Recipe By Icecreamman
Rating
Published Jun 19th
Prep 20m Cook 15m Additional 3h Ready In 3h 35m
Servings 4 dozen Calories 104.2

Delicious chocolate cookies with a crackled coating of confectioners’ sugar.

Recipe Ingredients

  • 4 (1 ounce) squares unsweetened chocolate
  • ½ cup vegetable shortening
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅓ teaspoon salt
  • ½ cup chopped walnuts
  • ¾ cup confectioners' sugar

Cooking Directions

  1. 1 Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in sugar and vanilla. Beat in eggs 1 at a time. In a bowl, sift together flour, baking powder and salt. Stir in the chocolate mixture and nuts. Chill dough in the refrigerator 3 hours or overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  3. 3 Place confectioners' sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in confectioners' sugar to coat. Arrange 3 inches apart on the prepared cookie sheets.
  4. 4 Bake 12 to 15 minutes in the preheated oven. The cookies will look soft when removed from the oven. Transfer to a wire rack to cool. Enjoy!

Nutrition Facts

  • Calories 104.2
  • Carbohydrate 15.2 g
  • Cholesterol 15.5 mg
  • Fat 4.6 g
  • Fiber 0.6 g
  • Protein 1.6 g
  • Saturated Fat 1.5 g
  • Sodium 32.9 mg
  • Sugar 10.4 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. Growing up we called these Chocolate Crinkles. I had an Aunt that made them for family gatherings. I am so happy I found this recipe. These are absolutely fabulous and taste just like I remember. Some of the reviews said that these were dry, they won't be if you do not overcook them. Do not - Read more ...
  2. Delicious cookie and very attractive. I used butter instead of shortening as I avoid transfat. They spread quite a bit when you use butter and you MUST use either a silpat mat or parchment paper or you lose 10% of the cookie when you take it off the baking tray.
  3. I have been making these cookies since I was a child! We call them Chocolate Crinkles. Couldn't find my recipe (until after I found this one) and it's almost exactly the same. We substitute 1/2 C cocoa plus 4 Tblspn shortening for the chocolate squares, and we don't add the baking powder. I tried that - Read more ...
  4. This recipe is pretty tweakable. I used cocoa instead of chocolate and oil instead of shortening and it was still great. Im glad I ran across this. Definitely worth it.
  5. WONDERFUL! Made these for a party and they were the first to go (and there were lots of other cookies there!) I followed exact but added a bit more flour because some people mentioned they spread mine did not at all! The key to this recipe is to make sure your dough is COLD when - Read more ...
  6. I've been making a similar cookie for years which I got off of a box of margarine. The only difference is that I use melted margarine instead of shortening and I omit the nuts. They are easy and fun to make and deliciously chewy!
  7. These cookies were awesome. They were not dry. I will make these again and again
  8. WAY TOO DRY texture was like sawdust and not much flavor. Husband was not pleased. I was ashamed of these cookies and I consider myself a reasonably good baker. Will never make again!
  9. These were absolutely fantastic. I often substitute butter for shortening, but I didn't for this recipe, and I am very glad. I found them best after they had fully cooled. After about a day, the outside was crunchy and the inside was like a chewy brownie. The marbling of powdered sugar as the cookie expanded - Read more ...
RedCipes