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Chocolate Crinkles III
August 24, 2006

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!

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