Recipe by Crisco Baking Sticks®
"Cocoa powder and chocolate chips bring double-chocolate goodness to these sugar-coated crackled cookies."
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1 1/4 cups
firmly packed light brown sugar
Crisco® All-Vegetable Shortening
eggs, lightly beaten
Pillsbury BEST® All Purpose Flour
unsweetened cocoa powder
semi-sweet chocolate chips
I just love it when someone claims to have followed a recipe "perfectly" except they did things differently in three ways, and then gives the recipe a poor rating-(don't you?) For those who aren't aware, a stick of Crisco is equal to 1 cup, so if you don't have the sticks, just measure out a cup and you're fine.
Not sure what happened, but my batch didn't turn out anything like the positive reviews I'm reading. I probably overcooked them, since they're a little harder than I expected, but it was very hard to tell when I should pull them. Even the dough is "set" so I wasn't sure what I was looking for. I also had the issue that others had, with the powdered sugar turning into gluey sugar, even though I followed the recipe as written. Mine also didn't expand at all in the oven, although I'm not sure whether they're supposed to. After the first sheet, I pressed the cookies down a little on the baking pan, otherwise they came out just as spherical as when I put them in. Overall, the flavor's not bad, but the texture and specificity in the directions needed improvement.
Crunchy outside, gooey, chocolatey inside. Very good for chocolate lovers. Important to remember 1 stick of Crisco is 1 c. as opposed to 1 stick of margarine being 1/2 c. - perhaps this is why others thought they were too sticky or too dry. Made exactly as written except that I used Hershey's Special Dark cocoa and they were just right. Don't skip the rolling in granulated sugar step. It makes the powdered sugar not soak into the cookies while baking and gives the snow capped look!
Delicious, super easy cookies. I substituted a stick of butter for the Crisco, and had no problems. They look just like the main picture! I also substituted butterscotch chips for the chocolate chips (since they were on sale) for delicious results. They are difficult to tell when they're done, but you can touch the tops with a fork - once they don't jiggle or move, they're done. For the curious: I know Crisco measures 1 stick = 1 cup, and butter is 1 stick = 1/2 cup, but for whatever reason, 1 stick of butter worked just fine.
Delicious! I followed the recipe just as written and they came out perfectly. I divided my dough into thirds, working with just one portion at a time, keeping the others in the refrigerator. Can't wait for my husband to try one- he's the one who thinks if it's not chocolate, it can't be good! I'm predicting these will be on his favorites list.
Wow! What a delightful cookie! It's VERY chocolatey and VERY rich, but we like that around here. :) The outside is slightly crispy, but when you bite in, you encounter a soft, tasty cookie. Only change I made was to substitute the shortening for butter.
My neighbor brought these to a Christmas party last night and I asked for the recipe. She pointed me here to allrecipes. These are wonderful cookies and the thing that made her's even better was that she added crushed peppermint to the center as soon as they came out of the oven. Fantastic!
These turned really good, except not as pretty as the picture above. Thanks to the person that put in their rating about the one stick of crisco = one cup. I would've had no idea what one stick of crisco was, since ours only come in bricks. 4 stars. Only because of the recipe not being specific enough and causing me slight stress... haha
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Crackled Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 59
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