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Super Duper Chocolate Cookies

Super Duper Chocolate Cookies

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    3 h 35 m
Icecreamman

Icecreamman

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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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!
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Super Hiro
63

Super Hiro

1/12/2007

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!)

betterthanthis
41

betterthanthis

8/22/2008

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.

CHEFROMANO
26

CHEFROMANO

12/7/2008

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!

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