Cocoa powder and chocolate chips bring double-chocolate goodness to these sugar-coated crackled cookies.
I just love it when someone claims to have followed a recipe "perfectly" except they did things differently in three ways, and then gives the recipe a poor rating-(don't you?) For those who aren't aware, a stick of Crisco is equal to 1 cup, so if you don't have the sticks, just measure out a cup and you're fine.
Read MoreNot sure what happened, but my batch didn't turn out anything like the positive reviews I'm reading. I probably overcooked them, since they're a little harder than I expected, but it was very hard to tell when I should pull them. Even the dough is "set" so I wasn't sure what I was looking for. I also had the issue that others had, with the powdered sugar turning into gluey sugar, even though I followed the recipe as written. Mine also didn't expand at all in the oven, although I'm not sure whether they're supposed to. After the first sheet, I pressed the cookies down a little on the baking pan, otherwise they came out just as spherical as when I put them in. Overall, the flavor's not bad, but the texture and specificity in the directions needed improvement.
Read MoreI just love it when someone claims to have followed a recipe "perfectly" except they did things differently in three ways, and then gives the recipe a poor rating-(don't you?) For those who aren't aware, a stick of Crisco is equal to 1 cup, so if you don't have the sticks, just measure out a cup and you're fine.
Crunchy outside, gooey, chocolatey inside. Very good for chocolate lovers. Important to remember 1 stick of Crisco is 1 c. as opposed to 1 stick of margarine being 1/2 c. - perhaps this is why others thought they were too sticky or too dry. Made exactly as written except that I used Hershey's Special Dark cocoa and they were just right. Don't skip the rolling in granulated sugar step. It makes the powdered sugar not soak into the cookies while baking and gives the snow capped look!
Delicious! I followed the recipe just as written and they came out perfectly. I divided my dough into thirds, working with just one portion at a time, keeping the others in the refrigerator. Can't wait for my husband to try one- he's the one who thinks if it's not chocolate, it can't be good! I'm predicting these will be on his favorites list.
Wow! What a delightful cookie! It's VERY chocolatey and VERY rich, but we like that around here. :) The outside is slightly crispy, but when you bite in, you encounter a soft, tasty cookie. Only change I made was to substitute the shortening for butter.
Not sure what happened, but my batch didn't turn out anything like the positive reviews I'm reading. I probably overcooked them, since they're a little harder than I expected, but it was very hard to tell when I should pull them. Even the dough is "set" so I wasn't sure what I was looking for. I also had the issue that others had, with the powdered sugar turning into gluey sugar, even though I followed the recipe as written. Mine also didn't expand at all in the oven, although I'm not sure whether they're supposed to. After the first sheet, I pressed the cookies down a little on the baking pan, otherwise they came out just as spherical as when I put them in. Overall, the flavor's not bad, but the texture and specificity in the directions needed improvement.
These turned really good, except not as pretty as the picture above. Thanks to the person that put in their rating about the one stick of crisco = one cup. I would've had no idea what one stick of crisco was, since ours only come in bricks. 4 stars. Only because of the recipe not being specific enough and causing me slight stress... haha
My neighbor brought these to a Christmas party last night and I asked for the recipe. She pointed me here to allrecipes. These are wonderful cookies and the thing that made her's even better was that she added crushed peppermint to the center as soon as they came out of the oven. Fantastic!
I love these cookies with nuts in them. I knew them as Chocolate Pixies. They didn't have chocolate chips in them, but they did have nuts, a must have in my opinion. Chocolate and nuts go together very well. If these cookies had nuts I'd rate them 5 stars. They'd be too sweet for me without them.
These look pretty on a Christmas tray and go over well. They are easy to make too. I made these with my friend and we both enjoy them very much. Just make sure you don't over-bake them.
These are very tasty, reminded me of what a truffle would be like if you baked them. But they were very tricky to make. The powered sugar didn't coat the cookies like I wanted them to, it was kind of gooey, even though I followed the directions. Also, chilling the dough for 3 hours threw me for a loop because I made the dough, had the oven ready and then read that. The second time I made them I put them in the freezer for 45 minutes and that seemed to work the same as 3 hours in the fridge.
Was so happy when I found this recipe! Only alteration I made was to use white chocolate chips to play up the black & white of the cookie. They taste amazing, and look stunning. Highly recommend this recipe!!
