Super Duper Chocolate Cookies

Super Duper Chocolate Cookies

Icecreamman

"Delicious chocolate cookies with a crackled coating of confectioners' sugar."
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Ingredients

3 h 35 m servings 104 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in sugar and vanilla. Beat in eggs 1 at a time. In a bowl, sift together flour, baking powder and salt. Stir in the chocolate mixture and nuts. Chill dough in the refrigerator 3 hours or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. Place confectioners' sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in confectioners' sugar to coat. Arrange 3 inches apart on the prepared cookie sheets.
  4. Bake 12 to 15 minutes in the preheated oven. The cookies will look soft when removed from the oven. Transfer to a wire rack to cool. Enjoy!

Reviews

Read all reviews 62
  1. 71 Ratings

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Most helpful positive review

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, ...

Most helpful critical review

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!

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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, ...

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.

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 ...

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 spr...

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 an...

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 pa...

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

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!

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 remem...

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