Reviewed: Dec. 13, 2011

Just baked this yesterday, followed the recipe to a T and they were awesome! Crunchy outside, light and chewy inside. They came out perfect! Since I was using a mini electric oven the baking time was a little longer but worth the wait. Keeping this recipe. Lacking of a star because I just felt the proportions were just a little too small for the servings.

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Reviewer:

Mamanee

Cooking Level: Intermediate

Home Town: Manila, National Capital Region, Philippines

Reviewed: Dec. 13, 2011

I love these cookies!! I followed the recipe exactly (except for 1/2 cup more cocoa powder). My dough was not batter like, it was nice and thick. I did not refrigerate the dough prior to baking the first dozen and did not find it hard to handle. I used a cookie scoop and dropped them directly into a plastic bag of confectioners' sugar, rolled them in my hands to make round and placed them on a parchment paper lined cookies sheet. I had no problems with sticking and the cookies crinkled perfectly and had a beautiful shape, no problems with spreading. The remaining dough is in the freezer and I wil see if they bake any differently. I think I'll bake one batch without rolling them in confectioners' sugar and use them to make ice cream sandwiches. YUMMY just thinking about it!!

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Reviewer:

Tresa

Cooking Level: Expert

Reviewed: Dec. 12, 2011

This recipe is perfect. It is so great. The texture is browny like. I have made this recipe many times and they always come out great. Be sure not to over coat or undercoat. Even coating will give you a homogenous crinkle effect.

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Reviewer:

Eleyah

Cooking Level: Intermediate

Home Town: Kochi, Kerala, India

Reviewed: Dec. 12, 2011

Don't freak out after you mix your ingredients, you wind up with a batter- you did nothing wrong! The batter will harden to a dough-like consistency after a few hours, coat your fingers with powdered sugar when you roll the little balls to minimize how much the dough sticks to your fingers.

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Reviewer:

KathrynEM

Cooking Level: Expert

Reviewed: Dec. 11, 2011

Added chocolate chips to the batter, otherwise followed recipe (although only placed in freezer for ~15 minutes prior to rolling in powdered sugar). Amazing cookies. Will make again soon.

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Reviewer:

gmd393

Cooking Level: Intermediate

Home Town: Centralia, Missouri, USA

Living In: Chicago, Illinois, USA

Reviewed: Dec. 10, 2011

Oh my gosh theses cookies are AMAZING! I was leary to try the recipe because of some other reviews, but I did and they turned out great! I follwed the recipe to the tee. I did wet my fingers to help rool the balls. I also used a 1/2 tbsp to make the balls. Between each set of cookies, I placed the dough back in the fridge to keep cool. They are a hit in my house. One of my favorite cookies.

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Reviewer:

silverbee77

Cooking Level: Intermediate

Reviewed: Dec. 9, 2011

As per some reviews, this batter is on the thin side, but after refridgerating it's not bad. The dough is sticky and hard to handle with a scoop. Definately use parchment paper to save yourself clean up. I baked these more like 15-17 min. Touch the top lightly before you take out of the oven. If it still feels soft and like its not done, add like 3 more minutes. I also had to let these rest on the sheet after taking out of the oven, so they wouldn't come apart upon transferring to a cooling rack. As far as flavor,and moistness they're pretty good, but they flatten out upon baking, they don't look like the pic. I'll probably look for a better recipe in the future of chocolate crinkle cookie baking.

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Reviewer:

USAF mom

Cooking Level: Intermediate

Home Town: Mingo Junction, Ohio, USA

Reviewed: Dec. 8, 2011

I love them, I make two batches every christmas, one with milk chocolate chips and one without, freezing the dough helps with the rolling process because the dough is so sticky, also for those who say the powdered sugar makes them stick, DO NOT press them down on the baking sheet. I use nothing but a plain baking pan and they do not stick at all.

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Reviewer:

jennoside

Reviewed: Dec. 8, 2011

Followed the recipe exactly, baked for 10 minutes. Came out super soft, and so chocolate-y!!!

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Reviewer:

bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: Dec. 6, 2011

Impressive looking and great tasting. Super easy. Small changes...added 1 teaspoon of peppermint extract, only one teaspoon of vanilla, added 3/4 cup of milk chocolate chips, used non-stick tin foil instead of parchment, baked for 15 minutes. Used a tablespoon measurement ice cream scoop to measure out the dough. Big fluffy cookie. SO SO SO good. Please try these cookies, you will not be sorry.

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