Super Duper Chocolate Cookies Recipe - Allrecipes.com
Super Duper Chocolate Cookies Recipe
  • READY IN 3+ hrs

Super Duper Chocolate Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    3 hrs 35 mins

Directions

  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!
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Reviews More Reviews

Most Helpful Positive Review
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!)

 
Most Helpful Critical Review
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!

 
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.

 
Dec 07, 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!

 
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!

 
Oct 02, 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!

 
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.

 
Mar 08, 2007

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

 

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Nutrition

  • Calories
  • 104 kcal
  • 5%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 33 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Icecreamman
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