Reviewed: Nov. 18, 2012

This is quite the chocolate fix. I used 2 teasp of mccormicks pure coffee extract instead of vanilla and will stick with that change. I froze the batter for one hour and it was good to go. Next time I will flatten the cookies a bit since I like them thinner than these turned out.

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traydan

Reviewed: Nov. 12, 2012

I make these when I get intense chocolate cravings. They definitely do the trick.

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melting_glass

Reviewed: Oct. 25, 2012

I really liked these. They are sort of like a donut cookie. I added a tbsp of coffee (you don't taste the coffee, it just brings out the chocolate flavor), and just a tad more cocoa powder and flour to compensate the extra liquid. I also used half regular sugar and half brown sugar (not sure if it makes a huge difference - it's what I had on hand - but I've heard brown sugar could give a richer flavor to the chocolate as well). Greased my pans, froze the cookie dough for 40 minutes, and dropped spoonfuls directly into the powdered sugar and then used my hands to roll them around, and there was no mess or sticky dough on my hands. Everyone enjoyed them.

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Leah13

Cooking Level: Intermediate

Reviewed: Oct. 21, 2012

If there's a word or phrase that means "Way better than perfect!" it's the only way to describe these cookies! My only "change" to the directions was, I didn't measure the dough as I rolled each cookie out. Somehow, it worked out to exactly ten dozen. My wife and I are tapping each other on the wrist so we don't eat 'em all in one day...

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Michael L. Hoenig

Cooking Level: Expert

Living In: Arlington, Texas, USA

Reviewed: Oct. 17, 2012

These are a favorite in our household as well as the office! For those that complained that the cookies were plain or tasteless, that would depend on the quality of cocoa that you used. When I used some cheap dutch processed cocoa we were not impressed, but when i made these using Hershey's unsweetened cocoa - WOW. It was like eating chocolate lava bites. These are even better the next day, the first day it's normally a bit too fudgy.

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Mommy Haze

Cooking Level: Intermediate

Reviewed: Oct. 13, 2012

I have made these a few times for the blood drives we host at our church and people always rave about them!

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SHELLSBUD

Cooking Level: Intermediate

Living In: Havelock, North Carolina, USA

Reviewed: Sep. 12, 2012

I was looking for a dairy-free cookie recipe because we had friends coming over who have allergies. This is one of the best cookies I've ever had - it tastes like a moist, fudgy brownie. And it stays fresh for days!

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Jardine

Reviewed: Sep. 9, 2012

perfect!

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snapguitch

Reviewed: Sep. 9, 2012

Made these today and they were divine! :) A few things I discovered while making crinkles: 1. Make sure you roll the dough into balls quickly because at room temperature it absorbs the refined sugar so it won't be as white as snow and perfect. Also, it's messier because it will stick to your hand or to the spoon when you make the balls. 2. I agree that to get it to crack, place it on the top most shelf of your oven. Makes it crinkle perfectly. I don't know if it's the temperature of the dough but my first batch were rounder than the second ones because the dough was still cold when I rolled them.

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joannelacsamana

Reviewed: Aug. 12, 2012

These turned out geat! My first attempt at crinkle cookies, and they crinkled perfectly! I susbstitued a couple of teaspoons of amaretto syrup (for coffees) in place of the vanilla extract - gave a very subtle extra flavor. They taste like the powder sugared brownies at Cici's pizza - only better. Good with a tall glass of cold milk - really rich and chocolatey.

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