Reviewed: May 11, 2012

Followed the recipe exactly-cookies baked up beautifully, great crinkle finish and texture, chewy and soft on the inside. Refrigerated overnight before baking for about 8 minutes. Milder chocolate flavor than I wanted, though. Could have been stronger. Other than that, great recipe.

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Melindalou7

Reviewed: Jun. 18, 2011

I was looking for a recipe that was like my Mom's as this is one of our traditional cookies made around the holidays and this one nailed it. If this recipe did not work for you...remember to chill it for several hours and stick back in the fridge in between trays, this keeps them from spreading too much and the powdered sugar melting into them. Thank you Mellan for posting this recipe!

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Jessica Paige

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Cooking Level: Professional

Home Town: Lancaster, Pennsylvania, USA

Living In: Havertown, Pennsylvania, USA

Reviewed: Apr. 9, 2011

Best cookies ever!! It was hard to tell if the cookies were completely cooked. I cooked them for 12 mins and they were perfect.

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Michelle

Reviewed: Jan. 23, 2011

Made as written. They tasted good, but I was used to the little "nugget" cookies and these flattened out incredibly. The bulk of the powdered sugar also "melted" during the cooking process. Again, they tasted good, but they were not what I was looking for. I will go back to the cake mix version.

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ELLIS917

Cooking Level: Expert

Home Town: Florala, Alabama, USA

Living In: Laurel Hill, Florida, USA

Reviewed: Nov. 30, 2010

LOVE this recipe! This is the exact recipe, (practically word for word) out of Betty Crocker's 1963 "Cooky Book." We made these every Christmas growing up and I can't wait to start making them for my kids this year!

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Heidi_79

Reviewed: Sep. 19, 2010

These were my favorite cookies as a kid...and still are! I prefer them only 3/4 baked, and then freeze them. I can pull them out of the freezer and any time and still have gooey cookies.

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Cooking Level: Expert

Reviewed: Aug. 22, 2010

These cookies are yummy! I was looking for a recipe like this because there is a restaurant here that makes chocolate "volcano cookies." I never knew they were called crinkle cookies. I did not have baking chocolate, so I used 3/4 c. cocoa and 1/4 butter but otherwise copied the recipe exactly. Definitely a hit with my kids! (and my hubby and me too)

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BECCAPOO

Reviewed: Aug. 13, 2010

There are a ton of chocolate crinkle recipes out there, but none like this one. Soft in the middle, crispy outside. Perfect!

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Amanda

Home Town: Jordan, New York, USA

Reviewed: Feb. 25, 2010

I was not very impressed with the texture, flavor or user-friendliness of this recipe. I followed the recipe exactly, except I replaced one of the tsp of vanilla with strong coffee from this morning. This one change should not change anything, as I"m replacing liquid for liquid. I even weighed out the chocolate to exactly four ounces. the end results spread out way too thin, barely tasted like chocolate and stuck to the pan no matter how much I sprayed it (I always use a very light uniform spray). Might try again.

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Jacqueline Hanson

Reviewed: Dec. 26, 2009

They turned out well visually but the cookie was a little too dry for my liking. I had these from another baker & they were like chewy little brownies. I'm going to investigate to see if it might have been my technique adding the eggs. A time consuming but fun cookie project. The better the chocolate you use, the better they will taste.

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