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I made variations..first batch i cooked in 350 degress for 12 min became tough…so i tried doing it for 10 min at 325 degrees…it’s soft but still not satisfied with the taste, they are not sweet at all. So for the 3rd try i did 350 degrees for 9 min this time and added choco chips while forming the balls but still don’t like that it still looks dry..maybe i’ll try 325 for 9 min next time…or just like other comments here maybe use less egg to make it less cakey…it’s my first time baking this..my dough came out perfect..it’s just that when i bake it..it’s not exactly what i imagined it to be..i want it to be moist amd really fudgy..so i’ll try other people’s variations.
taste is just right, not so sweet
Great recipe! I chilled the dough for 1 hour and it set well! Added instant coffee instead of espresso powder and mixed the icing sugar with some cinnamon. Delicious!
They were great !! They were chewy and not too sweet.
I’ve made these for the past three Christmas’ and they just seem to get better each and every time! It’s like a cake brownie bite that just melts in your mouth! Thank you so much for sharing this recipe!
These cookies are delicious. Great recipe. I did not add the optional espresso powder and next time I will add 1 cup of chopped walnuts. Brownie lovers delight!
Chilled dough for 4 hours and when I roll them, they stick all over my hands!! HELP!! What a mess. I read comments and tried chilling my hands, no luck.
Hi, Penny! This is a sticky dough, no doubt about it. Chilling the dough does help, but here are a few more tips: work fast and wash your hands between each tray that goes in the oven. Also roll a few dough balls all at once and then dredge them in sugar together so there’s less time for the dough to thaw. Hope this helps!
I add chocolate chips to the cookies and bake them for 10 minutes exactly and this results in a extra chocolate, gooey insides. So yummy!
These were amazing! My husband and I can’t get enough of them. They stay soft for days too. I will be making these regularly unfortunately that means more gym time.
I have two questions. I’m planning to make these in the next few days:
1) Can I use a cookie scoop to form these?
2) I’m wanting to fold in crushed peppermint bits. Would that work well with this dough?
Hi, Sharon! Yes, I think this would work great using a cookie scoop. Just roll it between your hands to smooth out the edges. And YES I think crushed peppermint bits would be marvelous. Enjoy!
Here’s a pic of my Peppermint Chocolate Crinkles. I added a package of Andes soft peppermint baking chips and replaced part of the vanilla extract with 1/2 tsp of peppermint extract. Outstanding!
Oh, and I used a cookie scoop to drop several at a time into a dish of powdered sugar, used a spoon to move the sugar on top of the cookie balls, put a little of the sugar on my hands, picked up the balls one at a time, rolled them smooth, and set them on the baking mat. Very little mess at all. ( Looks like there’s no way to attach a photo so I guess you’ll just have to believe me that they’re beautiful!)
Fantastic! I’m so glad to hear it. Happy Holidays!
What type of cocoa powder did you use, natural or Dutch processed? Thank you!
Hi Sara, natural. Thank you! I’ve updated the ingredient list to be more specific.
I did make these with a few alterations. I added 1 cup of semi-sweet mini chocolate chips and I added cinnamon to the icing sugar. It was delicious!
Beautiful cookies! I subbed melted butter for the vegetable oil and left them in the fridge overnight. My oven is in Celsius and only dials in 10-degree increments, so I tried baking them for about 14 minutes at 170 degrees Celsius. Overbaked the first batch but the second batch was wonderful! Beautiful crinkles, light texture, and rich chocolatey goodness!
Just a few notes:1. When it says cakey, it MEANS cakey! If you’re looking for gooey cookies then this is not the recipe for you. But otherwise, these cookies have a wonderfully light texture! Don’t know how to call the texture otherwise :)
2. Don’t overbake or the powdered sugar will melt and the cookie will become dry! I checked on them often after the 8 minute mark and baked them at 170 degrees Celsius for 10~12 minutes. Still worked just fine, though my oven isn’t calibrated and results may differ according to climate.
3. Keep your hands cool while rolling the dough into balls! I kept an ice pack covered in plastic wrap on hand so I could cool my hands whenever the batter started to stick. And don’t forget to chill the dough between batches! The temperature makes a huge difference in how sticky this stuff gets :)
4. The taste can be a bit bland, even though it’s sweet and chocolatey. I added cinnamon powder to my powdered sugar and it was great! Far better than just plain powdered sugar. I’m considering stirring in chocolate chips next time I make these.
Or maybe some sea salt sprinkled on top?
In any case, wonderful and easy holiday cookies. Will make again and again!
Disappointed. Followed recipe exactly. Chilled overnight. Dough was very crumbly hard to form a ball. Will try again using melted chocolate instead of the powder.
Just made these and they are delicious! Followed the recipe except used olive oil and only chilled for a few minutes but still turned out great!
Has anyone tried these with peanut butter in the middle? How’d they turn out?
My fiancé asks me to make these all the time! He loves these cookies and I will be adding them to my holiday baking this year as well.
Great easy recipe
it’s best seller in my part! great for parties, gifts, for potlucks, and kids snacks one thing I noticed it’s better if you cook it when it’s really chilled . it flattens when it’s not cold anymore.
Just made these. Followed the recipe exactly. One thing though, is I made some bigger ones and some smaller ones. I think smaller cookies make for a better eating experience! Like each one should be two small bites.