Reviewed: Dec. 13, 2000

THESE TASTE JUST LIKE BROWNIES. I ADDED CHOPPED NUTS IN MINE. A FAMILY FAVORITE.MARY L

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Reviewed: Sep. 5, 2001

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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HARDY1980

Reviewed: Oct. 27, 2002

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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FOODENTHUSIAST

Reviewed: May 16, 2003

we loved this recipe- my Daughter loved them! yummy and I would make again!

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SUEASTY

Cooking Level: Expert

Living In: Yakima, Washington, USA

Reviewed: Nov. 21, 2003

This is my mom's recipe too! I love it - when I moved out it was one of the "Must Have" recipies I had to get a copy of. TIP!!! Dough is sticky. Put powdered sugar in a bowl. Use wax paper to pick up teaspoon-size bits of the tough and drop into the powdered sugar. After putting a few in the bowl, use a sppon (or your hands) to cover any dough that is showing in the powdered sugar. You can then pick each one up and form it into a ball - without your hands getting all sticky! Works really good!

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CHELIE1007

Reviewed: Dec. 17, 2003

I doubled the recipe and didn't refrigerate before baking. Turned out really well, although a little oily. Crisp outside, tender, almost fudgey inside. Really very good. Will make these every year at Christmas, now. Thank you!

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NEDANG

Reviewed: Jan. 6, 2004

Excellent, and pretty on a cookie tray. Freeze well.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

Reviewed: 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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STACY_ANNE4

Cooking Level: Intermediate

Home Town: Johnsonburg, Pennsylvania, USA

Living In: Euclid, Ohio, USA

Reviewed: Mar. 1, 2005

Try rolling the balls in regular white granulated sugar before baking (instead of confectioner's) It makes the cookies more carmelized on the outside. It is SO good. Of all the crinkle recipes posted I think this is the best because the vegetable oil makes them better for you but they're still SO light and fluffy.

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CLEMOL

Reviewed: 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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