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Chocolate Crinkles II
Reviews:
October 30, 2004

This is a yummy-foolproof cookie recipe. To intensify the chocolate "experience," I added 1/2 cup melted bittersweet chocolate and used dutch-processed cocoa powder. For those who are having trouble with the top cracking, here's a tip: Place your cookie sheet on the second to-the-top rack and only bake one cookie sheet at a time. The hot heat at the top of the oven enables the cookie to crack. This trick also works for ginger snaps.

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