Reviewed: Dec. 1, 2009

This was an AWESOME Chocoloate Crinkles. One recipe is not enough for my whole family. I reduced the sugar into 1 1/2 just like others say and I put in the freezer for 30mins only because I am in a hurry. everything turns well. If you are a chocolate lovers you will definitely love this recipe. I will make more this christmas to give away to my friends. Thanks for sharing!

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banga108

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2009

Not only are these so moist and yummy, but they are beautiful. I followed the recipe exactly, and found these cookies to be easy and fail proof to make.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Nov. 30, 2009

My husband and I loved this cookie. It tastes like a little brownie. I will surely make these again.

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Gloria

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Reviewed: Nov. 29, 2009

My husband's favorite Christmas cookies were Chocolate Crinkles, but his mom had lost the recipe. This recipe has be accepted as the new offical "crinkle cookie" recipe - with no subsitutions. Thanks for posting it. I'm going to try making it will gluten free flour next. My little one really wants to have "crinkles" this year and can't eat wheat anymore.

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BOOMA01

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Reviewed: Nov. 28, 2009

Simply amazing! Possibly some of the most beautiful cookies I have ever made! Their striking appearance is combined with a rich chocolate flavor and soft texture. AWESOME!! I did substitute 1 stick of melted margarine for the 1/2 cup of oil, but they still turned out great.

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Ashley Jane

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Reviewed: Nov. 27, 2009

This are so good, my three year old girl can´t stop eating. I only leave my dough all night and was wonderful next day try it!

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Ana

Cooking Level: Intermediate

Living In: Monterrey, Nuevo León, Mexico

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Reviewed: Nov. 27, 2009

my mom used to make these when i was little. i have been trying to find a recipe that was just like hers and this was it. soft and yummy. more cake-like than a cookie but my family is in love with this recipe. its so easy even my 4 yr old made them.

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mom_of_2

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Nov. 25, 2009

I would make these again with a few changes. I liked the flavor p[retty well, but I didn't like that these didn't spread out at all, I just prefer a larger, more spread out cookie. So, I would make a larger dough ball and maybe press it down or reduce the flour? I added a cup of semi-sweet chocolate chips, which I liked, but I want to try milk chocolate instead, I think the semi-sweet was a smidge too bitter. Also, I didn't need to put down parchment paper, these came up fairly well from a calphalon cookie sheet.

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MimiAlea

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2009

This recipe was simple to make and they came out perfect and delicious. Made a batch late night and me and my husband gobbled them up. ...temped to make more tonight...lol

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irok

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Reviewed: Nov. 25, 2009

Love thus recipe.... I used dark chocolate cocoa powder. The switch made this recipe gormet!!!!

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Spring Esteppe

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Reviewed: Nov. 25, 2009

I make these every year for christmas since i got the recipe from a betty crocker cookbook in 1998. I add 1 Tbsp. instant coffee and it gives them a hint of coffee flavor and i get rave reviews i am always asked to make them every year.

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Melissa

Cooking Level: Intermediate

Living In: Harpursville, New York, USA

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Reviewed: Nov. 24, 2009

These were easy to make and absolutely delicious. Didnt change anything 5 stars all the way.

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lilimarlene

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Reviewed: Nov. 24, 2009

Wow. That was messy. But in the words of my brother, "Aaaaaadiiiiiiictiiiiiing! It's like a crunchy, powdered, brownie cookie. How many did you make? I want another one!"

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OperaPenguin

Cooking Level: Beginning

Living In: Fresno, California, USA

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Reviewed: Nov. 23, 2009

LOVED! these cookies. They got an "Oh, WOW" response. Although the dough was sticky i didn't have a problem working with it. I lined my baking sheet with aluminum foil and the came off nice and clean. My cooking time was longer, 15-20 minutes, but that may have been my oven. Also, dont be shy with the powdered sugar, coat them completely and you wont be sorry. Awesome cookies! These will be a part of my christmas gift baskets!!

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newbaker

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Reviewed: Nov. 23, 2009

These are good. But I'm not sure whats wrong. Just seams like somethings missing. But don't get me wrong they are good.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 21, 2009

These are awesome!! The first cookies of the holiday season for us. My daughter is in love!!

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tawnee

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 21, 2009

These were so easy to make and taste great! They taste exactly like homemade brownies, but look beautiful on a plate. I plan on making these for gifts for Christmas.

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skybluejen

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Reviewed: Nov. 17, 2009

As a family we are now addicted to these Crinkles! We are Australian and haven't ever come across anything like this before. First of all I'd thought to practice them with a view to having them as a Christmas treat....good idea. Have made them once a week for three weeks now and there is no sign of the requests letting up. Thank you for sharing this amazing treat Ingrid. Carol.

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Carol

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Reviewed: Nov. 16, 2009

Turned out great! I used half whole wheat flour and half regular. I feel like I can taste the oil a little too much. Next time I'll substitute applesauce, and I know they'll be just as delicious!

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chelsevans851

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Reviewed: Nov. 15, 2009

Very tasty little cookie! I usually try to cut the fat and sugar, so I made the following modifications. I used 1C sugar and 1C Splenda, 1/4C oil and 1/4C unsweetened applesauce, and I used 1C Better n'Eggs instead of actual eggs. I didn't have confectioner's sugar, so I rolled them in granulated sugar, and I greased the cookie sheet instead of using parchment. At the suggestion of another reviewer, I replaced half of the vanilla with peppermint extract, which was great. I highly recommend keeping a small bowl of water by the mixing bowl so you can dip your fingers in the water when taking the chilled mix out of the bowl to put in the sugar so it doesn't stick to your hands. I also put the batter in the freezer for 45 minutes instead of the fridge so I would have my cookies sooner! :-)

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