Reviewed: Nov. 25, 2009

Mmm.. Delicious, BEAUTIFUL cookies! The only thing I would change is instead of covering the dough in sugar and then rolling into a ball, roll it into a ball first, and then just dip the top half into the powdered sugar. Covering it with sugar on the bottom too made it more difficult to get off of the pan. My cookies came out a little sweeter than was intended, because I didn't have any unsweetened baking squares, only semi-sweet, But I think I will be using Semi-sweet always. They taste sooo good.

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LauraR

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Reviewed: Oct. 22, 2009

Followed the recipe to a "T". I chilled the dough for 5 hours. We Loved the cookies. I got seven dozen cookies using the small cookie scoop from Pampered Chef. This recipe is a keeper.

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sandjo

Cooking Level: Expert

Home Town: Rupert, Idaho, USA

Living In: Ogden, Utah, USA

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Reviewed: Sep. 20, 2009

This recipe turned out so well for me. I made a similar recipe before, and the cookies turned out really flat and sort of crunchy. But things were in the right proportions in this one so that they turned out soft and a little chewy.

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Celeste

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Reviewed: Jun. 15, 2009

Somewhere between melting the chocolate and baking the dough, something went horribly wrong. Mine turned out so cake-y. Modifications were: (1) used semisweet chocolate squares as I didn't have unsweetened ones on hand and (2) decreased the amount of sugar due to the already-sweet squares. This is the first time I made chocolate crinkles using melted chocolate. I'm sticking to cocoa powder. Thanks for sharing, though.

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Alyn

Cooking Level: Beginning

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Reviewed: May 3, 2009

These cookies tasted great, but I found the dough to be way too sticky to work with. This may have been because I was out of all-purpose flour, so I substituted a half-and-half mixture of cake and bread flours. However, I always do this when I am out of all-purpose and it has always worked before! Anyway, I ended up adding a little more flour, some sugar, and some cocoa powder, and I used tons of powdered sugar to roll them in. This worked pretty well, and the cookies went over very well. They were good, but I don't think I will use this recipe again.

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Apr. 29, 2009

Found and used this recipe tonight. Amazing!!!! I've tried other recipes for crinkles before, they never came out right. These are perfect! Baked up soft and round and fabulous. Couple of side notes: no need to cool the chocolate if you don't overheat it, the oil, sugar, and eggs will cool it plenty. Also, instead of chilling overnight, I popped my dough in the freezer for 45 min, worked perfectly. :) Thank you so much for this recipe, it's never leaving my recipe box!

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Bekzors

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Reviewed: Apr. 26, 2009

These cookies are awesome! This was the first time that I have ever made chocolate crinkles and they turned out wonderful! I didn't have any problems with sticking but that is probably because I greased my pans very generously. Thanks for the wonderful recipe!

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Alyssa

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Apr. 20, 2009

These taste great. I did flatten them a bit with the bottom of a spoon before baking.

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moms diner

Cooking Level: Expert

Home Town: Colts Neck, New Jersey, USA

Living In: West Vancouver, British Columbia, Canada

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Reviewed: Apr. 19, 2009

Delicious, with a lovely texture! We loved these. I flattened mine slightly because I prefer flat cookies. These cookies do spread quite a bit so don't go less than 2" between them on the sheet. I used 99% dark chocolate and the stated amount of granulated sugar, but skimped on the confectioner's sugar because I have this phobia of too-sweet foods. It came out perfect for our tastes. BTW the Star Trek blob was Horta, not Ahorta. :)

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 6, 2009

As written, 2 stars for tasting more like the flour/egg than the chocolate. With my modifications -- FOUR STARS. Before rolling into balls, I made a little indent with my thumb and filled with either (1) a chopped up piece from a Kraft caramel candy square and 1 or 2 chocolate chips; (2) a little peanut butter and a couple of chocolate chips; or (3) a few white/semi-sweet chocolate chips. This made for 3 varieties of cookies with delicious surprises in the center that spread out into the rest of the cookie when bakes. As written, I wouldn't make again, but with my modifications, I'll return to this recipe over and over again!

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MIMI1414

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 2, 2009

Good cookie, simple. I like to add a bit more chocolate (1square) for a richer cookie. For the reviewer that gave no stars because they didn't know what to do with the chocolate....the ingredients says "melted".

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OSSOFSKY

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Reviewed: Apr. 2, 2009

Jekhill, It clearly states in the ingredients that the chocolate is supposed to be MELTED. I grew up making these cookies every year for Christmas. My mom, sister and I still make them :)

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Valerie84

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Reviewed: Apr. 2, 2009

I've never made Chocolate Crinkle Cookies that turned out this good! These were very soft and didn't flatten out like my other recipe does. I loved them!

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Lindsay

Cooking Level: Expert

Living In: Inman, Kansas, USA

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Reviewed: Mar. 31, 2009

yummy! these are definitely "milk & cookie" cookies! i was impatient and only left these in the fridge for about 30 minutes. the key is to not over work the dough when you are rolling... that's when things start getting really messy! oh and i wouldnt hesitate to add white chocolate chunks or chocolate chips to the batter!

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cookiemonstar

Living In: Seattle, Washington, USA

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Reviewed: Mar. 27, 2009

These were awesome! I was looking for something right away, so I froze the batter while I preheated the oven, and made one batch (effectively half) on a cookie sheet. Those were okay, but not very chocolately. The 2nd batch froze for an extra 15 mins while the 1st batch cooked. I put the second batch in a muffin tins, just rolling the balls pretty big and putting one in each muffin cup. I was vigilant not to overcook them (I cooked the cookie sheet batch for 10 minutes, but it was too long), I cooked them for about 13-15 minutes in my oven, although it's hard to tell b/c I kept checking on them. I learned that they puff up a little when they are done. They were awesome! Fudgy and perfect. Next time I might add chocolate chips or maybe a mini peanut butter cup in the middle of the muffin cup before i bake.

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VERADICERE

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 21, 2009

We love these cookies. Moist, chewy, Yummy!

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Blackbird

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

We were hoping for a stronger chocolate flavour. These were too mild, hence the lower rating. Ours didn't flatten out, as we were expecting. We're glad we didn't have any sticky problems. They were very pretty though so I will try making them again...perhaps a different recipe next time.

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Valentina

Cooking Level: Expert

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Reviewed: Jan. 24, 2009

Very yummylicious as my daughter stated! I followed recipe as is except I halved it and used 1/4 cup of applesauce instead of the 1/4 cup of oil and I added 1 T. of Hershey's Special Dark Cocoa to mixture. They were very soft and had a wonderful chocolate taste. Perfect!

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April

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

Pretty enough to make as a Christmas cookie, and very easy.

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Marcia

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Dec. 22, 2008

This is the exact recipe my mother made when I was growing up. It has always been my favorite. I made some recently, took to friends and work, they were gone in no time.

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lbaker

Cooking Level: Expert

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Chocolate Crinkles III

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