Reviewed: Jan. 12, 2007

These were absolutely fantastic. I often substitute butter for shortening, but I didn't for this recipe, and I am very glad. I found them best after they had fully cooled. After about a day, the outside was crunchy and the inside was like a chewy brownie. The marbling of powdered sugar as the cookie expanded got lots of good reviews from my cookie eaters. These are also fun to make with kids, as rolling the dough balls leaves a chocolate film on the hands -- slightly messy, but enjoyable! This one is a keeper, but... follow the recipe! (you *must* chill the dough!)

Was this review helpful? [ YES ]
62 users found this review helpful

Reviewer:

Super Hiro

Reviewed: Aug. 22, 2008

This recipe is pretty tweakable. I used cocoa instead of chocolate and oil instead of shortening, and it was still great. Im glad I ran across this. Definitely worth it.

Was this review helpful? [ YES ]
39 users found this review helpful

Reviewer:

betterthanthis

Cooking Level: Expert

Reviewed: Dec. 7, 2008

I have been making these cookies since I was a child! We call them Chocolate Crinkles. Couldn't find my recipe (until after I found this one) and it's almost exactly the same. We substitute 1/2 C cocoa plus 4 Tblspn shortening for the chocolate squares, and we don't add the baking powder. I tried that in there, and made no difference to the cookies. Baking on Parchment is a MUST - so much easier! OMG try Dark Cocoa instead and WOW yummy dark chocolate cookies!

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

CHEFROMANO

Cooking Level: Intermediate

Home Town: Canal Fulton, Ohio, USA

Living In: Akron, Ohio, USA

Reviewed: Dec. 18, 2007

WONDERFUL! Made these for a party and they were the first to go (and there were lots of other cookies there!) I followed exact but added a bit more flour because some people mentioned they spread, mine did not at all! The key to this recipe is to make sure your dough is COLD when rolling (chill at least 3 hours) and do not OVERCOOK. I only baked mine for 12 mins (and my cookies were big - I only got 3 doz out of this recipe) then allow to cool on the cookie sheet for 5-10 mins then remove to cooling rack until completely set. They may not look completely done when you take them out but if you overbake these they will be so dry and awful. And my kids had a ball rolling in the powdered sugar...so this is a keeper!

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

THERESA R.

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Oct. 2, 2007

I've been making a similar cookie for years, which I got off of a box of margarine. The only difference is that I use melted margarine instead of shortening and I omit the nuts. They are easy and fun to make and deliciously chewy!

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

QUIRKYIQ

Cooking Level: Expert

Home Town: Arcata, California, USA

Living In: Aloha, Oregon, USA

Reviewed: Dec. 22, 2008

Delicious cookie and very attractive. I used butter instead of shortening as I avoid transfat. They spread quite a bit when you use butter and you MUST use either a silpat mat or parchment paper or you lose 10% of the cookie when you take it off the baking tray.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

momzilla

Cooking Level: Expert

Home Town: San Francisco, California, USA

Reviewed: Mar. 8, 2007

These cookies were awesome. They were not dry. I will make these again and again

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

littleharvey

Reviewed: Feb. 28, 2007

WAY TOO DRY, texture was like sawdust, and not much flavor. Husband was not pleased. I was ashamed of these cookies and I consider myself a reasonably good baker. Will never make again!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

EASYLYVIN

Reviewed: Sep. 3, 2007

I make these every Christmas. My family loves them. A couple of tips: - bake on parchment paper - watch very carefully toward the end of baking. If they're even slightly overbaked they will be dry. And finally... press a Hershey's kiss into the center of still warm cookies. Delicious! The only drawback is that it's a time consuming process.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

M2Bx2

Reviewed: Dec. 22, 2012

Growing up we called these Chocolate Crinkles. I had an Aunt that made them for family gatherings. I am so happy I found this recipe. These are absolutely fabulous and taste just like I remember. Some of the reviews said that these were dry, they won't be if you do not overcook them. Do not overcook these cookies, they should be lightly crisp around the edges and soft and gooey inside. I timed them at exactly 7 minutes in my convection oven, then let them set for 2 minutes on the cookie sheet before removing. I did not change a thing in the recipe!!!!

Was this review helpful? [ YES ]
5 users found this review helpful