Pretty and delicious, Chocolate Crinkle-Top Cookies split slightly when baking, giving them their distinctive 'crinkle-top' appearance. Tender and chocolaty--a superb cookie.
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 6 tablespoons butter or margarine, softened
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup powdered sugar
MICROWAVE 1 cup morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature. Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixer bowl. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in remaining 1 cup morsels. Cover; refrigerate just until firm.
PREHEAT oven to 350° F.
SHAPE dough into 1 1/2-inch balls; roll in powdered sugar. Place on ungreased baking sheets.
BAKE for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Review This Recipe
I just recently tried these out and they were great! These little cookies are full of chocolate flavor and fudgy brownie consistency. I've made 3 batches of these in less than 2 weeks!! Be careful not to overbake - the cracked centers should still look moist when you remove from oven. Also, make sure to dust your hands in confectioners sugar before rolling the balls or the dough will stick to your hands and create quite a mess.
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