Recipe by Ingrid
"Chocolate cookies coated in confectioners' sugar...very good!"
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unsweetened cocoa powder
I was pretty excited to find this recipe - my favorite cafe' makes these humongous crinkles that are so dark they're black! But sadly, although these were pretty good, they were not like the ones at the cafe'. I give it 4 stars because they were fudgy and had a good flavor and everyone liked them, but they just weren't the ones I was hoping for. A note about working with the sticky dough - I'm glad I read other reviews. I put mine in the freezer for about 45 minutes and used spoons to scoop out the dough DIRECTLY into the powdered sugar. Once the dough was in the sugar, they were easy to handle and just plopped into a perfect circle onto the pan. And you MUST used GREASED pans or they WILL stick terribly because of the powdered sugar on the bottom of the cookie.
These were just okay for me. Very cute and pretty, but for some reason I just found them to be kind of plain and tasteless. Sorry
These are my childhood favorite. I make them every christmas. Thing is I'm lazy, so i created a different recipe with the same dough, so i get two types of cookies for the same work. Instead of rolling them in powdered sugar, i roll some in regular granulated sugar and then after they come out of the oven, i pop a hershey hug on top. they're pretty and again, two cookies with the effort of one. no one even recognizes they're the same. easy peasy
This is a yummy-foolproof cookie recipe. To intensify the chocolate "experience," I added 1/2 cup melted bittersweet chocolate and used dutch-processed cocoa powder. For those who are having trouble with the top cracking, here's a tip: Place your cookie sheet on the second to-the-top rack and only bake one cookie sheet at a time. The hot heat at the top of the oven enables the cookie to crack. This trick also works for ginger snaps.
This is a very good recipe. I'm so glad I found it. Since parchment paper is way too valuable in my kitchen for so many cookies, I find a light oiling of the cookie sheet works better for me. The cookies come off much easier than the parchment paper.
I've made these so many times and they always turn out! Make sure to coat them with enough powdered sugar to get them to "crinkle."
Here are some suggestions: Divide the dough into two and spread it out in a plate. Put it in the freezer for 30-45 minutes. Before forming them into balls, get your hands wet so they won't stick to them. You might have to pop them back in the freezer if it's a hot day just DON'T try to handle them when they're warm because you will just be wasting your time. Also, get creative with them! I've made them with cinnamon one time and I coated them with powdered sugar mixed with cinnamon and those turned out GREAT :)
To make these more intensely chocolate I used part black cocoa for about a third of the cocoa called for. The parchment worked like a dream and the cookies, which I coated heavily with powdered sugar, were beautiful. However, hubs said this wasn't his favorite cookie because it tasted like a moist, fudgey brownie. I guess that makes these 5-star cookies.
After mixing up this dough, I was sure I had made a mistake because it was so thin, more like cake batter. Double-checked the recipe and I had done it correctly. I thought to myself that I'd never be able to make cookies out of THAT. I was sure wrong about that! It makes very lovely cookies and not only do they look good, they taste good! They make quite a striking presentation on a holiday cookie tray.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Crinkles II
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 18
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