Recipe by Laria Tabul
"These chocolate cookies are rolled in powdered sugar and "crack" when you bake them. "
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4 (1 ounce) squares
confectioners' sugar for decoration
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.
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.
Delicious! We did add extra butter to the melted chocolate...probably 1/4 cup more. But will defiantly make these again!! :)
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!
Love this recipe, very close to my grandmother's. I use a melon baller to make my cookies all the same size.
These were a little too dry for us. If you like a very chocolatey, but not moist cookie, this would be it.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Crinkles I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 60
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