Reviewed: Feb. 10, 2009

Great! I accidentally used baking soda instead of powder and used Canola oil because its all I had but they still turned out excellent!

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Tyanna Gray

Cooking Level: Intermediate

Home Town: Blaine, Washington, USA

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Reviewed: Feb. 10, 2009

This recipe was great - the ingredients were things I had on hand, the directions were simple, and the cookies turned out just right! I'll definitely add this to my cookie repertoire. :)

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CKEUP99

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Reviewed: Feb. 7, 2009

This cookie turned out wonderful! I followed the recipe exactly and could not have been happier with the end results. A must try cookie if you are a chocoholic like me! Thanks so much for the recipe!!

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tamlah64

Cooking Level: Beginning

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Reviewed: Feb. 7, 2009

These cookies ROCKED!!! Simple ingredients, fun to make... AWESOME TASTE. No left overs here! For me, the hardest part of making these cookies is waiting for the dough to chill for 4 hours. :O) But they came out delicious. I'll be making these for years to come. Thanks for this recipe!

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Denise S. of Melbourne, FL

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Reviewed: Feb. 5, 2009

Loved the cookies! I had them chill in the fridge overnight and they still stuck to my hands when I was rolling them into balls. You have to do it incredibly fast, otherwise it gets really messy.

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Feb. 5, 2009

LOVE THESE!!!!! I'm pregnant and have been craving chocolate. When I tried the dough I knew they were going to be great! They are well worth the 4 hr wait in the fridge!

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Kara385

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Reviewed: Feb. 5, 2009

These cookies were easy and delicious. I did not take the time to refrigerate the dough first, and did not have and trouble rolling in the powdered sugar. Thanks for the great recipe.

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radmom

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Reviewed: Feb. 4, 2009

These were amazing!! I followed the recipe exactly. It had a brownie like texture and very chocolatey.

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christina

Cooking Level: Intermediate

Home Town: Oxford, Mississippi, USA

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Reviewed: Feb. 4, 2009

they taste like sin.

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Ritz

Cooking Level: Intermediate

Home Town: Ewa Beach, Hawaii, USA

Living In: Tampa, Florida, USA

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Reviewed: Feb. 3, 2009

When I mixed the dough together, and chilled it, it wasn't dry enough. I couldn't roll the dough in powdered sugar because the dough was too droopy. However, when I baked the cookies, they were perfect. They were a little less sweet than I imagined. However, overall a very good recipe. :)

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annaaa

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Reviewed: Feb. 3, 2009

Great cookies! Very much like a brownie in taste and quite chewy as well. I coated my cookies in a lot of powdered sugar and also baked on the 2nd highest rack in the oven as suggested by others. I was able to make about 54 cookies. They's so pretty too!

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Lysa

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Feb. 2, 2009

I had high hopes for these, but found them lacking chocolate flavor, despite the addition of 3/4C. mini chocolate chips to the batter. They came out beautiful-looking, but not chocolaty enough. I used Nestle's cocoa; maybe I'll try again with a higher quality brand?

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Happychef

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 2, 2009

These cookies are very simple and delicious. I took other people's advice and greased the pan instead of using paper. I also rolled the dough balls in granulated sugar before powder sugar. It gave them a subtle crisp.

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AshleyBolling

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

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Reviewed: Feb. 2, 2009

This is one of the few recipes I would give a 10 if I could.. chewy, moist brownie type cookie.. Dont be fooled and let them bake 10 minutes, they will look done before, but learn from my mistake. I took them out at 8 minutes and they were raw in the middle. So 10 minutes does the trick! I have 2 things to say: one is i cant imagine why these dont "crinkle" for some people, its impossible for them not to crinkle, because as they spread the sugar spreads and well, they will crinkle! LOL. And 2, after spraying the sheet and using parchment paper i learned whats important is to transfer these to a wire rack after one minute.. NO MORE THAN 2 MINUTES! as they cool they will stick to whatever they are on!. good luck!

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Feb. 2, 2009

This was an excellent recipe. very much like a brownie more than cookie and well worth the effort of making them. I took someones advice in just greasing the cookie sheet and the came off beautifully. and I used only whole wheat pastry flour for a slightly more healthy and gluten free version and they came out great!

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sunshinequine

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

This recipe rocks! We made these for a Superbowl party and had to make another batch before the party even started! Thanks so much!

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Chocaholic Oz

Cooking Level: Intermediate

Home Town: Bixby, Oklahoma, USA

Living In: Loveland, Ohio, USA

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Reviewed: Feb. 1, 2009

I love this because my two girls can help roll the balls and put them in the powdered sugar. They turned out fabulous. We made a whole batch hoping to have some extra to take to a Super Bowl party, but there were none left!

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mackmomof3

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Reviewed: Jan. 31, 2009

Das ist eine lecker kuchen. Sehr lecker.

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DEBRAR003

Cooking Level: Professional

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Reviewed: Jan. 31, 2009

This recipe was great. I did add a small bag of chocolate chips but only because I love chocolate. I didn't use parchment paper just because I didn't have any. I sprayed the cookie sheet with non-stick cooking spray and didn't have a problem. I also sprayed my hands to roll the dough. Thanks for sharing an excellent recipe!

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Rebecca

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2009

this is a very good recipe. It's a little tricky to make,but well worth it.

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krystal platt

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Chocolate Crinkles II

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