Reviewed: May 11, 2012

Well, this recipe only gets stars because the end product tasted great, but otherwise it was a hot mess. I agree with another reviewer who said these are not crinkle cookies-they aren't. They're more like a chocolate cookie with chocolate chips and some powdered sugar on the outside. I followed the recipe exactly and the end result was a flat, very light brown cookie that spread like wildfire-and I refrigerated the dough overnight. As you can see from other reviews, A LOT of people have made revisions to this in order to make it a true crinkle cookie and while I understand why, I don't understand rating this recipe 5 stars if I have to alter half of it. Great tasting cookie, but not a crinkle. It needs more flour-or possibly cocoa based on some of the reviews-to be a crinkle.

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Reviewer:

Melindalou7

Reviewed: Dec. 23, 2011

The name of these cookies is misleading because these don't taste like any chocolate crinkle cookies I've ever had. The reason I used this recipe was because it called for butter rather than oil, but the chocolate flavor is not rich enough, the color isn't even dark enough. Not only that they baked flat. I knew that 1 C of flour just didn't seem like enough. If anyone knows a recipe that is more a "traditional" chocolate crinkle cookie, please post it!!

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Reviewer:

kim

Reviewed: Dec. 23, 2011

I made this recipe as directed last year and they did not turn out. The dough was a total mess to work with even after chilling for 3-4 hours, the cookies baked out really flat and didn't taste that great. This year I took some of the suggestions of other reviewers. I added 1/3 c cocoa and cut the sugar to 3/4 c. I also chilled the dough overnight (almost a full 24 hrs). I made sure to be VERY generous with the powdered sugar to get a good crinkle affect. Much less mess and I ended up with very delicious, very chocolately cookies. My only mistake was rolling the balls quite small based on last year's problem of them baking out so much. They did not do that this year so next year I will roll them a little bigger (at least 1 in if not a little more)

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Reviewer:

Laura

Reviewed: Dec. 3, 2011

I had a recipe for these without the chocolate chips but they were too dry. I like these much better. However, I think they would be better with the mini choccolate chips.

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Reviewer:

firstklas

Cooking Level: Intermediate

Living In: North Haledon, New Jersey, USA

Reviewed: Mar. 10, 2011

omg so good.

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Reviewer:

zandy88

Reviewed: Jan. 23, 2011

I've made versions of these for 30 years--but this turned out the best ever. I subbed 1/3 cup cocoa powder for the squares (darn--I was out) and used 1 1/2 cups melted choc chips. I made them a lot larger and they are PERFECT. (I also had to use 1/3 cup whole wheat flour--ran out of white!) Thank you so much!

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Reviewer:

trashcraft

Reviewed: Dec. 30, 2010

These are not the chocolate crinkle cookies I usually make; a friend gave me the recipe a few years ago; of course, I misplaced the recipe card. This version was not even close; the cookies were flat.

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Reviewer:

sue&boots

Reviewed: Dec. 10, 2010

It was ok

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Reviewer:

tim

Reviewed: Dec. 10, 2010

They were really good. A little crunchy on the bottom, I think they baked just a minute or two to long. I think we needed to put more powdered sugar on them otherwise they look like more chocolate then with a white effect on the top. All in all it was a good cookie

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Reviewer:

madi

Reviewed: Dec. 10, 2010

They were pretty good. Kind of crunchy on the outside. I like chewy cookies, not crunchy. But they were very chocolatey and the powdered sugar on top was tasty too!

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