About this recipe: Chocolate cookies are studded with chocolate chips, then rolled in icing sugar before baking. The result is a crinkle effect, which looks gorgeous. But these are also soft, chewy and taste heavenly!
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These cookies are awesome! I followed the reciped exactly, but doubled it. I ended up with close to 90 cookies, and I froze some for later. They are a cross between chocolate chip cookies and brownies. I can't stay out of them! Thanks for listing it. EDITED TO ADD: These cookies don't keep for too long, so eat them within 2-3 days. I don't recommend freezing them because they really harden quickly once thawed (like in 1-2 days). They're awesome when fresh, though!!! - 17 Apr 2007 (Review from Allrecipes US | Canada)
The dough is delicious, and the cookies even better! Easy to make, and very chocolatey. Would also be really good with some white chocolate chips I imagine, and I think I'll try that next time. I didn't want to mess up another pan to melt the chocolate chips, so I stuck them in the microwave on low power for a few minutes. Worked well, just make sure to stir every 30 seconds or so they can burn, as I learned from experience. I wonder if some of the reviewers aren't familiar with this type of cookie; several folks have mentioned that the powdered sugar left funny white spots on the cookies after baking. I've generally seen these called "Chocolate Quakes", and the idea is to have a white, sugar-covered ball of dough which breaks open during baking to reveal the chocolate underneath. - 12 Dec 2006 (Review from Allrecipes US | Canada)
I used mint chocolate chips in the recipe and it came out great. Also works as a recipe for bars in a 9X12 pan. - 26 Sep 2003 (Review from Allrecipes US | Canada)