"Chocolate cookies rolled in confectioner's sugar. We have called these 'Ahortas' after a 'being' in the original Star Trek series -- can you tell how long I have been making these?!" — Mellan
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4 (1 ounce) squares
unsweetened chocolate, melted
This is the best Chocolate Crinkles recipe!! Our family has been baking these for decades. Baking chocolate (not cocoa as some recipes use) makes these cookies rich and fudgy. You can't mess these up; even little children enjoy making them. The recipe should say "4 ounces of unsweetened chocolate, MELTED AND COOLED". Also, chilling the dough is an important step - otherwise, the dough will be too soft to work with. I chill it overnight, then put the bowl out on the counter for 1/2 hour before beginning to bake. (If the cookies don't spread as much as you'd like during baking, you can start pressing down gently on the tops of the cookies before putting them into the oven.) We love these cookies - they're brownies in cookie form!
Found this cookie to be a mild flavored cookie, would have liked a stronger chocolate flavor. Nice chewy cookie and beautiful crinkle finish. Difficult to get off cookie sheet, maybe greasing sheet would have helped. I had no consistency problems, seems the refrigerating took care of that.
Actually, the way this recipe is written, it doesn't make sense. It says mix oil, chocolate and sugar. What do you do with the chocolate? Grate it? Melt it? Hmmm... I had to do my own thing, but would like to know how the recipe is actually made.
I followed the recipe exactly, except I did as one reviewer suggested and stuck the dough in the freezer for about 45 minutes. Then I used a lightly oiled tablespoon scoop to drop the dough into the confectioner's sugar. I rolled it around for a bit and then formed it into a ball before plopping it on a cookie sheet covered with parchment paper. I squished the dough balls down a bit before baking for about 15 minutes. The cookies spread a lot more than I thought they would, so I'm glad that they were placed about 2 inches apart. [I actually like the flatter version more than the little mounds you see in the photos] Despite the extended baking time and flat-ish shape, they still came out chewy and soft and fudgy [maybe a tiny bit crisp or hard on the sides]. They really are brownies in cookie form :D [Note: 1/4 a recipe yielded 10 cookies. I used a rounded, generous tablespoon for each cookie.]
This is the best Crinkle recipe I have ever tried! I made them today for the first time and they turned out so soft and chewy. I have tried others in the past, but none were ever this good. I didn't bake them on a normal cookie sheet, but instead used the Demarle Silpat and perforated cookie sheet. I will be definitely making these again.
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.
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.
FANTASTIC!! Super easy to make and just delicious. I agree with the other reviewer who said they have a slight crispy crunch on the outside but are soft like a brownie on the inside. The are nice and chocolately/fudgy tasting and the sweet confectioners sugar on the outside is such a nice balance. These are definitely going on my cookie trays!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Crinkles III
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 48
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