The powdered sugar is what makes these so good--even little kids can help decorate them easily.
I love these cookies! Mine came out looking just like the picture. I used butter and they were delicious. I made a half batch, so I used 1/2 stick butter in mine. I loved that they were crispy on the outside and soft on the inside. When warm, they do taste a bit like a brownie. I did notice that my cookies did not spread a lot. I rolled the dough into 1 inch balls, coated in both sugars and baked, and for most of the baking time they stayed perfectly round. It was a little disconcerting, but they ended up spreading out enough and cracking in the end. Be careful not to over-bake these. It's hard to tell when they're done, but if you leave them in the oven too long they will be hard! I baked mine for 6-8 minutes, and they turned out just fine. These cookies are definitely one of my new favorites!
Really excellant cookie.Easy,used 1/2 cup crisco 1/2 cup unsalted butter.Thats just something I do for flavor.I can't wait to share with my lady friends,they like homemade goodies.Great Christmas cookie.Thanks for the calories...haha.Nancyjane
I wasn't happy with the appearance or the taste and I followed the recipe exactly.
My Maine Lobsterman friend said these were the best chocolate cookies he had ever had! I added a tad of molasses and red cayenne pepper to enhance the chocolate. We are having these today on Christmas Day with Ben & Jerry's ice cream.
very pretty cookies - made for Christmas this year ... these cookies also freeze very well to use for later.
I followed the directions perfectly and still did not wind up with what the cookie looks like in the pic. I am not sure what I didn't do. I doubt I will try these again.
I followed this receipe to the T. I used mini chocolate chips since the receipe did not specify. They do not resemble the picture at all. The icing sugar absorbed into the cookie and just baked on like a crust. They look grey and not at all white and fluffy looking. The double sugar makes them very sweet., and in order to serve these in a presentable way, I would have to dust them with more icing sugar! I also think packed brown sugar measures differently for every baker. It should be measured in grams or ounces for accuracy. The same goes for the cocoa - instead of counting out 6T. One individual commented on substituting half a cup of butter instead of 1 cup of crisco - that's quite a difference in fat and calories. Receipe should be modified or deleted.
I am pretty disappointed in these cookies. I followed the recipe without changing anything and my cookies never spread. I tried flattening them a little with a glass the second time but they stayed small. The powdered sugar melted into the cookie even after rolling in granulated sugar first. I probably will not make these again.
Wonderful! Brownie-like texture, excellent chocolatey flavor, and the sugar gives it a nice crisp, light crust. I used 1/2 cup of salted butter instead of shortening - if you do that, cut the salt down by 1/2, mine were a little on the salty side. I didn't have choc chips so left 'em out, but didn't miss 'em. Excellent!
I followed the exact recipe and I really regret that I didn't change anything on it. Putting butter would have been much better. Those taste too much like shortening and have the weirdest texture ever.
Great recipe! I didn't chill the dough (I was being impatient!) and they still turned out yummy. Thanks for a good recipe on this rainy, dreary day!
USE DARK BROWN SUGAR!! I made mine with light and they looked terrible. The sugar didn't crack like in the picture either. They were sure ugly but the taste was fine.
I was not crazy about these but they were my sister's favorite. I made exactly as written and if I were to make them again I would not roll in powdered sugar before baking. The sugar absorbs the oil from the cookies and they are not pretty. I had to sprinkle them in powdered sugar after. Next time I'll just sift the sugar over after baking. I also wasn't crazy about the crisco and might replace with butter. Thanks.
This was too "Chocolatey" to me & my bf... I still finish eating it while my bf tried the half of A Cookie and through it away ... I brought it to his mom's christmas party, and she said it's fine. She says that she luves "Chocolatey" sweets. I thought it would be rather dry but too gooey... I luv the taste of the cookie dough but those chocolate chips were unnecessary and wished a bit more DRY cookie.. maybe this wasn't our taste. Probably I won't bake this again.
I just made these cookies exactly as recipe states, and they turned out good. They were very rich and moist in the center. I wasn't sure about rolling them in sugar, but it makes them crispy on the outside which was a nice contrast to the soft center. The only thing i would change is not rolling them in the powdered sugar before because it absorbed into the cookie during baking, instead Id sprinkle the powdered sugar on them after. Also, next time i may use a 50/50 blend of butter and shortening to increase flavor and omit some of the oiliness in the cookie. Otherwise I really liked these cookies:)
These are really good and SUPER EASY. Mine came out just as pictured =) Also, I took them to a cookie exchange and they were awarded "Number 1 Yummy Cookie".
