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A variegated pattern of deep dark chocolate and pure white powdered sugar makes these crinkly cookies a striking study in contrast. Roll balls of the rich dough first in granulated sugar, then in confectioners' sugar. The first layer ensures that the second one retains its snowy white appearance.

Source: Martha Stewart Living, February 2003
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  • iamclarice64
    28 NOV, 2017
    Way way too much baking powder. They're not supposed to be flat and crunchy, they should be a little puffy and soft!!
    Reply
  • rochonheidi
    14 DEC, 2015
    Love these cookies! Easy to make, so delicious, chewy & addicting! Everyone loved them, the whole batch was gone in less than an hour! I didn't make logs, after a couple hours in the freezer I just quickly rolled them into balls and then rolled in powdered sugar. Logs maybe less messy but cleaning your hands only takes a minute and more fun for the kids!
    Reply
  • ncgood1
    27 APR, 2015
    I love these cookies. The easiest way to avoid the "sticky" situation is to chill the dough as directed, roll the balls in some regular granulated sugar, and THEN in powdered sugar. Voila! No stick, no mess. Absolutely a great cookie.
    Reply
  • Danielle Lartz
    25 JAN, 2015
    Batter resembles brownie batter not cookie dough!!! I didn't know that.. I kept adding fillers. This is definitely a level 2 baking (not as hard as a meringue, but not as easy as chocolate chip) and they are slightly time consuming. My first time... Little dry :), then read reviews, next time perfect! I have added mini chips, M&Ms and hazelnuts... All yummy!!
    Reply
  • lizt2
    8 DEC, 2014
    Really, really chocolatey. More than 2 of these would be chocolate overload. Not my favorite cookie; I'd much rather have a chocolate chip cookie. They are fairly difficult to make and I would think that they would be the best cookie ever for this much effort. They're pretty. I made my quartzite countertop cold by putting a lipped baking sheet with ice water on it for 15 or 20 min. Don't bother making logs - just cut off fairly even chunks and roll. Keep hands cold by dipping in ice water
    Reply
  • mandas1
    21 DEC, 2012
    I love this recipe! I've made it 4 times now. I always forget that the dough is not like cookie dough, but like brownie batter. Make sure you do chill it thoroughly before working with it. I freeze it because it stays cold longer so it doesn't melt in your hands. Dust your hands w/powdered sugar while you are rolling the balls. Instead of rolling into a log while chilling, I just press it flat in plastic, then cut 1x1" cubes before forming into balls. YUM! Consistent, and delicious!
    Reply
  • mandas1
    21 DEC, 2012
    I love this recipe! I've made it 4 times now. I always forget that the dough is not like cookie dough, but like brownie batter. Make sure you do chill it thoroughly before working with it. I freeze it because it stays cold longer so it doesn't melt in your hands. Dust your hands w/powdered sugar while you are rolling the balls. Instead of rolling into a log while chilling, I just press it flat in plastic, then cut 1x1" cubes before forming into balls. YUM! Consistent, and delicious!
    Reply
  • Sue Plu
    8 DEC, 2012
    I was working with this dough forming it into balls and getting very frustrated with the dough melting in my hands and making a big mess. I started to write a negative review to vent my frustration, when I realized that other reviewers liked these cookies! I went back to my dough and worked with it coming out of the freezer. After forming lumpy balls, I was able to form rounder balls after rolling them in sugar. I rechilled the dough balls before baking and the cookies came out nicely...
    Reply
  • OhCripe
    8 NOV, 2011
    Delicious! I skipped a step on accident and they still tasted wonderful. I chilled the dough for a couple hours then just rolled the balls and baked them from there (without rolling them out and forming into logs first). I'm certain the cookies would be even better if I followed the directions. But even still, mine turned out tasty and beautiful.
    Reply
  • MS112611261
    15 FEB, 2011
    : by far the best "crinkle" recipe I've used. Chilled the dough for 24hrs., dusted hands with sugar before rolling, they turned out perfectly; so rich and cakey!
    Reply

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