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Crinkle-Top Chocolate Cookies

 Crinkle-Top Chocolate Cookies
When I baked these moist fudgy cookies for the first time, my three preschool children loved them! But I like them because they're lower in fat and easy to mix and bake. —Maria Groff of Ephrata, Pennsylvania
42 ServingsPrep: 15 min. + chilling Bake: 10 min./batch


  • 2 cups (12 ounces) semisweet chocolate chips, divided
  • 2 tablespoons butter, softened
  • 1 cup sugar
  • 2 egg whites
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1/2 cup confectioners' sugar


  • In a microwave, melt 1 cup chocolate chips. Stir until smooth; set
  • aside. In a small bowl, beat butter and sugar until crumbly, about 2
  • minutes. Add egg whites and vanilla; beat well. Stir in melted
  • chocolate.
  • Combine the flour, baking powder and salt; gradually add to butter
  • mixture alternately with water. Stir in remaining chocolate chips.
  • Cover and refrigerate for 2 hours or until easy to handle.
  • Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2
  • in. apart on baking sheets coated with cooking spray. Bake at
  • 350° for 10-12 minutes or until set. Remove to wire racks to
  • cool. Yield: 3-1/2 dozen.

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Crinkle-Top Chocolate Cookies (continued)

Nutritional Facts: One cookie equals 84 calories, 3 g fat (2 g saturated fat), 1 mg cholesterol, 31 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 starch.