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Chocolate Crinkles II

Reviewed: Dec. 3, 2011
I used country-market farm fresh large eggs. I used Hershey's Special Dark Cocoa. The recipe as shown made 8 dozen (not 6 dozen). A 1 inch ball is really rather small. My melon scoop was too large. The balls spread out to about 2 inches. No need to press them to help them spread out. The dough is very soft. It reminded me of soft-ball stage candy. I wouldn't make this with young children helping. It takes a long time to form the balls and prep for the oven. I spent about 3 hours setting up trays and baking. I used cooking spray on my spoon and my fingers when I formed the individual cookies. Roll each cookie in ordinary white sugar and then roll in XXX sugar. If you don't, the oil in the cookie will absorb the XXX sugar and it will disappear. The white sugar keeps the XXX sugar on the surface. These were beautiful and tasted much like brownie edges--crispy and soft at the same time. For Christmas I would add pepperment extract.
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