Reviewed: Apr. 22, 2013

I love these cookies, but I have modified the recipe slightly. 1/4 tsp salt 4 oz unsweetened chocolate 1 tsp vanilla 6-8 oz semi-sweet ghirardelli chocolate chips Remove nuts Melt unsweetened chocolate and shortening in Microwave. Beat in sugar. Beat in eggs 1 at a time. Mix in vanilla. In a bowl, sift together flour, baking powder and salt. Pour in the egg mixture until smooth. Fold chocolate chips into dough. Chill dough in the refrigerator 3 hours or overnight. Preheat oven to 350 degrees. Lay parchment paper on cookie sheets. Place confectioners' sugar in a bowl. Roll dough into 1 inch balls. Roll 1 inch dough balls in confectioners' sugar to coat. Arrange 3 inches apart on the prepared cookie sheets. Bake 10 minutes in the preheated oven. Pick up parchment paper and transfer cookies from cookie sheet to wire rack.

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Reviewer:

jweiler315

Reviewed: Dec. 22, 2012

I'm not sure what I did wrong but these did not turn out the way I thought they should. Although they puffed up in the oven, they turned flat as soon as I took them out. I was expecting a more soft and chewy type cookie. I put the dough in the fridge over night. I had to adjust the time for each batch since they were either too hard (and flat) or too soft (and flat) to put on the wire racks. Any tips would be appreciated.

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Reviewer:

emergencyrn97

Reviewed: Dec. 22, 2012

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 remember. Some of the reviews said that these were dry, they won't be if you do not overcook them. Do not overcook these cookies, they should be lightly crisp around the edges and soft and gooey inside. I timed them at exactly 7 minutes in my convection oven, then let them set for 2 minutes on the cookie sheet before removing. I did not change a thing in the recipe!!!!

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Reviewer:

crystal

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Portsmouth, Virginia, USA

Reviewed: Apr. 19, 2012

Made these today for my daughter's bake sale at school..sure they'll love them! The one thing I did discover is that in between baking I had to return the dough into the fridge. It was sticky and hard to roll them, but otherwise a good recipe! of course I had to taste test them...mmmmmmm! lol!

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Reviewer:

Susan Hepburn

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Etobicoke, Ontario, Canada

Reviewed: Feb. 3, 2012

These were good although mine were kind of hard. I might have overbaked them. It's easy to do because of the color.

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Reviewer:

glocalgirl

Reviewed: Jan. 16, 2012

These were very easy and so delicious!!!!

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Reviewer:

KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

Reviewed: Dec. 24, 2011

Delicious and easy! I substituted half a cup of safflower oil for Crisco and it turned out fantastic! The cookies taste light and are not overly sweet due to using unsweetened chocolate. I highly recommend this recipe.

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Reviewer:

Julia

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 13, 2011

I make these every year. One of my husband's sisters got the recipe in her home ec class many years ago. The only difference in the recipe is instead of shortening it uses the same amount of butter. I've substituted shortening but I can taste the difference. I omit the nuts and I roll my cookies into a ball about the size of a golf ball, then take them out while the center is still a little gooey since they still cook a bit while cooling. When it's holiday time, I always have friends call me to see if I've made them yet!

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Reviewer:

Lori1224

Reviewed: Sep. 13, 2011

Some of my all time favorite cookies!!

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Reviewer:

loranac

Cooking Level: Intermediate

Living In: Clifton, Texas, USA

Reviewed: Jun. 24, 2011

My mom made these quite a bit when I was growing up and I have carried on the tradition. Our whole family loves these. DO NOT OVERBAKE. IF YOU OVERBAKE them they will be very dry. When you take them out of the over the should look a little "wet" between the cracks and will be rather soft to the touch. After cooling, they become firmer.

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