start by mixing the cane sugar, butter, vanilla extract, and cocoa in your stand mixer.
2. Add the eggs and mix well.
3. In a separate bowl, stir the flour and baking powder to combine. Gradually add this blend to the cocoa mixture in the bowl.
4. Combine well.
5. When done, place the bowl in the refrigerator to chill overnight, or for about 5-6 hours.
6. The next morning, preheat your oven to 350 degrees Fahrenheit.
7. Take the chilled dough and roll 1 inch sized balls.
8. Roll each ball in confectioner’s sugar, then flatten them slightly.

Take the cookie laden tray out of the oven and set it aside to cool, for about ten minutes.

Serve these with a tall glass of milk or add these to that Cookie Foodie Hamper or cookie treat box.

Enjoy!

Here’s a printable version of your recipe:

Improvise with this recipe.

Add crushed pecans and candy cane Hershey’s Kisses to festive these up!

You will want to print off these free recipe cards.

You will have more than just a few requests for this recipe!