48 Reviews of Chocolate Snowflake Cookies (Chocolate Crinkles / Crackles)

From: Lisa4

On Dec 17, 2001

This recipe is pretty easy to make and the cookies look very nice. They taste even better. Everyone I've shared them with has loved them.

From: Pneuma

On Oct 18, 2006

I made two types of this: as is and using sugar substitute. The latter came out perfect while the one with ordinary sugar came out flat. I chilled it again but it still came out the same. I really wonder why. Anyway, DH still liked it for the taste even if it came out flat.

From: shemarie00

On Dec 13, 2004

Great cookie recipe! Made these for an xmas cookie exchange. They taste as good as they look. Essential to let the dough chill for the 2 hours. Thanks Mirj!

From: Che~Sara`

On Jun 9, 2005

I guess I saved the best for last because I tried like 5 Chocolate Crinkle cookie recipes in the last 3 weeks. I was looking for one that tasted like the ones I had at a church bake sale last year. These came out Chewy, soft and DELICIOUS. I did bake them about 11 minutes... but I guess it depends how big you make each cookie. My first batch came out a little dough-y... but the rest... OH MY GOSH!!! THEY ARE THE BEST!!!!!!! Thanks! I might also add one more thing: I chilled in the freezer for 45 minutes and had no problem rolling into balls and they weren't sticky like the other recipes I had tried!

From: fawn512

On Sep 23, 2006

Superb taste, but mine flattened, not as good as Sharon's picture. I halved the recipe made 21 cookies. I chilled the batter 3hrs before scooping them out into the powdered sugar. But after i finish placing all the cookies, the first batch placed on the sheet flattened. And it went flatter as they bake. But the taste and the chewniess is perfect. UPODATE: chilled the cookie dough overnight and it came out perfectly looking crinkles!

From: tunasushi

On Jul 25, 2007

FANTASTIC cookies! I chilled the dough in the freezer for one hour, since patience is not one of my virtues....I also made only 1/4 of the recipe, just to try them out, as I plan on selling them @ my school's bake sale, and needed to give away some samples. I think next time, Ill also try a different variation, without icing sugar, but instead, with luscious chocolate chunks in the batter. This makes a lovely cookie with a crispy exterior but wonderfully chewy and delicate interior. I will be making this again, and again and again. It's one of the best, if not THE BEST cookie recipe I've tried on Zaar to date.

From: MichelleL71

On Dec 6, 2006

Just like fudge brownies. Amazing! I chilled the dough overnight and they came out as expected.

From: Sara Wilson

On Dec 7, 2001

I thought that they were great and so did my family and my kids hardly ever eat sweets and well they ate these cookies right up

From: Karen67

On Feb 4, 2007

The cookies look and taste great, and I've been looking for a recipe like this for a long time. But, I made this exactly as the recipe described (except for cutting it in half), and 10 minutes was too long. All of my cookies ended up burnt, except for the last batch (only 3 cookies) which turned out fine at 10 minutes. Unfortunately, they looked perfect on the top, so I'm not sure how to fix this in the future. I couldn't tell they were burnt until I got them off the cookie sheet and they cooled a bit. Next time I would bake them for 8 minutes and then pull them out and check, adding one minute at a time if they were too goey on top. I'm still giving them a 4, because other than really watching the time, I think they would be fine. Oh, and a half batch got me 33 small cookies, not 48.

From: PKG

On Feb 19, 2009

Fantastic cookies! I love that they are soft and have a slightly crisp texture on the outside. Instead of vanilla, I dissolved 1/4 teaspoon espresso powder in 1 TB of water to punch up the chocolate flavor...and added a few handfuls of semi-sweet chocolate chips (sorry, couldn't help myself!). So yummy! Thank you for sharing.