I followed the recipe as written except I didn't refrigerate the dough. It was soft but workable with a delicate touch. Very good cookies!
I just made these and they actually made the 3 dozen as stated and I followed the recipe exactly aside from substituting the stick of butter. They are chocolately and delicious it will be hard for me to not eat all of them. If you love chocolate make these. The choc chips are gooey on the inside.....mmmmm
Delicious Cookies! Made out of despiration because I couldn't find my original recipe - and like this one better! Great chocolate taste, a little more effort than other recipes (rolling in 2 separate coatings) but well worth it. Had to make extra batches (they were to be Christmas gifts) because we couldn't stop eating them. Just because you can never have too much chocolate : ^ } : ^ } I threw in an additional 1/4 cup of chocolate chips but wouldn't do anything else to change or improve it. Definate keeper!
This is a seriously good cookie recipe. Instead of a full stick of Crisco, I used half a stick of Crisco and a half a stick of butter. I mixed them really good to make sure I wouldn't have any butter chunks to make the cookies spread. I had various levels of crackle (I put a picture above of the cookies cooling) but I'll just save the least crackled ones for us. I'd love to better understand what makes some crackle more than others on the same tray. Flavor and texture is really nice. Chocolately, but not too rich. Highly recomended.
Very easy and tasty. I also had the problem of the powedered sugar melting into the cookie and I rolled them in the granulated sugar first. I think next time I will dip them in the powdered sugar after baking while they are still warm. Maybe that will achieve the "snowcapped" look. I will for sure make these again- my kids realy are enjoying them!
Though the batter was very oily (I used canola oil instead of shortening), the cookies turned out great. They should be completely coated in the powdered sugar before baking. I noticed that the ones that had more on them ended up looking better.
This is the best recipes -- I made it for my family at Christmas and now in May they are still asking me to make those cookies. Yum - happy baking!
Tasted like chocolate cake! I was out of the semi-sweet chocolate chips at the time so I substituted with some Reese's peanut butter chips. Anyone who ate these cookies said the substitution was a better fix than if it was all chocolate. :)
These cookies are awesome!! I made no changes to the recipe. These cookies are pleasantly chocolately without being too rich!
These cookies were super tasty, especially right out of the oven. My husband and I agreed that they taste like brownies with a little crunch! I followed the recipe and like some of the others, my cookies didn't look exactly like the picture, the powdered sugar seemed to turn a little clear in spots and absorb into the cookie. But it tasted good all the same. The chocolate chips made it VERY chocolatey, which is more than the husband and I like so next time I think I'll leave the chocolate chips out and instead add walnuts. This recipe is definitely a keeper!
I think I've figured out why these may look "oily" or "gooey" on top (when the powdered sugar disolves into the oil in the cookie and the cookie looks more glazed or soggy than white and chocolate crackled). This occurs when the cookie is underbaked. I put the oily-looking ones back in the oven to finish cooking and sprinkled new powdered sugar on top, and they looked much better, and were very tasty. FYI, I originally cooked them 10 minutes in a pre-heated oven, however some of them were slightly larger than 1-1/4" which would have necessitated a longer cooking time. Flavor was very good, both fully- and slightly under-cooked.
VERY good! I made a few changes ~ I used 2 sticks of butter instead of Crisco, substituted 1 cup flour for 1 cup quick-cooking oatmeal, and substituted the cocoa powder for 3 packets of sugar-free hot cocoa mix. Still came out great! Since the cocoa mix was quite sweet though, I cut the brown sugar down to one cup and omitted the granulated sugar completely. DELISH! I will definitely be making these again. (:
These cookies are delicious. I followed the recipe to the letter, and they came out perfectly on the first try. I will be making them again and again.
THESE WERE OUTSTANDING I USED EXTRA CHOCOLATE WILL MAKE THEM PROBLY EVERY YEAR.
Yummy soft cookies! :-) If you LOVE chocolate these are for you! Changed from shortening to a stick of butter and worked beautifully. Definately a keep recipe!
