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Chocolate Crinkles III
SUBMITTED BY:
Mellan
PHOTO BY:
sammiann226
"Chocolate cookies rolled in confectioner's sugar. We have called these 'Ahortas' after a 'being' in the original Star Trek series -- can you tell how long I have been making these?!"
RECIPE RATING:
Read Reviews
(33)
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Original recipe yield 6 dozen
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
1/2 cup vegetable oil
4 (1 ounce) squares unsweetened chocolate
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners' sugar
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DIRECTIONS
Mix oil, chocolate, and granulated sugar.
Blend in one egg at a time until well mixed. Add vanilla.
Stir flour, baking powder and salt into oil mixture.
Chill several hours or overnight.
Preheat oven to 350 degrees F (180 degrees C).
Drop by teaspoonfuls into confectioners' sugar.
Roll in sugar; shape into balls and place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes (do not overbake). NOTE: If you use self-rising flour, omit the baking powder and salt.
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REVIEWS
Reviewed on Aug. 24, 2006 by PEACHESNCREAM2
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PEACHESNCREAM2
Aug. 24, 2006
This is the best Chocolate Crinkles recipe!! Our family has been baking these for decades. Baking chocolate (not cocoa as some recipes use) makes these cookies rich and fudgy. You can't mess these up; even little children enjoy making them. The recipe should say "4 ounces of unsweetened chocolate, MELTED AND COOLED". Also, chilling the dough is an important step - otherwise, the dough will be too soft to work with. I chill it overnight, then put the bowl out on the counter for 1/2 hour before beginning to bake. (If the cookies don't spread as much as you'd like during baking, you can start pressing down gently on the tops of the cookies before putting them into the oven.) We love these cookies - they're brownies in cookie form!
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7 users found this review helpful
This is the best Chocolate Crinkles recipe!! Our family has been baking these for decades. ...
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Reviewed on Jan. 13, 2008 by
Kirsch
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Kirsch
Jan. 13, 2008
I followed the recipe exactly, except I did as one reviewer suggested and stuck the dough in the freezer for about 45 minutes. Then I used a lightly oiled tablespoon scoop to drop the dough into the confectioner's sugar. I rolled it around for a bit and then formed it into a ball before plopping it on a cookie sheet covered with parchment paper. I squished the dough balls down a bit before baking for about 15 minutes. The cookies spread a lot more than I thought they would, so I'm glad that they were placed about 2 inches apart. [I actually like the flatter version more than the little mounds you see in the photos] Despite the extended baking time and flat-ish shape, they still came out chewy and soft and fudgy [maybe a tiny bit crisp or hard on the sides]. They really are brownies in cookie form :D [Note: 1/4 a recipe yielded 10 cookies. I used a rounded, generous tablespoon for each cookie.]
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4 users found this review helpful
I followed the recipe exactly, except I did as one reviewer suggested and stuck the dough in...
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Reviewed on Dec. 18, 2003 by FOODENTHUSIAST
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FOODENTHUSIAST
Dec. 18, 2003
I have used this recipe for 30 years. It's easily divisible by 4 so if low on an ingredient, you can still get a chocolate fix by dividing the recipe in half or fourths. This recipe makes great brownies. Use 1/4 recipe if you don't trust yourself with a whole recipe and stick in a loaf pan. 1/2 recipe (less 1 Tablespoon of uncooked dough eaten!) fits in an 8x8 or 9x9 pan.
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4 users found this review helpful
I have used this recipe for 30 years. It's easily divisible by 4 so if low on an ingredient,...
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Reviewed on Dec. 17, 2006 by
Stephanie
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Stephanie
Dec. 17, 2006
This is the best Crinkle recipe I have ever tried! I made them today for the first time and they turned out so soft and chewy. I have tried others in the past, but none were ever this good. I didn't bake them on a normal cookie sheet, but instead used the Demarle Silpat and perforated cookie sheet. I will be definitely making these again.
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3 users found this review helpful
This is the best Crinkle recipe I have ever tried! I made them today for the first time and...
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Reviewed on Nov. 24, 2005 by jekhill
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jekhill
Nov. 24, 2005
Actually, the way this recipe is written, it doesn't make sense. It says mix oil, chocolate and sugar. What do you do with the chocolate? Grate it? Melt it? Hmmm... I had to do my own thing, but would like to know how the recipe is actually made.
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3 users found this review helpful
Actually, the way this recipe is written, it doesn't make sense. It says mix oil, chocolate...
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Reviewed on Sep. 13, 2005 by CHEFLU
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CHEFLU
Sep. 13, 2005
This is the crinkle recipe to use!!!!My Mom has been making them over over 40 years and I have also been making them for at least 15 years. It's a foolproof recipe which makes lots of cookies. One sure tip would be: being that the dough is sticky, flour your hands often and then roll the chocolate balls, it goes a lot faster that way. Enjoy!!! Everyone will love these delicious cookies.
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3 users found this review helpful
This is the crinkle recipe to use!!!!My Mom has been making them over over 40 years and I have...
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Reviewed on Dec. 18, 2003 by HARDY1980
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HARDY1980
Dec. 18, 2003
I have been using this particular recipe since I was 10 years old. When I moved out of the house I took the recipe with me. I was in the Air Force and brought my chocolate crinkles to work and everybody, I mean everybody could not resist them. People were asking me for the recipe left and right. One lady was starting her own business and decided to make and sell these cookies and give it a name that pertained to me.. How cool is that?
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3 users found this review helpful
I have been using this particular recipe since I was 10 years old. When I moved out of the...
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Reviewed on Apr. 26, 2008 by
swimkel5
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swimkel5
Apr. 26, 2008
These cookies are great! They do tend to stick to the pans, but if you let them cool for awhile on the pans, they come off a little better. Added in a half bag of chocolate chips I wanted to use up, and they tasted great in the cookie! Also dusted with a little more powdered sugar once the cookies were cooled. Very yummy.
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2 users found this review helpful
These cookies are great! They do tend to stick to the pans, but if you let them cool for...
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Reviewed on Dec. 8, 2004 by
STACY_ANNE4
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STACY_ANNE4
Dec. 8, 2004
This is my favorite cookie recipe! With the batch I just made, I tried it with the Baking Splenda - using only 1 cup of Baking Splenda versus 2 cups of Sugar & the cookies turned out great!
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2 users found this review helpful
This is my favorite cookie recipe! With the batch I just made, I tried it with the Baking...
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Reviewed on Dec. 18, 2003 by NUFE
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NUFE
Dec. 18, 2003
THESE TASTE JUST LIKE BROWNIES. I ADDED CHOPPED NUTS IN MINE. A FAMILY FAVORITE.MARY L
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2 users found this review helpful
THESE TASTE JUST LIKE BROWNIES. I ADDED CHOPPED NUTS IN MINE. A FAMILY FAVORITE.MARY L
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