Tacos made with ImpossibleTM Burger plant-based meat, diced tomatoes, fresh cilantro, and queso fresco. For your taco-loving heart, a quick and simple dish!
| Prep Time: | 15 mins |
| Cook Time: | 9 mins |
| Additional Time: | 1 hr 48 mins |
| Total Time: | 2 hrs 12 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup butter, melted
- 2 (1 ounce) squares semisweet chocolate, chopped
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- ¼ cup confectioners’ sugar for rolling
Instructions
- Sift together the flour and baking powder; set aside. In a medium bowl, stir chocolate into melted butter until melted and smooth. Mix in the sugar, eggs and vanilla. Gradually blend in the sifted ingredients. Stir in the chocolate chips. Cover dough and chill for at least 2 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Roll the chilled dough into 1 inch balls and roll each ball in confectioners’ sugar. Place cookies 2 inches apart onto the prepared cookie sheets.
- Bake for 9 to 12 minutes in the preheated oven, until the tops are cracked. Remove from cookie sheets to cool on wire racks.
Nutrition Facts
| Calories | 95 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 33 mg |
| Sugars | 10 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Not too happy with this recipe. The confectioners sugar seemed to blend into cookies as they baked and they barely crackled. I was expecting a dark cookie with all the beautiful white ridges and cracks. Nope. They bake kind of cocoa colored as well, not dark. Sad baker.
I made this recipe, but I didn’t bake it yet. This is definitely not animal safe. So be sure they don’t get ahold of it. For the melted chocolate chips, it said 2… I assumed it ment 2 cups, but other than that the recipe I highly recommend for the whole family.
They tasted fine but they are not normal chocolate crinkle cookies. They were very gooey and tasted like a basic chocolate chip cookie. They don’t look like, taste like, or are the same texture as normal crinkle cookies. Would not recommend.
I followed the recipe exactly. Except when my son dumped in the sifted flour all at once instead of letting me add gradually. The flavor was good but the cookies were very flat and all the powdered sugar was absorbed during baking so there wasn’t any on top.
this recipe has never turned out right. i started using chocolate crinkles II, and that recipe turns out perfect.
Well, this recipe only gets stars because the end product tasted great, but otherwise it was a hot mess. I agree with another reviewer who said these are not crinkle cookies-they aren’t. They’re more like a chocolate cookie with chocolate chips and some powdered sugar on the outside. I followed the recipe exactly and the end result was a flat, very light brown cookie that spread like wildfire-and I refrigerated the dough overnight. As you can see from other reviews, A LOT of people have made revisions to this in order to make it a true crinkle cookie and while I understand why, I don’t understand rating this recipe 5 stars if I have to alter half of it. Great tasting cookie, but not a crinkle. It needs more flour-or possibly cocoa based on some of the reviews-to be a crinkle.
The name of these cookies is misleading because these don’t taste like any chocolate crinkle cookies I’ve ever had. The reason I used this recipe was because it called for butter rather than oil, but the chocolate flavor is not rich enough, the color isn’t even dark enough. Not only that they baked flat. I knew that 1 C of flour just didn’t seem like enough. If anyone knows a recipe that is more a “traditional” chocolate crinkle cookie, please post it!!
I made this recipe as directed last year and they did not turn out. The dough was a total mess to work with even after chilling for 3-4 hours, the cookies baked out really flat and didn’t taste that great. This year I took some of the suggestions of other reviewers. I added 1/3 c cocoa and cut the sugar to 3/4 c. I also chilled the dough overnight (almost a full 24 hrs). I made sure to be VERY generous with the powdered sugar to get a good crinkle affect. Much less mess and I ended up with very delicious, very chocolately cookies. My only mistake was rolling the balls quite small based on last year’s problem of them baking out so much. They did not do that this year so next year I will roll them a little bigger (at least 1 in if not a little more)
I had a recipe for these without the chocolate chips but they were too dry. I like these much better. However, I think they would be better with the mini choccolate chips.
omg so good.
I’ve made versions of these for 30 years–but this turned out the best ever. I subbed 1/3 cup cocoa powder for the squares (darn–I was out) and used 1 1/2 cups melted choc chips. I made them a lot larger and they are PERFECT. (I also had to use 1/3 cup whole wheat flour–ran out of white!) Thank you so much!
These are not the chocolate crinkle cookies I usually make; a friend gave me the recipe a few years ago; of course, I misplaced the recipe card. This version was not even close; the cookies were flat.
It was ok
They were really good. A little crunchy on the bottom, I think they baked just a minute or two to long. I think we needed to put more powdered sugar on them otherwise they look like more chocolate then with a white effect on the top. All in all it was a good cookie
They were pretty good. Kind of crunchy on the outside. I like chewy cookies, not crunchy. But they were very chocolatey and the powdered sugar on top was tasty too!
These cookies were delicious! They baked longer than we thought but they came out perfectly. The chocolate took a little long to melt so I would suggest a different method for the chocolate melting. Overall the cookies were great, I highly recommend them!
Awful….cookies went wild on baking sheet. Don’t make this one. 🙁
Great cookie! I too added the cocoa powder and also 2 tbsp of espresso powder. Refrigerated over night and they turned out perfectly! This is definitley a keeper for the cookie exchange!
this is the worse recipe I have ever tried from all recipes. it was a total failure.
the dough was just goo. Even after chilling it over night. very unhappy
A chocolate lover’s dream cookie , and pretty too. But it needs changes to reach five stars. I added 1/3 c. cocoa, which is important for both the flavor and consistency, cut the sugar to 2/3 c. (more would be sickly), and cut the choc. chips to 2/3 c. If you’re in a rush, stick the batter in the freezer for an hour. Then they’re fairly easy to roll.