Chocolate Crinkles I Recipe - Allrecipes.com
Chocolate Crinkles I Recipe

Chocolate Crinkles I

Recipe by  

"These chocolate cookies are rolled in powdered sugar and "crack" when you bake them. "

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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Directions

  1. Melt butter and chocolate either in a microwave or over low heat on the stove. Allow to cool slightly.
  2. Stir in remaining ingredients, except powdered sugar. Mix well.
  3. Cover dough and chill for 30 minutes.
  4. Preheat oven to 300 degrees F (150 degrees C).
  5. Shape dough into 1 inch balls. Roll in powdered sugar to coat heavily. Place 2 inches apart on an ungreased cookie sheet. Bake for 15 to 18 minutes or until edges are set. Remove from cookie sheet and cool on rack.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2006

These cookies are great! They are easy and yummy. The only thing I did differently, was I cooked them 12 minutes instead of the 15-18 minutes. They came out chewy and delicious.

 
Most Helpful Critical Review
Dec 13, 2011

I did not care for this recipe. It is a very dry and hard cookie. The first 2 batches (30 cookies) were burned to the pan b/c I did not grease it, per the instructions. The cookies were a lot bigger than the picture even though we made one inch balls so the first two batches had all run into each other and looked awful.

 
Jul 22, 2010

Delicious! We did add extra butter to the melted chocolate...probably 1/4 cup more. But will defiantly make these again!! :)

 
Jan 05, 2010

These are so good they should be illegal. A brownie. A cookie. Omigosh, so delicious! My husband is in heaven on earth right now eating these. I had to walk away after having two. Thanks, these are terrific!

 
Jul 02, 2010

Love this recipe, very close to my grandmother's. I use a melon baller to make my cookies all the same size.

 
Apr 12, 2010

These were a little too dry for us. If you like a very chocolatey, but not moist cookie, this would be it.

 
Feb 13, 2013

I think something is wrong with the way this is written. They tasted off, and I couldn't figure out why until I discovered that all of the other similar recipes call for 2t. of vanilla extract, and this one doesn't. The walnuts seemed a little odd, so I didn't use them. Anyway, they weren't horrible, but something just didn't taste right.

 
Dec 17, 2014

I only gave it 3 stars because I haven't tried this recipe. I do have one very similar that friends & family expect to see every Christmas. Mine uses 1/2 cup butter, 4 eggs & 2 tsp vanilla. The rest is the same. The batter is very stiff so a stand mixer is a huge help. A few tricks to these cookies is to chill the dough for at least 4 hours, use small amounts at a time, keep the rest chilled & to roll the dough into larger balls, roughly ping pong ball size, then dredge them in the confectionery sugar. You will get messy. No matter what size, bake them till they're still soft in the center - like a moist, chewy brownie. They have to sit on the tray for a minute after taking out of the oven so they will continue to cook. By taking them out when they're still soft centered, they'll stay moist after taking them off the baking sheets. A small, metal spatula works best for lifting them off the sheets.

 

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Nutrition

  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 113 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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