Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

34 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    9 m
  • Ready In

    2 h 12 m
Flora
Recipe by  Flora

“This is a yummy chocolate cookie that's crunchy on the outside but soft and chewy on the inside! I bake it for my campers every year and they love it! The amount of sugar may be reduced so it's not too sweet.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

  1. Sift together the flour and baking powder; set aside. In a medium bowl, stir chocolate into melted butter until melted and smooth. Mix in the sugar, eggs and vanilla. Gradually blend in the sifted ingredients. Stir in the chocolate chips. Cover dough and chill for at least 2 hours or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Roll the chilled dough into 1 inch balls and roll each ball in confectioners' sugar. Place cookies 2 inches apart onto the prepared cookie sheets.
  3. Bake for 9 to 12 minutes in the preheated oven, until the tops are cracked. Remove from cookie sheets to cool on wire racks.

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Reviews (34)

Rate This Recipe
HEIDI
93

HEIDI

Wow! Okay, I know what needs to be done to make this recipe perfect. After reading the disappointing reviews, I made the following changes. In addition to the 1 ounce of semi sweet chocolate, I added 1/3 cup of cocoa powder. I also reduced the chocolate chips to 1/2 cup. I refrigerated about 4 hours & baked at 350 for 12 minutes. I also did not grease the pan and the cookies came off great. These turned out perfect! Great sweetness, nice and chocolately, chewy and moist, yet crispy.

barbykue
29

barbykue

I followed HEIDI's suggestion to add 1/3 cup of cocoa to the dough, but I still added 1 cup of mini- chocolate chips. I cooked them 10.5 minutes and I was very pleased with the intense chocolate flavor and the chewy consistency.

Shae's Mama
19

Shae's Mama

We used to make these as kids, and this recipe was just what I was looking for! I did make a few modifications, though. I reduced the white sugar to 3/4 cup; omitted the chocolate chips and added 1/4 cup unsweetened cocoa powder to the flour mixture instead; and then added 1/2 teaspoon instant espresso coffee powder to the flour mixture as well. I chilled the dough for 2 hours, but would refrigerate for more like 4 hours next time. They came out great and my family wanted more...Thanks for a great recipe!

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 94 cal
  • 5%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 12.9 g
  • 4%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 33 mg
  • 1%

Based on a 2,000 calorie diet

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