Delicious! I made these to add to my Christmas Assortment and used white chocolate chips and mint chocolate chips along with dark chocolate chips. They turned out perfect. Chocolate minty goodness covered in snow! This recipe is staying with me for years to come.
This is a great recipe! I've made these twice now and have had no issues. My thoughts are that the bakers who have had trouble substituted ingredients or didn't follow the directions completely. Great recipe as is! If you don't like shortening remember its 2 sticks of butter (1 cup) to 1 stick of crisco!
I loved the taste of these cookies! Mine did not look as good as the ones in the photo. I ended up sprinkling with more powdered sugar to give a better presentation.
I made these to the recipe. I felt the flavor was just okay - I like my cookies very chocolaty and very moist, and these were not "enough" of either to impress me. The powdered sugar saved them. My cookies also did not spread out as the ones in the photos seem to have, so for some of my later pans I lightly pressed them with the bottom of a drinking glass, which I though helped a bit. I also sprinkled just a tiny touch of extra powdered sugar just after pulling them from the oven to make them prettier. Overall this is an okay recipe, but I don't think I will make them again.
These cookies had a good flavor, however the powdered sugar ended up gooey. Not sure what went wrong. Followed directions exactly. Has anyone else had this problem? How do I correct it?
These came out GREAT! I made a couple a little big but they still look like the picture minus the powdered white sugar. I sprinkled some more on once they cooled a bit. Can't wait to share these at work!
I followed this recipe exactly and mine came out salty and grainy. My friend tried them and thought the same thing. I am an avid baker so not sure what happened here, but I won't be making these again.
These cookies were awesome! My husband says they are better than chocolate chip cookies. I didn't have chocolate chips for this recipe, so I broke up a chocolate candy bar & used 2 oz. of chocolate syrup. I used wheat flour to make the cookies slightly more healthy, the cookies actually tasted better too!
I made it yesterday hubby bring some to work and today when he got home hes mates love it! Thanks for sharing the recipe.. I made a little changes tho, add 2 more tbsp of cocao, I dont have shortening so I use butter and forming a ball is not that attractive so I flat the ball into my palm and coat it with conf. sugar.. It came out perfect!
1 stick of crisco?????? what is that. Not all readers are americans. In Spain crisco doesn't exist and when you calculate to the metric system it shows up the same. How much is one stick? Luckily another reader understood this and offered the information. Secondly I don't understand how you can rate a recipe as top when you change four of five things in the recipe. I appreciate the changes, but do not understand the rating
These are very good and very easy to make made a batch night before last and hubby has eaten almost all of them. i did add finely chopped walnuts to them. Awesome
GREAT COOKIES , MY KIDS LOVED THEM . JUST REPLACED THE SHORTNING WITH BUTTER, AND PLEASE WATCH THE COOKING TIME BECAUSE THEY GET SO HARD IF OVER COOKED
Love these cookies. Especially when you roll them in powdered sugar and not cornstarch;) We had a little oops, but still loved the cookies. We chilled overnight.
The dough was sticky and gooey before I put it in the fridge for 3 hours, and then it came out stiff and easy to mold into balls. I followed the instructions perfectly (except I did not use a separate bowl for the dry ingredients, and I did not have baking soda so I substituted baking powder instead [double the amount of soda called for] and omitted the salt). These cookies turned out a little bit dry and vaguely crumbly, but they taste good. Perhaps I need to adjust it further since I live at 8,500ft above sea level and things tend to dry faster up here.
Followed this recipe except I did 1 stick real butter and 1 stick of margerine. PERFECT! Good light crunch on the outside and sooo deliciously soft on the inside. My balls were bigger, though (haha) so I only got two dozen out of this recipe
These came out great, took about 10 min. in the oven and came out perfectly crackled on top and stayed soft in the middle. No issues with goo on top. Only changes I made were using a stick of butter instead of crisco, and white instead of regular chocolate chips.
Very good, but very messy when rolling the cookies into balls. These freeze very well.
These are so good right out of the oven! I used all dark chocolate. I made them for Christmas day and I will make these again next year!
