These chocolate cookies are 'crinkly' because they're rolled in icing sugar before baking, yielding a cooking that looks as stunning as it is delicious! Don't skip the chilling, otherwise you won't get a nice crinkle effect. These crinkle cookies are studded with chocolate chips.
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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. - 11 Nov 2006 (Review from Allrecipes US | Canada)
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. - 24 Apr 2011 (Review from Allrecipes US | Canada)
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! - 10 Dec 2008 (Review from Allrecipes US | Canada)