Rating: 4.54 stars
28 Ratings
  • 5 star values: 23
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

Everyone's favorite chocolate cookie. Your life is not complete until you have eaten these cookies.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl beat eggs and sugar until light. Stir in the oil, vanilla, melted chocolate. Sift together the flour, baking powder and salt; stir into the chocolate mixture. Finally, stir in the chocolate chips. Refrigerate dough until firm. This will take anywhere from an hour in the freezer or overnight in the refrigerator.

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  • Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls. Roll them in confectioners' sugar until heavily coated. Place 2 inches apart on cookie sheets and bake for 11 to 13 minutes in the preheated oven. Cookies should be firm to touch.

Nutrition Facts

372 calories; protein 4.8g; carbohydrates 57g; fat 16.1g; cholesterol 49.6mg; sodium 87.2mg. Full Nutrition
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Reviews (28)

Most helpful positive review

Rating: 5 stars
11/11/2006
I think the people who rated these poorly must be doing something wrong. I've used this recipe for years (without the chocolate chips - it's the Betty Crocker one) and they are fantastic! There are two important steps to getting these to turn out right - first you have to chill them thoroughly - either the four hours in the fridge or one or two in the freezer - or they'll turn out flat. Baking time is super important and took years for me to get down! They should be still squishy but not glossy - they'll firm up to be chewy on the inside with a crispy shell. Read More
(40)

Most helpful critical review

Rating: 1 stars
12/06/2005
Didn't work for me:( Cookies were flat and crispy. The flavor wasn't what I would like in a double chocolate crinkle. Read More
(3)
28 Ratings
  • 5 star values: 23
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/11/2006
I think the people who rated these poorly must be doing something wrong. I've used this recipe for years (without the chocolate chips - it's the Betty Crocker one) and they are fantastic! There are two important steps to getting these to turn out right - first you have to chill them thoroughly - either the four hours in the fridge or one or two in the freezer - or they'll turn out flat. Baking time is super important and took years for me to get down! They should be still squishy but not glossy - they'll firm up to be chewy on the inside with a crispy shell. Read More
(40)
Rating: 5 stars
12/10/2008
These cooked up perfectly after about 1.5 hrs of freezing the dough in the metal mixing bowl. Roll each cookie in plenty of powdered sugar before baking for the "crinkle" look as the cookies will absorb some while baking. 12 mins was the perfect bake time in my oven. Make these; they're a chocolate lover's delight! Read More
(11)
Rating: 5 stars
04/25/2011
I followed the recipe exactly.They came out soft chewy and fudgy. When I was making the dough balls they tend to stick to my hands so I floured my hand and them rolled the balls.These cookies are so beautiful looking and they are delicious.Thank you for share the recipe. Read More
(11)
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Rating: 5 stars
12/16/2010
The chocolate chips are a nice touch. After freezing them overnight the first batch i cooked didn't crinkle much -- the confectioner's sugar was in huge unbroken blobs. After flattening the second batch turned out a little better but there must be a trick to producing a flawless looking cookie. They still taste phenomenal though regardless of how they look. Read More
(5)
Rating: 1 stars
12/06/2005
Didn't work for me:( Cookies were flat and crispy. The flavor wasn't what I would like in a double chocolate crinkle. Read More
(3)
Rating: 5 stars
12/24/2011
These are the BEST cookies I have ever had. I was stationed in Iraq and my family sent me some Chocolate Crinkles. I made the mistake of sharing them with my office. Everytime I got a package after that I got surrounded to see if I got more cookies. They were nicknamed "Crack cookies" because they were so addictive. WARNING: When you make the cookies ensure that you let the dough refrigerate overnight or they will not have the right consistancy. Read More
(2)
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Rating: 1 stars
12/27/2013
This recipe does not work at all it came out like chocolate chip cookie dough. I went through everything I did a couple of times and it still didn't work at all. They didn't taste like double chocolate at all. Read More
(1)
Rating: 5 stars
12/30/2012
It was the most delicious recipe ever!!!!!!!! Read More
(1)
Rating: 2 stars
12/16/2013
I have made these cookies since 1969 and have never used oil.Have always used Crisco. (half of a cup)When I used the oil recipe I found these to be to heavy and not puff up right.Just a thought if you are having trouble getting them to be light and airy.:) Read More
(1)