OMG, I should not have made these when no one else is home and thankfully I only made half a batch! Hot, chewy, chocolatey, melt in your mouth goodness! I followed the recipe exactly except I used a bit more granulated sugar and powdered sugar to roll the cookies in. Don't press too hard before baking, the powdered sugar looked a little funny on those. Mine didn't turn out as pretty as some of the pictures, but my family of chocoholics will love them. They are definitely going on cookie platters this Christmas.
I followed the recipe for these cookies and I think they taste wonderful. My only issue with them was that the powdered sugar wasn't quite so powdery after they were baked and looked like the crisco absorbed some of it and made it look a little wet. I did roll it in the white sugar first, too. I'm not sure how to correct that issue.
The recipe states using Crisco.I use butter flavor Crisco in most of my cookie recipes. The cookies keep a nice shape and don't spread or tend to get flat like when using butter. Taste is great too!
Absolutely delicious!
Fudgie and yummy cookie! I also only used one stick of butter instead of crisco and they are delicious. I had to cook the full 10 mins.
I made these exactly as directed and they did not look anything like the picture. I even did what another poster suggested and I rolled them in granulated sugar before rolling in 10x sugar. Very disappointing.
These are a little too sweet, but really yummy. The kids loved them. Very easy to make. I wasn't sure about using the Cisco since I am a butter fan, but it turned out ok!
Was so excited to try this recipe, but something just didn't turn out. Not sure what went wrong, but they almost had a bland chocolate taste or as I call it, an "oops" taste that wasn't quite right. Also, my powdered sugar baked into the cookie and didn't have that pretty white color when they came out. I may try it again just to double check my baking and ingredient quality and see if that makes a difference.
Heaven in a cookie. I made these as a Christmas cookie and was very surprised at how good they are. They are very rich but go great with a glass of milk (just what Santa wanted).
I love this recipe as I am a mother of five. I double it for obvious reasons and the cookies are a complete hit with the whole family. I love the chocolate chips inside the cookie for that extra burst of chocolate.
These are delicious, however mine do not look like the picture. Not enough powdered sugar coating, maybe? I think I will also add nuts the next time (there WILL be a next time).
I made a batch of these, and WOW did everyone go crazy over them. I recommend to anyone with a taste for some chocolate.
I LOVE THESE COOKIES! I made 1-1/4 inch balls like it said,and they were huge! It only made 16 cookies, and they took about 12 minutes to bake, but they were DELICIOUS. Next time I'll make them smaller.
Didn't change a thing! Came out great :)
This recipe was okay. I used one stick of criso instead of a stick of butter. The cookie itself did not look like the photo. It eyed to put the confectioner sugar before baking them and after, but it still looked the same. I left out the chocalate chips because I'm not a chunky fan, but it still was sweet.
I just finished making these, and even though they look nothing like the picture, they sure do taste really good. Mine did not flatten at all and the powdered sugar kind of absorbed into the cookie even though I rolled them in granulated sugar first. I just dusted them with some of the left over powdered sugar after they cooled a bit. I did try flattening a few of them after taking them out of the oven but it just seems to make them fall apart now that they're cooled. I baked 2/3 of them so with the rest I will try making the balls smaller and see if they flatten. If that doesn't work I'll try using butter instead. Or maybe it was because I measured out 1 cup Crisco instead of using 1 stick, who knows. I don't think they taste much like brownies like others have said, but still yummy.
These cookies tasted great but mine didn't really crackle like the picture they looked more like a drop cookie. i even made them twice and they didn't spread out either time.
Not sure what I did wrong, but mine did not spread and the first batch stuck to the pan. 10 mins was also too long and the bottoms burnt. Wont be trying these again.
very easy recipe to follow, my kids said they tasted like brownies. will make again
Excellent recipe - worked very well for me! Loved them 5-7 minutes out the oven, the centres were so gooey and soft. Can't wait to make these again!
I love this recipe!!! Although, if you don't add the sugar before powder sugar, it will be gooey but so delicious!
Freakin' love this recipe! For anyone who had trouble with the icing sugar soaking in I'd recommend rolling them in it like you're trying to make a snowball. If you don't have the thickest coating possible it will turn into a glaze in the oven, which is still delicious, but doesn't look as good.
I made these exactly as written, and my husband said, "These are the best cookies I've ever eaten in my life!" As some other reviewers said, the powdered sugar DID tend to melt into the cookies and did not look like a "crackle cookie" would normally look, but the taste was outstanding. Very rich and yummy.
